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Spanish tortilla
Also known as tortilla de patatas · tortilla española · tortilla de papas · spanish omelette · potato omelette
A thick, slow-set omelette of potato and onion, golden outside and just-set within, cut in wedges. Eaten warm or room-temperature.
Typical serving
420 kcal
usually 330–530 kcal
 Protein | 16 g |
|---|---|
 Carbs | 26 g |
 Fat | 28 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- a 20cm non-stick pan, and a plate wider than it for the flip
Ingredients
Serves 2 · dimmer marks are storecupboard
- 4eggs
- 300gpotatoes
- 1onion
- 2½ tbspolive oil
- to tastesalt
Method
6 steps
chop · 8mPotatoes peeled and sliced thin enough that a slice bends rather than snaps, onion sliced the same.
fry · 20mPotato and onion into the oil over a low heat, lid on, turned now and then. They should soften and barely colour — this is poaching in oil, not frying, and a crisp chip in here never softens again.
fold · 4mLifted out of the loose oil and stirred, still hot, into the beaten and salted eggs.
rest · 10m walk awayLeft ten minutes. The potato takes up some of the egg, and that is what holds the tortilla together at the flip.
- fry · 6m
Back into the pan with a film of oil on a medium heat, until the edge is set and the middle still moves when the pan is shaken.
finish · 6mPlate over the pan and the whole thing turned in one movement, then slid back for three or four minutes more. Set at the edge and soft in the middle is the Spanish way — for that, use eggs that are properly fresh; for a firm set all through, give it a few minutes longer.
Worth knowing
Spain’s eternal argument — con o sin cebolla, with or without onion — has run for generations and settles nothing.
More from the Mediterranean kitchen
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