Tortilla Española

I studied in Spain in 1987/88 “Lengua y cultura Española” – Spanish language and culture and it was my first interaction with the real spanish culture (after being on vacation there a few times before). Our teachers tried to make it fun to learn the culture, we had several trips to different parts of Spain, but we also learned how to make the real gazpacho Andaluz and tortilla Española. We were invited to one of our teachers house to see how to make those typical Spanish dishes and still remember that afternoon towards the end of the school year. I still make this tasty tortilla as Julian and Ana taught us. Hope you enjoy it too, it takes a little practice to flip the tortilla, but practice makes master.


  • 6 medium potatoes, peeled
  • 1 yellow onion
  • 6 large eggs
  • ca 3-4 dl of olive oil for frying
  • Salt to taste

Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 0,5 cm thick. If you slice them a bit thick, don’t worry – it will simply take a bit longer for them to cook. Peel and chop the onion. Put potatoes and onions into a bowl and mix them together. Salt the mixture.

In a large, heavy, non-stick frying pan, heat the olive oil on medium/low high heat. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes.

Leave in pan until the potatoes are cooked not browned. If you can poke a piece of potato with a fork and it easily breaks in two, your potatoes are done. Remove from the pan and allow oil to drain.

Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon.

Pour 2 tbs of olive oil into a small, non-stick frying pan (aprox. 22 cm) and heat on medium heat. When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny.

When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Place a large dinner plate (that covers the pan) upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will “fall” onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan. Let the pan warm for 30 seconds or so. Now slide the omelet into the frying pan. Use the spatula to shape the sides of the omelet. Let the omelet cook for 5 minutes. Turn the heat off and let the tortilla sit in the pan for a few minutes to rest.

Slide the omelet onto a plate to serve. If eating as a main course, cut the omelet into 6-8 pieces like a pie. Serve sliced French bread on the side.

If you are serving as an appetizer, slice a baguette into pieces about 3 cm think. Cut the tortilla into 4 cm squares and place a piece on top of each slice of bread.

It is simply delicious served with sofrito, fried tomato sauce that is made all over Spain. Tomatoes, onions, garlic, green peppers and olive oil sautéed in a frying pan.