Share This Dish: Tortilla Española

Share This Dish: Tortilla Española

By Keith Kreeger

Share This Dish: Tortilla Española

This is a very simple, but slightly intimidating dish. Don't've got this. Also...this is my first attempt at recipe writing and I'm fully aware that I'm better at making plates than writing recipes.


  • 1 Cup of Olive Oil
  • 3 Medium Yukon Gold Potatoes- Diced
  • 1 Yellow Onion- Diced
  • 8 Large Eggs
  • Salt to Taste

Get a medium saucepan on set to medium on the stovetop. Pour the olive oil in and slowly bring to temp
Cut onions and potatoes into a 1/4" dice and carefully place in the saucepan with the olive oil (the oil is warm so we don't want it to spill). Simmer until potatoes are soft. 25-30 minutes. You are not looking for any color or caramelization on these so stir often and lower temp as necessary. We're basically poaching this in the olive oil.

When potatoes are soft, drain the onion/potato mixture in a colander and reserve the ungodly amount of olive oil in a bowl below the colander.

Let the onion/potato mixture cool to room temp.

Place a 9-10" non-stick skillet on the stove on medium to high heat. Add 1/4 cup of the reserved olive oil. You'll notice some residue on the bottom of the bowl holding the oil...that's potato starch and that's good. Make sure you get a little of that into the pan. Heat up until just before the oil is smoking.

Using a fork, whisk 8 eggs in a medium bowl immediately before cooking (don't let them hang next to the stove). Add roughly 1 cup of the onion/potato mixture to the eggs and a generous pinch of salt. Using the fork, make sure everything is mixed well.

Carefully pour the contents of the bowl into the hot oil. Using a rubber or silicone spatula immediately begin stirring the egg mixture while moving the pan in a circular motion on the stove...kind of like you're making the most aggressive scrambled eggs you've ever made. Because of the high heat, you'll notice that the eggs are almost turning into a soufflé. Make sure you're working all parts of the pan. The eggs will begin setting fairly quickly. Once they're set...give the pan one last shake to settle everything down and turn the burner to low-medium. Let cook for a few minutes to set a little more than half of the mixture. Keep a close eye now...things move quickly and you want the eggs to brown, but not burn.

The Plate Flip- You'll want a plate that is slightly larger than the non-stick skillet. Yes...this is the intimidating part, but I'm told if you're using the right plate, you have a higher chance of success. Remove the skillet from the stovetop and invert the plate on top of the skillet. While holding the skillet handle in one hand, press down on the plate (which is now acting like a lid on the pan). With the dexterity of an olympic athlete, quickly flip the pan over while holding the plate. If things have gone well, the tortilla is now sitting on the plate and you can remove the skillet. Skip to the next step if that worked. Get out a roll of paper towels to clean up if it didn't.

You should what looks like a fully cooked Tortilla Española on the plate, but that is still runny on the bottom. Now, take that tortilla and slide it (runny side down) back into the non-stick skillet. Fold any runny parts back under the tortilla with the spatula. Return to low-medium heat and finish cooking until it's cooked through, about five more minutes. 

Slide the Tortilla out of the pan and onto a plate for serving...again, the right plate makes all the difference.

Cut into wedges or squares. I throw some Jacobsen Salt Co. flake salt on top to finish. 


You can see the whole process highlighted on my Instagram Stories.