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Tortilla española

Tortilla española

A golden, thick Spanish omelette layered with tender slow-cooked potatoes and sweet onion, set in rich egg — the ultimate tapas staple that's equally at home as a weeknight dinner or the centerpiece of a weekend spread. Served warm, at room temperature, or cold, it only gets better as it rests.

6 servings · Prep 20 min · Cook 45 min · Total 65 min

Spanish · Dinner · Bread

Ingredients

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  • 1.5 lb Yukon Gold potatoes peeled and sliced into ⅛-inch rounds
  • 1 large yellow onion halved and thinly sliced
  • 6 large eggs room temperature
  • 0.75 cup extra-virgin olive oil plus more if needed
  • 1 tsp fine sea salt divided, plus more
  • 0.25 tsp freshly ground black pepper
  • 2 cloves garlic thinly sliced
  • 1 tbsp fresh flat-leaf parsley finely chopped, for garnish
  • crusty bread sliced, for serving alongside
  • aioli or mayonnaise for dipping
  • mayonnaise for dipping

Equipment

  • Stovetop
  • Mixing Bowl
  • Skillet
  • Slotted Spoon
  • Serving Plate
  • Whisk
  • Plates
  • Spatula
  • Knife
  • Pan
  • Cutting Board
  • Mixing Bowl (4 Quarts)

Instructions

  1. Pour the @[Extra-Virgin Olive Oil] into a #[Skillet] and set over ^[medium-low heat]. Add the sliced @[Yukon Gold Potatoes], @[Large Yellow Onion], and @[Garlic] (if using), along with ¾ tsp of the @[Fine Sea Salt]. Stir gently to coat everything in oil. Cook, turning the potatoes occasionally with a #[Spatula], for ~[25–30 minutes] until the potatoes are completely tender and just beginning to turn golden at the edges but not crispy. They should be soft enough to break apart easily. Remove from heat.
  2. In a large #[Mixing Bowl], crack the @[Large Eggs] and beat well with the remaining ¼ tsp @[Fine Sea Salt] and the @[Black Pepper]. Using a slotted spoon or #[Spatula], transfer the cooked potato and onion mixture into the egg bowl, leaving most of the oil behind in the skillet (reserve it). Gently fold the potatoes into the eggs, pressing lightly so some potato slices break up slightly. Let the mixture rest for ~[5 minutes] so the eggs absorb into the potatoes.
  3. Return the #[Skillet] to ^[medium heat] with about ~[2 tablespoons] of the reserved oil. When the oil shimmers, pour in the egg-potato mixture and spread it evenly. Shake the pan gently to settle the mixture. Cook undisturbed for ~[5–6 minutes] until the edges are set and the center is still slightly jiggly. Slide a #[Spatula] around the edges to loosen.
  4. Place a large flat plate (wider than the skillet) face-down over the pan. In one confident motion, flip the skillet so the tortilla lands on the plate. Slide the tortilla back into the #[Skillet], uncooked side down. Cook for another ~[3–4 minutes] until just set through — the center should remain slightly creamy, not dry. Slide onto a serving plate. Let rest at least ~[5 minutes] before slicing into wedges. Garnish with chopped @[Italian Flat-Leaf Parsley] and serve warm or at room temperature.