- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 320 kcal
Quick summary
“Iconic dish of Spanish taverns made from thin slices of potato and onion cooked slowly in olive oil until tender without browning, wrapped in seasoned beaten eggs. Cooked in the skillet, it reaches a firm exterior with a juicy and creamy interior when cut.”
What you need to know
- Slow cooking the potatoes and onions in olive oil is a gentle confit without letting them brown or become crispy.
- Draining the olive oil before mixing the warm potatoes with the beaten eggs prevents excess fat and starts coagulation.
- Flipping the tortilla with a large flat plate is the determining step to cook the back without breaking the shape of the disk.
Ingredients
Main
- 4 medium potatoes, peeled and cut into thin rounds
- 6 large eggs
- 1 medium onion, chopped (optional)
- Salt to taste
- Black pepper to taste
- Olive oil for frying
Instructions
Principal
- Start by heating a generous amount of olive oil in the skillet over medium heat.
- Add the potatoes and the onion, if using, seasoning with salt. Cook slowly until the potatoes are soft, but not browned, approximately 10 minutes.
- Meanwhile, beat the eggs in a separate bowl and season with black pepper.
- Drain the cooked potatoes from the olive oil and mix them with the beaten eggs, coating well.
- Return the mixture to the skillet and spread evenly, cooking for about 5 minutes until the bottom is firm.
- Carefully flip the tortilla using the large plate, cooking the other side for another 5 to 7 minutes until it is completely cooked and slightly golden.
- Remove from heat and let rest for a few minutes before cutting into slices.
- Serve warm or at room temperature, with a fresh salad on the side.
Chef's tips
- Let the drained potatoes rest in the beaten eggs for ten minutes before going to the heat to absorb the seasoning.
- Use a non-stick skillet with curved edges greased with olive oil so the large omelet slides perfectly when flipping.
- Cook over low heat to firm the edges while keeping the interior juicy and soft, without drying out the center of the slice.
Variations
- Add small cubes of prosciutto and strips of candied sweet red bell pepper along with the eggs.
- Serve the portions covered with spicy paprika sauce and garlic mayonnaise to compose a brava version.
- Add spinach leaves sautéed in garlic to the egg and potato mixture to get a green country profile.
Substitutions
- The onion can be removed from the recipe to compose the traditional purist version known as tortilla sin cebolla.
- Regular English potatoes can be substituted with Asterix-type potatoes sliced into homogeneous slices.
- The olive oil used to confit the potatoes can be strained and reused in other culinary preparations.
How to store
Store the slices in an airtight container in the refrigerator for up to three days. Can be consumed cold, at room temperature, or slightly heated in a skillet with a lid over low heat; avoid strong microwave.
Can it be frozen?
It is not indicated to freeze the potato tortilla, as cooked potatoes lose water, altering the texture of the eggs which become spongy and watery. Prepare for consumption on the same day or the next day.
What to serve with
Serve as a tapa over slices of toasted rustic bread rubbed with garlic and tomato (pan con tomate), mixed green salad, and light beer.
Frequently asked questions
Does the classic Spanish tortilla have cheese or milk?
The traditional recipe from Spain strictly takes potatoes, eggs, salt, olive oil, and optionally chopped onion; does not contain milk or cheese.
Should the potatoes be fried until golden?
No, the potatoes should only be cooked gently in olive oil (confit) until tender to the touch of a fork, without browning or forming a crust.
Should the tortilla be served hot or cold?
It can be served steaming, warm, or at room temperature, a very common format in Spanish tapas bars.
What is the secret to flipping the tortilla without breaking or spilling it?
Cover the skillet with a flat plate larger than it, flip the whole thing firmly at once, and slide the tortilla back into the skillet.
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