Spanish Potato Tortilla
Slowly cooked potatoes and onions set in eggs to a soft, golden wedge: Spain's best-loved tapas and picnic food.
Prep15 min
Cook30 min
Total45 min
Yield6 servings
LevelMedium
Spanish Potato Tortilla
Ingredients
US measurements with metric in parentheses.
Instructions
- Heat the oil in a 10-inch (25 cm) nonstick skillet over medium-low heat. Add potatoes, onion and a good pinch of salt and cook 15 to 18 minutes, turning often, until tender but not browned.
- Drain the potatoes through a sieve, keeping 1 tbsp oil in the pan.
- Beat the eggs with remaining salt, fold in the potatoes and let sit 5 minutes.
- Heat the reserved oil over medium heat, pour in the mixture and cook 5 to 6 minutes until the edges set.
- Place a large plate over the pan, flip the tortilla onto it, slide it back in and cook 3 to 4 minutes more.
- Rest 10 minutes and serve warm or at room temperature.
🌡 Food safety: Cook eggs until the whites and yolks are firm, especially when serving children, older adults, pregnant people or anyone with a weakened immune system. Wash hands and surfaces after handling raw meat, poultry, seafood or eggs, and refrigerate leftovers within 2 hours.
Tips for success
- Cook the potatoes gently; they should poach in oil, not fry.
- Keep the center slightly soft only if you are comfortable; otherwise cook until fully set.
Substitutions
- Skip the onion for a purist version.
- Add chorizo (not vegetarian).
Storage & reheating
Refrigerate up to 3 days; serve cold or warm.
Estimated nutrition per serving
Estimate only. Calculated roughly from typical ingredients; real values vary by brand and portion.
| Calories | ~330 kcal |
|---|---|
| Protein | ~10 g |
| Carbohydrates | ~24 g |
| Fat | ~22 g |
Frequently asked questions
Can I bake it?
Yes, 20 minutes at 375°F (190°C) in an oven-safe skillet.