Spanish Tortilla
Potato and onion set in egg, cooked slow until it's sliceable. Just as good warm from the pan or at room temperature hours later.
Method
- Heat the oil in a 9-inch nonstick pan over medium-low. Add the potatoes and onion with a good pinch of salt.
- Poach gently for 20–25 minutes, turning occasionally, until the potatoes are completely tender but not browned. They should collapse under a spoon.
- Drain in a colander set over a bowl, saving the oil. Let the potatoes cool for 5 minutes.
- Beat the eggs with a teaspoon of salt in a large bowl, then fold in the warm potatoes and onion. Let it sit 10 minutes — this is what makes it hold together.
- Return 1 tablespoon of the reserved oil to the pan over medium-low. Add the mixture and cook 8–10 minutes, easing the edges in with a spatula, until the base is set and the top is still loose.
- Slide it onto a plate, invert the pan over it, flip the whole thing back, and cook 3–4 minutes more for a just-set middle.
- Rest 5 minutes before slicing into wedges.
Cook's notes
- The flip is easier with a plate wider than the pan and one confident movement. Do it over the sink.
- The poaching oil is now potato-and-onion flavoured — strain it and keep it for roasting.
- In Spain the center is traditionally a little runny. Cook it 2 minutes longer if you'd rather it wasn't.
What this costs to make
$0.46 per serving · $2.76 for the whole recipe (6 servings)
| Potatoes, white | $1.66 |
|---|---|
| Eggs, grade A large | $1.09 |
| Total (priced items) | $2.76 |
Priced 2 of 5 ingredients using U.S. average retail prices for 2026-07, published by the Bureau of Labor Statistics via FRED. Not included: onion, (300ml) olive oil, Fine salt. These are national averages — not what you will pay. Store, region and week all move them.
Why this works
The potatoes are poached, not fried — the oil stays below frying temperature so they soften without coloring. The 10-minute rest after folding them into the egg lets the starch and egg bond, which is what makes the finished tortilla hold together when sliced.
If it goes wrong
Falling apart on the flip usually means skipping that rest, or a pan that wasn't properly non-stick. Browned, crisp potatoes mean the oil was too hot during poaching — they should stay pale.
Make it your own
Onion is debated in Spain and optional here. Chorizo, roasted peppers or spinach all work, though purists will object. Thinner slices give a denser tortilla; thicker give a chunkier one.
Storing and reheating
Genuinely better at room temperature an hour after cooking, and good for 3 days refrigerated. It's a standard packed lunch in Spain for exactly this reason. Don't freeze — the potato texture suffers.
More breakfast ideas
Fluffy Buttermilk Pancakes
Tall, cloud-soft pancakes with crisp golden edges. The buttermilk and a rested batter do all the heavy lifting.
Classic French Toast
Custardy in the middle, caramelized at the edges. Day-old bread is the move, and a splash of vanilla makes it sing.
The Perfect Cheese Omelette
Soft, just-set, and folded around a melty middle. Low heat and constant motion turn three eggs into something French-bistro good.