Tortilla Española

Nutrition · per serving

Steps

1. 1

   Peel the potatoes and cut them into thin 3-4 mm slices or small half-moons for even cooking. Peel and thinly slice the onion. Crack the eggs into a large bowl and beat just until fully combined with 4 g of the salt; do not over-whisk, which can make the texture less custardy.

   400 g potatoes, waxy or all-purpose120 g onion5 large eggs6 g fine sea salt
2. 2

   Pour the 120 ml olive oil into a 20 cm nonstick or well-seasoned frying pan and warm over medium-low heat. Add the potatoes, onion, and remaining 2 g salt. The oil should gently bubble, not fry aggressively. Cook for 16-18 minutes, stirring and turning carefully every few minutes, until the potatoes are fully tender when pierced and the onion is soft and sweet, with little to no browning.

   120 ml extra-virgin olive oil400 g potatoes, waxy or all-purpose120 g onion6 g fine sea salt
3. 3

   Set a sieve over a bowl and drain the potato-onion mixture, reserving the oil. Let the potatoes cool for 2 minutes so they do not scramble the eggs. Add the warm potatoes and onion to the beaten eggs and fold gently to coat. Rest the mixture for 5 minutes so the potatoes absorb some egg and the interior cooks up creamy.

   400 g potatoes, waxy or all-purpose120 g onion5 large eggs
4. 4

   Return 15 ml of the reserved cooking oil to the pan and set over medium heat. Pour in the egg-potato mixture and spread it evenly. Cook for 3-4 minutes, shaking the pan occasionally and running a spatula around the edge so it does not stick. When the sides are set but the center is still slightly loose, place a flat plate over the pan.

   400 g potatoes, waxy or all-purpose120 g onion5 large eggs
5. 5

   Confidently invert the tortilla onto the plate, then slide it back into the pan to cook the second side. Tuck in the edges with a spatula to create the classic rounded shape. Cook for 2-4 minutes more, depending on whether you want the center just-set and creamy or fully set. The tortilla is done when it feels lightly springy and no raw egg runs out.

6. 6

   Slide the tortilla onto a plate and rest for 5 minutes before slicing; this helps it set and keeps the slices neat. Drizzle with the 5 ml olive oil to serve, warm or at room temperature.

   5 ml extra-virgin olive oil

Origin & History

Tortilla Española, also called tortilla de patatas, is one of Spain's most iconic home-style dishes. It emerged in the 19th century as an economical, filling combination of potatoes and eggs, and today it is served across the country in homes, tapas bars, and cafés. The onion debate remains famously divisive, but both versions are deeply traditional.