A traditional Spanish dish made with golden potatoes and onions bound together in fluffy eggs, cooked slowly until tender inside and crisp on the outside. Perfect served warm or at room temperature, this simple yet elegant dish is a staple in Spanish cuisine and a beloved feature of tapas spreads, picnics, or casual breakfasts.

Why You’ll Love This Recipe

Spanish Tortilla is hearty, flavorful, and incredibly versatile. With just a handful of ingredients, it offers rich texture and rustic charm. Whether served as a light dinner, a brunch centerpiece, or cut into small wedges for an appetizer, this dish adapts easily to any occasion. Its crispy outside and tender, custard-like center make it a comfort food classic you’ll return to again and again.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 6 large eggs
• 4 medium potatoes, peeled and thinly sliced
• 1 medium onion, thinly sliced
• 1 cup olive oil (for frying)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. In a large nonstick or cast iron skillet, heat the olive oil over medium heat.
2. Add the sliced potatoes and onions to the oil. Cook gently for 15–20 minutes, stirring occasionally, until the potatoes are tender but not browned.
3. Use a slotted spoon to remove the potatoes and onions from the oil. Transfer to a plate lined with paper towels and allow to cool slightly.
4. In a large mixing bowl, whisk the eggs until smooth. Add the slightly cooled potato-onion mixture, season with salt and black pepper, and stir gently to combine.
5. In the same skillet, heat 1 tablespoon of the reserved olive oil over medium-low heat.
6. Pour in the egg mixture and spread it evenly. Cook on low heat for 6–8 minutes, or until the edges are set and the bottom is golden brown.
7. Place a large plate over the skillet. Carefully flip the tortilla onto the plate, then slide it back into the skillet to cook the other side for another 4–5 minutes.
8. Slide the finished tortilla onto a plate and allow it to rest for a few minutes before slicing.
9. Serve warm or at room temperature.

Servings and timing

Servings: 4–6
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Variations

• Add herbs: Chopped parsley, thyme, or chives can add freshness.
• Include vegetables: Bell peppers, spinach, or zucchini can be sautéed and added for color and flavor.
• Make it spicy: A pinch of smoked paprika or chopped mild chili adds warmth.
• Cheese addition: Fold in a handful of grated Manchego or cheddar for extra richness.
• Mini tortillas: Pour the mixture into a muffin tin and bake for individual servings.

Storage/Reheating

Storage:
Refrigerate leftover tortilla in an airtight container for up to 3 days.

Reheating:

• Stovetop: Warm slices in a nonstick pan over low heat.
• Microwave: Heat individual pieces for 30–45 seconds.
• Serve cold: Spanish tortilla is often enjoyed at room temperature or chilled as part of a picnic or tapas spread.

Freezing:
Not recommended, as the texture may become rubbery when thawed.

FAQs

Is Spanish tortilla the same as a Mexican tortilla?

No. Spanish tortilla is an egg-and-potato omelet, while Mexican tortillas are flatbreads made from corn or flour.

Can I use less oil?

Traditional tortilla uses generous olive oil for richness, but you can reduce the amount slightly. Be sure to use nonstick cookware.

Do I need to peel the potatoes?

Peeling is standard, but you may leave the skins on if they’re thin and well-cleaned.

What type of potatoes are best?

Waxy potatoes like Yukon Gold or red potatoes hold their shape well after cooking.

Can I bake the tortilla instead of flipping?

Yes. After cooking the bottom on the stovetop, you can finish under a broiler or bake at 375°F (190°C) for 5–8 minutes.

Is it served hot or cold?

Either. Spanish tortilla is traditionally served warm or at room temperature and is often enjoyed cold the next day.

Can I add meat?

Yes, diced chorizo or jamón can be sautéed with the onions for a heartier version.

How do I flip the tortilla safely?

Use a large, flat plate and invert with care. Practice makes perfect, and it helps to do it over the sink in case of spills.

Can I use a different oil?

Olive oil is traditional and adds flavor, but avocado or vegetable oil can be used in a pinch.

What should I serve with tortilla?

Serve with a green salad, crusty bread, or as part of a tapas spread with olives, cured meats, and cheese.

Conclusion

Spanish Tortilla (Tortilla de Patatas) is a beloved staple of Spanish cuisine for good reason—simple, nourishing, and endlessly adaptable. Whether you enjoy it fresh off the pan or packed for lunch the next day, its tender interior and golden crust are always a delight. Bring a bit of Spain to your table with this timeless and satisfying dish.

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