Puerto Rican Tortilla Española Recipe

A tortilla española is a thick potato and egg omelette cooked slowly in olive oil and flipped to set both sides. It needs only eggs, potatoes, onion, olive oil, and salt, so the eggs carry the dish. Fresher eggs give a firmer set and a cleaner flavor, which is exactly what this simple recipe shows off.

This version serves four to six as a main or eight as a tapa. Plan on about 45 minutes.

Ingredients

• 6 large eggs
• 3 medium potatoes (about 1.5 lb), peeled and thinly sliced
• 1 medium yellow onion, thinly sliced
• Olive oil, enough to shallow-fry the potatoes (about 1 cup)
• Salt to taste

Step 1: Cook the potatoes and onion

Heat the olive oil in a nonstick or well-seasoned skillet over medium-low. Add the potato slices and onion with a good pinch of salt. Cook gently, stirring now and then, until the potatoes are soft but not browned, about 15 to 20 minutes. You are poaching them in oil, not frying them crisp. Drain, saving a couple of tablespoons of the oil.

Step 2: Combine with the eggs

Beat the eggs in a large bowl with a little salt. Add the warm drained potatoes and onion and stir gently. Let it sit for 10 minutes so the potato soaks up the egg. This rest is what makes the tortilla hold together.

Step 3: Set the first side

Heat the reserved oil in the skillet over medium-low. Pour in the mixture and press it flat. Cook until the edges look set and the bottom is golden, about 8 to 10 minutes. Shake the pan occasionally so it does not stick.

Step 4: Flip and finish

Slide the tortilla onto a large plate, cover with the skillet, and invert so the raw side is now down. Slide it back into the pan and cook another 4 to 6 minutes. The center should be just set, still moist, not runny. Rest 5 minutes before slicing.

Tips

• Keep the heat low the whole time. Rushing browns the outside before the inside sets.
• For a jugosa (juicy) center, pull it a minute early. It carries over as it rests.
• Serve warm or at room temperature. It is good the next day, cold, from the fridge.

Get the eggs for it

The dish is only as good as the eggs. Order a tray of 60 or 120 pasture-raised eggs for regular cooking, or a tray of 30 to start, delivered across the San Juan metro 3 to 5 days from lay. A subscription keeps them coming. More egg breakfasts are in our 7 high-protein breakfasts post. Browse the shop.

Frequently asked questions

How many eggs are in a tortilla española?

This recipe uses 6 eggs to about 1.5 pounds of potato. More eggs make it softer and more custardy, fewer make it firmer and more potato-forward.

Do fresher eggs make a better tortilla?

Yes. A fresh egg sets firmer and tastes cleaner, and in a dish this plain that comes through.

Can I make it ahead?

Yes. It keeps in the fridge for a few days and is traditionally eaten at room temperature or cold, so it is a good make-ahead or lunchbox dish.

How do I flip it without breaking it?

Slide it onto a plate, cover with the pan, and invert the whole thing. Let the first side set fully before you try.

What is the difference between tortilla española and a frittata?

A tortilla española is potato-based, cooked on the stovetop, and flipped. A frittata is usually vegetable- or cheese-based and finished under a broiler or in the oven.