This is an AI-generated image.

Tortilla Española (Spanish Potato Omelette)

Name: Tortilla Española (Spanish Potato Omelette)
Total time: 40 min
Yield: Serves 2
Cuisine: Spain
Ingredients: 3 Potatoes; 4 Egg; 1/2 Onion; 100ml Olive oil; 1 tsp Salt

Main Dish

⏱ 40 min

👥 Serves 2

Difficulty ⭐⭐

A thick, golden omelette of potato and egg — a fixture on tapas bars and home tables alike.

📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

📖 The Story Behind This Dish

Often called Spain's "national dish," this thick potato-and-egg omelette is a tapas bar staple, sliced into wedges to order, and just as good served warm or straight from the fridge at home. Whether to add onion is a matter of fierce regional and family debate.

🌆 Where it's eaten: A Madrid tapas bar: a whole tortilla sits on the counter, sliced fresh with each order. It's also popular tucked into a baguette as a "bocadillo."

🥕 Ingredients (serves 2)

Potatoes 3
Egg 4
Onion 1/2
Olive oil 100ml
Salt 1 tsp

👩‍🍳 Instructions

Thinly slice the potatoes and onion.
Heat a generous amount of olive oil in a pan and slowly confit the potatoes and onion over low heat until tender.
Drain off the excess oil, mix with the beaten eggs, and season with salt.
Pour the mixture into a pan with a little reserved oil and cook until just set.
Flip using a plate and cook the other side.
Shape into a thick disc and serve.

← More Spain recipes 🗺 Explore another country