Tortilla Española

Tortilla Española

Spain's iconic potato-and-egg omelette, gently cooked in olive oil and flipped to form a thick, golden cake. Served warm, at room temperature, or cold — it is the ultimate Spanish tapa, bocadillo filling, and home supper.

Prep

15 min

Cook

30 min

Total

45 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) potatoes, waxy variety such as Yukon Gold or Desirée, peeled
• •1 medium white onion, optional, thinly sliced; traditional in most regions
• •200 ml (¾ cup + 1 tbsp) extra-virgin olive oil, more than you think — the potatoes poach in it, not fry
• •1 tsp fine sea salt
• •6 large eggs, size matters — see safety note

Steps

1. 1 Slice the potatoes about 3 mm (⅛ inch) thick — neither paper-thin nor chunky. If using onion, slice it the same thickness so they cook at the same rate.
2. 2 Pour the olive oil into a 22–24 cm (9-inch) non-stick or well-seasoned skillet over medium heat. When a potato slice sizzles immediately on contact, the oil is ready (around 150 °C / 300 °F).
3. 3 Add the potatoes and onion in a loose layer, stirring gently so they are submerged. If the oil does not cover them, lower the heat and cook patiently — they should soften, not brown. Cook 15–20 minutes, turning occasionally, until the potatoes are tender when pierced and a knife slides in with no resistance.
4. 4 While the potatoes cook, beat the eggs in a large bowl with the salt until just combined — do not aerate them. The mixture should be a uniform pale yellow.
5. 5 Drain the potatoes and onion in a colander set over a bowl, reserving the oil. Let them cool for 2–3 minutes so they don't curdle the egg on contact, then gently fold them into the beaten eggs. Let the mixture rest for 5 minutes so the egg soaks into the potatoes.
6. 6 Wipe out the skillet, add 2 tablespoons of the reserved oil, and heat over medium-low. Pour in the egg-and-potato mixture, spreading the potatoes evenly. Cook 5–7 minutes, running a spatula around the edge and shaking the pan to keep the top loose, until the bottom is set and golden and the centre is still slightly wet on top.
7. 7 To flip: place a large flat plate (larger than the pan) over the skillet. With one hand on the plate and one on the pan handle, confidently invert in one smooth motion. Slide the tortilla back into the pan with the browned side up, adding a little more reserved oil if needed.
8. 8 Cook the second side 3–5 minutes more, pressing gently with the spatula to shape the cake, until golden and set to your liking — just-set in the centre for the classic Spanish style, or fully set for a firmer tortilla.
9. 9 Slide onto a plate and cool at least 10 minutes before slicing into wedges. Tortilla is traditionally eaten warm or at room temperature; it also keeps refrigerated for 2 days and is excellent cold in a bocadillo with crusty bread.
10. 10 SAFETY — EGG DONENESS: The eggs must reach at least 71 °C / 160 °F internally to be safe, especially for pregnant women, elderly, immunocompromised, or young children. Pierce the centre with a probe thermometer to confirm before serving. If you prefer a runny centre, use pasteurised eggs and ensure the potatoes are very hot when mixed in to raise the overall temperature of the dish above 71 °C / 160 °F.