Tortilla Española (Spanish Potato and Onion Omelette)

A thick, soft-centred omelette of slow-cooked potatoes and sweet onion.

TIME BREAKDOWN
Prep: 20 min
Cook: 40 min
Total: 1 hour
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 600g waxy potatoes, peeled and thinly sliced
  • 1 large onion, thinly sliced
  • 150ml olive oil
  • 6 large eggs
  • 1 tsp salt

Method

  1. Heat the oil in a 24cm non-stick frying pan over a medium-low heat. Add the potatoes and onion with 1/2 tsp of the salt and cook gently for 20 to 25 minutes, turning occasionally, until completely soft but not browned.

  2. Beat the eggs with the remaining salt in a large bowl. Drain the potatoes and onion in a sieve over a bowl, keeping the oil, then stir them into the eggs and leave for 5 minutes.

  3. Heat 1 tbsp of the reserved oil in the same pan over a medium heat. Pour in the mixture, shake the pan and cook for 4 to 5 minutes until the edges are set.

  4. Place a large flat plate over the pan, carefully turn the tortilla out onto the plate, then slide it back into the pan, uncooked-side down. Cook for 3 to 4 minutes more for a soft centre.

  5. Slide onto a plate and leave to stand for 5 minutes. Serve warm or at room temperature, cut into wedges.