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