Spanish Potato Omelet (Tortilla Española) Recipe

Thinly slice the potatoes and onion. Keep the potato slices fairly even so they cook at the same pace.

Warm the olive oil in a wide skillet. Add potatoes and onion and cook over medium-low heat, stirring now and then, until the potatoes are very tender. You’re aiming for soft, not deeply browned.

Scoop the mixture out with a slotted spoon and let excess oil drain. Leave about 1–2 tablespoons oil in the pan and reserve the rest in case you need it later.

Lightly beat the eggs with the coarse salt—no need to make them foamy. Fold in the drained potatoes and onion and let it sit for 2–3 minutes.

Heat the skillet over medium heat (add a splash of reserved oil if the pan looks dry). Pour in the mixture and nudge the edges in with a spatula. Cook until the bottom sets, about 5–7 minutes.

Slide a flat plate over the skillet and carefully invert the omelet onto the plate, then slip it back into the pan. Cook the other side for 3–5 minutes; shorten the time if you prefer a slightly soft center.

Let the tortilla rest for 5 minutes, then slice. Serve for breakfast or with a simple salad for a light meal.