Spanish-Style Potato Tortilla
- 35 min
- Serves 4
- 7 ingredients
15 minutes to prep, 20 to cook. 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.
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Method
Heat a large skillet over high heat and add a generous amount of olive oil.
Add the sliced onions and fry, stirring occasionally, until they begin to brown and caramelize, about 5 minutes.
Add 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.
Kitchen notes · Added by ReelsMeals: Potatoes turn golden and crisp as they fry in batches.
During the last 5 minutes of frying, add the sliced green pepper and cook until softened.
Using a slotted spoon, drain excess oil from the vegetables and transfer them to a large bowl.
Kitchen notes · Added by ReelsMeals: Excess oil drains from the vegetables before eggs are added.
Beat the six eggs together with the extra egg yolk, season with salt, and pour the mixture over the drained vegetables, stirring gently to combine.
Heat a smaller non‑stick pan over high heat, add a thin layer of oil, and pour the tortilla mixture in, spreading it evenly.
Cook 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.
Kitchen notes · Added by ReelsMeals: Edges set and top begins to firm before flipping.
Remove the tortilla from the pan, let it rest for 2 minutes, then slice into wedges and serve hot.
Tips while you cook
- 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.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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Guille Varela made this.
The recipe comes from Guille Varela’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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