Appetizer: Spain – Tortilla Española (Spanish Potato Omelette)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

6 large pasture-raised eggs
1 lb (450 g) waxy potatoes, thinly sliced
1 medium onion, thinly sliced
1 / 2 cup (120 ml) olive oil, for frying
Salt, to taste
Freshly ground black pepper, to taste

Show original ingredient measurements

6 large pasture-raised eggs
1 lb / 450 g waxy potatoes, thinly sliced
1 medium onion, thinly sliced
1 / 2 cup (120 ml) olive oil, for frying
Salt, to taste
Freshly ground black pepper, to taste

Instructions

1. Heat olive oil in a large skillet, gently fry potato slices and onion over medium-low heat until soft but not browned, about 15–20 minutes; season with salt.  
2. Beat eggs in a bowl, drain excess oil from the skillet (reserve a little), add potatoes and onions to the eggs and mix gently.  
3. Return mixture to skillet, cook on medium-low until edges set, then invert onto a plate and slide back in to cook the other side until just set; cool slightly, slice into tapas-sized wedges and serve warm or at room temperature.