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Perfect Crispy Spanish Tortilla Recipe Easy Homemade Potato Omelette

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A classic Spanish tortilla with crispy golden edges and a tender, silky center made from potatoes, onions, eggs, and olive oil. This easy and comforting potato omelette is perfect for any occasion.

Ingredients

Scale
  • 2 large Yukon Gold or Russet potatoes (about 1.3 lbs), peeled and thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 6 large eggs, room temperature
  • 1 cup (240 ml) extra virgin olive oil
  • 1 teaspoon sea salt, or to taste
  • Freshly cracked black pepper, to taste
  • Optional: fresh parsley or chives for garnish
  • Optional: pinch of smoked paprika

Instructions

  1. Peel the potatoes and slice them thinly, about 1/8 inch thick. Peel and thinly slice the onion.
  2. Pour the extra virgin olive oil into a 9-10 inch non-stick or well-seasoned skillet and warm over medium heat until hot but not smoking (around 320°F).
  3. Add the sliced potatoes and onions to the warm oil. Stir gently to coat evenly. Fry on medium-low heat for 20-25 minutes, stirring occasionally, until potatoes are tender and slightly golden.
  4. Using a slotted spoon, transfer the potatoes and onions to a colander or plate lined with paper towels to drain excess oil. Season with salt and pepper while still warm.
  5. Crack the eggs into a large bowl and beat until combined but not overly frothy. Add a pinch of salt and pepper.
  6. Gently fold the potatoes and onions into the eggs, keeping the potato slices intact. Let the mixture rest for 5 minutes.
  7. Remove excess oil from the skillet, leaving about 1 tablespoon to coat the bottom. Heat over medium.
  8. Pour the egg-potato mixture into the pan and spread evenly. Cook for 5-7 minutes, shaking the pan gently to prevent sticking, until edges start to set and turn golden.
  9. Place a large plate over the skillet and carefully invert the pan so the tortilla lands on the plate. Slide it back into the skillet, uncooked side down.
  10. Cook another 5 minutes until the tortilla is set and golden on both sides, with a slightly creamy center.
  11. Slide the tortilla onto a serving plate and let it rest for a few minutes before slicing.

Notes

Use a well-seasoned cast-iron or good-quality non-stick skillet to prevent sticking. Be gentle when folding eggs to keep potato slices intact. Practice flipping with a smaller tortilla if nervous. Let the tortilla rest before slicing to help flavors meld and ease cutting. For a lighter option, finish cooking in a 375°F oven for 10-12 minutes instead of flipping.

Nutrition

Keywords: Spanish tortilla, potato omelette, crispy tortilla, easy Spanish recipe, tapas, homemade tortilla española

Find it online: https://rowanrecipes.com/perfect-crispy-spanish-tortilla-recipe-easy-homemade-potato-omelette/