Tortilla española, or Spanish omelette, is the most iconic dish in Spanish cuisine—a humble yet glorious combination of eggs, potatoes, and onions, slowly cooked in olive oil until tender and golden.
Served in tapas bars across Spain, it’s enjoyed at any time of day, from breakfast to a late-night snack. The secret is gently poaching the potatoes and onions in abundant olive oil before combining them with eggs and cooking to a thick, tender omelette.
The result is a dish that’s creamy, comforting, and absolutely delicious. Whether served warm or at room temperature, with a dollop of aioli or all on its own, tortilla española is pure Spanish magic.
Instructions
Prepare the Potatoes and Onions
Peel and thinly slice the potatoes (about ⅛ inch thick). Thinly slice the onion.
Poach in Olive Oil
In a large non-stick or cast iron skillet (about 10 inches), heat the olive oil over medium heat. Add the potato and onion slices, making sure they’re submerged in the oil as much as possible.
They should be gently poaching, not frying—adjust heat to maintain a gentle simmer. Cook for 15-20 minutes, turning occasionally with a spatula, until the potatoes are tender when pierced with a fork but not browned.
Drain
Carefully drain the potato and onion mixture in a colander set over a bowl to reserve the olive oil. Let cool slightly.
Beat the Eggs
In a large bowl, beat the eggs with salt and pepper until just combined. Add the drained potato and onion mixture and gently fold together. Let sit for 5-10 minutes to allow the flavors to meld.
Cook the Tortilla
Wipe out the skillet and add 2 tablespoons of the reserved olive oil. Heat over medium heat. Pour in the egg and potato mixture, spreading evenly. Cook without stirring for 4-5 minutes, until the bottom is golden brown and set.
Flip the Tortilla
Place a large plate or flat lid over the skillet. Carefully and confidently flip the tortilla onto the plate. Slide the tortilla back into the skillet, cooked-side up. Cook for another 4-5 minutes, until the second side is golden brown and the center is just set (it should still be slightly soft).
Cool and Serve
Slide the tortilla onto a serving plate. Let rest for at least 10 minutes before slicing. Serve warm or at room temperature, with aioli if desired.
Pro-Tips for Tortilla Española Perfection
- Use Plenty of Olive Oil: The potatoes need to be submerged in oil to poach properly. Don’t skimp—you’ll reuse the oil.
- Slice Potatoes Thinly and Evenly: This ensures they cook at the same rate. A mandoline helps.
- Don’t Brown the Potatoes: They should be tender and pale, not golden.
- Reserve the Oil: The infused olive oil is liquid gold—use it for cooking or dressings.
- Confidence in the Flip: The flip is the scariest part, but with a confident motion and a good plate, you’ll master it.
- Don’t Overcook: The center should be creamy and just set, not dry.
- Let It Rest: Allowing the tortilla to rest before slicing ensures clean wedges.
- Serve at Room Temperature: Tortilla is often served at room temperature in Spain, making it perfect for picnics and tapas.
This Tortilla Española is a classic Spanish potato and onion omelette—absolutely perfect.
