Tortilla Española
Two eggs hold this entire meal together. Thin potato slices cook slowly in olive oil for ten minutes, softening without browning, while chopped onion joins for the final five. Beaten eggs seasoned with paprika pour over the top, and the whole pan sets on low heat until the bottom turns golden.
One confident flip using a plate, a few more minutes, and the tortilla is done. Dense, golden, sliceable into wedges. The salad alongside is simple: corn, cherry tomatoes, cucumber, and mixed greens with a lemon-oil dressing that cuts through the richness of the eggs and potato.
Two eggs hold this entire meal together. Thin potato slices cook slowly in olive oil for ten minutes, softening without browning, while chopped onion joins for the final five. Beaten eggs seasoned with paprika pour over the top, and the whole pan sets on low heat until the bottom turns golden.
One confident flip using a plate, a few more minutes, and the tortilla is done. Dense, golden, sliceable into wedges. The salad alongside is simple: corn, cherry tomatoes, cucumber, and mixed greens with a lemon-oil dressing that cuts through the richness of the eggs and potato.
Ingredients
- potato 6 ounces
- onion 0.5
- olive oil 1.5 tablespoon
- corn 2 ounces
- cucumber 0.25
- cherry tomatoes 5
- lemon juice 1 squeeze
- mixed salad 1 handful
- eggs 2
- paprika (ground spice) 0.5 teaspoon
Method
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Peel the potato and slice it thinly.
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Heat half of the oil in a pan over medium heat. Add the potatoes and cook until they are soft but not browned in about 10 minutes, stirring regularly. Add the onion in the last 5 minutes.
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In the meantime, prepare the salad. Drain the corn. Cut the cucumber into half slices and the cherry tomatoes into quarters. For the dressing: mix the other half of the oil with the lemon juice and add salt and pepper to taste.
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In a bowl, mix the lettuce, cucumber, cherry tomatoes and corn. Drizzle with the dressing.
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In another bowl, beat the eggs and season with salt, pepper and paprika to taste and mix well.
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Pour the egg mixture into the pan and spread the potato and onion evenly. Cook on low to medium heat. When the bottom is firm and golden brown, after about 5 minutes, turn the tortilla over using a large plate or lid and cook the other side.
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Cut the tortilla into wedges and serve with the salad.
Run a spatula around the edge before flipping and use a plate at least as wide as the pan. Give the pan a small shake first to confirm nothing is stuck. The tortilla slides out more cleanly when the bottom has set fully golden, which takes the full five minutes on low-to-medium heat.
Behind this recipe
Can I add a third egg for more protein?
Yes. A third egg adds roughly 6g of protein and 70 kcal, bringing the meal to around 26g protein and 628 kcal. The macros listed on this page reflect two eggs. Scale to match your target.
How do I flip the tortilla without it falling apart?
Run a spatula around the edge first. Give the pan a small shake to confirm the tortilla moves freely. Place a flat plate over the pan, grip both with a towel, and flip in one quick motion. If the center still looks runny, let it cook another minute before attempting the flip.
Can I eat tortilla española cold or at room temperature?
Yes. Tortilla española is traditionally served at room temperature across Spain, from tapas bars to packed lunches. It holds its structure when cooled and many people prefer the firmer texture.
