Spanish Tortilla
A Spanish potato-and-onion omelet adapted with less oil and an oven finish.
Preparation: 15 min · Cooking: 35 min · Total: 55 min · 8 servings
Ingredients
- 5 pc large Yukon Gold or similar yellow-fleshed potatoes — The source specifies about 6 US cups after peeling and small dicing (approximately 1.44 liters by volume); use that volume as the size check.
- 6 pc eggs
- 1 pc large Spanish or yellow onion (optional)
- 6 tbsp extra-virgin olive oil — 4 tbsp for potatoes and onion; 2 tbsp for the omelet.
- 1 tsp table salt
Instructions
Prepare the pan and vegetables
Choose a 30 cm nonstick skillet that is safe in the oven and has a lid. Preheat the oven to 175°C conventional heat. Peel the potatoes and cut into small, even cubes or thin slices; check that you have about 1.44 liters after cutting. Thinly slice the onion.
Even potato pieces and a confirmed oven-safe pan.
Cook the potatoes gently
Heat 4 tbsp olive oil in the 30 cm skillet over medium heat for about 1 minute. Cook the potatoes, optional onion, and 1 tsp salt under the lid for 15–20 minutes, stirring every 5 minutes, until the largest pieces are tender.
A fork slides through several of the largest potato pieces without resistance.
First potato check: 900 seconds
Cool the potatoes briefly
Take the tender potatoes off the heat and leave them for 5 minutes before adding the eggs. They should remain warm but stop steaming strongly.
The potatoes are warm, tender, and no longer releasing strong steam.
Cool potatoes before adding eggs: 300 seconds
Combine with the eggs
Beat 6 eggs in a large bowl until the whites and yolks are combined. Fold in the slightly cooled potatoes and onions so all pieces are coated. Wash your hands and any utensils that have touched raw egg.
The potato pieces are evenly coated with egg.
Set the bottom on the stove
Return the skillet to medium heat and add the remaining 2 tbsp oil. Pour in the egg mixture and spread the potatoes evenly. Cook for about 5–7 minutes, until the bottom begins to brown and the edges hold together. The top will still be soft.
Set edges and a lightly browned bottom.
Check the first side: 300 seconds
Finish in the oven without flipping
Transfer the ovenproof skillet, uncovered, to the preheated oven. Begin checking after about 8 minutes; bake until no liquid egg remains and the center reaches at least 72°C on a clean food thermometer. Time varies with pan thickness and starting temperature, so use the center rather than surface color to judge readiness.
No runny egg; center at least 72°C.
Loosen the omelet
Take the skillet out with oven gloves and place it on a heatproof surface. Let the omelet settle briefly. Run a heatproof spatula around the edge, then slide it onto a serving plate; there is no need to invert the hot pan.
The omelet holds together as it leaves the pan.
Cut into eight wedges
Cut into 8 wedges. The cut center should contain tender potatoes held in fully set egg. Serve warm, or refrigerate promptly if saving it for later.
Tender potato and fully cooked egg throughout.
Tips
- Cook the potatoes completely before adding the eggs.
- The covered method is essential when using this smaller oil quantity; egg is the primary allergen.
Common mistakes
- High heat browns the outside while the potatoes remain hard.
- Using a non-oven-safe pan makes the oven finish unsafe.
Storage
Refrigerate in a covered container within 2 hours, or within 1 hour in temperatures above 32°C. Use within 3 days.
Reheating
Reheat only the portion needed until its center reaches 74°C.
About this recipe
Tortilla de patatas is a Spanish potato omelet often served in wedges as a tapa. This lower-oil version cooks potatoes under a lid and finishes the egg in the oven instead of flipping the pan, unlike the usual stovetop method.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.