Spanish Tortilla Omelette
A classic Spanish tortilla made with thinly sliced potatoes and onions cooked in olive oil, then set with eggs for a thick, tender omelette.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 200 ml
- 1 tsp
- ½ tsp
Process
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Peel the potatoes and slice them into 3mm thick rounds. Thinly slice the onion.
In a large non-stick skillet, heat the olive oil over medium heat. Add the potato slices and onion, and cook gently for 15–20 minutes, turning occasionally, until the potatoes are tender but not browned. They should be cooked through but still hold their shape.
While the potatoes cook, crack the eggs into a large bowl, add the salt and black pepper, and beat until well combined.
When the potatoes and onions are tender, remove them from the skillet with a slotted spoon, draining excess oil. Reserve about 2 tablespoons of the oil in the skillet. Add the drained potatoes and onions to the beaten eggs and gently stir to combine. Let the mixture sit for 5 minutes.
Heat the reserved oil in the skillet over medium heat. Pour in the egg and potato mixture, spreading it evenly. Cook for 4–5 minutes, until the edges are set and the bottom is golden brown. Shake the pan occasionally to prevent sticking.
Place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide it back into the skillet, uncooked side down, and cook for another 3–4 minutes, until fully set but still slightly moist in the center.
Transfer the tortilla to a serving plate and let it rest for 5 minutes before cutting into wedges. Serve warm or at room temperature.
Kitchen notes
Kitchen notes
- The most common mistake is overcooking the eggs; the tortilla should be slightly moist in the center. It will continue to cook from residual heat as it rests.
- Use a non-stick skillet and enough oil to prevent sticking. The oil should come about halfway up the potatoes when frying.
- Letting the potato and egg mixture sit before cooking allows the potatoes to absorb some egg, resulting in a more cohesive tortilla.
- For a more authentic texture, cook the tortilla over low heat for a longer time, but medium heat works well for a quicker version.
Substitutions
- potatoes→sweet potatoes
- onion→leek
- olive oil→sunflower oil
Storage & reheating
Store leftover tortilla in an airtight container in the refrigerator for up to 3 days. It can be eaten cold or reheated. To reheat, place in a skillet over low heat for 2-3 minutes per side, or microwave individual slices for 30-60 seconds. Freezing is not recommended as it alters the texture.
FAQ
The questions we get asked most
Why did my Spanish tortilla fall apart when I flipped it?
The tortilla likely wasn't set enough on the bottom before flipping. Make sure the bottom is golden brown and the edges are firm. Use a large plate that covers the entire skillet and invert quickly and confidently. If it still breaks, you can press it back together in the pan.
Can I make Spanish tortilla ahead of time?
Yes, it can be made up to 3 days in advance and stored in the refrigerator. It tastes great cold or at room temperature, making it ideal for picnics or lunchboxes. Reheat gently in a skillet if desired.
How do I know when the tortilla is fully cooked?
The center should be set but still slightly moist. Insert a toothpick into the center; it should come out clean but with a few moist crumbs. The tortilla will firm up as it rests.
Can I use fewer eggs or egg whites only?
You can reduce the eggs to 4 for a thinner tortilla, but it may be less cohesive. Using only egg whites will result in a drier texture. For best results, use whole eggs.
What type of potatoes are best for Spanish tortilla?
Waxy potatoes like Yukon Gold or red potatoes are ideal because they hold their shape and don't become mushy. Avoid starchy potatoes like Russets, which can break down too much.
Is Spanish tortilla served hot or cold?
It is commonly served warm or at room temperature, but it can also be enjoyed cold. In Spain, it's often eaten as a tapa at room temperature.
Can I add other ingredients like chorizo or peppers?
Yes, you can add cooked chorizo, bell peppers, or spinach. If adding vegetables, sauté them first to remove excess moisture. Add them to the egg mixture before cooking.
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