A Spanish potato tortilla brings together tender potatoes, softened onion and eggs in a thick sliceable omelette. It is useful for lunch, a shared plate or a meal prepared ahead. Gentle cooking gives the potatoes time to soften before the egg mixture goes into the pan. This version is cooked through for a firm, easy-to-portion centre.
Photo by blackieshoot / Unsplash. Serving suggestion. Presentation may vary.
TOPSIMPLE RECIPES · RECIPE CARD
Spanish Potato and Onion Tortilla
Ingredients
- 700 g waxy or all-purpose potatoes, peeled
- 1 medium onion, about 150 g, thinly sliced
- 120 ml olive oil, for gently cooking the potatoes
- 6 large eggs
- 3/4 teaspoon fine salt, divided
- 1/4 teaspoon ground black pepper
Preparation
- Cut potatoes into thin slices about 3 mm thick. Heat olive oil in a 24 cm nonstick skillet over medium-low heat. Add potatoes, onion and half the salt. Cook gently for 20–25 minutes, turning regularly, until the potatoes are tender without becoming crisp.
- Set a colander over a heatproof bowl. Drain the potatoes and onion carefully, reserving the oil. Allow to cool for 5 minutes. Beat eggs with remaining salt and pepper in a large bowl. Fold in potatoes and onion.
- Return 1 tablespoon of the reserved oil to the skillet. Warm over low heat. Add the egg mixture and level gently. Cook for 6–8 minutes until the edges are set and the bottom releases when the pan is shaken gently.
- Cover the skillet with a large plate wider than the pan. Protect your hands with dry oven gloves and carefully invert the tortilla onto the plate. Slide it back into the skillet with the uncooked side facing down. Cook for another 4–6 minutes over low heat.
- Check that the centre is fully set and reaches 74°C. If needed, continue over low heat for a few minutes. Slide onto a clean plate and rest for 10 minutes before cutting into six wedges.
Choosing and slicing potatoes
Potatoes that hold their shape make a neat slice, but the cooked pieces should still feel tender rather than waxy or firm. Slice evenly so they finish together. Very thick pieces take longer and can leave the centre of the tortilla uneven. After peeling, work promptly and pat potatoes dry if they have been rinsed. Water clinging to the slices can splash when they meet the warm oil.
Softening instead of crisping
The first stage is gentle cooking in oil, not browning a tray of roast potatoes. Keep the heat low enough that slices soften without developing a hard crust. Turn carefully with a broad spatula and let the onions become translucent and sweet. A few broken potato edges help the mixture hold together. If the vegetables colour quickly while remaining firm, reduce the heat and give them more time.
Draining and combining
Drain over a heatproof bowl so the hot oil is contained safely. The full quantity of cooking oil does not all go into the finished tortilla. Let the vegetables cool briefly before mixing with the eggs so the eggs stay fluid until they reach the skillet. Use a large enough bowl to fold without crushing every potato slice. Reserve the clean cooking oil for the pan and let any remainder cool before storage or disposal.
Turning the tortilla
Use a plate wider than the skillet and check that you can lift both comfortably before starting. The first side must be set enough to move as one piece. A well-maintained nonstick surface helps it release. Keep the operation close to the worktop and protect your hands from the hot pan. If turning feels awkward, use an ovenproof skillet and finish in a 180°C oven until the centre reaches the stated temperature instead.
Serving and allergens
Resting helps the tortilla settle so the wedges cut cleanly. Serve warm, or chill promptly and serve cold. A tomato salad and bread are simple accompaniments. The recipe contains eggs. Use separate utensils for raw egg mixture and the finished tortilla, and put the cooked tortilla onto a clean serving plate rather than the plate that held the uncooked side.
Storage and reheating
Refrigerate within 2 hours in a shallow covered container. Use within 3 days. Reheat portions until steaming hot throughout, or serve straight from the fridge as part of a cold meal. Do not leave it standing at room temperature for a prolonged buffet. Freezing changes the potato texture, so refrigeration is preferable.
Explore another recipe from our kitchen. mediterranean chickpea salad with lemon.