the classic recipe
Spanish tortilla (potato omelet)
The Spanish tortilla is the mother of all tapas and the soul of the afternoon snack — a golden circle of confit potatoes, tender eggs, and sweet onion, with a center so moist the egg almost runs. Served in a crusty sandwich, as a bar snack at noon with an ice-cold beer, or cut into triangles at a birthday table. The eternal debate: with or without onion. The right answer: however you grew up eating it.
yields 6 servings·434 kcal per serving·cuisine Spanish
The traditional recipe
Instructions
Peel 1 kg of potatoes and cut into thin 3 mm rounds (or small cubes). If using onion (200 g), slice into thin julienne. Set aside.
In a 24–26 cm skillet, heat 500 ml olive oil over medium heat until gently bubbling. Add the potatoes (and onion, if using) and reduce to low heat. Confit for 25–30 minutes, stirring occasionally, until completely soft and beginning to turn golden with ease — no crust, no crunch.
Drain the potatoes (and onion) in a colander over a large bowl. Reserve the olive oil for other uses.
In a separate bowl, beat 6 eggs with salt to taste — without incorporating excess air. Add the drained potatoes and fold gently until well combined. Let rest 8–10 minutes so the egg fully permeates the potatoes.
Heat 1 tablespoon of the reserved olive oil in a non-stick skillet (22–24 cm) over medium heat. Pour in the mixture and spread evenly. Cook over medium-low heat for 4–6 minutes, until the base is set and the edges begin to pull away.
Place a large flat plate or lid (wider than the skillet) over the pan and, in one confident motion, flip the tortilla onto the plate. Slide it back into the skillet, uncooked side down.
Cook the second side for 2–4 minutes depending on desired doneness: 2 min for a very moist, runny center (Betanzos style), 3 min for the classic creamy point, 4–5 min for a firm set. Slide onto a plate and rest 5 minutes before cutting.
Serve warm or at room temperature, in wedges or squares — alongside bread, as a tapa or a main dish.
Who this dish is for
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