Tortilla Española
"The iconic Spanish potato omelette — golden, custardy, and dead simple. Five ingredients, zero fuss, and it somehow tastes better at room temperature. Costco Spain sells family-sized wedges in the deli, and honestly, the homemade version is even better."
Costco Copycat — This is a homemade version of the Costco International Flavors item. See it in store →
The Game Plan
-
Peel and slice potatoes into thin rounds (about 1/8 inch thick). Halve the onion and slice into thin half-moons. Season everything generously with salt.
-
Heat olive oil in a 10-inch nonstick skillet over medium heat — you want enough oil to nearly submerge the potatoes. Add potatoes and onion, reduce heat to medium-low, and cook for 18-20 minutes, stirring gently every few minutes. You're not frying here — you're gently poaching. The potatoes should be completely tender but not browned.
-
Crack eggs into a large bowl and beat well. Strain the potatoes and onion from the oil (save that liquid gold for future cooking). Add the warm potato-onion mixture to the eggs and stir gently. Let it sit for 5 minutes so the potatoes absorb the egg.
-
Heat 2 tablespoons of the reserved olive oil in the same skillet over medium heat. Pour in the egg-potato mixture, spreading it evenly. Cook undisturbed for 4-5 minutes until the edges are set and the bottom is golden.
-
**The flip:** Place a large flat plate over the skillet. In one confident motion, flip the tortilla onto the plate. Slide it back into the pan, uncooked side down. Cook another 3-4 minutes until just set — the center should still be slightly custardy.
-
Slide onto a serving plate and let it rest at least 10 minutes. Serve warm or at room temperature, cut into wedges.
