Spanish Tortilla Omelette Pan 10" — Imported from Spain

Spanish Tortilla Omelette Pan 10" — Imported from SpainThe pan that makes tortilla espaola possible A real Spanish tortilla the thick potato and onion omelette that anchors every Spanish bar needs a specific pan. This 10 inch import from Spain has the right diameter, the right depth, and the slick interior to let you flip the tortilla mid cook without losing your eggs. Product details 10 inch (25 cm) diameter serves 4 6 as tapas, 2 3 as a main Imported directly from Spain Slick interior for confident

The pan that makes tortilla española possible

A real Spanish tortilla — the thick potato-and-onion omelette that anchors every Spanish bar — needs a specific pan. This 10-inch import from Spain has the right diameter, the right depth, and the slick interior to let you flip the tortilla mid-cook without losing your eggs.

Product details

• 10-inch (25 cm) diameter — serves 4-6 as tapas, 2-3 as a main
• Imported directly from Spain
• Slick interior for confident flipping
• Even heat distribution for golden exterior
• Suitable for gas, electric, and ceramic cooktops

How to make tortilla española

1. Slice 4-5 medium potatoes and 1 onion thinly
2. Slowly poach them in olive oil over medium-low heat until soft (15-20 minutes)
3. Drain off most of the oil — save it for next time
4. Beat 6 eggs with salt, then fold in the drained potato-onion mixture
5. Pour everything back into the hot pan and cook 4-5 minutes until the bottom sets
6. The tortilla flip — invert onto a flat lid, slide back into the pan, cook the other side 3-4 minutes
7. Rest 5 minutes on a board before slicing into wedges

Why this pan and not just any skillet

The right diameter is critical. Too small and your tortilla is too thick to cook through; too large and it's a flat omelette. 10 inches hits the sweet spot for the classic tapas-shop thickness. The shallow but defined wall depth keeps the eggs contained during the flip.

Care and cleaning

Hand-wash with warm water and mild soap. Avoid metal utensils. After washing, wipe a thin layer of olive oil over the surface to preserve the non-stick patina.