Spanish Potato Omelet (Tortilla Española)
The thick Spanish omelet: potatoes and onions slowly cooked in olive oil, bound with eggs.
A staple of tapas bars, tortilla de patatas can be eaten hot, warm, or cold, in slices or small cubes. The potatoes slowly cook in olive oil before being mixed with the eggs: this resting time gives it a tender center. The only technique to master is the flip, using a plate.
VegetarianGluten-freeDairy-freeHalal
Step-by-step method
0 / 5 steps done-
Peel the potatoes and cut them into thin 1/8-inch (3 mm) slices. Thinly slice the onion.
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Heat the olive oil over medium heat in the skillet. Add the potatoes, onion, and half of the salt: they should cook gently without browning. Cook for 20 minutes, stirring occasionally, until tender.
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Drain the potatoes in a strainer set over a bowl to catch the oil. Beat the eggs with the remaining salt in a large bowl.
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Mix the still-hot potatoes with the eggs and let rest for 5 minutes.
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Return 1 tablespoon of oil to the skillet over medium heat, pour in the mixture, and let it set for 3 minutes, loosening the edges. Flip the tortilla using a plate, slide it back into the skillet, and cook for another 2 to 3 minutes. Serve hot or warm.
Nutrition 365 kcal
of which sugars 3 g • of which saturated 4 g
Per serving, approximate values.
Allergens
Eggs
Always check the labels of the products you buy.
Tips and variations
- Without onion (sin cebolla): the great Spanish debate, the choice is yours.
- With peppers: add a sliced green bell pepper with the onion.
- Bite-sized: cut into cubes and skewer with toothpicks for an appetizer.
Storing and reheating
Keeps for 2 days in the refrigerator, tightly wrapped in plastic wrap. Serve at room temperature or reheat for a few minutes in a covered skillet. The filtered cooking oil can be reused.
Equipment
9.5-inch (24 cm) nonstick skillet, large flat plate, strainer
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Questions
How do I flip the tortilla without breaking it?
Place a large flat plate over the skillet, flip with a confident motion while holding the handle firmly, then slide the tortilla back into the skillet, cooked side up.
Why so much oil?
The potatoes need to poach, not fry. Most of the oil is drained afterward and can be reused.
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