Tortilla Española (Classic Spanish Potato Omelette Recipe)

Spanish omelette made with eggs, potatoes, and olive oil, often eaten in the morning.

Ingredients (Serves 4–6)

• 6 large eggs

• 500 g potatoes, peeled and thinly sliced

• 1 small onion, thinly sliced (optional)

• 250 ml extra virgin olive oil (for frying)

• Salt, to taste

Preparation

1. Cook the potatoes:

   • Heat olive oil in a deep skillet over medium heat.

   • Add potatoes (and onion, if using) and cook gently until soft but not browned, about 15–20 minutes.

   • Drain potatoes, reserving some oil. Season with salt.

2. Prepare egg mixture:

   • Beat eggs in a large bowl and season with salt.

   • Add warm potatoes and gently mix. Let rest 5 minutes.

3. Cook the tortilla:

   • Heat 2–3 tablespoons reserved oil in a nonstick skillet over medium heat.

   • Pour in egg and potato mixture, spreading evenly.

   • Cook 4–5 minutes until edges set.

4. Flip:

   • Place a plate over the pan and carefully flip the tortilla.

   • Slide back into the pan and cook another 3–4 minutes until just set inside.

5. Serve:

   • Let rest briefly, then slice into wedges or cubes.

Serving Suggestions

• Serve warm or at room temperature.

• Enjoy as tapas, lunch, or picnic food.

• Pair with green salad, crusty bread, or aioli.

Cooking Tips

• Cook potatoes slowly for a tender, creamy texture.

• Adjust cooking time for a runny or fully set center based on preference.

• High-quality olive oil adds authentic Spanish flavor.