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.
Rate:
50 min total
4 servings
Easy
Ingredients
servings
Units
Tortilla
- 1.3 lb Potatoes, peeled and thinly sliced
- 1 stk Large onion, thinly sliced
- 6 stk Eggs
- about 0.6 cup Olive oil
- 1 tsp Salt
Instructions
- 1
Fry potatoes and onion
- Heat olive oil in a deep pan (about 24 cm / 10 in) over medium heat.
- Add potato slices and onion. Cook gently for 15–20 min until the potatoes are soft — they should not brown.
- Drain the potatoes and onion from the oil, and save the oil.
20 minPan - 2
Mix eggs and potatoes
- Whisk the eggs with salt in a large bowl.
- Gently fold the warm potatoes and onion into the egg mixture.
5 minBowl - 3
Cook the tortilla
- Pour 2 tablespoons of the saved oil into the pan and heat it.
- Pour the egg-potato mixture into the pan. Cook on low heat for about 5 min until the bottom is set.
- 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 minPan
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Details
Dietary
Allergens
Egg
Restrictions
- Contains egg
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.
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
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Author
N
Nordmad