Spanish Tortilla
A thick, golden Spanish omelette of thinly sliced potatoes and onions set in olive oil-poached eggs, cooked low and slow then flipped for a custardy center.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 700 g
- 250 ml
- 1 ½ tsp
- ¼ tsp
Process
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Peel the potatoes and slice them 3 mm thin, either with a mandoline or a sharp knife. Halve the yellow onion and slice it thinly. Keep the potatoes in cold water if you are not cooking them straight away.
Warm 250 ml olive oil in a 24 cm non-stick or well-seasoned frying pan over medium heat. Add the sliced potatoes and onion, season with 1 tsp of the fine sea salt, and cook gently for 18 to 22 minutes, stirring every few minutes, until the potatoes are tender but not browned. The oil should barely bubble.
Set a colander over a bowl and drain the potato mixture, saving the olive oil for another use. Let the potatoes steam-drain for 5 minutes and cool slightly.
In a large bowl, beat the 8 eggs with the remaining 0.5 tsp fine sea salt and the black pepper just until yolks and whites are combined. Do not over-beat. Fold in the drained potatoes and onion and let the mixture sit for 10 minutes so the eggs absorb the potato flavor.
Wipe the pan with a paper towel, add 1 tbsp of the reserved olive oil, and heat over medium-low. Pour in the egg and potato mixture, spread it flat, and cook undisturbed for 8 to 10 minutes, until the edges are set and the center still jiggles when you shake the pan.
Slide a large flat plate over the pan, hold it firmly with a towel, and invert the tortilla onto the plate. Add another 1 tsp of reserved oil to the pan and slide the tortilla back in, uncooked side down. Cook for 4 to 6 minutes over low heat for a custardy center, or 7 to 8 minutes if you prefer it fully set.
Slide the tortilla onto a clean plate and rest for at least 10 minutes before cutting. Serve warm or at room temperature, cut into wedges.
Kitchen notes
Kitchen notes
- The most common mistake is frying the potatoes at high heat: they must poach gently in olive oil at a lazy bubble, never brown, or the tortilla turns greasy and the flavor turns bitter.
- The tell-tale sign of a classic tortilla is a center that is just barely set and slightly creamy. If you shake the pan and the middle wobbles like a soft custard, it is ready to flip.
- Letting the potato and egg mixture sit for 10 minutes before cooking is the trick that makes the tortilla taste deeply of potato rather than of plain scrambled egg.
- Use a non-stick pan with a slightly rounded edge and a plate that is wider than the pan; a plate that is too small will cause the tortilla to break or spill hot oil.
Substitutions
- yellow onion→leek, white part only, thinly sliced
- olive oil→sunflower oil for poaching, though the flavor will be less authentic
- potatoes→sweet potatoes, sliced 3 mm thin, for a sweeter version
Storage & reheating
Cool the tortilla completely, then wrap it tightly in plastic wrap or store it in an airtight container in the refrigerator for up to 4 days. It is excellent cold or at room temperature. To reheat, place wedges in a covered non-stick pan over low heat for 5 to 7 minutes, or microwave individual slices for 30 to 45 seconds; avoid a hot oven, which dries out the eggs. The tortilla can also be frozen for up to 2 months: wrap individual wedges tightly, thaw overnight in the fridge, and reheat gently in a covered pan.
FAQ
The questions we get asked most
Why did my Spanish tortilla turn out dry and rubbery?
Dryness almost always comes from overcooking the eggs. The tortilla should be pulled off the heat when the center still jiggles slightly; residual heat finishes the cooking. Also make sure the potatoes were poached gently in oil rather than fried, because browned potatoes absorb less egg and give a drier texture.
Can I make Spanish tortilla ahead of time?
Yes, and many cooks say it tastes better the next day. Cook it completely, cool it to room temperature, then refrigerate it wrapped for up to 4 days. Bring it back to room temperature or warm it gently in a covered pan before serving.
How do I flip a Spanish tortilla without breaking it?
Use a flat plate that is wider than the pan and hold it firmly against the pan with a kitchen towel. Invert in one confident motion, then slide the tortilla back into the pan with the uncooked side down. If the tortilla is very thick, you can also finish it under a preheated grill at 200°C instead of flipping.
Can I use canned or frozen potatoes for this recipe?
Canned potatoes are already cooked and waterlogged, so they will not absorb the olive oil or egg properly and the texture will be mushy. Frozen sliced potatoes can work in a pinch, but thaw and pat them completely dry first, then poach them in the oil for only 5 to 7 minutes. Fresh waxy potatoes give the best result.
Is Spanish tortilla supposed to be served hot or cold?
It is traditionally served warm or at room temperature, never piping hot from the pan. Letting it rest for at least 10 minutes allows the eggs to finish setting and makes it easier to slice. Cold leftovers are also common and are often eaten in sandwiches.
Why is my tortilla sticking to the pan?
The pan was either not non-stick or not hot enough when the egg mixture went in. Use a good non-stick pan, add a thin film of reserved olive oil, and heat it over medium-low until the oil shimmers before pouring in the eggs. Do not rush the first side; it needs 8 to 10 minutes to release naturally.
Can I add other ingredients like chorizo or peppers?
Yes, but keep the total amount of add-ins small so the tortilla still sets. Diced roasted red peppers or cooked spinach can be folded in with the potatoes. If you use a cured sausage, brown it first and drain the fat so the tortilla does not become greasy.
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