Spanish Omelet (Tortilla Española) — Restaurant-Style at Home
A Spanish omelet—also called tortilla española—is the quiet superstar of weeknight cooking: potatoes, eggs, onion, olive oil, and salt. That’s it. When the details are right (potatoes gently confited, eggs seasoned correctly, and a confident flip) you get a custardy interior and bronzed exterior that slices like cake and tastes like comfort. In this updated version I slightly lower the confit temperature, salt the eggs earlier, and rest the tortilla before cutting. These tiny changes deliver a moist, tender center without greasiness and a flip that behaves.
Ingrédients
- 650 g waxy potatoes Yukon Golds, peeled and thinly sliced — about 1.4 lb
- 150 g sweet onion thinly sliced — about 1 medium / 5 oz
- 8 large eggs ≈400g without shells — about 14 oz
- 120 ml extra-virgin olive oil — ½ cup for confiting; you’ll recover most of it
- 9 g fine salt — 1½ tsp divided
- 1 g white or black pepper — ¼ tsp
- Optional finish: 2g smoked paprika — ½ tsp parsley for garnish
Instructions
- Toss potatoes and onion with ½ tsp (3g) salt and let stand 10 minutes. This seasons from within and releases a little moisture so the slices soften faster.
- Warm olive oil over medium-low; you want soft bubbles, not frying. Add potatoes/onion and cook 18–22 minutes, folding occasionally, until flexible and silky but not browned. Drain through a sieve, reserving oil.
- Whisk eggs with 1 tsp (6g) salt and pepper. Rest 5 minutes (important): salt dissolves fully, giving an even, custardy set.
- Fold warm potatoes into eggs. Rest 3–4 minutes so the mixture thickens slightly.
- Return 2 tbsp reserved oil to skillet on medium. Pour in mixture, level gently. Cook 4–5 minutes: edges should set and the center should still wobble. Slide a spatula around the rim.
- Place a flat plate larger than the pan on top. With one confident motion, flip the pan so the tortilla lands on the plate. Add 1 tbsp oil to the pan, then slide the tortilla back in, uncooked side down. Cook 2–3 minutes more for a custardy center, 4–5 for firmer.
- Slide onto a clean plate. Rest 8–10 minutes for neat slices. Garnish with parsley or a dusting of smoked paprika.
Vidéo
Notes
Pro tips for Canadian & U.S. kitchens
- Potato choice: Yukon Golds are ideal in North America. Avoid russets (too floury).
- Oil quality: You’ll recover most of it—so use decent extra-virgin. The leftover oil is fantastic for homemade croutons or tomato sauce with fresh tomatoes.
- Don’t rush heat. Low confit, medium set, quick flip. That sequence gives color without dryness.
- To serve warm: Pair with authentic Belgian fries (tapas night!), Greek pasta salad, or a side of homemade mayonnaise.
Smart substitutions
- No onion? Use 75g leeks (thinly sliced) or 40g scallions; cook 2 minutes less.
- Dairy lovers: Stir 50g shredded Manchego into the eggs for a café-style variation.
- Olive oil shortage: Use 80ml canola + 40ml olive oil; keep a spoon of olive oil for flavor at the end.
- Add-ins: Fold in 60g roasted red peppers, 50g chorizo cubes (pre-sautéed), or 30g herbs (parsley/chives).
- Gluten-free brunch: Creamy tomato soup for a GF spread.