Tortilla española (Spanish potato omelet)

The tortilla española is Spain's favorite tapa: a thick, creamy omelet of potatoes and eggs. It is not a tortilla in the Mexican sense, but a baked-through egg-potato cake. The secret is the potatoes slowly softened in oil, and the rest after mixing with the egg.

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Method

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1. Peel the potatoes and cut them into 2-3 mm slices. Slice the onion into thin half-moons. Salt both.
2. In a 24-26 cm non-stick skillet, heat the olive oil over medium heat. Add the potatoes and onion, and cook slowly for 15-20 minutes, turning often (do not brown them), until the potatoes are soft but not colored. ⏱ Timer: 15 min
3. Beat the eggs in a large bowl, and season with salt and pepper. Drain the potatoes and onion (keep the oil), let cool for 5 minutes, then stir them into the eggs. Let stand for 5-10 minutes so the potatoes absorb the egg. ⏱ Timer: 5 min
4. Heat 1 tablespoon of oil in the skillet and pour in the mixture. Cook over medium heat for 4-5 minutes, shaping the edges with a spatula, until the bottom is set. ⏱ Timer: 4 min
5. Place a large plate over the skillet and flip it over in one quick motion, then slide the tortilla back into the skillet on its other side. Cook for another 3-4 minutes. ⏱ Timer: 3 min
6. Slide the tortilla onto a plate and let it rest for 10 minutes. Serve warm or at room temperature, in slices. ⏱ Timer: 10 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Cook the potatoes slowly, do not brown them.
• Do not overcook the tortilla, the center should be creamy.
• Cold tortilla is great the next day, in a roll it becomes a bocadillo.
• The classic debate: with or without onion? Both are good.

Frequently asked questions

With or without onion?

In Spain it is a matter of debate, both are accepted. Onion makes it sweeter.

How long does it keep?

3 days in the fridge, and it is best served at room temperature.

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