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Spanish tortilla recipe with tender potatoes and eggs

Spanish Tortilla (Potato & Egg Omelette)

Authentic Spanish tortilla made with tender potatoes, eggs, olive oil & salt, with clear instructions for shaping.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Breakfast
Cuisine: Spanish
Calories: 320
Ingredients Method Notes

Ingredients
  

1½ lb (680 g) Yukon Gold or other waxy potatoes, peeled and thinly sliced
6 large eggs
1 cup (240 ml) extra-virgin olive oil (for cooking; most is drained off before combining)
1 tsp fine salt, plus more to taste
½ medium yellow onion, thinly sliced (optional - omit for the no-onion version)

Method
 

Peel the potatoes and slice them thinly and evenly, about ⅛ inch thick.
    Heat the olive oil in an 8-inch skillet over medium-low heat until shimmering but not smoking.
      Add the potatoes (and onion, if using) to the oil, season lightly with salt and cook gently for 15-18 minutes, stirring occasionally, until fully tender and easily pierced with a fork, without browning.
        Drain the potatoes in a colander set over a bowl, reserving the oil; let cool for 2-3 minutes.
          Beat the eggs with 1 tsp salt in a large bowl, then fold in the warm potatoes gently until evenly coated. Let it sit for 5 minutes.
            Wipe out the skillet and heat 2 tablespoons of the reserved oil over medium heat.
              Pour into the potato-egg mixture, immediately shaping it into an even round with a spatula and tucking in the edges; cook 3-4 minutes until the edges are set and the center is just barely loose.
                Cover the pan with a flat plate, invert the tortilla onto the plate, then slide it back into the skillet, uncooked side down; cook 3-4 minutes more.
                  Slide onto a plate, rest for 5 minutes, then slice into wedges and serve warm or at room temperature.

                    Notes

                    • Potato texture: potatoes should break apart easily under light fork pressure - about 15-18 minutes of gentle cooking - before combining with the eggs.
                    • Pan: an 8-inch nonstick or well-seasoned skillet gives the right thickness; sizing up changes the flip and the cook time.
                    • Flipping: use a flat plate slightly wider than the skillet and hold plate and pan handle together firmly during the turn.
                    • Doneness: this version targets a just-set, tender center rather than fully firm throughout; cook longer if you prefer it more set.
                    • Onion: written here with onion; omit for the classic no-onion version - both are traditional.
                    • Serving: best warm or at room temperature; also good chilled the next day.
                    • Food safety: cooked egg dishes should reach a minimum internal temperature of 160°F per USDA guidance; if you prefer a very soft center, be aware a fully undercooked egg mixture isn't considered food-safe.