Tortilla Española – The Spanish Classic

⏱️ Prep time: 40 minutes | 👥 Servings: 4 | 🔥 Difficulty: Easy

🥘 INGREDIENTS:

• 6 eggs (size M)
• 600 g waxy potatoes, peeled, thinly sliced (3–4 mm)
• 1 large onion, thinly sliced into half-rings
• 150 ml olive oil (for confiting the potatoes)
• 1 tsp salt, black pepper to taste
• Fresh parsley for garnish (optional)

🔥 PREPARATION:

Step 1: CONFIT POTATOES (20 minutes)

• Heat olive oil in the aluminum pan over medium heat (level 4–5)
• Add potato slices and onion rings to the oil – they should cook slowly, not fry
• Confit for 15–18 minutes over low heat (level 3–4) until potatoes are soft
• Scoop out potatoes and onions, drain – pour oil into a bowl
  
  
  

Step 2: EGG MIXTURE (5 minutes)

• Beat eggs vigorously with salt and pepper
• Gently mix potatoes and onions into the eggs
• Let rest for 5 minutes – the eggs will start to bind the potatoes
  
  
  

Step 3: FRY FIRST SIDE (5–6 minutes)

• Return 2–3 tbsp of the reserved oil to the pan, heat over medium heat (level 5)
• Pour in the egg mixture and spread evenly
• Fry at level 4 until the edges are set and the bottom is golden brown (5–6 min.)
• The center can still be slightly wobbly – that's correct!
  
  
  

Step 4: FLIP (the decisive moment)

• Place a large flat plate on top of the pan
• Flip boldly and quickly – the tortilla is now on the plate
• Slide the tortilla from the plate back into the pan
• Fry for another 3–4 minutes until this side is also golden brown
  
  
  

Step 5: SERVING

• Slide the tortilla onto a cutting board
• Let rest for 5 minutes before cutting
• Cut into wedges and serve warm or at room temperature

✅ TIPS FOR PERFECT RESULTS:

• Cut potatoes thinly and evenly – a mandoline is ideal
• Confit instead of frying: the oil should not bubble, only sizzle quietly
• The BIOL aluminum pan with non-stick coating makes flipping risk-free
• Tortilla tastes just as good cold – perfect picnic and meal-prep dish
• For a creamier consistency: let the egg-potato mix rest for up to 30 minutes

🍷 SERVING SUGGESTION:

Serve warm or at room temperature. Accompanied by fresh baguette, a simple green salad with vinaigrette, or as a tapa with aioli. For a drink: cold beer or a light Tempranillo.

📊 NUTRITIONAL INFORMATION (per serving):