20-Min Spanish Tortilla
A crispy-edged, custardy Spanish potato omelette made in one skillet — no flipping required. Serve warm or at room temperature with a wedge of lemon.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 14g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Peel potatoes and slice them into 1/8-inch-thick rounds. Slice onion into thin rings.
Step 2
Heat olive oil in a 10-inch nonstick skillet over medium heat. Add potatoes and onion, stir gently, and cook until barely tender, ~8 minutes.
Step 3
Whisk eggs in a large bowl with salt and pepper until no streaks of white remain.
Step 4
Pour eggs over potatoes and onion. Reduce heat to medium-low and cook without stirring until edges start to set, ~6 minutes.
Step 5
Place a plate over the skillet, flip the tortilla onto the plate, then slide it back into the skillet to cook the other side, ~2 minutes.
Step 6
Slide onto a cutting board, cool for 2 minutes, cut into wedges, and serve warm or at room temperature.
Tools you’ll need
- 10-inch nonstick skillet
- large mixing bowl
- whisk
- plate (for flipping)
- cutting board
- chef's knife
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
