Spanish-Style Potato Tortilla – 35-Minute Recipe
A hearty Spanish tortilla made with thinly sliced potatoes, caramelized onions, and sweet green pepper, all bound together by a rich egg mixture. The high‑heat frying technique keeps the tortilla moist and juicy, just like the famous Bar Antonio version.
Recipe by Guille Varela | Spanish Cooking· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 2 1/5 lb potatoes
- 1 3/10 lb onion
- 11 oz green pepper
- 6 eggs
- 1 egg yolk
- to taste salt
- a lot olive oil
Instructions
- 1Heat a large skillet over high heat and add a generous amount of olive oil.
- 2Add the sliced onions and fry, stirring occasionally, until they begin to brown and caramelize, about 5 minutes.
- 3Add the sliced potatoes in three batches, keeping the oil hot; fry each batch for 5‑7 minutes until golden and crisp, totaling 15‑20 minutes.
- 4During the last 5 minutes of frying, add the sliced green pepper and cook until softened.
- 5Using a slotted spoon, drain excess oil from the vegetables and transfer them to a large bowl.
- 6Beat the six eggs together with the extra egg yolk, season with salt, and pour the mixture over the drained vegetables, stirring gently to combine.
- 7Heat a smaller non‑stick pan over high heat, add a thin layer of oil, and pour the tortilla mixture in, spreading it evenly.
- 8Cook without stirring until the edges set and the top begins to firm, about 4‑5 minutes; then flip the tortilla using a plate and slide it back into the pan to finish cooking the other side for another 3‑4 minutes.
- 9Remove the tortilla from the pan, let it rest for 2 minutes, then slice into wedges and serve hot.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Drain excess oil before adding eggs
Use a slotted spoon to remove oil from the vegetables and transfer them to a bowl before mixing with the egg mixture.
Flip the tortilla with a plate
Slide the cooked tortilla onto a plate, flip it, then slide it back into the pan to finish cooking the other side.
Cook on high heat for a quick set
Heat both the large skillet and the smaller non‑stick pan over high heat as directed before adding ingredients.
Rest briefly before slicing
Allow the tortilla to rest for 2 minutes after cooking to settle before cutting into wedges.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Spanish-Style Potato Tortilla?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Spanish-Style Potato Tortilla recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Spanish-Style Potato Tortilla recipe come from?
- It was shared by Guille Varela | Spanish Cooking on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.