Tortilla española with onion
Potatoes and onion gently cooked in olive oil, folded into eggs, then pan-cooked and flipped into a golden tortilla with a tender, fully set centre. Allow about 65 minutes, including resting; serve warm or at room temperature.
Advert
Let’s get cooking.
Cook mode
Scale servings, tick off ingredients, and run step timers without losing your place.
Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer needed
Slice the peeled potatoes into even 3 mm (⅛-inch) slices, cutting larger potatoes in half lengthways first. Thinly slice the onion. Set the sieve over a heatproof bowl and have the flipping plate ready before cooking.
- 24:00
Put the olive oil, potatoes, onion and half the salt into the skillet. Set over medium-low heat and gently turn the vegetables to coat them. Cover and cook for about 24 minutes, stirring carefully every 3–4 minutes. Adjust the heat so the oil bubbles gently rather than frying vigorously. The potatoes should yield easily to a knife and the onion should be soft, with little or no browning. Continue cooking if needed until the potatoes are completely tender.
- 05:00
Take the skillet off the heat. Carefully tip the vegetables and oil into the sieve over the heatproof bowl, keeping clear of splashes. Let them drain and cool for about 5 minutes, until warm rather than piping hot. Meanwhile, beat the eggs and remaining salt in the mixing bowl just until combined. Gently fold in the drained potatoes and onion, keeping most of the slices intact.
- 06:00
Return 15 ml (1 tbsp) of the drained oil to the skillet; set the remaining oil aside to cool. Heat over medium-low heat for about 1 minute, until the oil flows easily across the pan without smoking. Add the egg-and-potato mixture and spread it evenly. Cook for about 6 minutes, gently loosening the edge with the spatula. The underside should be golden, the edges set and the top still moist but no longer freely sloshing. If necessary, cook a little longer over low heat before flipping.
- No timer needed
Move the skillet off the heat onto a stable, heatproof surface and check that the tortilla releases around its edges and underneath. Wearing dry oven gloves, place the sturdy plate over the skillet and hold it firmly in place. In one controlled movement, invert the skillet and plate together so the tortilla lands on the plate. Keep your hands clear of any drips, then set the empty skillet back on the hob.
- 04:00
Slide the tortilla back into the skillet, uncooked side down, and tuck in the edges with the spatula. Cook over low heat for about 4 minutes. Both sides should be golden and the centre fully set but tender. Insert an instant-read thermometer horizontally through the side into the centre without touching the pan: it must reach at least 71°C (160°F). If it has not, continue over low heat, checking every minute; cover the skillet if the underside is already well browned.
- 05:00
Slide the tortilla onto a clean serving plate and rest for 5 minutes before cutting into four wedges. Serve warm or at room temperature, and refrigerate leftovers within the storage limits given above.
Chef tips
- Use the specified skillet size: a larger pan makes a thinner tortilla that cooks more quickly and can dry out.
- Check potato tenderness before adding the eggs; the brief final cooking will not soften undercooked slices.
- Before cooking, practise the flipping movement with the empty, cool skillet and plate. If you cannot hold them securely, use a lighter skillet of the same size.
- Cool the drained excess oil, refrigerate it promptly in a clean, covered container and use it within 3 days for another savoury cooked dish.
- The approximately 65-minute schedule includes draining and resting. Allow extra time if the potatoes or egg centre need further cooking.
Equipment check
- 20 cm (8-inch) nonstick skillet with sides at least 5 cm (2 inches) high
- Lid that fits the skillet
- Knife and chopping board
- Large mixing bowl
- Whisk or fork
- Flexible spatula
- Fine-mesh sieve and heatproof bowl
- Tablespoon measure
- Sturdy plate about 25 cm (10 inches) across, wider than the skillet
- Clean serving plate
- Dry oven gloves
- Instant-read food thermometer
Nutrition per serving
- Calories380
- Protein13 g
- Carbs34 g
- Fat21 g
Tags
Behind the dish.
Overview
This tortilla española makes a thick, round potato-and-onion omelette in a 20 cm (8-inch) skillet. The vegetables soften gently in olive oil before being drained and folded into beaten eggs. A plate-assisted flip cooks both sides while keeping the centre tender and fully set. Allow about 65 minutes, including draining and resting; it serves four as a main.
Ingredient notes
Use all-purpose potatoes such as Yukon Gold, or another variety that becomes tender while mostly holding its shape. Slice them evenly, about 3 mm (⅛ inch) thick. Yellow or white onion works well. Olive oil is both the cooking medium and part of the flavour; most of the excess oil is drained before the eggs are added.
This recipe contains egg and has no added dairy or wheat ingredients. Check ingredient labels and avoid cross-contact if cooking for someone with an allergy.
Serving & storage
Rest the cooked tortilla for 5 minutes, then cut into four wedges. Serve warm or at room temperature, but refrigerate leftovers within 2 hours of cooking, or within 1 hour if the ambient temperature is above 32°C (90°F). Store wedges in a shallow, covered container at 4°C (40°F) or below for up to 3 days. Eat chilled or reheat until the centre reaches 74°C (165°F).
Nutrition is an estimate per quarter of the tortilla, assuming approximately 60 ml (¼ cup) of olive oil remains in the finished dish, including the oil returned to the skillet. The amount retained will vary with draining.
Related recipes
Patatas bravas with spicy tomato sauce
◷ 75 minmedium
Golden, shallow-fried potato chunks with fluffy centres and a thick tomato sauce sharpened with sherry vinegar, garlic, smoked paprika and cayenne. Makes four tapas or side portions; allow about 75 minutes.
Oct 15
Smoky butter beans with chorizo and spinach
◷ 30 mineasy
Render cured Spanish chorizo, then simmer butter beans in its paprika-rich oil for a glossy, lightly thickened sauce. Tender spinach and a splash of sherry vinegar balance the creamy beans and smoky, savoury chorizo.
Oct 9
Pan-browned Albóndigas in Tomato Sauce
◷ 80 minmedium
Tender Spanish beef-and-pork meatballs, pan-browned and gently finished in a thick, spoonable tomato sauce, served with crusty bread. Allow about 1 hour 20 minutes, plus additional simmering and temperature checks if needed.
Oct 5