It’s a traditional Spanish omelette made primarily with eggs, potatoes, and onions (though some variations omit the onions). The potatoes are usually thinly sliced, then fried in olive oil until tender before being mixed with beaten eggs and cooked into a thick, round omelette. It’s often served in slices, either warm or at room temperature, and can be enjoyed as a main dish, appetizer, or even in sandwiches

Prep Time: 10 minutes

Cook Time: 25-30 minutes

Servings: 4-6

Ingredients

• 1 lb (450 g) potatoes, peeled and thinly sliced
• 1 medium onion, finely chopped (optional, but recommended for flavor)
• 5 large eggs
• 1/4 cup olive oil (for frying)
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper

Preparation

1. Prep the potatoes: Peel the potatoes and slice them into thin rounds or half-moons (about 1/8-inch thick).
2. Cook the potatoes and onion: Heat the olive oil in a large non-stick skillet over medium heat. Add the potatoes and onions (if using), and cook, stirring occasionally, until they are soft and tender but not browned (about 15–20 minutes). Make sure the heat is low enough that the potatoes cook gently, not fry.
3. Drain the potatoes: Once the potatoes are cooked, drain them in a colander and reserve the oil.
4. Beat the eggs: In a large bowl, beat the eggs and season with salt and pepper. Add the cooked potatoes and onions into the eggs, mixing gently to combine. Let the mixture sit for 5–10 minutes to allow the flavors to meld.
5. Cook the tortilla: Heat a little of the reserved oil in the same skillet over medium-low heat. Pour in the egg and potato mixture, and cook, occasionally shaking the pan, until the edges start to set (about 5–7 minutes).
6. Flip the tortilla: Once the edges are firm, cover the skillet with a large plate, and carefully flip the tortilla onto the plate. Slide the tortilla back into the pan to cook the other side. Cook for another 5–7 minutes, until the tortilla is golden and fully set.
7. Serve: Let the tortilla rest for a few minutes before slicing. It can be served warm or at room temperature.