Crispy Spanish Tortilla with Caramelized Potatoes
A golden, pan-fried potato omelette with paper-thin, caramelized potatoes and jammy eggs. Slice into wedges and serve warm or at room temperature for an effortless Spanish classic that tastes restaurant-quality.
- Total time
- 28 min
- Servings
- 4
- Calories
- 312
- Protein
- 12g
Ingredients
- 1.5 lb potatoes (waxy or Yukon Gold)
- 1 medium yellow onion
- 8 whole eggs
- ½ cup olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
Instructions
- 1
Slice potatoes into 1/8-inch-thin rounds. Thinly slice the onion into half-moons.
- 2
Heat olive oil in a 10-inch nonstick skillet over medium. Add potatoes and onion with salt. Cook uncovered, stirring occasionally, until potatoes are very tender and golden at edges, 14–16 minutes.
- 3
While potatoes cook, whisk eggs with black pepper and paprika in a large bowl until just combined.
- 4
Pour cooked potato mixture (with all oil) into the bowl with eggs. Fold gently until potatoes are evenly coated and distributed.
- 5
Wipe the skillet, add 2 tbsp fresh olive oil, and heat over medium-high until shimmering. Pour in the potato-egg mixture, spread evenly, and cook without stirring for 4–5 minutes until edges set and bottom turns golden.
- 6
Slide the tortilla onto a plate, invert the skillet over it, and flip back into the pan to cook the top side 2–3 minutes until set but still slightly jiggly in the center.
- 7
Slide onto a cutting board, let rest 2 minutes, then cut into 8 wedges. Serve warm or at room temperature.
Tools you’ll need
- 10-inch nonstick skillet
- large mixing bowl
- whisk
- rubber spatula
- cutting board
- chef's knife
- dinner plate
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