Spanish tortilla is a timeless dish built on patience, simplicity, and a few humble ingredients. Potatoes soften slowly in olive oil until tender, forming the heart of the tortilla. Eggs bind everything together gently, creating a texture that’s rich but never heavy. It’s a dish meant to be cooked calmly and eaten without rush. Equally suited for breakfast, lunch, or dinner, it adapts easily to real life. Familiar, grounding, and deeply satisfying in its simplicity.
Spanish Tortilla (Tortilla Española)
Spanish tortilla with potatoes, onion, and eggs cooked slowly for a classic, comforting vegetarian meal.
Ingredients
Equipment
Large Deep Frying Pan
Cooking Instructions
- Heat olive oil in a large nonstick skillet over medium-low heat.
- Add potatoes and onion and cook gently for 20 minutes, stirring occasionally, until very soft but not browned.
- Drain excess oil, reserving 2 tablespoons in the pan.
- In a bowl, beat eggs with salt and black pepper.
- Add potatoes and onion to the eggs and mix gently.
- Return mixture to the skillet and cook over low heat for 6-8 minutes until set on the bottom.
- Flip the tortilla carefully and cook for another 4-5 minutes until fully set.
- Slide onto a plate and let rest briefly before slicing.
Nutrition
Notes
Cook slowly for a soft, traditional texture.
Serve warm or at room temperature.
Can be made ahead and reheated gently.