Classic Spanish Tortilla (Potato and Onion Omelet)
Classic Spanish Tortilla (Potato and Onion Omelet)
Ingredients
- 1 1/2 pounds yellow potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 1 yellow onion, medium, thinly sliced
- 2 cups extra virgin olive oil, plus 1 tablespoon for cooking the tortilla
- 6 large eggs
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Heat 2 cups of extra virgin olive oil in a 10-inch non-stick skillet over medium-low heat. The oil should be deep enough to almost cover the potatoes. Add the thinly sliced potatoes and onions to the cold oil. The goal is to confit them gently, not to fry them crisp.
⏱️ 2 min
- 2
Cook the potatoes and onions slowly for about 25-30 minutes, stirring occasionally, until they are very tender and translucent but not browned. They should be easily mashed with a fork. Drain the potatoes and onions thoroughly in a colander set over a bowl, reserving the olive oil for other uses if desired. Season the drained potatoes and onions with 1/2 teaspoon of salt and the black pepper.
⏱️ 28 min
- 3
While the potatoes and onions are draining and cooling slightly, crack the 6 large eggs into a large bowl. Whisk them vigorously with a fork until well combined and slightly frothy. Season the eggs with the remaining 1/2 teaspoon of salt.
⏱️ 3 min
- 4
Add the warm (but not hot) potato and onion mixture to the beaten eggs. Stir gently to combine, ensuring all the potatoes and onions are coated with egg. Let the mixture rest for 10 minutes to allow the potatoes to absorb some of the egg, which helps create a more cohesive tortilla.
⏱️ 10 min
- 5
Heat 1 tablespoon of extra virgin olive oil in the same 10-inch non-stick skillet over medium heat. Once the oil is shimmering, pour the potato and egg mixture into the skillet, spreading it evenly. Reduce the heat to medium-low.
⏱️ 2 min
- 6
Cook the tortilla for 8-10 minutes, or until the edges are set and lightly golden, and the bottom is firm. Gently shake the pan occasionally to prevent sticking. Use a spatula to gently push the edges inwards, shaping the tortilla into a neat circle.
⏱️ 10 min
- 7
To flip the tortilla, place a large, flat plate (larger than the skillet) upside down over the skillet. Carefully and confidently invert the skillet onto the plate, so the tortilla rests cooked-side up on the plate. Slide the tortilla back into the skillet, uncooked-side down.
⏱️ 1 min
- 8
Continue cooking for another 5-7 minutes, or until the tortilla is firm to the touch in the center and cooked through. The inside should be moist but not runny. You can gently press the sides with a spatula to ensure a round shape.
⏱️ 7 min
- 9
Once cooked, slide the Spanish tortilla onto a clean serving plate. Let it rest for a few minutes before slicing into wedges. Serve warm or at room temperature.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Spanish Tortilla (Potato and Onion Omelet)
Ingredients
- 1 1/2 pounds yellow potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 1 yellow onion, medium, thinly sliced
- 2 cups extra virgin olive oil, plus 1 tablespoon for cooking the tortilla
- 6 large eggs
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Heat 2 cups of extra virgin olive oil in a 10-inch non-stick skillet over medium-low heat. The oil should be deep enough to almost cover the potatoes. Add the thinly sliced potatoes and onions to the cold oil. The goal is to confit them gently, not to fry them crisp.
⏱️ 2 min - 2
Cook the potatoes and onions slowly for about 25-30 minutes, stirring occasionally, until they are very tender and translucent but not browned. They should be easily mashed with a fork. Drain the potatoes and onions thoroughly in a colander set over a bowl, reserving the olive oil for other uses if desired. Season the drained potatoes and onions with 1/2 teaspoon of salt and the black pepper.
⏱️ 28 min - 3
While the potatoes and onions are draining and cooling slightly, crack the 6 large eggs into a large bowl. Whisk them vigorously with a fork until well combined and slightly frothy. Season the eggs with the remaining 1/2 teaspoon of salt.
⏱️ 3 min - 4
Add the warm (but not hot) potato and onion mixture to the beaten eggs. Stir gently to combine, ensuring all the potatoes and onions are coated with egg. Let the mixture rest for 10 minutes to allow the potatoes to absorb some of the egg, which helps create a more cohesive tortilla.
⏱️ 10 min - 5
Heat 1 tablespoon of extra virgin olive oil in the same 10-inch non-stick skillet over medium heat. Once the oil is shimmering, pour the potato and egg mixture into the skillet, spreading it evenly. Reduce the heat to medium-low.
⏱️ 2 min - 6
Cook the tortilla for 8-10 minutes, or until the edges are set and lightly golden, and the bottom is firm. Gently shake the pan occasionally to prevent sticking. Use a spatula to gently push the edges inwards, shaping the tortilla into a neat circle.
⏱️ 10 min - 7
To flip the tortilla, place a large, flat plate (larger than the skillet) upside down over the skillet. Carefully and confidently invert the skillet onto the plate, so the tortilla rests cooked-side up on the plate. Slide the tortilla back into the skillet, uncooked-side down.
⏱️ 1 min - 8
Continue cooking for another 5-7 minutes, or until the tortilla is firm to the touch in the center and cooked through. The inside should be moist but not runny. You can gently press the sides with a spatula to ensure a round shape.
⏱️ 7 min - 9
Once cooked, slide the Spanish tortilla onto a clean serving plate. Let it rest for a few minutes before slicing into wedges. Serve warm or at room temperature.
⏱️ 2 min