📝 About This Recipe
A cornerstone of Spanish cuisine, this thick, soulful omelet relies on the humble magic of slow-confited potatoes and onions in golden olive oil. Unlike a French omelet, the Tortilla Española is dense, hearty, and incredibly versatile, offering a creamy, melt-in-your-mouth interior and a perfectly bronzed exterior. Whether served as a tapa in a bustling Madrid bar or a family dinner at home, it is a timeless celebration of simple, high-quality ingredients.
🥗 Ingredients
The Base
- 1.5 lbs Yukon Gold or Kennebec Potatoes (peeled, halved lengthwise, and sliced into 1/8-inch thick semi-circles)
- 1 large Yellow Onion (thinly sliced)
- 2 cups Extra Virgin Olive Oil (high quality, for poaching the potatoes)
The Custard
- 6-8 pieces Large Eggs (depending on size, at room temperature)
- 1.5 teaspoons Kosher Salt (plus more for the potato soak)
- 1/4 teaspoon Black Pepper (freshly cracked)
For the Garnish & Serving
- 1 pinch Flaky Sea Salt (for finishing)
- 1 tablespoon Fresh Parsley (finely chopped for color)
- 1 loaf Crusty Baguette (sliced for serving)
- 1/2 cup Garlic Aioli (optional, for dipping)
👨🍳 Instructions
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1
Prepare your potatoes and onions. Ensure the potato slices are uniform in thickness (about 1/8 inch) so they cook evenly. Pat them dry with a paper towel to remove excess moisture.
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2
In a 10-inch non-stick skillet, heat the olive oil over medium heat. To test if it's ready, drop one potato slice in; it should gently bubble, not sizzle aggressively.
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3
Carefully add the potatoes and onions to the oil. The oil should almost completely cover them. Reduce heat to medium-low.
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4
Poach the vegetables for 15-20 minutes. You are not frying them to a crisp; you want them tender and translucent. Stir occasionally with a slotted spoon so they don't stick.
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5
While the potatoes cook, crack the eggs into a large mixing bowl. Add the salt and pepper, and whisk gently until just combined—do not over-beat to avoid too much air.
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6
Once the potatoes are fork-tender and the onions are sweet, drain the mixture through a colander set over a heat-proof bowl. Save that delicious infused oil for future cooking!
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7
Immediately add the hot potato and onion mixture into the beaten eggs. This is the secret step: let it sit for 15 minutes. The heat from the potatoes partially cooks the eggs, creating a creamy 'panada'.
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8
Wipe out your skillet and add 1-2 tablespoons of the reserved potato oil. Heat over medium-high until the oil is shimmering.
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9
Pour the egg and potato mixture into the pan, spreading it out evenly. Lower the heat to medium.
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10
Cook for about 2-4 minutes. Use a spatula to run around the edges, tucking them in to create a rounded shape. Shake the pan occasionally to ensure the bottom isn't sticking.
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11
The Flip: When the edges are set but the center is still slightly runny, place a large flat plate over the skillet. In one confident motion, invert the pan so the tortilla lands on the plate.
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12
Slide the tortilla back into the pan, raw side down. Use your spatula to tuck the edges under again to maintain that iconic puck shape.
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13
Cook for another 2-3 minutes. For a traditional 'juicy' interior, the center should feel slightly soft when pressed. For a firm tortilla, cook for 5 minutes.
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14
Slide the finished tortilla onto a clean serving plate. Let it rest for at least 15 minutes before slicing; this allows the internal structure to set.
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15
Garnish with flaky sea salt and parsley. Slice into wedges or cubes and serve warm or at room temperature.
💡 Chef's Tips
Don't skimp on the olive oil; it's the primary flavoring agent for the potatoes and can be reused for sautéing later. The resting period (Step 7) is non-negotiable for an authentic texture; it allows the potatoes to absorb the egg. Use a high-quality non-stick pan to ensure the flip is successful and the tortilla doesn't tear. If you prefer a 'Tortilla Paisana', you can add diced chorizo or red bell peppers to the poaching stage. Avoid browning the potatoes; the goal is a pale, tender confit rather than a crispy fry.
🍽️ Serving Suggestions
Serve at room temperature with a side of homemade Garlic Aioli or Romesco sauce. Pair with a glass of chilled Spanish Albariño or a dry Manzanilla Sherry. Accompany with a simple green salad dressed in a sharp lemon vinaigrette to cut through the richness. Serve as 'Pincho de Tortilla'—a wedge perched atop a slice of baguette secured with a toothpick. Add a side of 'Pan con Tomate' (toasted bread rubbed with garlic and fresh tomato pulp).