Spanish Tortilla Omelette Pan 10" — Imported from Spain

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.