Tortilla Española
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 8
The Tortilla Española is as versatile as delicious- enjoy as a Tapa, lunch, brunch or dinner.
  • 1 large onion, cut in half root to end, then thinly sliced into half moons (about 1 cup) (if caramelizing the onions, you’ll need 2 cups)
  • 2 pounds (about 1 kilo) Potatoes
  • 8 eggs
  • Salt and pepper, to taste
  • Extra Virgin Olive Oil
  1. Peel the potatoes and rinse them under cold water.
  2. Pat the potatoes dry then thinly slice (a mandolin works great). Put them into a large bowl, sprinkle with salt, add the onions and mix well. *If caramelizing the onions, see note below.
  3. Heat a ½-inch of oil in a large frying pan over medium to medium-high heat. Carefully place the potato onion mixture into the pan, spreading them evenly.
  4. When the oil is hot, add the potatoes and add more oil if necessary until they are barely covered.
  5. Cook the potatoes, stirring here and there, for about 15 minutes or so. If you can poke a piece of potato and it easily breaks in two, they are done.
  6. Remove them with a slotted spoon into a strainer to cool and allow any excess oil to drain. (Place a plate underneath to catch the oil and you can use it again.)
  7. While the mixture is draining, beat the eggs in a large bowl and season with salt and pepper.
  8. After a few minutes, add the potatoes to the egg mixture and stir well.
  9. Pour 1 to 2 tablespoons of oil into 10-inch, non-stick frying pan and heat on medium heat. When hot enough, stir the potato-onion mixture once more in the bowl and pour into the pan, spreading evenly. You may need to turn heat to medium-low.
  10. Allow the egg to cook around the edges. Then, using a spatula, carefully lift up one side of the tortilla to check if the egg has slightly browned. The inside of the mixture should not be completely cooked and the egg will still be runny on top and in middle.
  11. Take a large plate and put it over the pan, put the palm of your hand firmly on the plate and flip quickly!
  12. Slide the tortilla (which should still be a bit runny, that’s good) back into the pan. Use the spatula to shape the sides of the omelet if necessary.
  13. Let the omelet cook for three to four minutes. Turn the heat off and let the tortilla sit in the pan for two minutes.
  14. Slide out of the pan onto a serving plate and enjoy with a glass of your favorite wine.
  15. *If caramelizing the onions, fry in a separate frying pan over medium low heat for about 10 minutes until they begin to caramelize and turn brown. You will cook the potatoes without the onions, then top a tortilla slice with caramelized onions.
Recipe by Savor the Harvest at