20-Min Spanish Tortilla
A crispy-edged, custardy Spanish potato omelette made in one skillet — no flipping required. Serve warm or at room temperature with a wedge of lemon.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 14g
Ingredients
- 1 lb potatoes, waxy (Yukon Gold or similar)
- 8 whole eggs, large
- 1 whole yellow onion, medium
- ½ cup olive oil
- 1 tsp salt
- ¼ tsp black pepper
Instructions
- 1
Peel potatoes and slice them into 1/8-inch-thick rounds. Slice onion into thin rings.
- 2
Heat olive oil in a 10-inch nonstick skillet over medium heat. Add potatoes and onion, stir gently, and cook until barely tender, ~8 minutes.
- 3
Whisk eggs in a large bowl with salt and pepper until no streaks of white remain.
- 4
Pour eggs over potatoes and onion. Reduce heat to medium-low and cook without stirring until edges start to set, ~6 minutes.
- 5
Place a plate over the skillet, flip the tortilla onto the plate, then slide it back into the skillet to cook the other side, ~2 minutes.
- 6
Slide onto a cutting board, cool for 2 minutes, cut into wedges, and serve warm or at room temperature.
Tools you’ll need
- 10-inch nonstick skillet
- large mixing bowl
- whisk
- plate (for flipping)
- cutting board
- chef's knife
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