Spanish Potato Tortilla
The potatoes in a tortilla are poached in the oil, not fried — low heat, enough oil to cover them, 25 minutes until soft without colouring. Frying over high heat gives crisp potatoes, and that is not a tortilla.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Calories
- 320
The Spanish tortilla is one of the best-known tapas, eaten hot or cold at any hour. Potato, onion and egg — three ingredients. What defines it is the texture: set on the outside with a soft, creamy centre.
Method
-
1
Slice
Cut the potatoes into thin slices (3 mm) and slice the onion. Thinness makes them cook evenly.
⏱ 12 min -
2
Poach in oil
Heat the oil in a pan over low heat and add the potatoes, onion and salt. The oil should almost cover them. Leave 25 minutes to soften without colouring, stirring gently now and then.
⏱ 27 min -
3
Drain
Drain the potatoes and onion in a sieve, keeping the oil (it stores and is reused).
⏱ 5 min -
4
Rest in the egg
Beat the eggs with a pinch of salt, fold the warm potatoes through them, and leave 10 minutes — the potatoes drink the egg, and that is the secret to it holding together.
⏱ 11 min -
5
First side
In a clean pan with two spoonfuls of oil over medium heat, pour in the mixture. Draw the edges inwards with a spoon for the first two minutes, then leave it 6 minutes until the edges set and the centre stays soft.
⏱ 9 min -
6
Flip
Set a flat plate over the pan, flip it in one decisive movement, and slide the tortilla back in with the raw side down.
⏱ 2 min -
7
Second side
5 minutes more, tucking the edges inwards with a spoon so the shape stays neatly round. The centre must stay moist.
⏱ 6 min -
8
Rest
Leave it 5 minutes before cutting. Eaten hot or at room temperature.
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Tips that actually matter
- The potatoes poach in oil over low heat — they do not fry. Frying ruins the texture.
- The 10-minute rest in the egg is essential — the potatoes absorb it and bind.
- Flip in one decisive movement. Hesitation breaks it.
- A soft centre is the goal. If you prefer it firm, add two minutes a side.
People also ask
With onion or without?
The most famous cooking argument in Spain. The onion version is sweeter and softer; without it the flavour is cleaner. Both are authentic — try both and choose.
Why does my tortilla fall apart when I flip it?
The edges had not set enough, or the pan is not non-stick. Wait until the edges are fully set, and use a good non-stick pan.
That is a lot of oil — is it right?
Yes — the potatoes poach in it rather than absorbing it all, and the oil is strained and stored for reuse. The finished dish is moderately rich.
Cook mode
Spanish Potato Tortilla
-
1
Slice
Cut the potatoes into thin slices (3 mm) and slice the onion. Thinness makes them cook evenly.
-
2
Poach in oil
Heat the oil in a pan over low heat and add the potatoes, onion and salt. The oil should almost cover them. Leave 25 minutes to soften without colouring, stirring gently now and then.
-
3
Drain
Drain the potatoes and onion in a sieve, keeping the oil (it stores and is reused).
-
4
Rest in the egg
Beat the eggs with a pinch of salt, fold the warm potatoes through them, and leave 10 minutes — the potatoes drink the egg, and that is the secret to it holding together.
-
5
First side
In a clean pan with two spoonfuls of oil over medium heat, pour in the mixture. Draw the edges inwards with a spoon for the first two minutes, then leave it 6 minutes until the edges set and the centre stays soft.
-
6
Flip
Set a flat plate over the pan, flip it in one decisive movement, and slide the tortilla back in with the raw side down.
-
7
Second side
5 minutes more, tucking the edges inwards with a spoon so the shape stays neatly round. The centre must stay moist.
-
8
Rest
Leave it 5 minutes before cutting. Eaten hot or at room temperature.
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