Tortilla Española (Spanish Potato Omelette)

Ingredients

Contains egg. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Peel the potatoes and cut into 1/4-inch (6 mm) slices.

   10 min
2. 2

   Thinly slice the onion and separate into rings.

   5 min
3. 3

   Pour the olive oil into a 10-inch (25 cm) nonstick or well-seasoned skillet and warm over medium heat until shimmering.

   2 min
4. 4

   Add the potato slices in a single layer (you can overlap slightly) and add the sliced onion.

   1 min
5. 5

   Season potatoes and onion with 1 tsp salt and cook gently, turning occasionally, until the potatoes are very tender but not browned (they should be translucent and soft).

   Maintain medium to medium-low heat so the potatoes cook through without crisping; this is the classic 'confit' texture.

   22 min
6. 6

   Use a slotted spoon to transfer the potatoes and onions to a large bowl, leaving most of the oil in the pan; let the oil cool for 1–2 minutes, then reserve 2 tablespoons of it in a small bowl and discard or save the rest for other uses.

   3 min
7. 7

   Whisk the eggs in a bowl with the remaining 1/2 tsp salt and a pinch of pepper until just combined.

   2 min
8. 8

   Gently fold the warm potatoes and onions into the beaten eggs and let sit for 1 minute so the potatoes absorb some egg.

   1 min
9. 9

   Heat the reserved 2 tablespoons of oil over medium heat in the same skillet until hot (but not smoking).

   1 min
10. 10

    Pour the egg, potato, and onion mixture into the skillet and spread it evenly.

    1 min
11. 11

    Cook undisturbed until the edges are set and the underside is golden, gently lifting the edges occasionally to let uncooked egg run underneath.

    Lower the heat if the edges brown too quickly; you want a tender interior.

    6 min
12. 12

    Slide the tortilla onto a flat plate larger than the pan, hold the pan over the plate and invert so the tortilla sits on the plate, then slide it back into the pan to cook the other side.

    If you're nervous about flipping, use a second pan as a lid to invert safely.

    2 min
13. 13

    Cook the second side until set but still slightly glossy in the center for a moist interior (3–4 minutes) or longer if you prefer fully firm (6–8 minutes).

    4 min
14. 14

    Slide the finished tortilla onto a serving plate and let it rest 5 minutes before slicing.

    5 min