Bring the vibrant flavors of Spain's Mediterranean coast straight to your kitchen with this classic tortilla española. As a home cook who's perfected countless Spanish dishes over years of travel and experimentation, I can attest to its unbeatable combination of simplicity, taste, and value.
This thick, hearty potato omelet – typically layered with onions – is a staple across Spain. Versatile and crowd-pleasing, it's easily customized with your favorite add-ins.
- 6 eggs
- 4 medium potatoes
- ½ onion
- 6 tablespoons olive oil
- Salt, to taste
1. Peel the potatoes and slice them thinly.
2. Heat the oil in a large skillet over medium heat and add the potatoes.
3. Reduce heat to low and cook for 5-10 minutes until softening.
4. Peel and finely chop the onion, then add it to the potatoes.
5. Continue cooking on low heat until tender.
6. In a bowl, beat the eggs with a fork and season with salt.
7. Drain the potato-onion mixture using a slotted spoon and add to the eggs, mixing well.
8. Remove excess oil from the skillet, leaving about 1 tablespoon. Heat over medium.
9. Pour in the egg mixture. Stir gently with a wooden spoon and shake the pan to prevent sticking as it sets.
10. When the bottom browns, flip like a pancake. (Pro tip for beginners: Place a plate over the skillet, invert sharply, then slide back to cook the other side.)
11. Cook the second side for about 5 minutes on low heat.
Your golden tortilla is ready! ¡Buen provecho! Pair with a fresh green salad or tomatoes for a balanced meal.
Perfect for sharing with friends or family, elevate it with chorizo, bell peppers, veggies, pimientos, saffron, or corn. Slice into cubes for tapas – once you try this, it'll become a regular at your table.
- 6 eggs: €1.50
- 4 potatoes: ~600g at €1.40/kg = €0.64
- ½ onion: ~100g at €1.85/kg = €0.19
Total: €0.58 per person or €2.33 for 4.
