Spanish tortilla, also known as tortilla española or tortilla de patatas, is a traditional Spanish omelet made with eggs and potatoes, often with onion, and served at room temperature as a tapa or light meal.
Jump to
This tortilla española recipe is a home-style version made with Yukon Gold potatoes and less oil for a soft, creamy texture.
The simple method helps the tortilla hold its shape and slice cleanly, making it a great choice for weeknight dinners, brunch, or breakfast.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Potatoes: The main ingredient that forms the base of the dish.
- Oil: Used to gently cook the potatoes and fry the tortilla; it prevents sticking, adds richness, and helps develop a lightly golden exterior.
- Eggs: Bind the potatoes together and give the tortilla its structure, allowing it to hold its shape once sliced.
- Salt & Black pepper: Enhances the overall flavor.
How to Make Tortilla Española
Note: Full instructions are provided in the recipe card below.
- In a large bowl, combine 4 tablespoons of oil with the potatoes, onion, ½ teaspoon of salt, and pepper, tossing until the slices are separated and evenly coated with oil.
- Heat 2 tablespoons of oil in a 10-inch nonstick skillet over medium-high heat until shimmering. Lower the heat to medium-low, add the potato mixture to the skillet, and set the bowl aside without washing.
- Cover and cook, stirring every 5 minutes with a rubber spatula, until the potatoes are completely tender and easily pierced with a paring knife, about 22-28 minutes. Some pieces may break apart, that's ok.
- While the potatoes cook, whisk the eggs with the remaining ½ teaspoon of salt in the reserved bowl just until blended. Transfer the hot potatoes into the eggs, gently folding to combine and scraping all contents from the skillet.
- Place the skillet back over medium-high heat, add the remaining teaspoon of oil, and heat until just beginning to smoke. Pour in the egg-potato mixture and cook, shaking the pan and folding continuously for about 15 seconds.
- Use a rubber spatula to level the surface. Reduce the heat to medium, cover, and cook, gently shaking the pan every 30 seconds, until the bottom is golden brown and the top is lightly set, about 2 minutes.
- Loosen the tortilla around the edges with a rubber spatula and shake the pan until it moves freely. Slide it onto a large plate, invert it onto a second plate, then return it to the skillet with the browned side facing up. Tuck the edges of the tortilla with a spatula and cook over medium heat, gently shaking every 30 seconds, until the second side is golden, about 2 minutes more. Transfer to a cutting board or serving plate and let rest for at least 15 minutes before slicing into wedges and serving.
Hint: Use Yukon Gold potatoes because they stay intact during cooking, and flip the tortilla using plates so it turns cleanly without breaking.
Storage, Make Ahead, & Freezing
Storage: Store leftover tortilla in an airtight container in the refrigerator for up to 3 days.
Make Ahead: The spanish tortilla can be cooked up to 1 day in advance and served at room temperature or gently reheated.
Freezing: Freezing is not recommended.
Camila's Tips & Variations
- Roasted red peppers: Stir in ½ cup chopped roasted red peppers after folding the potatoes into the eggs for a slightly sweet, smoky note.
- Peas: Add ½ cup peas (fresh or frozen and thawed) to the egg mixture for color and mild sweetness.
- Garlic: Add 1 small clove, minced, to the oil during the last minute of cooking the potatoes for subtle depth.
- Herbs: Sprinkle in 1-2 tablespoons chopped parsley or chives just before cooking the tortilla for a fresh finish.
Frequently Asked Questions
Can I use a different type of potato?
Yukon Gold potatoes are best because they hold their shape and create a creamy texture. Other potatoes may fall apart or turn grainy.
Do I have to flip the tortilla with plates?
Using plates is the easiest and safest method, but you can also flip it with a large lid if it fits securely.
Why is my tortilla breaking apart?
This usually happens if the potatoes are undercooked or the flip isn't fully supported.
Did you know?
According to Wikipedia, Spanish tortilla (also known as tortilla española or tortilla de patatas) is a traditional dish from Spain and one of the most popular foods in Spanish cuisine, made with eggs and potatoes, often with onion, and commonly served at room temperature as a tapa.
Pair with
You may also like
Recipe
Tortilla Española
Equipment
- Nonstick skillet (10-inch)
- Two large plates (for flipping)
Ingredients
- 6 tablespoons plus 1 teaspoon extra virgin olive oil
- 1 ½ pounds Yukon Gold potatoes (3 to 4 medium), peeled, quartered lengthwise, and cut crosswise into ⅛-inch-thick slices
- 1 small yellow halved and sliced thin
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 large eggs
Instructions
- In a large bowl, combine 4 tablespoons of oil with the potatoes, onion, ½ teaspoon of salt, and pepper, tossing until the slices are separated and evenly coated with oil.
- Heat 2 tablespoons of oil in a 10-inch nonstick skillet over medium-high heat until shimmering. Lower the heat to medium-low, add the potato mixture to the skillet, and set the bowl aside without washing.
- Cover and cook, stirring every 5 minutes with a rubber spatula, until the potatoes are completely tender and easily pierced with a paring knife, about 22-28 minutes. Some pieces may break apart, that's ok.
- While the potatoes cook, whisk the eggs with the remaining ½ teaspoon of salt in the reserved bowl just until blended. Transfer the hot potatoes into the eggs, gently folding to combine and scraping all contents from the skillet.
- Place the skillet back over medium-high heat, add the remaining teaspoon of oil, and heat until just beginning to smoke. Pour in the egg-potato mixture and cook, shaking the pan and folding continuously for about 15 seconds.
- Use a rubber spatula to level the surface. Reduce the heat to medium, cover, and cook, gently shaking the pan every 30 seconds, until the bottom is golden brown and the top is lightly set, about 2 minutes.
- Loosen the tortilla around the edges with a rubber spatula and shake the pan until it moves freely.
- Slide it onto a large plate, invert it onto a second plate, then return it to the skillet with the browned side facing up.
- Tuck the edges of the tortilla with a spatula and cook over medium heat, gently shaking every 30 seconds, until the second side is golden, about 2 minutes more.
- Transfer to a cutting board or serving plate and let rest for at least 15 minutes before slicing into wedges and serving.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
