Classic Spanish Potato Omelette - Tortilla Espanola

Name: Classic Spanish Potato Omelette - Tortilla Espanola
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Cuisine: Spanish
Ingredients: 150 g medium potato peeled and thinly sliced; 2 piece large egg; 50 g yellow onion thinly sliced; 30 ml extra virgin olive oil; 1 pinch salt; 1 pinch black pepper ground

Classic Spanish potato omelette made with eggs, potatoes, and onions. Easy, traditional, and perfect for breakfast or brunch.

(0 ratings)

Classic Spanish Potato Omelette - Tortilla Espanola

★★★★★ Rate

Learn how to make a classic Spanish potato omelette with simple ingredients. Perfect for breakfast or brunch, this traditional tortilla espanola is easy and delicious.

Recipe Details

Prep time

10m

Cook time

25m

Rest time

Total time

40m

Ingredients

Servings:

150 g medium potato peeled and thinly sliced
2 piece large egg
50 g yellow onion thinly sliced
30 ml extra virgin olive oil
1 pinch salt
1 pinch black pepper ground

Origins

Spanish

Instructions

Peel the potato and cut into thin slices about 2-3 mm thick.
Peel and thinly slice the yellow onion into strips.
Heat the extra virgin olive oil in a non-stick frying pan over medium heat.
Add the sliced potatoes and onions to the pan and cook gently, stirring occasionally, until the potatoes are soft but not browned, about 15 minutes.
In a bowl, crack the eggs and beat them lightly with a pinch of salt and ground black pepper.
Drain the cooked potatoes and onions from the oil and add them to the beaten eggs, mixing gently to combine.
Remove excess oil from the pan, leaving a thin layer, and heat it again over medium heat.
For the egg, potato, and onion mixture into the pan and cook on medium-low heat until the edges start to set, about 4-5 minutes.
Use a spatula to loosen the edges, then carefully invert the omelette onto a plate and slide it back into the pan to cook the other side for 3-4 minutes.
Once cooked through and golden on both sides, slide the tortilla onto a serving plate and let it rest for a few minutes before slicing.

Tips

Use a non-stick pan for easy flipping of the omelette.
Cook potatoes gently to avoid browning and keep the texture tender.
Let the tortilla rest before slicing to help it set properly.

Serving Suggestions

green salad with vinaigrette
crusty bread
roasted red peppers

This classic Spanish potato omelette is a simple, satisfying dish perfect for any meal. Serve warm with a fresh salad or crusty bread for a delightful experience.