Spanish tortilla – classic potato omelette
Dinner

Spanish tortilla – classic potato omelette

A classic Spanish egg and potato omelette, slowly cooked in olive oil with onion. Served warm or at room temperature in wedges — one of Spain's most beloved everyday dishes.

TraditionalEverydayWeekendDinnerLunchVegetarian
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Rate:
50 min total
4 servings
Easy

Ingredients

servings

  • Tortilla

    • 600 g Potatoes, peeled and thinly sliced
    • 1 stk Large onion, thinly sliced
    • 6 stk Eggs
    • 1.5 dl Olive oil
    • 1 tsk Salt

Instructions

  1. 1

    Fry potatoes and onion

    1. Heat olive oil in a deep pan (about 24 cm / 10 in) over medium heat.
    2. Add potato slices and onion. Cook gently for 15–20 min until the potatoes are soft — they should not brown.
    3. Drain the potatoes and onion from the oil, and save the oil.
    20 min
    Pan
  2. 2

    Mix eggs and potatoes

    1. Whisk the eggs with salt in a large bowl.
    2. Gently fold the warm potatoes and onion into the egg mixture.
    5 min
    Bowl
  3. 3

    Cook the tortilla

    1. Pour 2 tablespoons of the saved oil into the pan and heat it.
    2. Pour the egg-potato mixture into the pan. Cook on low heat for about 5 min until the bottom is set.
    3. Place a large plate over the pan and flip the tortilla. Slide it gently back into the pan and cook the other side for 3–4 min.
    10 min
    Pan

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Details

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store covered in the fridge for up to 2 days. Serve at room temperature.

Reheating

  • • Pan: Warm gently in a pan over low heat with a little oil. (medium-low)

Tips

Preparation

  • • Slice the potatoes as thinly and evenly as possible — they should melt into the egg.

Cooking

  • • Low heat is the key. The tortilla should be creamy inside, not dry.

Serving

  • • Let the tortilla rest 5 minutes before slicing. It also tastes great cold the next day.

Author

N

Nordmad

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Comments

Author

N

Nordmad