Tortilla Española
A classic Spanish omelet featuring thinly sliced potatoes and onions cooked gently, then bound with eggs and pan-fried until golden. This hearty and satisfying dish can be enjoyed warm or at room temperature.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 491 kcal
Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 500 gpotato, peeled and thinly sliced
- 1 pcsyellow onion, thinly sliced
- 6 pcsegg, large
- 120 mlolive oil
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
slotted spoon · plate · large bowl · large non-stick skillet
The method
Step by step
- 1
Peel and thinly slice the potatoes and the yellow onion.
About 5 min
Cook’s note: Aim for uniform, thin slices for even cooking.
- 2
Heat the olive oil in a large, non-stick skillet over medium-low heat.
About 2 min
Cook’s note: Use a skillet at least 20-25 cm (8-10 inches) in diameter.
- 3
Add the sliced potatoes and yellow onion to the skillet.
- 4
Season with salt and black pepper.
- 5
Cook the potatoes and onions slowly, stirring occasionally, until they are very tender and slightly golden, about 20-25 minutes. Do not let them brown too much.
About 25 min
Cook’s note: The goal is to confit the potatoes and onions in the oil, making them soft and sweet.
- 6
While the potatoes and onions cook, crack the eggs into a large bowl and whisk them well.
About 2 min
- 7
Once tender, carefully drain the cooked potatoes and onions from the olive oil using a slotted spoon or colander, reserving the oil.
About 2 min
Cook’s note: The reserved oil can be reused for cooking or stored in the fridge.
- 8
Add the drained potatoes and onions to the beaten eggs and mix gently to combine.
About 1 min
Cook’s note: Let the potato mixture sit in the egg for a few minutes to absorb the flavor.
- 9
Return a small amount of the reserved olive oil to the same skillet, about enough to coat the bottom, and heat over medium heat.
About 1 min
- 10
Pour the egg and potato mixture into the hot skillet, spreading it evenly.
- 11
Cook for 5-7 minutes until the edges are set and golden, and the bottom is firm.
About 7 min
Cook’s note: Gently shake the pan to ensure it isn't sticking.
- 12
Place a large plate over the skillet, invert the tortilla onto the plate, then slide it back into the skillet to cook the other side.
About 1 min
Cook’s note: This step requires confidence! Be quick and decisive.
- 13
Cook for another 3-5 minutes until the second side is golden brown and the tortilla is cooked through but still moist in the center.
About 5 min
Cook’s note: Adjust cooking time based on your preference for a firmer or softer center.
- 14
Slide the tortilla Española onto a clean plate and let it rest for a few minutes before slicing and serving.
Cook’s note: It's delicious warm or at room temperature.
Per serving
Nutrition
- Calories
- 491.1kcal
- Protein
- 14.5g
- Carbs
- 24.8g
- Fat
- 37.7g
- Fibre
- 3.3g
- Sugar
- 3.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover tortilla Española in an airtight container in the refrigerator.
Reheat gently in a microwave or a warm oven until just heated through. It is also delicious served cold.
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