Spanish
Tortilla Española
The classic Spanish potato omelette - silky eggs with tender potatoes and onions, served in wedges at room temperature.
hot_biteMediumSpanish
Prep20 minCook35 minTotal55 minServes8Temproom_temp
✓ vegetarian✓ gluten-free✓ dairy-free
⚠ Contains: 🥚 Egg
Recipe
Ingredients
- 1.5 lbYukon Gold potatoes(peeled and thinly sliced)
- 1 largeyellow onion(thinly sliced)
- 1 cupolive oil
- 6 wholelarge eggs
- 1 tspkosher salt
- 1/4 tspblack pepper
Make Ahead
Best made several hours ahead and served at room temperature. Keeps refrigerated up to 3 days.
Instructions
- 1Heat olive oil in a 10-inch nonstick skillet over medium-low heat
- 2Add potatoes and onions, season with salt, cook gently for 25-30 minutes until very tender but not browned, stirring occasionally
- 3Drain potato mixture, reserving oil, and let cool slightly
- 4Beat eggs with salt and pepper, fold in potato mixture
- 5Return 2 tbsp reserved oil to pan over medium heat
- 6Add egg mixture, cook undisturbed 2 minutes until edges set
- 7Reduce heat to low, cook 8-10 minutes until mostly set but top still wet
- 8Place large plate over pan, flip tortilla onto plate, slide back into pan
- 9Cook 3-4 more minutes until set
- 10Let rest 10 minutes before slicing into wedges
Notes
Pro Tips
Cook potatoes slowly in plenty of olive oil until completely tender but not browned. The flip takes practice - use a plate larger than your pan.
History & Origin
Tortilla Española dates to the 19th century in Navarra, Spain. It remains the national dish, found in every bar and home throughout the country.
Pairs Well With
sherryspanish-winevermouth
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