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Tortilla Española

By Groceree

Also known as Spanish Omelette · Tortilla de Patatas

Spain’s potato omelette: potatoes and onion poached slowly in olive oil, folded into beaten egg and set in a pan until the outside holds and the middle stays soft.

Last updated

A wedge cut from a tortilla española showing layered potato and a soft, just-set centre
Servings
4 servings
Prep
15 min
Cook
35 min
Total
1 h 5 min

Ingredients

  • waxy potatoes700 g
  • onions1
  • olive oil400 ml
  • eggs6
  • salt

Instructions

  1. 01

    Peel the and slice them and the thinly. Heat the in a deep pan to a gentle 130°C and add them with a good pinch of .

  2. 02

    Poach for 20 to 25 minutes, turning occasionally. They should soften and barely colour — this is confit, not frying, and it is what makes the texture.

  3. 03

    Drain in a sieve set over a bowl, keeping the for another time.

  4. 04

    Beat the with in a large bowl, tip in the hot and , and leave to sit for 10 minutes so the potato absorbs egg.

  5. 05

    Heat a tablespoon of the reserved in a 24 cm non-stick pan. Pour in the mixture and cook over medium-low heat for 5 minutes, shaking now and then, until the base is set.

  6. 06

    Slide it onto a plate, invert the pan over it and flip. Cook 3 to 4 minutes more.

  7. 07

    Slide onto a plate and rest for 5 minutes. The centre should still be slightly runny when cut.

Notes

  • The oil is a cooking medium, not an ingredient you eat — nearly all of it is drained off and keeps for weeks.
  • How set the middle should be is the one thing Spaniards argue about. Take it off earlier than feels safe; it firms as it rests.
  • Onion or no onion is the other argument. This is the con cebolla version.
  • The runny centre is lightly cooked egg. For anyone pregnant, very young, elderly or with weakened immunity, cook the tortilla a few minutes longer on each side until it is set all the way through.

Nutrition per serving

Calories
420 kcal
Protein
16 g
Carbs
30 g
Fat
26 g

Estimated from the ingredients.

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