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Spanish Tortilla or Spanish Omelette (Tortilla Española)

You can never leave Spain without tasting one of the essential elements of Spanish cuisine: the famous tortilla española or Spanish omelette.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6 people
Course: Appetizer
Cuisine: Mediterranean , Spanish

Ingredients

  • 8 eggs
  • 5 potatoes (medium size)
  • 1 large onion , julienned
  • ½ cup olive oil + 3 tablespoons
  • salt
  • pepper

Instructions

    Cup of Yum
  1. Peel the potatoes and wash them.
  2. Cut into four lengthwise and cut each quarter into thin slices.
  3. In a deep nonstick skillet, heat ½ cup (120ml) of olive oil lightly over medium heat.
  4. Pour the potatoes and cook 5 minutes, stirring gently.
  5. Add the onion.
  6. Maintain medium heat and cook for 15 minutes, stirring regularly.
  7. Remove from heat, pour into a colander and drain well. Set aside.
  8. Separate the eggs.
  9. Beat the egg whites with a fork until light and fluffy.
  10. Beat the egg yolks and add them to the whites. Beating the egg whites and yolks separately helps obtaining a lighter omelette.
  11. Mix the potatoes and onion to the beaten eggs and let stand for 10 minutes.
  12. Gently heat three tablespoons of olive oil in the pan and pour the mixture.
  13. Cook until the mixture begins to boil.
  14. Flip the tortilla by covering the pan with a large plate. Press firmly on the plate and, with a quick gesture, turn it over.
  15. Gently slide the tortilla back in the pan to cook the other side for 4-5 minutes.

Notes

  • Tips to turn the tortilla over: Choose a nonstick pan of very good quality. Always wear oven mitts to protect your hands. Take the lid of the pan, or a large pan of the same diameter instead of a large plate. Put the lid on the pan. Firmly hold the handle of the lid and press firmly and with a quick gesture, turn it over. Slide the tortilla back in the pan, gently.