Authentic Tortilla Espanola - Spanish Potato Pie Recipe Card

A photo of tortilla Española on a blue plate.

Authentic Tortilla Espanola - Spanish Potato Pie Recipe Card

This simple yet classic potato and onion 'omelette' is popular throughout Spain, and is one of my very favorite things to eat. Perfect with a side salad. Tortilla Espanola or tortilla de patatas is a dish with simple delicate flavors you will love.

5 from 7 votes

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Course: Main dish

Cuisine: Spanish

Keyword: frittata, olive oil, omelette, onions, potato, tortilla de patata, tortilla Española

Prep Time: 40

Cook Time: 10

Total Time: 50

Servings: people

Calories: 190kcal

Author: Analida Braeger

Ingredients

2 lbs baking potatoes peeled and sliced thinly
1 onion medium, sliced thinly
6 eggs beaten
1 tsp salt
2 cups olive oil

Instructions

In a large skillet or Dutch oven heat oil on medium heat uncovered. (Make sure the oil does not get overly hot because olive oil is a low temperature oil. Too much heat destroys the phenols in the oil.)
Add the potatoes and the onions in alternating layers.
Allow to cook until both potatoes and onions are tender. This should take about 10-12 minutes. You want the potatoes to be soft, but not fall apart. Every 3 minutes or some take a spatula and move the mixture from the bottom over the to to keep it from browning on the bottom.
Once the potato and onions are cooked, place a bowl with a colander on top. Using a slotted spoon move the potatoes and onions to the colander allow them to drain. (The bowl below will catch the oil).
Allow to cool for several minutes (10-12). It is important that the potatoes are cool so they don't immediately cook the egg when combined.
In a large bowl, combine the beaten eggs and add the potato and onion mixture. Add the salt.
Let the eggs soak into to potato onion mixture for 10 minutes.
Heat your skillet, add 2 Tbsp of the oil drippings to the pan and pour the mixture in. Cover and cook for about 8-10 minutes. Check the color of the bottom with a spatula for a nice brown color.
Remove the cover and place an upside down plate over the tortilla and flip onto a large flat plate. Use grill gloves or oven mitts to avoid getting burned. Slide the tortilla back into pan and cook the other side for an additional 8 minutes.
Slide onto large plate and serve.

Notes

Frequently Asked Questions:

How long can a store the Tortilla Española in the refrigerator? Once it has cooled you can store it in the refrigerator in an airtight container for 3-4 days.
Can I freeze Tortilla Española? No, in general whole pieces of cooked potato will become watery when thawed and will have a very unappealing texture.
What kind of potatoes do I use for this dish? I find the best kind are russets as they have a very porous texture when cooked to absorb the egg. Avoid using waxy potatoes. Those are great for soups and stews since they hold their shape and have a firm texture when cooked but they do not soak up the eggs like the russets or other mealy potatoes.
How do I reheat the leftover Tortilla Española? I find the best way is to place single servings in the microwave and heat for about 1 minute on ¾ power. Microwaves vary in power so check it half way through if it is hot enough.
Can I make tortilla Española in advance? It is best eaten fresh however you can make it a day or two in advance and then reheat in the oven before serving. Preheat your oven to 350°F. Cover the tortilla with foil to prevent it from drying out and bake for 20 minutes or until you have an internal temperature of 145°F.

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