breakfast · vegetarian · dairy-free · gluten-free
Tortilla española (tortilla de patatas)
Spain's thick potato and onion omelette, slow-poached in olive oil and flipped to a golden, just-set center.
- Time
- 50min
- Steps
- 5
Ingredients
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Allergens
Contains egg.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Gently cook potatoes and onion in oil over medium-low until tender but not browned, 20 minutes; drain (save oil).
-
2
Beat eggs with salt and fold in the warm potatoes; rest 10 minutes.
-
3
Heat 2 tbsp oil in the skillet and pour in the mixture.
-
4
Cook on medium-low until the edges set, 5 minutes; flip onto a plate and slide back in.
-
5
Cook 2–3 minutes more for a juicy center; serve warm or room temperature.
