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Classic Tortilla Española (Traditional Spanish Potato and Sweet Onion Omelette)
The national treasure of Spain: thinly sliced potatoes and sweet onions slow-poached in extra virgin olive oil until meltingly tender, bound with fresh eggs into a thick, golden omelette.
Prep
20 min
Cook
25 min
Total
45 min
Ingredients
4servings
- Potatoes, peeled and thinly sliced into 3 mm rounds600 g
- Yellow onion, thinly sliced1 piece
- Large fresh eggs6 piece
- Extra virgin olive oil for poaching180 ml
- Fine sea salt1.5 tsp
Preparation Steps
1
Heat olive oil in a skillet. Add sliced potatoes and onion with 1 tsp salt. Gently poach over medium-low for 18-20 minutes until tender without browning.
20 min timer
2
Drain potatoes and onion in a colander, reserving the fragrant drained oil for future cooking.
3 min timer
3
Beat eggs in a large bowl with 1/2 tsp salt. Fold in warm potatoes and onion; let rest for 5-10 minutes so eggs absorb starch.
8 min timer
4
Heat 1 tbsp reserved oil in a 22-24 cm non-stick pan over medium heat. Pour in egg mixture, cook 4-5 minutes, tucking the edges in with a spatula.
5 min timer
5
Place a flat plate over pan, invert tortilla swiftly, and slide back into skillet to cook other side for 2-3 minutes. Serve warm or room temperature.
3 min timer
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Provenance & Public Domain Audit
Source: European Culinary Traditions Archive / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
