Tortilla Española
Tortilla Espanola
Spain's most beloved tapa — a thick, golden potato and egg omelette made with olive-oil-confited potato slices and sweet onion, cooked in a pan and flipped onto a plate and back, served warm, at room temperature or cold. Arguments about whether to include onion are heated in Spain.
- Total
- 50 min
- Serves
- 6
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Pour olive oil into a 24 cm non-stick pan over medium-low heat. Add potatoes and onion; season with salt. Confit (slow cook submerged in oil) for 25–30 minutes, stirring gently occasionally, until potatoes are very tender but not browned. This is not the same as frying.
About 5 min
Drain the potatoes and onion thoroughly, reserving the oil. Let cool slightly (5 minutes).
About 11 min
Beat eggs vigorously with a generous pinch of salt. Add the drained potatoes and onion; mix gently. Let sit 5–10 minutes to allow the potato to absorb some egg.
About 11 min
Heat 3 tbsp of the reserved oil in the same pan over medium heat. Pour in the egg-potato mixture. Cook 4–5 minutes, shaking the pan gently, until the sides are set and the centre is still slightly liquid.
About 11 min
The flip: place a flat plate larger than the pan over the pan. In one decisive move, invert the tortilla onto the plate. Slide it back into the pan, uncooked-side-down. Cook 2–3 more minutes. Repeat if needed for a perfectly round shape.
About 11 min
Slide onto a plate. The centre should be just set — slightly custardy, not dry. Serve warm or at room temperature, cut in wedges.
About 3 min
Nutrition per serving (estimate)
- Calories
- 420
- Protein
- 16 g
- Carbs
- 32 g
- Fat
- 28 g
- Fibre
- 3 g
- Sugar
- 4 g
- Sodium
- 480 mg
Contains: gluten, eggs
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Recipe by Boon Tools.