Spanish Tortilla

Name: Spanish Tortilla
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Spanish
Ingredients: 500g new potatoes; 1 white onion; 150ml extra-virgin olive oil; 6 eggs; 3 tablespoons fresh flat-leaf parsley, chopped; Salt and freshly ground black pepper to taste

Recipe GLPR1e6c8d45f47693

Spanish

Main Course

60 min

520 cal

Servings: 4

Stovetop

SNAP eligible

A classic Spanish tortilla—a thick, fluffy omelette layered with tender potatoes and onions, cooked slowly in olive oil and finished with fresh parsley. This iconic dish is equally delicious served warm or at room temperature, making it perfect for any meal.

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Ingredients

500g new potatoes

1 white onion

150ml extra-virgin olive oil

6 eggs

3 tablespoons fresh flat-leaf parsley, chopped

Salt and freshly ground black pepper to taste

Directions

Scrub the new potatoes under running water. You may peel them lightly with a knife if desired, or leave the skins intact for texture. Slice them into thick rounds, about 1/4 inch thick. Peel the white onion and slice it into thin rings.
Pour the extra-virgin olive oil into a large frying pan and place over medium-low heat. Add the sliced potatoes and onion, stirring gently to coat with oil. Place a lid or cover partially over the pan and cook for about 30 minutes, stirring occasionally, until the potatoes are very soft and tender but not breaking apart.
Set a colander over a large mixing bowl. Carefully pour the potato and onion mixture through the colander, allowing the oil to drain into the bowl below. Reserve this strained oil for cooking. Transfer the drained potatoes and onion to the bowl with the oil drippings.
In a separate bowl, crack and beat the 6 eggs thoroughly until well combined. Pour the beaten eggs over the cooked potatoes and onion mixture, add the chopped parsley, and season generously with salt and pepper. Gently fold everything together until well mixed.
Heat about 2 tablespoons of the reserved olive oil in a medium frying pan over moderate heat. Once hot, carefully pour the entire potato and egg mixture into the pan, spreading it evenly. Cook for about 5–7 minutes, using a spatula to gently push the cooked edges toward the center and tilt the pan so uncooked egg flows to the sides, forming a puffy cushion shape.
When the top is mostly set but still slightly moist, place a plate larger than the pan over the pan and carefully invert the tortilla onto the plate. Slide it back into the pan, uncooked side down, and cook for another 3–4 minutes over moderate heat.
Invert the tortilla onto a clean plate once more and slide it back into the pan for a final 2–3 minutes of cooking, pressing gently with the spatula to maintain the cushion shape. Finally, slide the tortilla onto a serving plate and allow it to cool for about 10 minutes before serving.

Comments

Grocery List Plus Editorial Staff4.5

Spanish tortilla is an honest, cheap weeknight win in Charlotte—all ingredients are stocked everywhere, potatoes and onions cost pennies, and eggs are reliable year-round. The stated 60 minutes undersells the actual cook time: slicing and slow-cooking the potatoes takes 25–30 minutes alone, then another 10–15 minutes in the pan, plus cooling, so plan for 75 minutes if you're feeding a family and want it done right. The dish reheats beautifully and feeds four as a main or more as tapas, though it demands attentive stovetop time and won't tolerate neglect during the potato stage. No drawback here except that olive oil costs vary widely—ALDI and Walmart beat Harris Teeter on price—so shop around if budget is tight.