Tortilla española
Tender potatoes and egg cooked into a thick, sliceable round.
Spain · Firm, Tender · A little practice · Researched
- Prep
- 15 min
- Cook
- 35 min
- Serves
- 4
20–22 cm nonstick pan · Colander over a heatproof bowl · Flat plate wider than the pan
Ingredients
- 5 large eggs
- 500 g potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 150 ml olive oil, most drained and reserved
- ¾ tsp salt
Method
Soften potatoes and onion
Heat oil over moderate heat. Add potatoes, onion and half the salt. Cook gently for 20–25 minutes, turning to prevent browning.
Look for: The potato slices yield to a fork.
Drain and combine
Drain over a heatproof bowl; reserve the oil. Beat eggs with remaining salt and fold in the warm potatoes and onion.
Look for: Egg coats the potatoes without raw chunks of potato remaining.
Set the first side
Return 1 tbsp oil to the pan. Pour in the mixture and cook over low-to-moderate heat for 5–7 minutes. Run the spatula round the edge to loosen it and shake the pan: the tortilla should slide as one piece.
Look for: A firm rim forms and the base holds together.
Turn with a plate
Take the pan off the heat. Put a flat plate, wider than the pan, upside down on top. Hold the plate flat with one hand and the handle with the other, protected with a cloth, and turn both over in one quick movement. Slide the tortilla back into the pan, uncooked side down, and cook for another 4–6 minutes.
Look for: Both sides hold their shape; the centre sets.
Rest and slice
Cook until the egg is set throughout, then slide out and rest 5 minutes before cutting.
Look for: The centre holds a clean wedge without liquid egg.
Equipment & heat
Equipment & heat
On induction, start with low-to-moderate power and watch the oil; avoid boost. Gas also works: keep the flame beneath the base. On electric, move the pan to a cool ring if the egg sets faster than you can work. The oil should move freely without smoking. Keep the heat low enough to soften potatoes without frying them crisp. An induction pan needs a flat compatible base.
Nonstick: A good fit. Use a silicone or wooden utensil.
Troubleshooting
Troubleshooting
The flip is easiest with a light pan and a plate wider than its rim. If the mixture slides or leaks, the first side needs more time. Ask for help with a heavy pan rather than risk hot oil.
About this version
About this version
This version includes onion and a fully set centre. Cooks disagree about onion and prefer different degrees of softness.
Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.
Sources
This guide was written from the references below. Egg Atlas has not kitchen-tested it.
Illustrations by Egg Atlas. They show the method; they are not photographs of a tested result.