Spanish Potato Tortilla (Tortilla Española)
The iconic Spanish omelet: tender sliced potatoes and sweet caramelized onions bound in custardy eggs and sliced into hearty wedges.
Diet labels (Vegetarian, Gluten Free) describe the recipe as written. Check packaged ingredients such as broth, spice blends and sauces for allergens and gluten. More on food safety.
15 mins
30 mins
65 mins
Medium
The iconic Spanish omelet: tender sliced potatoes and sweet caramelized onions bound in custardy eggs and sliced into hearty wedges.
Ingredients
(5 items)- [ ]1.5 lbs, peeled and thinly sliced into 1/8-inch rounds Yukon Gold or Russet potatoes
- [ ]1 large, thinly sliced Yellow onion
- [ ]6 eggs Large eggs
- [ ]1/2 cup (for poaching potatoes) Extra virgin olive oil
- [ ]1.25 tsp Kosher salt
Substitutions:
- • Yukon Gold potatoes → Russet potatoes or red potatoes
Instructions
- 1.
Heat olive oil in an 8-inch or 10-inch non-stick skillet over medium-low heat. Add sliced potatoes, onions, and 1 tsp salt. Gently poach in the oil, turning occasionally, for 15 to 18 minutes until potatoes are completely tender but not browned.
- 2.
Use a slotted spoon to drain potato-onion mixture, reserving the fragrant cooking oil in a small bowl.
- 3.
In a large bowl, whisk eggs with remaining 1/4 tsp salt. Gently fold in warm drained potatoes and onions. Let rest for 10 minutes so starches absorb and season the eggs.
- 4.
Wipe out the skillet, heat 1 tbsp of the reserved olive oil over medium-high heat. Pour in egg-potato mixture, smoothing the top. Cook for 2 minutes to sear the bottom crust.
- 5.
Reduce heat to low and cook for 5 to 6 minutes, until the edges are set and only the very center still looks loose. Place a large flat plate over the skillet and invert in one swift motion.
Tip: Use oven mitts and invert over the sink the first time you try it, in case hot oil or egg escapes.
- 6.
Slide the tortilla back into the skillet to cook the second side on low heat for 3 to 4 minutes until lightly golden and set. Slide onto a board, let rest for 10 minutes, and slice into wedges.
Printer-Friendly Recipe Card
Save ink or paper by printing just the ingredients and instructions, scaled to your desired servings.
Ingredients
(Tap or press Space to check off)Step-by-Step Instructions
Heat olive oil in an 8-inch or 10-inch non-stick skillet over medium-low heat. Add sliced potatoes, onions, and 1 tsp salt. Gently poach in the oil, turning occasionally, for 15 to 18 minutes until potatoes are completely tender but not browned.
Use a slotted spoon to drain potato-onion mixture, reserving the fragrant cooking oil in a small bowl.
In a large bowl, whisk eggs with remaining 1/4 tsp salt. Gently fold in warm drained potatoes and onions. Let rest for 10 minutes so starches absorb and season the eggs.
Wipe out the skillet, heat 1 tbsp of the reserved olive oil over medium-high heat. Pour in egg-potato mixture, smoothing the top. Cook for 2 minutes to sear the bottom crust.
Reduce heat to low and cook for 5 to 6 minutes, until the edges are set and only the very center still looks loose. Place a large flat plate over the skillet and invert in one swift motion.
Slide the tortilla back into the skillet to cook the second side on low heat for 3 to 4 minutes until lightly golden and set. Slide onto a board, let rest for 10 minutes, and slice into wedges.
Ingredient Substitutions
- If you don't have Yukon Gold potatoes: replace with Russet potatoes or red potatoes.
Food Safety & Leftovers
Safe Temperatures: Ensure poultry reaches an internal temperature of 165°F (74°C), ground beef 160°F (71°C), and eggs are cooked until whites are completely set.
Cooking Notes
Tips and food-safety notes for this recipe
- ✓Cooking the potatoes slowly in olive oil rather than boiling them gives the classic soft, tender texture.
- ✓Total time includes two 10-minute rests: one for the potato and egg mixture, and one after cooking.
Times are estimates for a typical home kitchen. Spotted a mistake? See our corrections policy.
Ingredients Used in This Dish
Learn how to store, substitute, and maximize these kitchen staples:
