The Ultimate Tortilla Española Recipe: A Spanish Classic Made Easy

Master the art of making an authentic Spanish tortilla with this foolproof recipe. Crispy on the outside, creamy on the inside, and bursting with flavor, this tortilla española (Spanish potato omelette) is the perfect dish for any meal or occasion.

Imagine a dish so versatile it can be enjoyed as a snack, appetizer, or main course. A dish equally delicious hot or cold, perfect for picnics or fancy dinners. A dish beloved by both home cooks and professional chefs. That dish is the famous tortilla española, also known as tortilla de patatas.

Made with just eggs, potatoes, olive oil, and sometimes onion, this Spanish classic transforms humble ingredients into culinary magic. The key to a great tortilla española lies in the technique, which we’ll guide you through step-by-step. Get ready to impress your family and friends with this crowd-pleasing Spanish delicacy!

The Secret to Perfect Tortilla Española: Mastering Each Step

Step 1: Season Your Eggs for Maximum Flavor

Start by beating your eggs with a generous pinch of salt. Contrary to popular belief, this doesn’t make them watery – it actually helps them retain moisture during cooking. Set the seasoned eggs aside while you prepare the other ingredients.

Step 2: Cook Your Potatoes and Onions to Silky Perfection

Thinly slice your potatoes and onions. We recommend Yukon Golds for their creamy texture, but russets work too. Some purists argue against including onions, but we find they add delicious sweetness and extra moisture to the tortilla. Cook them slowly in plenty of olive oil until they’re meltingly tender.

Step 3: Create the Perfect Egg Mixture

After draining the cooked potatoes and onions, mix them into your beaten eggs. The residual heat will start to thicken the eggs, creating a cohesive mixture that’s easier to cook and flip.

Step 4: Cook with Care

Pour the mixture into a hot skillet and cook, shaking and swirling the pan to create those signature layers. Use a spatula to shape the edges into the classic puck shape.

Step 5: Master the Flip

The flip is the make-or-break moment of tortilla-making. Use a plate to invert the tortilla, then slide it back into the pan to cook the other side. For a creamier center, flip multiple times, allowing heat to dissipate between flips.

Tortilla Española: Your New Go-To Recipe

Ingredients

• 8 large eggs
• Kosher salt, to taste
• 2 cups (475ml) extra-virgin olive oil (see notes)
• 1 1/2 pounds (700g) Yukon Gold potatoes, peeled, halved, and thinly sliced crosswise
• 3/4 pound (350g) yellow onions, thinly sliced
• 1 cup aioli, for serving

Directions

1. In a large bowl, vigorously beat the eggs with a generous pinch of salt until frothy. Set aside to allow the salt to work its magic.
2. Heat the olive oil in a 10-inch nonstick or well-seasoned carbon steel skillet over medium-high heat. Add the sliced potatoes and onions, ensuring they’re gently bubbling in the oil. Cook, stirring occasionally, for about 25 minutes until they’re meltingly tender. Drain the potatoes and onions using a fine-mesh strainer over a heatproof bowl, reserving the flavorful oil for future use.
3. Transfer the potato-onion mixture to a bowl and season generously with salt. Re-whisk the eggs until frothy, then combine with the potato-onion mixture. Let it sit for 5 minutes to meld the flavors.
4. Wipe out the skillet and heat 3 tablespoons of the reserved oil over medium-high heat. Pour in the egg mixture and cook, swirling and shaking the pan, for about 3 minutes. Use a heatproof spatula to shape the edges into a puck shape. Continue cooking for another 3 minutes, adjusting heat to prevent burning.
5. Place a large plate over the skillet and quickly invert the tortilla onto it. Add another tablespoon of oil to the skillet and slide the tortilla back in, uncooked side down. Cook for 2 minutes, then use the spatula to reinforce the puck shape. Continue cooking until lightly browned but still tender in the center, about 2 more minutes. For a more evenly cooked center, flip the tortilla 2-3 more times during these last few minutes.
6. Carefully slide the tortilla onto a clean plate and let it rest for at least 5 minutes before serving. Enjoy hot, at room temperature, or chilled, accompanied by a dollop of garlicky aioli. Leftovers can be refrigerated for up to 3 days – if they last that long!

Recipe Notes

This recipe calls for a generous amount of olive oil, which may seem extravagant but is crucial for achieving the perfect texture and flavor. Don’t worry about waste – the leftover oil, infused with potato and onion flavors, is delicious in other dishes. Feel free to use a less expensive olive oil, as the cooking process will neutralize the nuances of higher-quality oils.