Spanish · Breakfast & brunch

Tortilla española

Name: Tortilla española
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Yield: 8 wedges
Cuisine: Spanish
Ingredients: 1 1/2 pounds Yukon Gold potatoes, peeled and thinly sliced; 1 small yellow onion, thinly sliced; 1 1/2 cups extra-virgin olive oil; 1 1/2 teaspoons kosher salt, divided; 8 large eggs

A thick Spanish potato omelet with tender olive-oil-poached slices and a softly set center.

About 1 hrTotal

About 50 minActive

$$Cost

AdvancedDifficulty

Makes 8 wedges

Equipment

Use another sound 10-inch nonstick skillet with low sides and only a thin film of oil.
Best crepe-ready starting point
OXO Enhanced 10-Inch Frying Pan
View at Amazon
Another workable path: Use another sound 10-inch nonstick skillet with low sides and only a thin film of oil.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the exact 10-inch diameter, low-sided shape, nonstick release, stable model identity, care burden, and exact Amazon destination to the thin-crepe Recipes. Kwilt has not cooked with this pan.
OXO Enhanced 10-Inch Frying Pan: The 10-inch cooking surface matches the jianbing method, while the low sides and nonstick release support fast spreading, flipping, and folding without tearing a thin wrapper. Trade-off: Ceramic nonstick coatings are wear items and need moderate heat and nonmetal tools; this is not a buy-it-for-life pan.
Another workable path: Use another low-sided 10-inch nonstick skillet in good condition, wiping it with only a film of oil before each crepe.
Sources
OXO Enhanced nonstick cookware collection
Amazon exact product listing

Ingredients

1× recipe · Makes 8 wedges

1 1/2 pounds Yukon Gold potatoes, peeled and thinly sliced
1 small yellow onion, thinly sliced
1 1/2 cups extra-virgin olive oil
1 1/2 teaspoons kosher salt, divided
8 large eggs

Instructions

Heat olive oil in a over medium-low. Add potatoes, onion, and half the salt; cook gently, turning occasionally, until completely tender without crisping, 18 to 22 minutes.
Drain through a sieve set over a heatproof bowl, reserving oil. Let potatoes cool 5 minutes.
Beat eggs with remaining salt just until combined. Fold in potatoes and onion and rest 5 minutes so the egg penetrates the layers.
Heat 2 tablespoons reserved oil in the skillet over medium. Add mixture, lower heat, and shape the edges while cooking until the bottom sets and top remains very wet, 5 to 7 minutes.
Invert onto a flat plate, slide back into the skillet, and cook the second side 2 to 4 minutes. Rest 10 minutes and serve warm or room temperature.