Jigger & Joy - Secrets of the speakeasy, Spirit of the pub
← Back to Recipes
hot_biteMediumSpanish

Tortilla Española

The classic Spanish potato omelette - silky eggs with tender potatoes and onions, served in wedges at room temperature.

⏱️ Prep: 20min🍳 Cook: 35min⏰ Total: 55min👥 Serves: 8🌡️ room_temp
✓ vegetarian✓ gluten-free✓ dairy-free
⚠️ Contains: 🥚 Egg

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

  1. Heat olive oil in a 10-inch nonstick skillet over medium-low heat
  2. Add potatoes and onions, season with salt, cook gently for 25-30 minutes until very tender but not browned, stirring occasionally
  3. Drain potato mixture, reserving oil, and let cool slightly
  4. Beat eggs with salt and pepper, fold in potato mixture
  5. Return 2 tbsp reserved oil to pan over medium heat
  6. Add egg mixture, cook undisturbed 2 minutes until edges set
  7. Reduce heat to low, cook 8-10 minutes until mostly set but top still wet
  8. Place large plate over pan, flip tortilla onto plate, slide back into pan
  9. Cook 3-4 more minutes until set
  10. Let rest 10 minutes before slicing into wedges

💡 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

Tortilla Española dates to the 19th century in Navarra, Spain. It remains the national dish, found in every bar and home throughout the country.

Also pairs well with:

sherryspanish-winevermouth