Tortilla Española (Spanish Omelette) Recipe

There’s no surprise that I’m a huge fan of tostadas con tomate and tortilla española.

Part of their beauty is the simplicity of both.

And with just three main ingredients – six large eggs, three medium potatoes, and one onion – you can whip up this classic Spanish omelette in no time.

If you talk about Spain as much as I do, you can’t not mention tortilla española and at some point you just have to share the recipe.

I’m still not a pro at flipping it, but I guess you need to be Spanish to nail it.

The technique that makes this version work is cooking the potatoes low and slow in olive oil, not frying them, but gently poaching them until they’re soft enough to almost fall apart.

That’s the difference between a tortilla that tastes like a potato omelette and one that tastes like something you’d get at a bar in Madrid.

Ingredients

3 medium Yukon Gold potatoes, peeled

1 large yellow onion

6 large eggs

1 cup (240 ml) extra-virgin olive oil

1 teaspoon sea salt, plus more to taste

How to Make It

Prep the potatoes and onion

Peel the potatoes and slice into thin rounds, about 3mm thick.

A mandoline makes this fast, but a sharp knife works fine, just aim for even thickness. Halve the onion and cut into thin half-moons.

Slowly cook in olive oil

Heat the olive oil in a 10-inch non-stick skillet over medium heat. Add the potatoes and onion, sprinkle with salt, and drop the heat to medium-low. Let everything gently bubble – no sizzling, no browning – stirring now and then, until the potatoes are completely soft. About 20 minutes.

Drain and mix with the eggs

Set a colander inside a large bowl. Pour the potatoes and onion into the colander, the oil drains into the bowl below. Save that oil, you’ll use it in the next steps. In a separate bowl, beat the eggs with a pinch of salt. Fold in the warm potatoes and let the mixture sit for about 5 minutes so the potatoes soak up some egg.

Cook the first side

Wipe out the skillet. Add about 2 tablespoons of the reserved oil and set over medium-high heat. Pour in the egg-potato mix. Give the pan a shake, tuck the edges in with a silicone spatula to form a nice thick puck, then drop to medium heat. Cook for about 3 minutes, until the bottom is golden and the edges look set.

The flip (good luck)

Here’s the scary part. Place a large flat plate snugly over the pan and – deep breath – flip the whole thing in one confident move. Add a splash more of the reserved oil to the pan and slide the tortilla back in, uncooked side down. If it’s not pretty, reshape the edges with the spatula and nobody will know.

Cook the second side

Cook for about 3 more minutes until the second side is golden. If you like it a little juicy in the middle (the way most Spanish bars serve it ) keep it short. If you prefer it fully set, give it another minute or two.

Rest and serve

Slide onto a plate and let it rest for at least 5 minutes before cutting into wedges. It’s just as good, maybe better, at room temperature.

Notes

Go low and slow with the potatoes, you’re gently poaching them in oil, not frying. They should be soft and almost melting, never browned.

Serve warm or at room temperature with alioli, a simple salad, or just a cold beer.

Leftovers keep in the fridge for up to 3 days.