Spanish tortilla
Spanish tortilla is a thick potato omelette with soft onions. Gently cook the potatoes in oil without browning them, then combine with eggs and cook in a frying pan, carefully turning the omelette over.
Additional 5 min — resting and preparation
How to make it
Prepared 0 of 6 steps
Thinly slice the vegetables
Peel the potatoes, quarter them and cut into 3 mm slices. Thinly slice the onion. Keep the pieces evenly sized so they cook together; avoid thick chunks among the thin slices.
Gently cook the potatoes
Heat the oil in a pan, add the potatoes, onions and half the salt. Cook on medium-low heat for 20–25 minutes, stirring gently. The potatoes should break easily with a spoon, remaining light and soft.
Drain excess oil
Transfer the vegetables to a colander over a heatproof bowl, let the oil drain. Reserve 15 ml for the omelette. The remaining oil is not fully incorporated into the tortilla; its high quantity is needed for pre-cooking the potatoes.
Combine with the eggs
lightly beat the eggs in a large bowl with the remaining salt and pepper. Mix in the warm vegetables and let sit for 5 minutes. Hot potatoes will immediately form separate curds if added directly to the eggs, so allow them to cool slightly.
Cook the first side
Heat the reserved 15 ml of oil in a non-stick pan about 24 cm. Pour in the mixture, spread it out and cook under a lid on low heat for 6–8 minutes until the edges start to set and the bottom surface turns golden.
Flip and finish
Cover the pan with a wide, flat plate. Hold it securely using a dry oven glove and carefully invert the omelette. Slide it back into the pan uncooked-side down and cook for 5–7 minutes more, until set throughout and 71 °C in the centre. Cool slightly before slicing.
Little hint
Use a plate noticeably wider than the pan and grip securely with a dry oven glove when turning. If this feels awkward, use an ovenproof frying pan and finish in the oven, ensuring the centre is cooked through.
Frequently asked questions
What should I watch out for when cooking?
Use a plate noticeably wider than the pan and grip securely with a dry oven glove when turning. If this feels awkward, use an ovenproof frying pan and finish in the oven, ensuring the centre is cooked through.
How should I prepare the ingredients?
Peel the potatoes, quarter them and cut into 3 mm slices. Thinly slice the onion. Keep the pieces evenly sized so they cook together; avoid thick chunks among the thin slices.
