The Authentic Tortilla Española | Spanish Potato & Onion 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 and slice the potatoes into thin rounds.

Heat olive oil in a large skillet over medium heat until shimmering.

Add the sliced potatoes and cook, stirring occasionally, until tender and slightly golden, about 15-20 minutes.

Add sliced onion to the skillet and cook until softened, about 5-7 minutes.

Remove the potatoes and onion from the skillet and drain excess oil.

In a large bowl, beat the eggs and season with salt and black pepper.

Add the cooked potatoes and onion to the egg mixture and stir gently to combine.

Wipe the skillet clean and add a little more olive oil over medium heat.

Pour the potato-egg mixture into the skillet and cook until the edges start to set, about 5 minutes.

Using a plate, carefully flip the tortilla and cook the other side until golden and set, about 5 more minutes.

Slide the tortilla onto a serving plate and let it cool slightly before slicing.

Serve warm or at room temperature.

Cooking Techniques

Spice Level:

Allergens