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Loading...A beloved tapa served in every Spanish bar, this thick omelette combines slowly cooked potatoes and onions bound together with gently set eggs. Sliced into wedges or small squares, it is equally at home on a brunch plate or as part of a tapas spread.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 370 kcalCalories
- 21 gFat
- 4.5 gSaturated Fat
- 32 gCarbs
- 4 gFiber
- 3 gSugar
- 9 gProtein
- 580 mgSodium
- 720 mgPotassium
- 45 mgCalcium
- 1.5 mgIron
- 35 mgVitamin C
- 115 mcgVitamin A
Ingredients
For the omelette
- 1 1/2 lbs Yukon Gold potatoes (about 4 medium), peeled
- 1 medium yellow onion, halved and thinly sliced
- 6 large eggs
- 1 cup extra-virgin olive oil, plus more as needed
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Directions
- Peel the potatoes and slice them crosswise into 1/8-inch-thick rounds. Slice the onion thinly to match.
- Heat the olive oil in a 10-inch non-stick skillet over medium heat until shimmering. Add the potatoes and onions, season with 1/2 tsp salt, and stir to coat. Reduce heat to medium-low and cook gently for 18-20 minutes, stirring occasionally, until potatoes are tender but not browned.
- Drain the potatoes and onions in a colander set over a bowl; reserve the oil. Spread them on a tray and let cool for about 5 minutes.
- In a large bowl, whisk the eggs with the remaining 1/2 tsp salt and pepper. Gently fold in the warm potatoes and onions, taking care not to break up the slices.
- Heat 2 tbsp of the reserved oil in a 9-inch non-stick skillet over medium-low heat. Pour in the egg and potato mixture, spreading it evenly. Cook for 6-7 minutes, lifting the edges occasionally to let uncooked egg flow underneath, until the base is golden and the surface is mostly set.
- Place a large flat plate over the skillet, hold it firmly, and quickly invert the omelette onto the plate. Slide it back into the skillet with the uncooked side down and cook for another 4-5 minutes until set and lightly golden.
- Slide the tortilla onto a clean plate and let it rest for at least 10 minutes before slicing into wedges. Serve warm or at room temperature.
- Tip for a taller, more classic tortilla: use a smaller 8-inch skillet so the omelette is thicker and dramatically fluffy when flipped.
Cook’s Notes
- Yukon Gold or other waxy potatoes hold their shape best; russets can turn gluey.
- Cook the potatoes low and slow so they soften in the oil without browning for the creamiest texture.
- To flip confidently, use a flat plate slightly larger than the skillet and move decisively in one motion.
- Serve at room temperature with crusty bread and a simple green salad dressed with sherry vinegar.
- A small splash of sparkling water whisked into the eggs makes the tortilla extra tender.
