Spanish Tortilla (Potato Omelette)

Ingredients

• 4 large eggs
• 300 g potatoes (about 2 medium)
• 1 onion (medium)
• 1/3 cup olive oil (or any cooking oil)
• 1/2 tsp salt
• 1/4 tsp black pepper

Optional additions:

• 1/2 bell pepper, diced
• A handful of spinach
• 30 g chorizo or ham, diced
• Fresh parsley
• Grated cheese (a small handful)

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Instructions

1. Prep the potatoes and onion

1. Peel the potatoes and cut them into thin slices (about 3 mm thick). A mandoline helps but a sharp knife works fine.
2. Cut the onion in half, then slice into thin half-moons.
3. If using bell pepper, dice it small.

2. Soften the potatoes and onion

1. Heat 1/3 cup oil in a non-stick frying pan (about 20–22 cm) over medium heat.
2. Add the potato slices and onion. Sprinkle with 1/4 tsp salt.
3. Cook on medium-low heat for 15–20 minutes, stirring gently every few minutes.
4. The potatoes should be soft and tender but not brown or crispy. You’re essentially poaching them in oil.
5. If using bell pepper, add it halfway through.

3. Drain

1. When the potatoes are soft, drain them in a colander over a bowl.
2. Save the oil — you’ll use it again. This is important.
3. Let the potato-onion mixture cool for a few minutes.

4. Mix with eggs

1. Crack 4 eggs into a bowl. Add 1/4 tsp salt and pepper.
2. Beat lightly with a fork — don’t over-beat, just until mixed.
3. Add the warm potato-onion mixture to the eggs.
4. Stir gently to combine. Let it sit for 5 minutes — the potatoes absorb some egg and the mixture thickens slightly.

5. Cook the tortilla (first side)

1. Wipe the pan clean if needed, then return it to medium heat.
2. Add 1–2 tbsp of the saved oil.
3. Pour in the egg-potato mixture. Spread it evenly.
4. Cook for 4–5 minutes on medium-low heat. The edges should set, the bottom should be golden.
5. Use a spatula to gently loosen the edges.

6. Flip it

1. Place a large flat plate (larger than the pan) over the top of the pan.
2. Hold the plate firmly with one hand and the pan handle with the other.
3. Quickly flip the pan upside down so the tortilla lands on the plate.
4. Slide the tortilla back into the pan, uncooked side down.
5. If this feels scary, you can also finish it under the broiler instead of flipping — see tips.

7. Cook the second side

1. Cook for 3–4 minutes on medium-low.
2. Press the center gently — it should feel just set but still have a slight softness. A little runny in the center is traditional and delicious.
3. Slide onto a plate.

8. Serve

1. Let it rest for 5 minutes before cutting.
2. Cut into wedges (like a pie).
3. Serve warm or at room temperature — it’s actually better at room temperature.
4. Optional: serve with a simple side salad.

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Tips

• The flip is the scary part. It gets easier with practice. Key things: use a plate larger than the pan, hold both firmly, and flip with confidence (not slowly).
• No-flip alternative: after step 5, put the whole oven-safe pan under the broiler for 3–4 minutes until the top is set. Works perfectly, just doesn’t look as round.
• The oil amount seems like a lot, but you drain it and reuse it. This is how the potatoes get soft without browning. Spanish abuela approved.
• Don’t use high heat. Low and slow is the secret. Burnt eggs = rubbery tortilla.
• Traditional Spanish tortilla is just potatoes, onion, eggs, and oil. The optional additions are nice but not authentic.
• Great cold the next day for breakfast or lunch. Keeps in the fridge for 2–3 days.

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Vegetarian Variation

The base recipe is already vegetarian! For a more substantial version, try these add-ins:

Addition	When to add	Notes
Spinach (1 handful)	Stir into the egg mixture in step 4	Wilted or raw both work
Roasted red peppers (from jar)	Stir into the egg mixture in step 4	Chop small, drain well
Cheese (cheddar, feta, or goat cheese)	Sprinkle on top after flipping	Melts beautifully
Sautéed mushrooms	Cook separately, add to egg mixture	Drain excess liquid first

The classic version with just potatoes and onion is already a complete, satisfying meal. The add-ins are for when you want something extra.

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Result

A golden, thick omelette with layers of soft, sweet potato and onion held together by creamy, barely-set eggs. Comforting, simple, and deeply satisfying. Best eaten with good bread and a simple salad.