Tortilla Española (Spanish Egg and Potato Omelette) Recipe
- ⏱ 1 hour 5 minutes
- Medium
- Serves 8
- 👥 2-cook recipe
A Spanish omelette made with gently fried potatoes and onions folded into seasoned eggs and cooked until rounded and lightly browned.
Adapted from Serious Eats.
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Tortilla Española (...
0/0
COOK 1COOK 2
1Mise en place
2Slice the onions
Thinly slice the onions
3Plate and serve
+ 17 more steps in the app
Tortilla Española (...
0/0
COOK 2COOK 1
1Mise en place
Peel, halve, and thinly slice the potatoes crosswise
2Slice the onions
3Plate and serve
+ 17 more steps in the app
Ingredients
- 8 large eggs
- kosher salt, to taste
- 2 cup extra-virgin olive oil
- 700 g Yukon Gold potatoes (peeled, halved, and thinly sliced crosswise)
- 350 g yellow onions (thinly sliced)
- allioli, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 1
- Peel, halve, and thinly slice the potatoes crosswise
2. Slice the onions COOK 2
- Thinly slice the onions
3. Beat the eggs COOK 2
- In a large bowl, beat the eggs vigorously with a large pinch of salt until frothy, Set aside
4. Fry potatoes and onions COOK 1
- In a 10-inch nonstick or well-seasoned carbon steel skillet, heat the oil over medium-high heat until shimmering
- Add the potatoes and onions, they should gently, but not vigorously, bubble in the oil, Regulating the heat to maintain a gentle bubbling, cook, stirring occasionally, until the potatoes and onions are meltingly tender, about 25 minutes
5. Drain the vegetables COOK 2
- Set a fine-mesh strainer over a heatproof bowl and drain the potatoes and onions of excess oil
- Reserve the oil
🤝 Cook 1 hands over potatoes.
6. Combine the mixture COOK 2
- Transfer the potatoes and onions to a medium heatproof bowl and season generously with salt, stirring well to combine, Beat the eggs vigorously to re-froth
- Scrape the potato and onion mixture in and stir until thoroughly combined
- Set aside for 5 minutes
7. Set the tortilla COOK 1
- Meanwhile, wipe out the skillet
- Add 3 tablespoons (45ml) reserved frying oil to the skillet and set over medium-high heat until shimmering
- Scrape the egg mixture into the skillet and cook, swirling and shaking the pan rapidly, until the bottom and sides begin to set, about 3 minutes
- Using a heatproof spatula, press the edges in to begin to form the tortilla's puck shape
- Continue to cook, adjusting the heat to prevent the bottom of the tortilla from burning, until beginning to set around the edges, about 3 minutes longer
🤝 Cook 2 hands over the egg mixture.
8. Flip and finish COOK 1
- Working over a sink or garbage can, place a large overturned flat plate or lid on top of the skillet, set your hand on top, using a dish towel if you are sensitive to heat, and in one very quick motion invert the tortilla onto it
- Add 1 more tablespoon (15ml) reserved oil to the skillet and return to heat, Carefully slide the tortilla back into the skillet and continue to cook until the second side is beginning to firm up, about 2 minutes
- Use a rubber spatula to again press the sides in all around to form a rounded puck shape
- Continue to cook the tortilla until lightly browned on the second side but still tender in the center when pressed with a finger, about 2 minutes longer
9. Plate and serve BOTH
- Carefully slide the tortilla out of the skillet onto a clean plate, or invert it onto a clean plate using the same method as before, and let stand at least 5 minutes before serving with allioli
- Cut into wedges for a larger meal or into cubes for an hors d'oeuvre-sized snack
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