Spanish Potato Tortilla with Egg and Onion

Ingredients

• 600 g potatoes (about 3 medium), peeled and thinly sliced
• 6 large eggs
• 1 medium onion (150 g), thinly sliced
• 4 tablespoons (60 ml) olive oil
• 1 tablespoon butter (optional, for flavor)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper
• 2 tablespoons chopped chives (optional, for finishing)

Instructions

1. Heat 2 tablespoons (30 ml) of the olive oil in a medium nonstick skillet (22–24 cm / about 9-inch) over medium heat.
2. Add the sliced potatoes and a pinch of salt; cook, stirring occasionally, until tender and lightly golden, about 10–12 minutes. If needed, cover for a few minutes to help them cook through.
3. Remove the potatoes from the skillet and transfer to a plate lined with paper towels to drain any excess oil.
4. In the same skillet, heat 1 tablespoon of olive oil and the butter; add the sliced onion and sauté over medium-low heat until translucent and soft, about 5–7 minutes. Mix with the reserved potatoes.
5. Beat the eggs in a large bowl with the salt and pepper; gently fold in the potato-and-onion mixture so the slices are well coated with egg.
6. Heat the clean skillet with the remaining 1 tablespoon (15 ml) olive oil over medium-low; pour in the egg, potato and onion mixture and spread evenly. Cook without stirring for 6–8 minutes, until the edges are set and the center is almost firm.
7. To flip, slide the tortilla onto a large plate, cover with the skillet and invert quickly; then slide it back into the skillet and cook 2–3 minutes on the other side. Alternatively, finish in a preheated oven at 200 °C (400 °F) for 5 minutes.
8. Slide the finished tortilla onto a cutting board, let rest 2 minutes, sprinkle with chopped chives if desired, and serve in wedges.

Tips

• Slice the potatoes to a similar thickness so they cook evenly.
• Cook over medium-low heat to avoid the exterior burning before the center sets.
• Use a nonstick skillet and a plate slightly larger than the pan to flip safely.

Variations

• Sprinkle 100 g (about 3.5 oz / ~1 cup) shredded mozzarella on top before finishing in the oven for a creamier version.
• Stir in 1 red bell pepper, thinly diced, with the onion for extra color and flavor.
• Add 100 g (3.5 oz) diced ham or diced spicy sausage (chorizo or similar) for a heartier tortilla.

FAQ