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A perfectly golden Spanish tortilla sliced into wedges on a sleek, modern black plate, garnished with fresh herbs.

Authentic Spanish Tortilla

A crispy, golden Spanish Tortilla with creamy potatoes and caramelized onions - just like in Spain! This foolproof recipe brings a taste of Madrid to your kitchen.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Resting Time: 5 minutes
Total Time: 1 hour
Servings: 6 slices
Calories: 285kcal

Ingredients
 

Egg Mixture

  • 8 large eggs beaten until frothy
  • Kosher salt to taste

Potatoes & Onions

  • 2 cups extra-virgin olive oil for frying, reserve after draining
  • 1 1/2 pounds Yukon Gold potatoes peeled, halved, and thinly sliced crosswise
  • 3/4 pound yellow onions thinly sliced

For Serving

  • 1 cup aioli optional, for dipping

Instructions

  • In a large bowl, beat the eggs with a generous pinch of salt until frothy. Set aside.
  • In a 10-inch nonstick or well-seasoned carbon steel skillet, heat the olive oil over medium-high heat until shimmering.
  • Add the sliced potatoes and onions to the skillet, ensuring they are fully submerged in the oil. Cook gently, maintaining a slow bubble, stirring occasionally, until the potatoes are tender but not browned, about 25 minutes.
  • Set a fine-mesh strainer over a heatproof bowl and drain the potatoes and onions, reserving the oil.
  • Transfer the drained potatoes and onions to a bowl, season with salt, and mix well. Re-whisk the eggs, then stir in the potato mixture until fully combined. Let it rest for 5 minutes.
  • Wipe out the skillet and heat 3 tablespoons of the reserved oil over medium-high heat. Pour in the egg mixture and cook, shaking the pan rapidly, until the edges start to set, about 3 minutes.
  • Using a heatproof spatula, press the edges in to shape the tortilla. Continue to cook, adjusting heat to avoid burning, until the bottom is set, about 3 more minutes.
  • Place a large plate over the skillet. In one quick motion, invert the tortilla onto the plate. Add 1 tablespoon of reserved oil to the skillet and slide the tortilla back in to cook the other side for about 2 minutes.
  • Optionally, flip the tortilla 2-3 more times to ensure even cooking. It should be lightly browned but still tender in the center.
  • Slide the tortilla onto a plate and let it rest for at least 5 minutes before serving. Slice into wedges and enjoy warm or at room temperature with aioli.

Nutrition

Calories: 285kcal | Carbohydrates: 17g | Protein: 8g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 186mg | Sodium: 230mg | Potassium: 460mg | Fiber: 2g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 1.5mg

Equipment

  • 10-inch Nonstick or Carbon Steel Skillet
  • Fine-Mesh Strainer

Notes

For best results, use a nonstick or well-seasoned carbon steel skillet to avoid sticking. Spanish tortilla can be stored in the refrigerator for up to 3 days and is delicious served cold or at room temperature.
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