This iconic Spanish potato omelet is a golden, crispy-edged masterpiece with creamy, tender potatoes bound together by silky eggs. It's the perfect dish for any meal—breakfast, lunch, dinner, or a simple tapa—and tastes just as delicious served warm or at room temperature.
⏱️50 min
📊Easy
👥4 servings
🍽️Main
vegetarianbudget-friendlyfamily
Ingredients
700 gwaxy potatoes
1 pieceSpanish onion
8 pieceslarge eggs
150 mlextra virgin olive oil
1.5 tspsea salt
0.5 tspfreshly ground black pepper
Instructions
1PREPARE THE POTATOES AND ONION: Peel the waxy potatoes and slice them into thin, even rounds approximately 3mm thick using a mandoline or sharp knife—uniform thickness ensures even cooking. Peel and slice the Spanish onion into thin half-moons. Pat the potatoes dry with paper towels to remove excess starch, which helps them cook evenly and prevents the oil from splattering. This step is crucial for achieving the perfect texture.
2COOK THE POTATOES AND ONIONS: Heat the extra virgin olive oil in a 25-30cm non-stick or well-seasoned cast iron skillet over medium heat until shimmering. Add the sliced potatoes and onions together, stirring occasionally with a wooden spoon, and cook for approximately 15-18 minutes until the potatoes are completely tender and beginning to break apart slightly at the edges. The potatoes should be soft enough to pierce easily with a fork, but not falling apart. Season with salt and pepper as they cook.
3BEAT THE EGGS: While the potatoes cook, crack the 8 large eggs into a large bowl and beat them vigorously with a fork for 30-40 seconds until fully incorporated with no streaks of white visible. The eggs should be homogenous and slightly frothy. Season with an additional pinch of salt and pepper. Reserve 2-3 tablespoons of the cooked potato oil in a small cup for finishing.
4COMBINE THE INGREDIENTS: Once the potatoes are tender, carefully pour the beaten eggs into the skillet with the warm potatoes and onions, gently stirring with a spatula for about 30 seconds to evenly distribute the potatoes throughout the egg mixture. The residual heat will begin to set the eggs immediately. Cook over medium-low heat for approximately 6-8 minutes, resisting the urge to stir—gently push the cooked edges toward the center, tilting the pan so uncooked egg flows to the edges, similar to making a French omelet.
5ACHIEVE THE PERFECT CRUST: Continue cooking until the bottom and sides are set and golden brown, approximately 8-10 minutes total. Listen for a gentle sizzling sound and check by gently tilting the pan—the outer 2-3cm should be cooked through while the center remains slightly creamy. The top should still have a thin layer of barely-set egg, appearing slightly wet and glossy. This is the ideal moment to flip.
6FLIP AND FINISH: Place a flat plate or shallow bowl slightly larger than the skillet upside down over the top of the tortilla. In one confident motion, press the plate firmly against the skillet and flip the entire tortilla onto it. Slide the tortilla, cooked-side up, back into the skillet and cook the other side for 2-3 minutes until the second side is lightly golden and the center is just barely set but still slightly creamy. Remove from heat and let rest for 2 minutes before sliding onto a cutting board.