Spanish Potato Omelette (Tortilla Española)
A classic Spanish tortilla made with thinly sliced potatoes, onions and eggs, cooked slowly to a soft, custardy centre and finished crisp on the edges.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Easy
Method
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Step 1 of 6
Heat the olive oil in a large non‑stick skillet over medium heat and add the potatoes, spreading them in an even layer; cook, stirring gently, for 8‑10 minutes until just tender but not browned.
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Step 2 of 6
Add the sliced onion, season with salt, and continue to sauté for another 5‑7 minutes until the onion is soft and the potatoes are fully cooked through.
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Step 3 of 6
Meanwhile, whisk the eggs in a bowl with a pinch of salt and pepper; when the potatoes and onions are ready, transfer them with a slotted spoon to the bowl and toss to coat.
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Step 4 of 6
Return the oil to the pan, wipe out excess, then pour the egg‑potato mixture in, spreading it evenly; cook over low heat for 4‑5 minutes until the edges set but the centre is still slightly runny.
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Step 5 of 6
Place a large plate over the skillet, flip the tortilla onto the plate, then slide it back into the pan to cook the other side for another 3‑4 minutes until fully set and lightly golden.
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Step 6 of 6
Slide the finished tortilla onto a serving board, let it rest a minute, then cut into wedges and serve warm or at room temperature.
Notes from the kitchen
If you cannot find good-quality olive oil, a mild extra‑virgin olive oil works; for a lighter version, halve the oil and finish the tortilla under a hot grill for 2 minutes.
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