Here’s your chance to master one of Spain’s classic tapas: tortilla española. The key is to leave the eggs slightly undercooked; that’s what gives this a custardy (not bouncy) texture.
Recipe information
Yield
8 Servings
Ingredients
1
1
2
8
Preparation
Step 1
Heat 1 Tbsp. oil in a large skillet over medium heat. Add onion, season with salt, and cook, stirring occasionally, until softened and dark brown, 35–40 minutes. Let cool slightly.
Step 2
Meanwhile, heat potatoes and remaining 2 cups oil in a medium saucepan over medium-high heat until oil around potatoes begins to bubble; reduce heat to medium and cook until potatoes are tender but have not taken on any color, 10–12 minutes. Drain potatoes, reserving oil. Season potatoes with salt and let cool slightly.
Step 3
Combine eggs, onion, potatoes, and ¼ cup reserved potato cooking oil in a large bowl and gently beat with a fork.
Step 4
Heat 3 Tbsp. reserved potato cooking oil in a 10” nonstick skillet over medium heat (reserve remaining oil for another use). Add egg mixture and cook, lifting at edge and tilting skillet to let uncooked egg run underneath, until bottom and edge of tortilla are set but center is still wet.
Step 5
Set a large plate on top of skillet. Swiftly invert tortilla onto plate, then slide back into skillet, cooked side up. Cook until center is just set, about 2 minutes longer. Cut into wedges.
Nutrition Per Serving
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Reviews (83)
Back to TopIt tasted good but it fell apart when I tried taking it out the oancand burned ( which was a me issue ). If it's your first time, find an easier recipe to follow.
Anonymous
4/19/2024
Excellent recipe. This is how my mother-in-law who is from Northern Spain made her tortilla de patatas, for which she was known. She is no longer with us and this is the recipe I use to make tortilla de patatas as delicious as hers. Without reviews I do not understand why this is rated so low. Is it too labor intensive? It tastes like it should be easy, but for it to be genuine, it takes some work. Too much olive oil? If so, be glad it’s olive oil and pour the excess into a jar and save it for your next tortilla as my mother-in-law did. This is how one makes a genuine tortilla de patatas.
DeeCasey
Knoxville, TN
8/7/2021
This is so good! The kids (they're older) love it. It does take a long time to caramelize the onions, so leave an hour or so to let them cook slowly. It gets an amazing custardy texture. The kids always insist it must have cheese in it. We serve it with a salad and dinner is done.
jtb22@22
Maryland
4/18/2020