Tortilla Española - Spanish Potato Omelet

Potatoes, eggs and onions, what's not to love about Tortilla Española. This Spanish tapas is easy to make and is a great "main course" for your appetizer party.

In the words of Julia Child: "I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the Apple Charlotte slowly collapsing. One of the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot."

All this to say, we are bearing with the Tortilla Española outcome because it still tastes delicious and eats just the same. Watch to see what we mean!

Tortilla Española

Serves 2

2 tbsp olive oil

8 – 10 baby Yukon Gold potatoes

1 small onion, chopped

2 large eggs

Kosher salt and ground black pepper

Place potatoes in a large saucepan and cover with cold water. Season water liberally with salt. Heat over high heat until the water boils.  Reduce heat and allow to simmer until the potatoes are fork tender.  Drain and cool slightly. Thickly slice and set aside.

Heat oil in a small, heavy sauté pan over medium heat, add onions and sauté until softened. Add sliced potatoes and toss gently with a spatula to combine. In a small bowl, beat the eggs then add to potatoes and onions. Season with salt and pepper. Stir gently to combine and coat vegetables with the eggs.

Cook until the edges of the egg begin to ruffle and turn pale yellow, about 2 minutes. Run the spatula along the edge of the pan to loosen the tortilla and continue cooking until the eggs begin to set at the edges, 1–2 minutes more. Gently shake the pan and when the tortilla moves easily, place a large heatproof plate over the pan. Flip the tortilla onto the plate by inverting the sauté pan. Slide the tortilla back into the pan with the uncooked side facing down and return the pan to the heat. Cook until the bottom of the tortilla is just set about 1 minute more, using the spatula to tuck the top edges of the egg around and under the vegetables.

Place the plate over the tortilla, and carefully flip the sauté pan to turn the tortilla out onto the plate. Let rest at room temperature for about 5 minutes, then slice into wedges and serve warm or at room temperature.