How to make Tortilla Española - Spanish Potato Omelette Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with a higher smoke point.

onion

🥗Healthier: leeks

💰Cheaper: green onions

Leeks provide a milder flavor while green onions are more budget-friendly.

Peel the potatoes and wash them, then pat them dry.

Preheat a medium-sized pan over medium heat and add half a cup of olive oil.

Cut the potatoes in half, then in half again to create quarters, and slice them thinly.

Add the sliced potatoes to the hot oil in the pan.

Peel and slice the onion into strips, then dice it and add to the pan with the potatoes.

Stir the potatoes and onions every three minutes to prevent burning and ensure even cooking.

After about halfway through cooking the potatoes, add a generous pinch of salt and stir again.

Taste a piece of potato to check for doneness and adjust seasoning if necessary.

In a large bowl, crack the six eggs and add a generous pinch of salt, then mix well and set aside.

Once the potatoes are cooked, add them to the bowl with the eggs and mix to combine.

Lower the heat to low and add the egg and potato mixture back into the pan.

Cook for about two to three minutes, checking to ensure it doesn't burn underneath.

Once the bottom is set, place a plate larger than the pan over it and flip the tortilla onto the plate, then slide it back into the pan to cook the other side.

Cook for another two to three minutes, checking for doneness.

If needed, flip the tortilla again to check the color and cook for an additional 30 to 45 seconds if necessary.

Once cooked, slide the tortilla onto a serving plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens