How to Make a Spanish Omelet, or tortilla espanola (2024)

• 6 to 7 medium potatoes, peeled

• 1 medium yellow onion, diced into 1/4-inch pieces

• 1/2 tablespoon kosher salt, or to taste

  See Also

  Des idées rigolotes en sandwichs

• 1 1/2 to 2 cups Spanish olive oil, for frying

• 5 large eggs

1. Gather the ingredients.

2. Cut the peeled potatoes in half lengthwise. With the flat side on the cutting surface, slice the potatoes into pieces approximately 1/8-inchthick. Place the potatoes and onions in a large bowl, sprinkle with salt, and mix together.

   

3. In a large, heavy, nonstick frying pan, heat 1 1/2 cups of olive oil over medium-high heat. Carefully place the potato-onion mixture into the frying pan, spreading it evenly over the surface. The oil should almost cover the potatoes. Turn down the heat slightly so the potatoes do not burn—you want them to slowly fry until tender and creamy.

   

4. Cook the mixture until the potatoes are cooked—if a slice of potato breaks easily when poked with a spatula, the potatoes are done. Remove the mixture from the heat and drain or remove with a slotted spoon. Let the potatoes cool off. To speed up the process, carefully spread them out on a baking sheet.

   

5. Crack the eggs into a large bowl and beat by hand with a whisk or fork. Pour on top of the cooled potato-onion mixture. Mix together with a large spoon. Let sit for about 5 minutes.

   

6. In a 9- or 10-inch non-stick pan, heat over medium heat 1 to 2 tablespoons of the remaining olive oil. Add the egg mixture, spreading it out evenly. Allow the egg to cook around the edges. Carefully lift up one side of the omelet to check if the egg has slightly browned. The inside of the mixture should not be completely cooked and the egg will still be runny.

   

7. When the mixture has browned on the bottom, remove the pan from the stove and place a large dinner plate bigger than your pan on top. Turn the pan alongside the plate so the tortilla sits on the plate.

   

8. Place the frying pan back on the stove and put just enough of the remaining oil to cover the bottom and sides of the pan. Let the pan warm for 30 seconds or so.

   

9. Slide the omelet from the plate into the frying pan. Use the spatula to shape the sides of the omelet and allow to cook for 3 to 4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 additional minutes. Slide the omelet onto a plate or cutting board and slice into 6 to 8 pieces, like a pie.

   

10. Enjoy!

    

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

• Potato
• appetizer
• spanish
• picnic