Jul 14 2026
Restaurants›La Cuchara›Tortilla Española Recipe

Tortilla Española Recipe

Inspired by La Cuchara
Time45m
Serves4

Spanish omelette with potatoes and onions.

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Prepare the Potatoes

    Peel the potatoes and slice them thinly (about 1/8 inch thick).

  2. 2

    Chop the Onion

    Peel and finely chop the onion.

Cooking

  1. 3

    Cook the Potatoes and Onion

    In a large skillet, heat the olive oil over medium heat. Add the sliced potatoes and chopped onion, and season with salt. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are tender but not browned.

  2. 4

    Drain the Potatoes and Onion

    Once the potatoes and onion are cooked, drain them in a colander to remove excess oil. Allow them to cool slightly.

  3. 5

    Beat the Eggs

    In a large bowl, crack the eggs and beat them lightly. Season with salt and black pepper.

  4. 6

    Combine Ingredients

    Add the drained potatoes and onions to the bowl of beaten eggs. Gently mix until well combined.

  5. 7

    Cook the Tortilla

    Wipe the skillet clean and add a small amount of olive oil. Heat over medium heat. Pour the mixture into the skillet and spread it evenly. Cook for about 5 minutes until the bottom is set and golden.

  6. 8

    Flip the Tortilla

    Using a large plate, carefully flip the tortilla over to cook the other side. Slide it back into the skillet and cook for another 5 minutes until fully set.

  7. 9

    Serve

    Once cooked through, slide the tortilla onto a serving plate. Allow it to cool for a few minutes before slicing into wedges. Serve warm or at room temperature.

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