Spanish Tortilla Recipe

Spanish Tortilla Recipe

The Spanish Tortilla, also known as Tortilla Española or Tortilla de Patatas, is a quintessential dish in Spanish cuisine. This simple yet delicious omelet is made primarily with eggs, potatoes, and onions, although variations exist across different regions of Spain. It’s a versatile dish that can be served hot or cold, as a tapa, a main course, or even in a sandwich. With its rich history and cultural significance, the Spanish Tortilla embodies the essence of home-cooked Spanish food.


  1. 6 large eggs
  2. 3 medium potatoes (Yukon Gold or similar), peeled and thinly sliced
  3. 1 medium onion, thinly sliced
  4. 1/2 cup olive oil
  5. Salt, to taste
  6. Optional: Chopped parsley, garlic, bell pepper


  1. Prepare the Potatoes and Onions:
    • Heat the olive oil in a large non-stick or cast-iron skillet over medium heat.
    • Add the sliced potatoes and onions to the skillet. Cook gently, stirring occasionally, until the potatoes are tender but not browned (about 20 minutes). You can add a pinch of salt at this stage.
  2. Drain and Cool:
    • Once the potatoes and onions are cooked, use a slotted spoon to transfer them to a bowl. Let them cool slightly. Reserve the oil in the skillet.
  3. Beat the Eggs:
    • In a large bowl, beat the eggs with a pinch of salt until well combined.
  4. Combine:
    • Add the cooled potatoes and onions to the eggs. Stir gently to combine, making sure everything is well coated.
  5. Cook the Tortilla:
    • Heat a few tablespoons of the reserved oil in the skillet over medium-high heat.
    • Pour the egg, potato, and onion mixture into the skillet. Spread it out evenly.
    • Reduce the heat to medium-low and cook until the edges are set and the center is starting to set, but still slightly runny (about 5-8 minutes).
  6. Flip the Tortilla:
    • Place a large plate or a flat lid over the skillet. Carefully invert the skillet to transfer the tortilla onto the plate.
    • Slide the tortilla back into the skillet to cook the other side. Cook until completely set and golden brown on both sides (about 5 minutes).
  7. Serve:
    • Let the tortilla cool slightly before cutting it into wedges. It can be served warm or at room temperature.


  • For a more flavorful tortilla, you can add chopped parsley, garlic, or bell pepper to the potato and onion mixture before combining with the eggs.
  • Ensure even cooking by spreading the potatoes and onions evenly in the egg mixture.
  • The tortilla should be firm on the outside but still moist inside.

Enjoy your Spanish Tortilla!

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