Spanish Potato Tortilla
Cook a Spanish potato tortilla with tender sliced potatoes, sweet onion, and eggs for a satisfying skillet dinner that also makes a handy next-day lunch.
- Prep time
- 15 min
- Cook time
- 40 min
- Total time
- 1 hr 10 min
- Servings
- 4
Spanish tortilla is a thick potato-and-egg dish that anchors a simple dinner. Thinly sliced potatoes and onion soften slowly in olive oil before meeting the eggs. A plate helps turn the tortilla so both sides cook evenly. Use a sturdy ten-inch nonstick skillet and a plate wider than its rim. Four main-course wedges become easier to cut after a short final rest.
Spanish Potato Tortilla
Serves 4 · Prep 15 min · Cook 40 min · Rest 15 min · Total 1 hr 10 min
Ingredients
Step-by-step instructions
- Heat oil in a 10-inch nonstick skillet over medium-low heat. Add potatoes, onion, and 1/2 teaspoon salt.
- Cover and cook for 20 to 25 minutes, stirring every 5 minutes, until potatoes are tender without crisping.
- Lift vegetables into a bowl and cool for 10 minutes. Leave 1 tablespoon oil in the skillet; remove excess.
- Whisk eggs with remaining salt and pepper. Fold in potatoes and onion, separating slices gently.
- Pour into the warm skillet, smooth, cover, and cook over medium-low heat for 8 to 10 minutes until mostly set.
- Off heat, cover with the large plate. Wearing mitts, invert firmly, then slide tortilla back, uncooked side down. Cook 4 to 6 minutes to 160°F (71°C) in the center.
- Slide onto a clean plate and rest for 5 minutes before cutting into four wedges.
A few kitchen notes
- Even potato slices cook together.
- Turn over a clear counter using firm grips.
Ingredient substitutions
- Replace Yukon Gold potatoes with peeled russets.
Storage & reheating
Refrigerate within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below for 3 days. Reheat to 165°F (74°C), or serve cold from refrigeration.
What to serve with it
Pair with tomato salad and olives.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Spanish Potato Tortilla ahead?
Refrigerate within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below for 3 days. Reheat to 165°F (74°C), or serve cold from refrigeration.
What if I can’t find an ingredient?
Replace Yukon Gold potatoes with peeled russets.
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