Spanish Potato Tortilla

Name: Spanish Potato Tortilla
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 lb Yukon Gold potatoes, peeled and sliced 1/8-inch thick; 1 large large yellow onion, thinly sliced; 1 cup extra virgin olive oil; 6 large large eggs, room temperature preferred; 1 tsp fine sea salt

Classic Spanish Tortilla with Golden Potatoes

This thick, custardy omelet is Spain's answer to comfort food — tender potato slices suspended in silky eggs, cooked low and slow until just set. It's equally good warm from the pan or at room temperature hours later, making it perfect for any time of day.

SpanishLunchDinnerVegetarianGluten FreeComfort FoodEggs

Prep15 min

Cook25 min

Total40 min

Servings6

Difficultymedium

Nutrition

fat15g

carbs28g

protein12g

calories285

Ingredients

2 lbYukon Gold potatoes, peeled and sliced 1/8-inch thick
1 largelarge yellow onion, thinly sliced
1 cupextra virgin olive oil
6 largelarge eggs, room temperature preferred
1 tspfine sea salt

Instructions

Pour the olive oil into a 10-inch non-stick skillet and set it over medium heat until the oil warms through but doesn't smoke. You need enough oil to gently poach the potatoes, not fry them aggressively.
⏱ 2 min
Slide the potato slices and onion into the warm oil — they should barely bubble. Cook them gently, stirring occasionally, until the potatoes yield easily to a fork but haven't taken on any color. This slow poaching is what gives tortilla its creamy texture.
⏱ 15 min
Crack the eggs into a large bowl and whisk with the salt until well combined. The mixture should be smooth and pale yellow with no streaks of white remaining.
Strain the potatoes and onions through a fine mesh sieve, catching the oil in a bowl below — you'll need some of it later. Gently fold the still-warm vegetables into the beaten eggs, being careful not to break up the potato slices too much.
Let the egg and potato mixture sit undisturbed while the flavors meld and the potatoes absorb some of the egg. This resting time helps everything bind together properly.
⏱ 10 min
Wipe out the skillet and add 2 tablespoons of the reserved oil. Heat it over medium-high heat until it shimmers — you want good heat to set the bottom quickly.
⏱ 1 min
Pour the egg mixture into the hot skillet and give it a gentle shake to spread everything evenly. Let it cook without stirring until you can see the edges beginning to set and pull away slightly from the sides.
⏱ 3 min
Here's the moment of truth: place a large plate face-down over the skillet, then quickly but confidently flip the whole thing so the tortilla lands on the plate. Slide it back into the pan with the uncooked side now facing down.
Continue cooking until the bottom develops a golden crust and the center feels just barely set when you press it gently. It should still have a slight jiggle — it will finish cooking from residual heat.
⏱ 4 min
Slide the finished tortilla onto a clean serving plate and resist the urge to cut into it immediately. Those few minutes of resting help it hold together when you slice it into wedges.
⏱ 5 min