Tortilla Española (Spanish Potato Omelette)
Photo: blackieshoot / Unsplash
Spain's beloved potato omelette: thin slices of potato and onion slowly poached in olive oil until meltingly soft, folded into beaten eggs and cooked into a thick, golden cake that's just set and juicy in the middle.
Servings
Ingredients
Nutrition
Per serving
Steps
Slice
Cut the potatoes in half lengthways, then into thin slices about 3mm thick. Toss with the onion and 1 tsp salt.
Cook the potatoes slowly in oil
Heat the oil in a 24 cm non-stick frying pan over medium heat. Add the potatoes and onion. They should bubble gently, not fry hard. Cook for about 20 minutes, turning now and then, until very soft but hardly browned.
Mix with the eggs
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Cook the first side
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Flip
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Finish
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Slice
Cut the potatoes in half lengthways, then into thin slices about 3mm thick. Toss with the onion and 1 tsp salt.
Cook the potatoes slowly in oil
Heat the oil in a 24 cm non-stick frying pan over medium heat. Add the potatoes and onion. They should bubble gently, not fry hard. Cook for about 20 minutes, turning now and then, until very soft but hardly browned.
Mix with the eggs
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Cook the first side
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Flip
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Finish
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The Story Behind the Dish
The earliest known written reference to a potato omelette in Spain dates to an 1817 document from Navarre. Potatoes, once considered animal feed, became a staple in the 1700s, and an egg-and-potato cake was a cheap, filling way to feed many mouths.
Today it's in every bar in Spain, served as a pincho with a cold beer or a coffee.
⭐ Why It's Famous
Few dishes are as Spanish — or as debated. The great argument is whether a proper tortilla contains onion.
💡 Fun Fact
Spaniards split into "concebollistas" (with onion) and "sincebollistas" (without) — both camps are fiercely loyal.
Navarre and Extremadura, Spain
42.81°N, -1.65°W
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