Spanish tortilla (potato omelette)
Serves 4 as a starter · 50 minutes · Classic frying pan
Tortilla de patatas is a thick Spanish potato omelette with a creamy centre. A well-oiled 24 cm carbon steel pan gives it the right depth and releases it when it is time to flip.
Spanish tortilla, or tortilla de patatas, is a thick omelette of thinly sliced potato and onion, first cooked gently in olive oil and then folded into beaten egg. It is best when the potatoes take no colour, the mixture rests for a few minutes and the centre is only just set.
Ingredients
Serves 4 as a starter
- 600 g waxy potatoes
- 1 onion
- 300 ml olive oil
- 6 eggs
- 1 tsp salt
- A few parsley leaves (optional)
Method
- Peel the potatoes and slice them thinly, about 3 mm. Thinly slice the onion.
- Heat the oil in the pan over a medium heat. Add the potatoes and onion with half the salt and let them cook gently in the oil for about 20 minutes, turning now and then. They should be completely soft but not coloured.
- Drain the potatoes in a colander set over a bowl and keep the oil. Beat the eggs with the rest of the salt, stir in the warm potatoes and leave for 5 minutes.
- Wipe out the pan, add 2 tbsp of the reserved oil and heat over a medium heat. Pour in the egg mixture, level it and turn the heat down to low-medium. Cook for 5–6 minutes until the edges are set and the underside is golden. Loosen the edge with a spatula.
- Place a plate larger than the pan on top, turn the tortilla out onto the plate and slide it back into the pan. Cook for 2–3 minutes more so the centre is just set.
- Let the tortilla rest briefly, then cut into wedges. Serve warm or at room temperature, with a little parsley if you like.
Why it works
Well-oiled carbon steel releases food naturally, and the omelette comes away once the underside has set. The 24 cm pan gives a thick tortilla with a juicy centre, and the low, flared sides make flipping easy.
FAQ
Should Spanish tortilla be runny in the middle?
In Spain it is often slightly creamy in the centre. If you prefer it firmer, cook it for a few extra minutes after flipping.
How do you flip a tortilla?
Loosen the edge, place a large plate over the pan and turn it over in one confident move. Then slide the tortilla back into the pan, cooked side up.
Can you eat Spanish tortilla cold?
Yes, it is good warm or at room temperature and keeps in the fridge for a couple of days. Take it out a little while before serving.
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