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SpanishAppetizers & Snacks

Classic Spanish Potato Omelette (Tortilla Española)

⏱️ Prep: 15m🔥 Cook: 35m❄️ Rest: 15m∑ Total: 65m🍽️ 6 servings
Classic Spanish Potato Omelette (Tortilla Española)
🎬 Video ref: Spain on a Fork (Albert Bevia)

Mise en Place / Ingredients[5]

  • 1.5 lbs Yukon Gold potatoes, peeled and cut into thin half-moons
  • 1 medium Sweet yellow onion, finely diced
  • 6 units Large pasture-raised eggs at room temperature
  • 1.5 cups Extra virgin olive oil for poaching
  • 1.5 tsp Fine sea salt, divided

🛒 US Supermarket Brand Guide

Yukon Gold Potatoes: Yukon Gold Yellow Potatoes

Ideal waxy-starchy equilibrium that confits into silky tender layers. • 📍 Produce aisle.

Pasture-Raised Eggs: Vital Farms Pasture-Raised Large Eggs

Rich orange yolks that deliver rich flavor and a gorgeous golden appearance. • 📍 Dairy / Egg case.

Cooking Sequence & Checkpoints

1
Confit Potatoes and Onion⏱️ 25 min

Submerge potatoes and onions in olive oil over medium-low heat with 1 tsp fine sea salt. Simmer gently for 25 minutes until fork-tender without browning.

✓ Checkpoint: Soft, translucent potatoes that break easily.

2
Drain and Soak in Eggs⏱️ 15 min

Strain potatoes and onions, reserving the flavorful oil. Whisk eggs with remaining 1/2 tsp fine sea salt in a large bowl and gently fold in the warm potatoes. Rest for 15 minutes.

✓ Checkpoint: Porous potatoes have absorbed the liquid egg.

3
Set Bottom in Skillet⏱️ 5 min

Heat 1 tbsp reserved oil in skillet over medium. Pour egg-potato mixture, tucking the edges with a spatula for 5 minutes until bottom sets.

✓ Checkpoint: Rounded edges and set golden base.

4
The Master Flip⏱️ 5 min

Place a wide plate over the skillet, invert boldly, and slide back into the pan. Cook 4 to 5 minutes more to your desired level of creaminess.

✓ Checkpoint: Golden, plump, succulent omelette.

🛡️ Food Safety & Internal Temperature: 160°F (71°C) USDA safe minimum for egg dishes (or use pasteurized eggs for a softer center)The USDA safe minimum internal temperature for egg dishes is 160°F (71°C). If cooking the tortilla to the traditional Spanish betanzos/creamy center style (145°F–155°F / 63°C–68°C), use pasteurized shell eggs and serve immediately or refrigerate promptly at ≤40°F (4°C).
👁️ Master Doneness Checkpoint:Uniform golden disc with neatly rounded edges and a moist, creamy center that never turns dry.

🔬 Why It Works:

Warm Potato Egg Steep: Allowing the hot strained potatoes to steep in beaten egg for 10 minutes lets the starch hydrate with raw egg, ensuring a tender custardy texture throughout.

⚠️ Troubleshooting:

The tortilla broke during the flip: Use a wide flat plate, press your palm down firmly on top, and invert swiftly in one smooth motion over the sink.