Tortilla Española Recipe

Slice potatoes and onions

Peel the potatoes and cut them into very thin slices (about 2–3 mm / 1/8 inch). Place potato slices in a bowl of cold water to remove excess starch for 5 minutes, then drain and pat dry with a clean kitchen towel or paper towels. Thinly slice the onion into half-moons.

Beat eggs

Crack the eggs into a large bowl, season with 1 tsp of the salt and the black pepper, and beat lightly until just combined. Set aside.

In a large nonstick or well-seasoned frying pan (about 10–11 inches / 25–28 cm), heat 120 ml of the olive oil over medium-low heat until warm but not smoking (around 160–170°C / 320–340°F). Add the sliced potatoes in an even layer, then add the sliced onions on top. Add the remaining 1 tsp salt distributed over the potatoes and onions.

Cook gently for 20–25 minutes, stirring occasionally and using a spatula to turn the potatoes so they cook evenly. The goal is to soften the potatoes and sweat the onions without browning—keep the heat low so the potatoes become tender and slightly translucent. If the pan becomes dry, add the remaining 30 ml olive oil in small increments.

When the potatoes are tender and onions are soft (test by piercing a potato slice with a knife), use a slotted spoon to transfer the potato and onion mixture to a large bowl, letting excess oil drain back into the pan. Reserve the oil in the pan.

Allow the potatoes and onions to cool for 3–5 minutes so they won’t scramble the eggs. Add the potato-onion mixture to the beaten eggs and gently fold to combine, making sure the potatoes are well coated. Taste and adjust seasoning if needed (add up to 1/2 tsp more salt). Let the mixture rest for 5 minutes.

Heat the reserved oil in the same 10–11 inch pan over medium heat until shimmering. Pour off any excess oil leaving roughly 1–2 tablespoons in the pan (reserve the rest for serving or other uses). Reduce heat to medium-low.

Pour the egg-potato mixture into the pan and spread evenly. Cook undisturbed for 4–6 minutes, shaking the pan occasionally to prevent sticking and using a spatula to gently lift the edges so runny egg flows underneath. The bottom should set and take a light golden color.

To turn the tortilla: place a large flat plate (larger than the pan) upside down over the pan. Holding the plate firmly, invert the pan so the tortilla lands on the plate. Slide the tortilla back into the pan, uncooked side down, using a spatula to tuck the edges. Cook for another 3–4 minutes until set but still moist in the center. For a more well-done center, cook an additional 1–2 minutes.

When done, slide the tortilla onto a serving plate and let rest 5 minutes before cutting to allow the interior to finish setting.

Optionally drizzle with a tablespoon of olive oil and sprinkle chopped parsley. Serve warm, at room temperature, or cold, cut into wedges or cubes as tapas.