Tortilla Española

The classic Spanish potato omelette — just eggs, potatoes, onion, and good olive oil. The only tricky part is the flip, and a plate plus one confident, quick motion handles it.

Ingredients

• 4 medium potatoes — peeled and thinly sliced (~1/8 inch)
• 1 medium onion — thinly sliced (optional, but recommended)
• 6 large eggs
• Olive oil — a generous amount, about 1/2 to 3/4 cup
• Salt and black pepper — to taste

Instructions

1. Cook the potatoes and onion. Heat enough olive oil in a large skillet over medium heat to submerge the potatoes halfway. Add the potatoes and onion, season with salt, and cook gently over medium-low, stirring occasionally, until the potatoes are tender but not browned, 15–20 minutes.

2. Drain, saving the oil. Lift the potatoes and onion out of the pan and strain the oil into a bowl — you’ll reuse a little of it to cook the tortilla.

3. Combine with the eggs. Beat the eggs in a large bowl and season with salt and pepper. Fold in the warm potatoes and onion, then let the mixture sit for a few minutes so the flavors come together.

4. Set the first side. Heat about 2 Tbsp of the reserved oil in a clean pan over medium heat. Pour in the mixture and flatten it into an even layer. Cook for 4–6 minutes, until the edges look firm and the tortilla starts to set.

5. Flip. Place a large plate over the skillet and, holding it firmly, invert the tortilla onto the plate in one quick motion. Add another tablespoon of oil to the pan, then slide the tortilla back in, cooked-side up. Cook another 3–4 minutes, until set but still slightly moist in the center.

6. Rest and serve. Slide the tortilla onto a serving plate and let it rest at least 10 minutes. Slice into wedges and serve warm, at room temperature, or cold.