I learned to make tortilla espanola from a woman in Madrid who flipped it by sliding it onto a plate and inverting the pan over it. I still hold my breath every time. Thin-sliced potatoes and onions cooked slowly in olive oil until soft, then mixed with beaten eggs and cooked in a smaller pan. You flip it halfway through. The outside is golden. The inside is just set. This is the one I pull out when someone needs a reason to believe in simple Spanish cooking.
The amount of olive oil seems excessive. A quarter to half inch in the pan. But the potatoes and onions poach in it rather than fry, and most of the oil gets drained off before the eggs go in. The result is tender, not greasy.
Tips for Making Tortilla Española
Slice the potatoes thin
Thin slices, about 3mm (1/8 inch), width-wise. They need to cook through in the oil and become soft enough to fold into the egg mixture. 
Toss them with salt before frying. The salt draws out moisture and helps them cook evenly.
Flip with confidence
Use a plate slightly larger than the pan. Slide the tortilla onto the plate, then invert the pan over it and flip.
Do this quickly. Hesitation leads to a broken tortilla. If it tears, press it back together in the pan. It will hold.
A Match Made in Heaven — Tortilla Española and Rioja Wine
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Classic Spanish tortilla, or potato omelette, is surprisingly easy to make at home. Serve warm with crusty bread and a glass of Rioja.
Ingredients
- 2 medium sized potatoes
- 1 medium sized onion
- extra virgin olive oil
- 4 medium eggs
- salt and pepper
Instructions
- Peel potatoes and cut into thin slices width-wise; place into a bowl and mix with a little salt.
- Peel and cut onion into long, thin slices.
- Heat about 1/4 to 1/2 inch of olive oil in a large frying pan over medium heat.
- Slightly brown the onions, separating the slices using a wooden spoon.
- Once the onions are slightly browned, add potatoes; stir often.
- Cook until potatoes soften and are semi-transparent; remove from heat.
- Beat eggs in a medium-sized bowl.
- Using a slotted spoon, scoop out the onions and potatoes, draining them of the olive oil; place in a bowl with the beaten eggs and mix until just combined with a few dashes of salt.
- Thoroughly coat a separate small to medium frying pan with some of the leftover olive oil; heat over medium heat.
- Pour the potato, onion, and egg mixture into the pan, forming it into the round shape of the pan with a fork.
- Cook for 3-5 minutes or until the bottom of the tortilla is golden brown (use a spatula to lift up the bottom and check).
- Once the bottom is cooked, cover the pan with a lid, flip the tortilla over, and gently place it back into the small pan to finish cooking the other side for 3-5 minutes.
- Serve warm with bread or sliced chorizo and add salt to taste.
Notes
- For perfectly cooked potatoes, ensure they are thinly sliced and evenly cooked before adding the eggs. Overcooked potatoes will result in a dry tortilla.
- To prevent sticking, use a non-stick pan and ensure it’s well-oiled before adding the egg mixture. A heavy-bottomed pan is ideal for even cooking.
- Leftover tortilla can be stored in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a touch of olive oil if needed to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 1/2 tortilla
- Calories: 350
- Sugar: 2
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 20
- Fiber: 3
- Protein: 10
- Cholesterol: 150
Frequently Asked Questions
How much olive oil do I need?
Enough to cover the bottom of the pan by a quarter to half inch. It seems like a lot, but the potatoes and onions need to be submerged. Drain them with a slotted spoon before adding to the eggs.
Can I add other ingredients?
Traditional tortilla espanola is just potatoes, onions, and eggs. Some versions add peppers or chorizo. If you add anything, keep it small and cook it with the onions.
Can I serve this cold?
Yes. Tortilla espanola is often served at room temperature as a tapa. It is good hot, warm, or cold. Cut it into wedges or small squares.
