Tortilla Española | Mommy's Home Cooking

Tortilla Española

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 2 cups extra virgin oil olive
  • 8 inch medium potatoes peeled and cut into ¾ pieces
  • 2 small onions halved and thinly sliced
  • 2 teaspoons salt separate
  • McCormick freshly ground black pepper to taste
  • 7 eggs separated


  1. Heat the oil in a medium (9 inch) nonstick skillet over medium low heat. Cook potatoes, turning occasionally, until soft, about 10-15 minutes. Add onion and mix until incorporated. Add 1 teaspoon of salt and black pepper to taste; cook until onion is translucent and fragrant, and the potatoes are lightly golden, about 5 minutes. Remove carefully the potatoes from the skillet and place on a large plate. Remove the oil from the skillet, leaving only 2 to 3 tablespoons of oil to cook the tortilla.
  2. In a large bowl add the eggs white and whisk vigorously until the mixture is frothy and increased in size, about 3 minutes. Stir in egg yolks, and the remaining teaspoon of salt; mix until incorporated. Add potatoes with onion and mix.
  3. Slightly heat the oil in the skillet over low heat. Add the eggs and potatoes mixture. Cover and cook for 10-15 minutes, or until the tortilla is almost set. Check that the tortilla is cooked on the bottom and not sticking to skillet. Invert tortilla using a large plate, then slide it back into the skillet and cook the other side for 5 -8 minutes, or until fully cooked.
  4. Cut the tortilla and serve warm or at room temperature.