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🍳 🥘 Spanish Cuisine

Tortilla Española

Spain's most beloved dish: a thick potato omelette cooked in olive oil, set custardy-soft inside and golden outside. No filling needed — the Spanish tortilla is perfect in its simplicity and equally good warm, at room temperature, or cold.

⏱15 min prep 🔥35 min cook ⏰50 min total 🍽6 servings 📊Easy

The Cultural Story

The tortilla española — not to be confused with the Mexican flatbread — is what Spain eats for breakfast, lunch, dinner, and at 2am after a night out. Every Spanish bar has one under a glass dome on the counter, cut in wedges and served with a cocktail pick. It appeared in written records in the early 19th century, described as peasant food from Navarra where workers made a substantial meal from potatoes and eggs. The recipe has not changed because it does not need to change. The only debate that divides the Spanish people more than regional politics is whether the tortilla should contain onion or not. The Basques say no. The Castilians say yes. Both factions are extremely serious about this.

Ingredients

Instructions

  1. 1Slice potatoes thinly (about 3–4mm) using a sharp knife or mandoline. If using onion, slice it thinly as well. Season generously with salt.
  2. 2Heat olive oil in a 22–24cm non-stick or well-seasoned skillet over medium heat. Add the potatoes (and onion if using). They should be submerged in the oil — this is confit cooking, not frying. Cook gently, turning occasionally, for 20–25 minutes until the potatoes are completely tender but not browned or crispy.
  3. 3Beat eggs with salt and pepper in a large bowl until well combined. Using a slotted spoon, transfer the potato-and-onion mixture to the egg bowl, draining off most of the oil (save it — it's golden potato-onion flavored oil, use it for everything). Let the potatoes sit in the eggs for 5 minutes — they absorb some egg and begin to bind.
  4. 4Heat a tablespoon of the reserved oil in the same skillet over medium heat. Pour in the egg and potato mixture. Cook over medium-low heat, shaking the pan gently, until the edges are set and the bottom is golden but the center is still slightly jiggly, about 8–10 minutes.
  5. 5The flip: place a large flat plate (bigger than the pan) over the skillet. With one confident motion, flip the tortilla onto the plate. Return the pan to the heat with a little more oil. Slide the tortilla back in, raw side down. Cook 3–5 more minutes — the center should still be slightly soft (custardy).
  6. 6Slide onto a serving plate. Let rest 10 minutes before cutting — this sets the custard center. Serve warm, at room temperature, or cold the next day. All versions are correct. Serve with crusty bread and aioli, or eat standing at the counter with a toothpick.

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