Authentic Spanish Tortilla — Traditional Spanish Omelet
The Spanish tortilla is a jewel of Iberian gastronomy: tender potatoes and caramelized onions confited in generous olive oil, delicately bound by golden eggs. Simple in ingredients but masterful in execution, it can be enjoyed hot, warm, or cold. A timeless regional dish that transcends generations.
🛒 Ingredients
4 servings
- 1.75 lbs waxy potatoes (such as Yukon Gold or similar)
- 2 medium yellow onions (approx. 10.5 oz)
- 6 large fresh eggs
- 3/4 cup extra virgin olive oil
- 1 tsp fine salt
- Freshly ground black pepper
Watch the original video
Watch on TikTokDirections
- 1
Peel the potatoes and cut them into thin slices about 1/8 inch thick. Peel the onions and thinly slice them into half-moons.
- 2
In a 9.5-inch non-stick skillet, pour in the olive oil and heat over medium heat. Add the potatoes and onions together. They should confit in the oil, not fry: maintain moderate heat with light bubbling.
- 3
Let them confit for 20 to 25 minutes, stirring gently from time to time, until the potatoes are tender and translucent and the onions are well softened. Season with salt during cooking.
- 4
Drain the potatoes and onions in a colander placed over a bowl to collect the oil. Let cool for 5 minutes.
- 5
In a large mixing bowl, beat the 6 eggs with a pinch of salt and pepper. Add the drained potatoes and onions. Mix gently and let rest for 5 minutes so the eggs can fully coat the potatoes.
- 6
Return 2 tablespoons of the reserved oil to the skillet and heat over medium-high heat. Pour in the egg-potato mixture and spread evenly. Reduce heat to medium-low.
- 7
Cook for 5 to 6 minutes until the edges are set and the top is still slightly wobbly. Gently loosen the edges with a spatula.
- 8
Place a large flat plate or lid over the skillet. With a decisive motion, flip the skillet to deposit the tortilla onto the plate. Gently slide the tortilla back into the skillet, raw side down.
- 9
Cook for another 3 to 4 minutes for a tender, slightly runny center (Madrid style) or 5 to 6 minutes for a firmer tortilla (traditional style). The center should remain moist.
- 10
Slide onto a serving plate. It can be enjoyed hot, warm, or at room temperature, cut into wedges or cubes as tapas.
💡 Chef's Tip
The secret to a perfect tortilla lies in confiting in olive oil, never frying. The potatoes must slowly absorb the oil over low heat—allow at least 20 minutes. Don't be afraid of a slightly wobbly center when flipping: the tortilla continues to cook from residual heat and will become creamier as it cools. An overcooked tortilla becomes dry and loses its magic.
