Spanish
Tortilla Española
Spanish potato and onion omelette
A classic Spanish tortilla with tender potatoes and onion bound in softly set eggs.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Spanish cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Tortilla Española
Ingredients
Main
Method
- 1
Cook the potatoes and onion gently in the oil until tender without browning.
- 2
Drain well, reserving the oil, then fold the warm vegetables into the seasoned eggs.
- 3
Heat a little reserved oil in a non-stick pan and cook the mixture over medium-low heat until nearly set.
- 4
Invert onto a plate, slide back into the pan and cook the second side until lightly golden.
- 5
Rest briefly and serve warm or at room temperature.
Tortilla de patatas is a Spanish staple whose defining ingredients are potato, egg, olive oil and, in this version, onion.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only if the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless the dish is intended to be served cold.
Keep cooking
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