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Crispy Spanish Tortilla Recipe with Tender Potatoes Easy and Perfect for Brunch

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A simple and satisfying Spanish tortilla with crispy edges and tender potatoes, perfect for brunch or a light dinner. This recipe balances textures and flavors with easy-to-find ingredients.

Ingredients

Scale
  • 1 pound (450 grams) Yukon Gold or any waxy potatoes
  • 6 large eggs, room temperature
  • 1 medium yellow onion, thinly sliced
  • ⅓ cup (80 ml) extra virgin olive oil
  • 1 teaspoon salt, or to taste (sea salt or kosher salt preferred)
  • Freshly ground black pepper, optional

Instructions

  1. Peel and slice the potatoes into thin, even slices about ⅛ inch (3 mm) thick. Rinse briefly in cold water to remove excess starch, then drain well.
  2. Heat olive oil in a 10-inch non-stick skillet over medium heat. Add sliced potatoes and onions, season lightly with salt. Cook gently for about 15 minutes, stirring occasionally, until potatoes are tender but not browned.
  3. Use a slotted spoon to transfer potatoes and onions to a colander over a bowl to drain excess oil.
  4. In a large mixing bowl, whisk eggs with a pinch of salt and pepper until just combined.
  5. Add drained potatoes and onions to the eggs and gently stir to coat without breaking the potatoes.
  6. Remove excess oil from the skillet, leaving just enough to coat the bottom. Heat over medium and pour in the egg-potato mixture, spreading evenly.
  7. Cook for 5-7 minutes, shaking the pan occasionally to prevent sticking, until edges start to set and crisp.
  8. Place a large plate over the skillet and carefully invert the pan to transfer the tortilla onto the plate. Slide the tortilla back into the pan, uncooked side down.
  9. Cook for another 4-5 minutes until fully set and golden.
  10. Slide the tortilla onto a serving plate and let rest for a few minutes before slicing. Serve warm or at room temperature.

Notes

Cook potatoes gently over medium heat to keep them tender and avoid browning. Drain excess oil well to prevent greasiness. Use a plate slightly larger than the pan to flip the tortilla carefully. Let the tortilla rest before slicing for easier handling.

Nutrition

Keywords: Spanish tortilla, crispy tortilla, tender potatoes, brunch recipe, easy egg dish, gluten-free, olive oil, potato recipe

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