Tortilla Espanola
A classic Spanish potato omelet with tender onions, olive oil, and softly set eggs.
Prep
15 minutes
Cook
35 minutes
Level
Medium
Serves
6
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Instructions
- 1
Thinly slice potatoes and onion.
- 2
Cook them slowly in olive oil until tender but not crisp.
- 3
Drain and fold the warm potatoes into beaten eggs.
- 4
Cook the mixture in a skillet until the edges set.
- 5
Flip carefully and cook until the center is just set.
Tips
Use a nonstick skillet to make flipping easier.
Rest the tortilla for 10 minutes before slicing for cleaner pieces.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate slices for up to 3 days.
- Bring to room temperature or warm gently before serving.
Substitutions
- Use russet potatoes if Yukon gold potatoes are unavailable.
- Add roasted peppers or spinach for a vegetable variation.
What to Serve With
- Serve with tomato bread or a simple green salad.
- Cut into small squares for a tapas spread.
Common Mistakes
- Do not brown the potatoes too much; they should be tender and silky.
- Do not overcook the eggs or the tortilla will taste dry.
Recipe FAQ
Can tortilla espanola be served cold?
Yes. It is delicious warm, room temperature, or chilled.
Do I have to add onion?
No. Onion is common but optional; the recipe still works with just potatoes and eggs.
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