Go Back
To make an authentic Tortilla Espanola, you need a few key ingredients. The main stars are Yukon Gold potatoes and eggs. These potatoes have a creamy texture that works great in the dish. You will also need olive oil, salt, and pepper for seasoning. Adding onion is optional, but it brings extra flavor.

Tortilla Espanola - Spanish Egg and Potato Omellet

Discover the rich flavors of Tortilla Espanola, the iconic Spanish egg and potato omelette! This dish is not only easy to make but also a comforting favorite for any meal. In this guide, you'll find essential ingredients, helpful cooking tips, and delicious variations to try. Whether you're a beginner or a seasoned chef, you can create a perfect Tortilla Espanola at home. Click through to explore the full recipe and start your culinary journey today!
Print Recipe Pin Recipe

Ingredients
  

4 medium-sized Yukon Gold potatoes

6 large eggs

1 medium onion, finely sliced (optional)

1/4 cup extra virgin olive oil

Salt to taste

Freshly ground black pepper to taste

Instructions
 

Prep the Potatoes: Peel the Yukon Gold potatoes and slice them thinly (about 1/8 inch thick). If using onion, slice it thinly as well.

    Cook the Potatoes (and Onion): In a large non-stick frying pan, heat the olive oil over medium heat. Add the sliced potatoes and cook gently, stirring occasionally for about 15-20 minutes until tender and slightly golden. If using onion, add it halfway through the cooking time.

      Drain the Potatoes: Once cooked, transfer the potatoes (and onion) to a colander to drain any excess oil. Let them cool for a few minutes.

        Whisk the Eggs: In a large mixing bowl, crack the eggs and whisk them until well blended. Season with salt and pepper to taste.

          Combine Ingredients: Once the potatoes have cooled, gently fold them into the whisked eggs until fully combined.

            Cook the Tortilla: In the same frying pan, add a little more olive oil if necessary and heat it over medium-high heat. Pour the egg and potato mixture into the pan and spread it evenly. Cook for about 5-6 minutes until the bottom is set and lightly browned.

              Flip the Tortilla: To flip, place a large plate over the pan and carefully invert the tortilla onto the plate. Then, slide it back into the pan to cook the other side for another 5-6 minutes until set and golden.

                Serve: Once cooked, slide the tortilla onto a serving platter. Let it cool for a few minutes before slicing into wedges.

                  Prep Time, Total Time, Servings: 15 min | 40 min | 6 servings

                    - Presentation Tips: Serve the tortilla at room temperature, garnished with a sprig of fresh parsley or a side of mixed greens for contrast. Enjoy with slices of crusty bread!