Tortilla Española
Image générée par IA
Végétarien Sans gluten Spanish

Tortilla Española

A classic Spanish potato and onion omelet with tender, olive oil-softened slices encased in softly set eggs. Serve it warm or at room temperature for a deeply savory centerpiece.

50 min 6 portions Medium
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Comment préparer

1
Warm 150 ml of the olive oil in a 24 cm nonstick skillet over medium-low heat. Add the sliced potatoes, onion, and 5 g of the salt, turning gently to coat. Cook for 20 to 25 minutes, stirring every few minutes, until the potatoes are tender enough to break with a spoon but not browned.
2
Transfer the potato mixture to a colander set over a bowl and drain for 2 minutes. Reserve 2 tablespoons of the drained oil for the pan, then let the potatoes cool for 5 minutes so they do not scramble the eggs.
3
Whisk the eggs with the remaining 3 g salt in a large bowl until blended but not frothy. Fold in the warm potato and onion mixture, coating every slice, and rest for 5 minutes.
4
Heat the reserved oil in the cleaned skillet over medium heat. Pour in the egg and potato mixture, smooth the surface, and cook for 4 to 5 minutes, running a spatula around the edge until the base is golden and the sides are set.
5
Place a flat plate over the skillet and carefully invert the tortilla onto it. Slide the tortilla back into the skillet and cook the second side for 3 to 4 minutes, until golden and the center reaches at least 71°C and is softly set.
Tortilla Española being flipped onto a plate Image générée par IA
6
Slide the tortilla onto a serving plate and rest for 10 minutes. Cut into wedges and serve warm or at room temperature, when the center has finished setting into a tender custard.
Golden Tortilla Española cut into wedges Image générée par IA

Pourquoi cette recette fonctionne

Gentle olive-oil cooking turns the potatoes creamy and the onion sweet before the eggs bind everything together. Resting the tortilla lets its custard set while keeping the center tender.

Conservation et réchauffage

Comment la conserver

Cool completely, cover, and refrigerate for up to 3 days. Do not leave at room temperature for more than 2 hours.

Comment la réchauffer

Serve cold or at room temperature, or warm individual wedges in a covered skillet over low heat for 3 to 4 minutes. Avoid high heat, which can toughen the eggs.

Nutrition / portion

297kcal
12,00 gprotéines
29,02 gglucides
15,01 glipides
P
Pantryvale editorial kitchen
Recette préparée pour publication avec des ingrédients complets et des étapes ordonnées.
Publiée le 17 août 2026 · mise à jour le 17 août 2026