Classics · Spanish

Tortilla
Española

Tortilla Española
Time
35'
+ 0h 10' chilling
Diff.
medium
Kcal
380
/ serving
Servings
4
Gather 5 ingredients before cooking
Scale
Units
01 You'll need check when you have it
02 To finish last minute: ~60 min window
Step 01 of 07

Cut the vegetables

600 g
1 szt

Peel potatoes (waxy) (600 g) and slice into rounds about 3 mm thick. Dice white onion (1 szt) finely.

Tip
Thin potato slices matter — thicker ones won't soften in the oil and the tortilla will be raw inside.
Step 02 of 07

Confit the potatoes

250 ml
600 g
1 szt
1 łyżeczka

In a 24 cm pan heat olive oil (250 ml) over medium heat. Add potatoes (waxy) (600 g) and white onion (1 szt), sprinkle in half of the salt (1 łyżeczka). The oil should barely bubble — this is not frying, it's poaching in fat. Stir every few minutes. The potatoes are done when soft and falling apart under a fork, about 20 minutes.

Tip
If the oil sizzles aggressively and the potatoes brown — your heat is too high. They should soften, not brown.
Step 03 of 07

Beat the eggs

6 szt
1 łyżeczka

Crack eggs (size l) (6 szt) into a large bowl, add the remaining salt (1 łyżeczka). Beat with a fork until the yolks and whites combine.

Step 04 of 07

Combine potatoes with eggs

600 g
1 szt
6 szt

Drain potatoes (waxy) (600 g) and white onion (1 szt) through a sieve (keep the oil — you can reuse it). Transfer the warm potatoes into the bowl with eggs (size l) (6 szt). Stir gently and let rest for 10 minutes.

Tip
The rest isn't optional — the potatoes soak up the egg and the tortilla holds together instead of falling apart when sliced.
Step 05 of 07

Fry the first side

250 ml

In a clean 24 cm pan heat 2 tablespoons of the reserved olive oil (250 ml) over medium heat. Pour in the egg-potato mixture and spread evenly. Cook for 4-5 minutes — the edges should set while the center stays slightly liquid.

Step 06 of 07

Flip the tortilla

Remove the pan from heat. Cover with a flat plate larger than the pan. Hold the plate with one hand, the pan handle with the other, and flip the whole thing in one confident motion. The tortilla now sits on the plate browned-side up. Slide it back into the pan.

Tip
The classic disaster: hesitant motion, half the tortilla stays in the pan, half on the plate. Better fast than gentle.
Step 07 of 07

Finish the second side

Cook another 3-4 minutes. The center should be set but moist — not dry. Slide onto a plate and let rest for 5 minutes before slicing.

Tortilla Española
Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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