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Spanish Potato and Onion Tortilla Recipe

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4 from 8 reviews

This classic Spanish Tortilla is a deliciously simple dish made with tender Yukon Gold potatoes, sweet onions, and eggs, all gently cooked in extra virgin olive oil to create a hearty omelet. Perfect for breakfast, lunch, or dinner, it can be served warm or at room temperature.

Ingredients

Vegetables

  • 1 pound Yukon Gold potatoes, peeled (about 4 to 5 small potatoes)
  • 1 medium yellow onion

Other Ingredients

  • 1 cup extra virgin olive oil
  • 6 large eggs
  • 1 teaspoon sweet Spanish paprika (optional)
  • 1 teaspoon Kosher salt

Instructions

  1. Slice the potatoes and onions: Cut the peeled potatoes in half crosswise. Place them cut-side down on the cutting board and slice into 1/8-inch-thick pieces. Cut the onion in half through the root, remove the outer layer, then slice each half into 1/8-inch-thick half-moon slices.
  2. Cook the potatoes and onion: Heat the olive oil in an 8- or 9-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add the sliced potatoes and onions, reduce the heat to low, and cook for about 20 minutes, stirring occasionally, until the potatoes are tender when pierced with a knife. Use a slotted spoon or strainer to remove the potatoes and onions from the oil and set them aside, reserving the oil for later use.
  3. Beat the eggs: In a mixing bowl, whisk together the eggs, sweet Spanish paprika (if using), and Kosher salt. Gently fold in the cooked potatoes and onions into the egg mixture without breaking them up too much.
  4. Cook the tortilla: Heat 2 tablespoons of the reserved olive oil in the skillet over medium heat until shimmering. Pour in the egg and potato mixture and cook for 3 to 4 minutes until the eggs start setting on the bottom. Occasionally shake and swirl the pan or run a rubber spatula between the edges of the omelet and the pan to prevent sticking and allow even cooking.
  5. Flip and finish the tortilla: Place a plate larger than the skillet over the top and quickly but carefully invert the skillet to flip the omelet onto the plate. Add another tablespoon of the reserved olive oil back into the skillet and gently slide the tortilla back in, uncooked side down. Cook for another 3 to 4 minutes until just set. For smoother edges, gently run a rubber spatula around the edges a few times while cooking.
  6. Serve: Slide the finished tortilla onto a serving plate. It can be enjoyed warm or at room temperature.

Notes

  • Using Yukon Gold potatoes is ideal for their creamy texture and sweetness.
  • The sweet Spanish paprika is optional but adds a nice depth of flavor and color.
  • Be careful when flipping the tortilla to prevent it from breaking.
  • Reserve the olive oil from cooking potatoes to avoid waste and add flavor in later steps.
  • The dish can be served as a tapa, brunch item, or light meal.
  • For a different twist, you can add fresh herbs such as parsley or chives.

Find it online: https://marthatasty.com/spanish-potato-and-onion-tortilla-recipe/