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To make a classic Tortilla Espanola, you need just a few simple ingredients. First, you will need potatoes. Four medium-sized potatoes work best. They should be peeled and thinly sliced. The potatoes give the tortilla texture and heartiness.

Tortilla Espanola - Spanish Egg and Potato Omellet

Discover the delicious world of Tortilla Española, the classic Spanish egg and potato omelet that’s perfect for any meal! This easy-to-follow recipe breaks down the essential ingredients, offers step-by-step instructions, and shares tips for achieving the perfect texture. Plus, explore fun variations to make it your own! Ready to impress your family and friends? Click through now to start cooking your savory Spanish delight and bring a taste of Spain to your kitchen!
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Ingredients
  

4 medium-sized potatoes, peeled and thinly sliced

1 medium onion, finely chopped

6 large eggs

1 cup olive oil (for frying)

Salt, to taste

Freshly ground black pepper, to taste

Optional: Fresh parsley or chives for garnish

Instructions
 

In a large frying pan, heat the olive oil over medium heat. Add the sliced potatoes and chopped onion. Season lightly with salt. Cook gently, stirring occasionally, until the potatoes are soft but not browned (about 15-20 minutes).

    Once the potatoes and onion are cooked, drain them in a colander to remove excess oil and let them cool for a few minutes.

      In a separate mixing bowl, crack the six eggs and whisk them together. Season with salt and freshly ground black pepper.

        Fold the cooked potatoes and onion into the whisked eggs, ensuring the potato mixture is evenly coated with egg.

          Wipe the frying pan clean and add a bit of the remaining oil back to the pan. Heat over medium-low heat.

            Pour the potato-egg mixture into the pan and cook for about 5-7 minutes or until the bottom is set and golden brown.

              To flip the tortilla, place a large plate over the pan, carefully invert the tortilla onto the plate, then slide it back into the pan to cook the other side for an additional 5-7 minutes until cooked through and golden.

                Once cooked, slide the tortilla onto a serving plate and let it rest for a few minutes before cutting it into wedges.

                  Optional: Garnish with fresh parsley or chives before serving for a pop of color.

                    Prep Time: 15 mins | Total Time: 40 mins | Servings: 4