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Sarah

Spanish Tortilla (Tortilla Española) – Classic Tapas Potato Omelette

The beloved Spanish tapa: tender olive-oil potatoes and sweet onion set in custardy eggs. Flip on the stovetop or finish under the broiler. Serve warm or at room temperature with a quick aioli. Yields a 9–10″ tortilla cut into 8 tapas wedges.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 tapas wedges
Course: Appetizer, Brunch
Cuisine: Spanish
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 1.25–1.5 lb waxy or Yukon Gold potatoes, peeled and sliced 1/4-inch (560–680 g)
  • 1 medium onion, thinly sliced
  • 8 large eggs
  • 0.75–1 cup olive oil (for confiting; you will drain/reuse)
  • 1–1.25 tsp fine sea salt, divided
  • chopped parsley or chives (optional)
  • 1 pinch smoked paprika (optional)
  • 0.5 cup mayonnaise (for optional aioli)
  • 1 small clove garlic, finely grated (for aioli)
  • 1 tsp lemon juice (for aioli)
  • 1 pinch fine sea salt (for aioli)

Equipment

  • 10″ nonstick or seasoned cast iron skillet
  • large mixing bowl
  • wide plate for flipping
  • Colander

Method

  • Warm oil in a 10″ nonstick over medium-low. Add potatoes, onion, and 1/2 tsp salt. Gently bubble, stirring occasionally, until potatoes are tender but not browned, 15–18 minutes.
  • Strain through a colander and reserve the flavorful oil.
  • Whisk eggs with the remaining salt in a large bowl. Fold in warm potatoes and onion; rest 5 minutes.
  • Add 2 tbsp reserved oil to the skillet over medium. Pour in the mixture, stir 30–45 seconds, then smooth the top. Lower to medium-low; cook until edges set and center is slightly loose, 5–7 minutes.
  • Invert onto an oiled plate; slide back to cook the second side 2–3 minutes, until just set and lightly golden.
  • Rest 5–10 minutes. Slice into wedges; garnish with herbs/paprika. Mix aioli (mayo, garlic, lemon, pinch of salt) and serve on the side.

Nutrition

Calories: 210kcalCarbohydrates: 15gProtein: 7gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 9gCholesterol: 185mgSodium: 340mgPotassium: 360mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 6mgCalcium: 60mgIron: 1.8mg

Notes

No-flip: After Step 4, broil 1–2 minutes to set the top.
Baked method: Toss confited potatoes/onion with eggs; pour into an oiled 9″ cake pan. Bake 350°F/175°C for 18–22 minutes, then broil 1 minute to color.
Add-ins (not classic): Diced cooked chorizo, roasted red pepper, or spinach (fold in after Step 3).
Gluten-free & dairy-free: As written.
Equipment: 10″ nonstick or seasoned cast iron, large bowl, wide plate for flipping.
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