Spanish Potato Tortilla with Onion Recipe
Potato tortilla is a Spanish classic that people in Spain eat for breakfast, lunch, dinner, and as a snack in tapas bars. It’s a thick omelette full of soft potatoes and delicate onion, which can be eaten warm or at room temperature. In many Spanish homes it’s a “rescue” dish made from a few simple ingredients from the fridge.
This Spanish tortilla uses just a handful of basic ingredients to create a rich, comforting dish that works for any meal of the day. Slowly cooking the potatoes and onions in olive oil gives them a silky texture and deep flavor, while resting them in the egg mixture ensures a tender, custardy interior.
Chef's tips
Use a non-stick pan with slightly high sides to make flipping easier and to keep the tortilla from sticking. Don’t rush the cooking of the potatoes and onions—gentle heat is key to getting them soft without browning. If you’re nervous about flipping, you can divide the mixture and make two smaller tortillas, which are easier to handle.
How to serve
Serve as part of a tapas spread with olives, marinated peppers, and crusty bread, or as a simple main with a green salad. It’s also perfect for picnics and potlucks, because it tastes just as good at room temperature as it does warm.
Ingredients
- potatoes starchy or all-purpose, peeled - 700 g
- onion peeled - 200 g
- eggs - 6 piece
- olive oil for frying, preferably mild - 120 ml
- salt or to taste - 1 teaspoon
- black pepper freshly ground - 0.25 teaspoons
- parsley finely chopped, optional for serving - 1 tablespoon
Preparation
- Peel the potatoes and slice them into thin half-moons or quarter-moons about 3 mm thick. Halve the onion and slice it into thin strips.
- Heat about 100 ml of olive oil in a large deep frying pan over medium heat. Add the potatoes and onion, season with half of the salt, and stir.
- Fry the potatoes with the onion for 20–25 minutes over medium-low heat, stirring gently and often, until the potatoes are soft but not browned. If they start to brown too much, reduce the heat.
- Meanwhile, in a large bowl whisk the eggs with the remaining salt and the pepper until the mixture is uniform.
- When the potatoes are soft, drain off the excess olive oil (reserve the oil) and transfer the potatoes and onion to the bowl with the eggs. Gently mix and set aside for 5 minutes so the potatoes can soak up the egg mixture.
- In the same pan, heat 2–3 tablespoons of the reserved oil over medium heat. Pour in the entire egg-and-potato mixture and smooth the surface.
- Cook for 5–7 minutes over low heat, until the edges are set and the center is still slightly runny. From time to time, loosen the edges with a silicone spatula so the mixture doesn’t stick.
- Prepare a large flat plate that is wider than the pan. Cover the pan with the plate and, in one confident motion, flip the pan upside down so the tortilla lands on the plate.
- Slide the tortilla back into the pan with the uncooked side facing down. Cook for another 3–5 minutes, until the center is set but still moist.
- Slide the tortilla onto a plate and let it rest for 5–10 minutes before slicing. Sprinkle with parsley and serve warm or at room temperature, cut into wedges or cubes.
Storage
Przechowuj w szczelnym pojemniku, pokrojoną na kawałki. Podgrzewaj na suchej patelni na małym ogniu lub jedz w temperaturze pokojowej.
