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Spanish Tortilla

Spanish · Lunch · Medium

Spanish Tortilla

Total
1 hr 5 min
Prep
20 min
Serves
4
Calories
520
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Soft potato slices and sweet onions set into a thick golden egg round, with garlicky tomato toast alongside.

Slowly softening the potatoes is the key to Spanish tortilla: the slices should yield easily before eggs reach the pan. Gentle heat then sets the center without toughening the outside.

Use a dependable nonstick skillet and thin, even potato slices. This version finishes under the broiler, which sets the top without requiring a flip, while preserving the familiar thick wedges.

SavoryRichClassicVegetarianNut-free

Method

  1. Heat 2 tbsp olive oil and butter in a 10-inch oven-safe nonstick skillet over medium-low heat. Cook onion for until soft and pale.

  2. Add potatoes and 1/2 tsp salt. Cover and cook over low heat for , turning gently, until slices are tender throughout. Stir in minced garlic for .

  3. Season eggs with black pepper and remaining salt. Pour over potatoes, shake gently to distribute and cook over low heat for until the edges set.

  4. Heat the broiler. Place the skillet 6 inches below it and broil for until lightly golden and eggs are set through the center. Rest for before slicing.

  5. Toast baguette slices under the broiler for per side until crisp, watching closely. Rub with halved garlic and top with grated tomatoes and remaining olive oil. Scatter parsley over the tortilla and serve with toast.

Forkue tips

  • A thin knife inserted in the center should come out without liquid egg before you take the tortilla off the heat.

Storing and reheating

Refrigerate tortilla for up to 3 days. Warm wedges gently in a covered skillet or serve cool. Store tomato topping separately and toast fresh bread when serving.

Kitchen gear

10-inch oven-safe nonstick skilletTop picks on Amazon
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Nutrition per serving, estimated

520Calories
17gProtein
45gCarbs
30gFat

Spanish Tortilla: FAQ

Can I omit the bread?

Yes. Serve the potato-and-egg wedges alone or with salad; the bread is a separate accompaniment.

Why are my potatoes still hard?

They were too thick or needed longer before adding eggs. Check a slice from the center of the pan before proceeding.

How do I store and reheat Spanish Tortilla?

Refrigerate tortilla for up to 3 days. Warm wedges gently in a covered skillet or serve cool. Store tomato topping separately and toast fresh bread when serving.

How long does Spanish Tortilla take?

About 1 hr 5 min in total: 20 min prep and 45 min cooking.

What do I need to make Spanish Tortilla?

The key ingredients are onion, butter, potatoes, garlic, eggs and parsley, plus pantry basics.

Any tips for Spanish Tortilla?

A thin knife inserted in the center should come out without liquid egg before you take the tortilla off the heat.

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