Pan-Fried Potato and Onion Tortilla Española

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A traditional Spanish omelet with tender slices of potato and caramelized onion, cooked slowly in olive oil to a golden finish. This Spanish-inspired recipe, ready in about 45 minutes, combines yellow onion, thinly sliced, extra virgin olive oil, large eggs into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 (about 1 lb) medium potatoes, peeled and thinly sliced
• 1 large yellow onion, thinly sliced
• 1/2 cup extra virgin olive oil
• 6 large eggs
• 1 tsp sea salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 1/2 cup extra virgin olive oil in a 10-inch nonstick skillet over medium-low heat until shimmering, about 3 minutes.
2. Step 2: Add 3 peeled and thinly sliced medium potatoes and 1 large thinly sliced yellow onion to the skillet. Cook gently, stirring occasionally, for 20 minutes until potatoes are tender but not browned.
3. Step 3: In a large bowl, whisk 6 large eggs with 1 tsp sea salt and 1/4 tsp black pepper until combined.
4. Step 4: Drain potatoes and onions, reserving 2 tbsp of the olive oil. Gently fold the potato and onion mixture into the eggs.
5. Step 5: Heat the reserved 2 tbsp olive oil in the skillet over medium heat, then pour in the egg mixture. Cook for 5-6 minutes until the edges are set and the bottom is golden.
6. Step 6: Use a large plate to invert the tortilla, then slide it back into the skillet to cook the other side for 4 minutes until fully set and golden.
7. Step 7: Remove from heat and let rest for 5 minutes before slicing and serving warm or at room temperature.