Spanish Tortilla (Potato Omelette)
A classic Spanish dish featuring eggs and potatoes that can be served hot or cold, perfect for any meal of the day.
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Prep Time
15 mins
Cook Time
30 mins
Servings
6
Ingredients
- 6 large eggs
- 2 medium potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 1 cup olive oil (for frying potatoes)
- Salt and freshly ground pepper
- Fresh parsley for garnish (optional)
Recommended Tools
10-inch Non-Stick Skillet
Perfect size for cooking and flipping a Spanish tortilla
$39.99View on AmazonMandoline Slicer
For quickly and evenly slicing potatoes
$29.99View on AmazonOlive Oil Dispenser
For controlled pouring of olive oil
$15.99View on Amazon
Instructions
- 1Heat olive oil in a large non-stick skillet over medium heat.
- 2Add potato and onion slices, season with salt, and cook slowly, turning occasionally until potatoes are tender but not browned (about 15 minutes).
- 3Drain the potato and onion mixture in a colander, reserving 2 tablespoons of oil.
- 4In a large bowl, beat eggs lightly and season with salt and pepper.
- 5Add the potato and onion mixture to the eggs and gently combine.
- 6Heat the reserved oil in the skillet over medium heat.
- 7Pour in the egg mixture and cook for about 5-6 minutes until the bottom is set.
- 8Place a large plate over the skillet and carefully flip the tortilla onto the plate.
- 9Slide the tortilla back into the skillet with the uncooked side down.
- 10Cook for another 3-4 minutes until fully set but still moist in the center.
- 11Slide onto a serving plate and let cool slightly before slicing.
- 12Garnish with parsley if desired and serve warm or at room temperature.
Pro Tip
The key to a good Spanish tortilla is cooking the potatoes slowly in olive oil until tender but not browned. This gives them a melt-in-your-mouth texture in the finished dish.
