Spanish Potato Omelet (Tortilla Española) Recipe
Spanish potato omelet recipe (Tortilla Española): thin-sliced potatoes and onion are gently cooked in olive oil until tender, then mixed with eggs and set in a skillet into a thick omelet. The ingredients are simple and the method is straightforward—cook low and steady, then flip carefully so both sides cook evenly. Great for breakfast, brunch, or a light meal.
Ingredients
Ingredients
Step-by-Step Method
Prep the vegetables
Thinly slice the potatoes and onion. Keep the potato slices fairly even so they cook at the same pace.
Cook until tender
Warm the olive oil in a wide skillet. Add potatoes and onion and cook over medium-low heat, stirring now and then, until the potatoes are very tender. You’re aiming for soft, not deeply browned.
Drain and save some oil
Scoop the mixture out with a slotted spoon and let excess oil drain. Leave about 1–2 tablespoons oil in the pan and reserve the rest in case you need it later.
Mix with the eggs
Lightly beat the eggs with the coarse salt—no need to make them foamy. Fold in the drained potatoes and onion and let it sit for 2–3 minutes.
Cook the first side
Heat the skillet over medium heat (add a splash of reserved oil if the pan looks dry). Pour in the mixture and nudge the edges in with a spatula. Cook until the bottom sets, about 5–7 minutes.
Flip and finish
Slide a flat plate over the skillet and carefully invert the omelet onto the plate, then slip it back into the pan. Cook the other side for 3–5 minutes; shorten the time if you prefer a slightly soft center.
Rest and serve
Let the tortilla rest for 5 minutes, then slice. Serve for breakfast or with a simple salad for a light meal.