Spanish Potato Omelet (Tortilla Española) for the Whole Family

In Spain, the tortilla española, also called tortilla de patatas, is everywhere. It sits under glass on bar counters, is wrapped in foil for picnics and appears at family dinners on any day of the week. It is nothing like the flatbread tortillas of Mexico. Instead it is a thick, round potato omelet, golden on the outside and tender inside.

It costs very little to make, uses only a handful of ingredients and is just as good cold the next day, which makes it a perfect recipe for families.

Onion or no onion?

Spaniards have strong opinions about whether a tortilla should include onion. Those in favor say it adds sweetness and moisture; those against prefer the pure flavor of potato and egg. We include it, cooked slowly until soft and sweet, but you can leave it out and the recipe still works.

The potato step

The potatoes are not fried until crisp. They are cooked gently in a generous amount of olive oil until they are soft enough to break with a spoon. This is the step that gives a tortilla its creamy texture. Afterward, drain off the oil; you can strain it and use it for cooking later in the week.

Then the soft potatoes go into the beaten eggs and rest for a few minutes. This short soak lets the egg seep into the potatoes, so the finished tortilla holds together as one piece rather than as potatoes stuck in an omelet.

If your family enjoys this, there is much more to discover in Spanish home cooking. A site like recetassimples.es is a good place to find other straightforward dishes that Spanish families make on ordinary weeknights.

The flip

Here is the part that makes people nervous. Once the bottom has set, place a large flat plate over the skillet, hold it firmly and turn everything over in one confident move. Then slide the tortilla back into the pan, uncooked side down. Do it over the sink the first time. It gets easier, and even a slightly broken tortilla tastes just as good.

How runny should the center be? In Spain, many people like it slightly soft in the middle. For young children, pregnant family members or anyone who prefers it firm, cook it a little longer until the center is fully set.

The recipe

• Prep 15 min
• Cook 40 min
• Makes 1 tortilla (6 wedges)

IngredientsTap to check off

• 1 3/4 lb Yukon Gold potatoes, peeled
• 1 medium yellow onion, thinly sliced
• 1 cup olive oil, for cooking
• 6 large eggs
• 1 tsp salt

MethodTap a step when it is done

1. 1Step 1: Cut the potatoes into thin slices or small pieces. Heat the oil in a 10-inch nonstick skillet over medium-low heat.
2. 2Step 2: Add the potatoes and onion and cook gently for 20 to 25 minutes, stirring now and then, until very soft but not browned.
3. 3Step 3: Drain the potatoes and onion in a colander set over a bowl to save the oil.
4. 4Step 4: Beat the eggs with the salt in a large bowl, stir in the warm potatoes and let rest for 5 minutes.
5. 5Step 5: Heat 1 tbsp of the saved oil in the skillet over medium heat. Pour in the mixture and cook for 5 to 6 minutes until the edges set.
6. 6Step 6: Flip onto a plate, slide back into the pan and cook another 3 to 5 minutes until done to your liking. Rest 5 minutes before slicing.

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How Spanish families serve it

A wedge of tortilla with a simple tomato salad and crusty bread is a complete meal. Cut it into small squares and add toothpicks for a party snack. You can also tuck a slice into a crusty roll to make a bocadillo de tortilla, a much-loved Spanish sandwich that is ideal for school lunches and road trips.

Leftovers keep for two days in the fridge, and many people insist it tastes even better the next day at room temperature.