If there’s one dish that proves you don’t need a long ingredient list to make something unforgettable, it’s tortilla española. Just potatoes, onion, eggs, and really good olive oil, turned into something Spain has been arguing about, mostly whether it should have onion at all, for generations.
Tortilla española is Spain’s great potato and onion omelette, served in wedges at any time of day. It sits comfortably next to patatas bravas and Spanish tomato toast (recipes on the site) on a weekend brunch table.
The flip is the part everyone worries about. It gets easier fast, and even a slightly messy flip still tastes excellent.
Tortilla Española Recipe
Ingredients
- 5 medium Yukon Gold potatoes (about 2 pounds), peeled and thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 cup olive oil, for frying
- 6 large eggs
- Salt, to taste
Instructions
- Heat the olive oil in a 10-inch nonstick skillet over medium heat.
- Add the potatoes and onion, season with salt, and cook gently, turning occasionally, 20 to 25 minutes, until tender but not browned. They should be almost poaching in the oil.
- Drain the potatoes and onion in a colander set over a bowl, reserving 2 tablespoons of the oil; let cool slightly.
- In a large bowl, beat the eggs with a pinch of salt. Fold in the drained potatoes and onion, pressing gently so everything is coated in egg.
- Wipe out the skillet and heat the reserved 2 tablespoons of oil over medium-high heat.
- Pour in the egg and potato mixture, spreading evenly. Cook 3 to 4 minutes, shaking the pan occasionally, until the edges set.
- Place a large plate over the skillet and, holding it firmly, flip the tortilla onto the plate.
- Slide the tortilla back into the skillet, uncooked side down, and cook 2 to 3 more minutes for a soft center, or a bit longer if you prefer it fully firm.
- Slide onto a plate, let rest 5 minutes, and cut into wedges to serve warm or at room temperature.
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