Classic Spanish Potato Omelette (Tortilla Española)
Photo by French Tart
Total Ready Time: 45 minutes
Yield: 6–8 servings (slices)
Ingredients
4 medium potatoes, washed and peeled
4 large eggs
1/3 medium onion, finely diced
4 garlic cloves, minced (or pressed)
Extra-virgin olive oil
Salt
Black pepper
Step-by-Step Cooking Instructions
Add olive oil to a medium frying pan — note that a smaller pan makes flipping the tortilla much easier later in the process.
Dice your prepared potatoes into small, finger-sized chunks.
Fry the potatoes, garlic, and onion together until the potatoes are fully tender and the onion turns soft and translucent.
Crack all eggs into a large bowl and scramble until evenly mixed.
Add the cooked potato and onion mixture to the scrambled eggs.
Stir to combine, then season with salt, pepper, and any other preferred spices.
Reheat your frying pan with a generous amount of fresh olive oil — you will likely need more oil than you expect. Heat the pan until it is very hot.
Pour the potato-egg mixture into the pan in one quick, smooth motion.
After roughly 5 seconds, lower the heat to medium. Your goal is a golden crispy crust, not a burnt base, so avoid keeping the heat high.
Cook for 10 minutes (or until you just start to smell the edges browning). Check periodically to confirm the tortilla moves freely in the pan and is not stuck to the bottom.
The Fun Flipping Step: Grab a plate that is slightly wider than your frying pan, and set it firmly on top of the pan.
Hold the plate steady with one oven-gloved hand. Use your other hand to grip the pan handle, then flip the entire setup in one swift motion so the plate sits on the counter and the half-cooked tortilla rests on the plate, uncooked side facing up.
Add a little more olive oil to the pan, then slide the tortilla back in to cook the raw side.
Cook for an additional 3–5 minutes, until the second side is fully set and golden.
Slice the tortilla like a pizza, and serve it hot, cold, or at room temperature. It pairs especially well with mayonnaise!
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Reader Reviews
This is the best, most authentic Tortilla Española recipe I’ve found on Zaar. I made this for the Spain/Portugal Live Tutorial on September 30, and it turned out perfect. I didn’t change a single thing, and I advise anyone new to this recipe to stick to the posted instructions for great results. FT:-)
Yummy! I added extra onion, and I’ll put a little more pepper next time I make it. I served mine with this garlic aioli
This was so delicious. I used thinly sliced, unpeeled fingerling potatoes, and swapped in 2 whole eggs plus 3 egg whites for roughly 3/4lb of potatoes. This recipe doesn’t need any cheese — the potatoes already have such a lovely delicate flavor on their own. Just add a light sprinkle of your favorite herbs if you want extra depth!
Wonderful! I added 1/2 cup of leftover diced ham, a dash of fresh parsley, and a pinch of red pepper.
PAC Fall 2007
Such a simple recipe with incredible flavor! I scaled it down to serve one, using 2 eggs, 1 small onion, 1 small unpeeled new potato, 1 clove of garlic, and a bit of oregano. I cooked it for less than 10 minutes total for both sides, and didn’t need extra oil for the second side since I used a cast iron pan. I served it with a dollop of Chris' Recipe #248859 and a little mayo as he suggested. Thank you again for another great recipe, Chris — I can’t wait to try more of your work!
Recipe Submitted By
I’m a freelance musician based in Chicago, currently finishing my Master’s degree in Film Scoring at Columbia College Chicago.
