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A spatula holds two, stacked slices of Tortilla Española.
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Tortilla Española Recipe (Spanish Omelette)

A delicious potato and onion "frittata" style omelet you'll want to make regularly.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: Spanish
Servings: 2
Calories: 526kcal

Ingredients

  • 1 medium Yukon Gold potatoes (peeled and thinly sliced about ⅛-inch thick - You can also use Russet potatoes)
  • ½ small yellow onion (thinly sliced)
  • 6 large eggs
  • ¼ cup extra virgin olive oil
  • ½ tsp. salt
  • ¼ tsp. ground black pepper

Instructions

  • Gather your ingredients.
    Tortilla Española ingredients on a white, marble surface.
  • Peel and thinly slice the potatoes into uniform slices to ensure even cooking. Thinly slice the onion as well.
    Sliced onions next to slice potatoes on a cutting board.
  • Heat the olive oil in a small non-stick skillet (about 6-8 inches) over medium heat. When the oil is hot but not smoking, add the sliced potatoes and onion. The oil should generously cover the potatoes and onions.
    Sliced onions and potatoes in a skillet with oil.
  • Cook the potatoes and onion slowly over medium heat, stirring occasionally, for about 10-15 minutes, or until the potatoes are tender but not browned. The potatoes should be soft enough to break apart with a spatula.
    Once the potatoes and onion are cooked, use a slotted spoon to transfer them to a bowl, leaving the oil in the skillet. Allow them to cool slightly. Reserve the oil in the skillet for later use.
    Cooled onions and potatoes in a white mixing bowl.
  • Crack the eggs into a separate bowl. Add the sea salt and black pepper, then beat the eggs until they are well combined.
    Eggs, salt, and pepper in a mixing bowl.
  • Pour the beaten eggs over the cooled potatoes and onion. Gently mix to coat the potatoes and onion with the eggs.
    Beaten eggs added to a mixing bowl with onions and potoates.
  • Reheat a couple of tablespoons of olive oil (or use any oil that was leftover with the onions and potatoes) in the same skillet over medium heat. Pour the egg, potato, and onion mixture back into the skillet, spreading it out evenly with a spatula.
    Raw Tortilla Española cooking in a skillet.
  • Reduce the heat to medium-low and cook for about 4-6 minutes, or until the edges are set and the center is still slightly runny.
    Nearly cooked Tortilla Española in a skillet.
  • To flip the tortilla, place a small plate over the skillet. Carefully invert the skillet so the tortilla falls onto the plate.
    Add a little extra oil if needed to the pan, then slide the tortilla back into the skillet with the uncooked side down. Cook for another 3-4 minutes, or until the tortilla is fully set and lightly golden on both sides.
    Finished Tortilla Española in a skillet.
  • Slide the Tortilla Española onto a serving plate and let it cool slightly. Slice into wedges and serve warm or at room temperature.
    A sliced Tortilla Española on a white, ceramic platter.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.5the recipe | Calories: 526kcal | Carbohydrates: 18g | Protein: 21g | Fat: 41g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 558mg | Sodium: 801mg | Potassium: 594mg | Fiber: 2g | Sugar: 2g | Vitamin A: 813IU | Vitamin C: 18mg | Calcium: 100mg | Iron: 4mg