Cooking Lucid
Tortilla Española
Spain's iconic potato and egg omelet — creamy inside, golden outside. Served tapas-style at room temperature or warm, any time of day.
Prep 15 min
Cook 35 min
Total 50 min
Serves 6
Ingredients
Step 1 — Potatoes and eggs
- 6 large eggs
- 1½ lbs Yukon Gold potatoes (thinly sliced)
- 1 large onion (sliced)
- ¾ cup olive oil
- Salt and pepper
Instructions
- 1
Cook potatoes
Gently fry potatoes and onion in olive oil over medium-low heat 20–25 minutes until tender, not browned. Drain, reserving some oil.
- 2
Mix and cook
Beat eggs with salt and pepper. Fold in warm potatoes. Cook in an oiled nonstick pan over medium heat until edges set.
- 3
Flip and finish
Flip using a plate or finish under the broiler. Cook until just set in the center — creamy, not dry. Rest 10 minutes before slicing.
Nutrition per serving: 380 cal · 14g protein · 28g carbs · 24g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
