---
title: Tortilla Española (Spanish Potato Omelet)
servings: 4
prep time: 15 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/spanish-tortilla
---

Gather @potato{700%g} and @egg{6}.

Warm the @olive oil{250%ml} over medium-low heat and gently poach the potatoes and @onion{1} in it — softening, not frying — for about 20 minutes. ~{20%minutes}

Drain well, keeping the oil for another day, and let the potatoes cool for a few minutes.

Beat the eggs with the @salt{1%tsp} in a large bowl, fold in the warm potatoes, and let the mixture sit 10 minutes so the eggs soak in. ~{10%minutes}

Heat a spoonful of the reserved oil in the pan and pour in the mixture, cooking over medium heat while shaping the edge with a spatula, about 4 minutes. ~{4%minutes}

Place a large plate over the pan, flip decisively, and slide the tortilla back in to cook the second side 3 minutes. ~{3%minutes}

Turn out and rest 10 minutes; the center should stay slightly juicy. Serve warm or at room temperature. ~{10%minutes}