Spanish Potato Omelet Tortilla A La Espanola Recipe

Master the art of the authentic Spanish Tortilla Española! This recipe delivers a perfectly cooked potato and onion omelet with a crispy exterior and fluffy interior. Learn how to achieve that signature golden-brown crust and creamy center that defines this classic tapas dish. Easy to follow instructions make this a perfect recipe for both beginner and experienced cooks.

Prep Time 20 mins

Cook Time 40 mins

Calories 848 kcal

Protein 28g

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Spanish Potato Omelet Tortilla A La Espanola

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Spanish Potato Omelet Tortilla A La Espanola

Olive Oil
1 lb Yukon Gold potatoes, thinly sliced (about 1/8 inch)
Onion
Coarse Salt
6 large eggs

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How to Make Spanish Potato Omelet Tortilla A La Espanola

Peel and thinly slice the potatoes (about 1/8 inch thick). Slice the onion thinly as well.
Heat 1/2 cup olive oil in an 8-9 inch non-stick skillet over medium heat. Add the potato slices in a single layer, avoiding overcrowding. Cook slowly, turning occasionally, until the potatoes are tender but not browned (about 15-20 minutes).
Once the potatoes are tender, add the sliced onions and cook for an additional 5 minutes, stirring occasionally, until softened.
Remove the potatoes and onions from the skillet using a slotted spoon and drain them on paper towels to remove excess oil. Reserve the cooking oil.
Wipe the skillet clean. In a large bowl, whisk the eggs with salt until lightly frothy.
Gently stir in the cooked potatoes and onions.
Heat 2 tablespoons of the reserved oil in the clean skillet over medium-high heat until shimmering but not smoking.
Pour the egg and potato mixture into the hot skillet. Spread it evenly across the bottom.
Reduce heat to medium-low and cook undisturbed for about 5-7 minutes, or until the edges begin to set and the bottom is lightly golden brown.
Place a large plate on top of the skillet. Carefully invert the skillet, allowing the tortilla to slide onto the plate.
Slide the tortilla back into the skillet, uncooked side down. Cook for another 5-7 minutes, or until the other side is golden brown and cooked through. You may need to gently shake the pan to prevent sticking.
Carefully remove the tortilla from the skillet and let it cool slightly before slicing and serving. Enjoy your delicious Tortilla Española!

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

18g

Fat

45g

Carbs

22g

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Frequently Asked Questions

How long does it take to make Spanish Potato Omelet Tortilla A La Espanola?

Spanish Potato Omelet Tortilla A La Espanola takes about 60 minutes from start to finish — roughly 20 minutes to prepare and 40 minutes to cook.

How many calories are in Spanish Potato Omelet Tortilla A La Espanola?

Spanish Potato Omelet Tortilla A La Espanola has approximately 848 calories per serving, with about 28 g protein, 22 g carbohydrates and 90 g fat.

What ingredients do I need for Spanish Potato Omelet Tortilla A La Espanola?

The key ingredients for Spanish Potato Omelet Tortilla A La Espanola are Olive Oil, Potatoes, Onion, Coarse Salt, Eggs. See the full list with measurements above.