Tortilla Española Recipe

Today’s recipe is another Spanish classic. La tortilla española or Spanish Potato Omelet is one of the most popular Spanish tapas, pinchos, first courses, midnight snacks, etc. Every Spanish family has their signature recipe, and there is great debate over whether or not onions truly belong. I love the sweetness of perfectly caramelized onions in my tortilla española, so this recipe does include them. Enjoy!

Spanish omelet

Delicious Spanish Omelet.

Tortilla Española Recipe
Recipe type: Appetizer or Entree
Chef: Lauren
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Serves: 4
The perfect recipe for Spanish Potato Omelet.
  • 2 lbs (about 1 kg) of potatoes
  • 8 large eggs
  • Salt
  • 1 large onion
  • Extra Virgin Olive Oil
  1. Peel, rinse and dry the potatoes.
  2. Cut them into thin slices, put them in a big bowl, sprinkle with some salt and mix well.
  3. Heat a good quality olive oil on medium heat in a large, non stick frying pan.
  4. Add the potatoes and cook them for 20 minutes at a low heat.
  5. Back in your big bowl, beat the eggs and reserve.
  6. Cut the onions into extremely thin slices and fry in another pan with olive oil. Fry for about 10 minutes, until they are golden and starting to caramelize. Then drain off the oil and add to the egg mixture.
  7. When the potatoes have cooked 20 minutes, remove them from the pan with a slotted spoon, trying to strain away all excess oil. Add them to the egg mixture and let everything sit for about 20 minutes.
  8. Then, in the same frying pan the potatoes were cooking in, remove any extra oil and introduce the mixture. Cook for 8-10 minutes per side, depending on how raw you like the omelet inside.
  9. Flipping takes practice, but use a plate to invert the tortilla, then slide it back into the pan. If it breaks, don’t worry– it’ll be more like scrambled eggs but just as delicious!

 Hopefully you will enjoy this tortilla española recipe as much as we do! Let us know in the comments.

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