Step 1 of 4
Tortilla española
Cover potatoes and onion with olive oil in a deep pan. Cook gently 20–25 minutes until the potatoes are tender, not browned like chips. Drain, reserving the oil.
Tip: This is a confit, not a roast.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Tortilla española take?
50 min all in — 15 min prep, 35 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 wedges. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Gluten-free.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Onion → Nothing. Tortilla sin cebolla is a real, drier, valid plate.
What should I watch for?
A violent flip is how you invent scrambled potatoes.
Any tips from this recipe?
A smaller pan makes a taller tortilla, which is easier to keep jammy. Save the leftover oil for more potatoes tomorrow.
Can I prepare this ahead?
Save the leftover oil for more potatoes tomorrow.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.