Follow these detailed steps for the perfect Spanish omelette.

Peel the potatoes and slice them thinly. Even slicing ensures uniform cooking and a creamy texture inside your Tortilla Española.

Avoid cutting thick chunks, as they may not soften properly.

Heat olive oil in your pan over medium heat. Although the oil should be hot, it shouldn’t be smoking.

Add the sliced potatoes and onion. Reduce heat to medium-low and cook gently for 15–20 minutes.

Important tips for authentic Tortilla Española:

Stir occasionally

Do not brown the potatoes heavily

Cook until tender and soft

This method is closer to confiting than frying. The potatoes should absorb olive oil and become silky.

Drain excess oil and allow the mixture to cool slightly.

In a large bowl, crack the eggs and season with salt. Beat until smooth and slightly frothy.

Add the cooked potatoes into the eggs. Stir gently to combine.

Let the mixture rest for 5 minutes. This resting time improves the texture of your Tortilla Española and allows flavors to blend.

Add 1–2 tablespoons of oil back into the pan over medium-low heat.

Pour the egg and potato mixture into the pan and spread evenly.

Cook for 6–8 minutes until:

The edges are set

The bottom is golden

The center remains slightly soft

Run a spatula gently around the edges to prevent sticking.

Flipping is the signature step of this Spanish omelette recipe.

Place a large plate over the pan.

Hold the plate firmly.

Flip the pan in one smooth motion.

Slide the Tortilla Española back into the pan to cook the other side.

Cook for another 4–6 minutes.

For a traditional Spanish texture, the center should be slightly creamy. If you want it completely set, cook it longer.