There’s a special kind of comfort in the air when you’re making a Tortilla Española recipe — the scent of golden potatoes and sweet onions gently cooking in olive oil feels like a warm invitation to slow down and savor the moment. This beloved Spanish classic, also known as a Spanish omelette, is simple at heart; just eggs, potatoes, and onions. But when brought together with care, the result is pure magic.
The Tortilla Española recipe has been passed down through generations across Spain; it's the kind of dish that shows up at family gatherings, neighborhood cafés, and cozy weeknight dinners. It’s incredibly versatile too — perfect for brunch, a light dinner, or even served as a crowd-pleasing appetizer at your next get-together.
What makes the Tortilla Española recipe so special isn’t just the ingredients; it’s the technique and the tradition. Taking the time to soften the potatoes slowly, letting the eggs set just right, and flipping it with confidence — these small steps bring out the soul of the dish.
Why You’ll Love This Recipe
The Tortilla Española recipe — also known as tortilla de patatas — has been a beloved staple of Spanish home kitchens since the 19th century. Unlike the flat, flour or corn-based Mexican tortilla, the Tortilla Española recipe is a thick, hearty Spanish omelette that’s tender on the inside and golden on the outside; served at room temperature and enjoyed at any time of day.
What makes this Tortilla Española recipe truly special is its incredible versatility. In Madrid and beyond, it’s cherished as a go-to comfort food — whether you’re slicing it up for a cozy breakfast, slipping it into a crusty baguette for lunch, or offering it as part of a tapas spread at your next gathering.
This classic Tortilla Española recipe pairs beautifully with a crisp green salad, some rustic bread, or traditional Mediterranean bites like jamón ibérico and Manchego cheese. Whether you're cooking for yourself or sharing with others, there's a reason the Tortilla Española recipe has stood the test of time — it’s simple, satisfying, and full of soul.
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Ingredients
- Black pepper – Adds subtle warmth
- Large eggs – The binding agent that creates the omelette structure
- Medium potatoes – Yukon Gold or russet potatoes work best for their creamy texture
- Yellow onion – Adds sweetness and traditional flavor (can be omitted for onion-free version)
- Extra virgin olive oil – Essential for authentic Spanish cooking and prevents sticking
- Sea salt – For seasoning the potatoes and eggs
See recipe card for quantities.
Instructions
Cook the Potatoes and Onions
- Peel and slice potatoes into thin rounds, about ⅛ inch thick. Heat olive oil in a 10-inch non-stick skillet over medium-low heat. Add potato slices and cook slowly for 15 minutes, turning occasionally until tender but not browned. Add sliced onions and cook for another 5 minutes until translucent. The low-heat cooking method creates the creamy texture that makes this Spanish omelette special.
Pro tip: Keep the heat low throughout – rushing this step will result in burnt vegetables and undercooked potatoes.
Combine with Eggs and Cook First Side
- Whisk 6 eggs in a large bowl with salt and pepper. Using a slotted spoon, transfer the cooked potatoes and onions to the egg mixture, leaving most oil in the pan. Gently fold together and let rest for 2-3 minutes. Pour out all but 2 tablespoons of oil from the pan, then pour the mixture back in. Cook for 8-10 minutes until the bottom sets but the top remains slightly runny.
Expert tip: Let the egg and potato mixture "marry" for those 2-3 minutes – this creates a more cohesive tortilla.
Flip and Finish Cooking
- Place a large plate over the pan, then quickly flip the pan upside down so the tortilla lands on the plate. Slide it back into the pan, uncooked side down. Cook for 5-7 minutes over low heat until firm when pressed in the center. This stovetop omelette technique might take practice, but even imperfect flips taste delicious!
Don't worry if the flip isn't perfect – this rustic Spanish breakfast is meant to be homestyle, not restaurant-perfect.
- Step 1: Cook the Potatoes and Onions
Slowly cook potatoes and onions in olive oil until tender and translucent.
- Step 2: Combine with Eggs and Cook First Side
Fold cooked potatoes and onions into whisked eggs and cook until the base is set.
- Step 3: Flip and Finish Cooking
Flip the tortilla and cook the second side until fully set.
Hints & Expert Cooking Tips
- Temperature Control: Keep the heat low throughout the entire process. High heat will burn the outside while leaving the inside raw.
- The Right Pan: A well-seasoned 10-inch non-stick skillet is your best friend for this recipe. Cast iron works too but requires more oil.
- Oil Quality Matters: Use good quality extra virgin olive oil – it's not just for cooking but adds authentic Spanish flavor.
- Room Temperature Serving: Traditional Spanish tortilla is served at room temperature, not hot from the pan.
- Make-Ahead Tip: This Spanish omelette actually improves in flavor after sitting for a few hours, making it perfect for meal prep.
Recipe Variations & Dietary Modifications
Classic Variations:
- Tortilla Española without onion – Simply omit the onions for a pure potato and egg dish
- Cheese tortilla – Add ½ cup grated Manchego cheese to the egg mixture
- Herb tortilla – Fold in fresh parsley, chives, or Spanish paprika
Dietary Adaptations:
- Keto-friendly: Replace potatoes with zucchini or cauliflower
- Gluten-free: Naturally gluten-free as written
- Lower carb: Use half potatoes, half cauliflower
- Protein boost: Add diced ham or chorizo for a heartier dish
Creative Twists:
- Roasted red pepper tortilla – Add strips of roasted peppers
- Spinach version – Wilt fresh spinach and fold into eggs
- Sweet potato tortilla – Substitute sweet potatoes for regular potatoes
Equipment Recommendations
Essential Tools:
- 10-inch non-stick skillet – Prevents sticking and makes flipping easier
- Large mixing bowl – For combining eggs and vegetables
- Slotted spoon – For transferring cooked vegetables
- Large plate – Crucial for the flipping technique
- Sharp knife or mandoline – For even potato slicing
Budget-friendly alternatives: A well-seasoned cast iron pan works if you don't have non-stick, just use extra oil.
Storage & Meal Prep Tips
Refrigerator Storage:
- Store covered in the refrigerator for up to 4 days. The flavors actually improve after the first day, making this perfect for meal prep or make-ahead entertaining.
Freezing Instructions:
- While not traditional, you can freeze cooked tortilla for up to 2 months. Wrap tightly in plastic wrap and aluminum foil. Thaw completely before serving – do not reheat, as it changes the texture.
Serving Temperature:
- Serve at room temperature for the most authentic experience. If you must reheat, do so gently in a low oven to avoid overcooking the eggs.eezing for X days/weeks/months.
The Secret My Abuela Never Wrote Down
Growing up, I watched my Spanish grandmother — mi abuela — make her Tortilla Española recipe like it was second nature. She never used a written recipe, just a quiet rhythm: peel, slice, stir, flip. As a kid, I thought the secret was the pan she used or the way she tilted her wrist when turning the tortilla. But later, I realized the true magic was in the simplicity — and the patience.
Now, every time I cook this Tortilla Española recipe, I remember her quiet focus and that unmistakable smell of golden potatoes and sweet onions. It’s more than food; it’s a memory you can taste. And today, I’m sharing it with you — so you can bring a little bit of that Spanish soul into your own kitchen.
FAQ
What is the main ingredient of Tortilla Española Recipe?
The main ingredient of Tortilla Española Recipe is potatoes, typically paired with eggs and often onions. These simple staples form the base of this classic Spanish omelette.
How is the Tortilla Española different from a tortilla from Mexico?
Tortilla Española Recipe is a thick, egg-based potato omelette, while Mexican tortillas are thin flatbreads made from corn or flour. They share a name but are completely different dishes.
What type of potatoes for Tortilla Española?
Yukon Gold or russet potatoes are ideal. They have a creamy, starchy texture that holds up well during slow cooking and helps create a tender, cohesive tortilla.
What is the difference between frittata and Tortilla Española?
A frittata is often baked and includes dairy like cream or cheese; Tortilla Española is cooked entirely on the stovetop with no dairy and features layered potatoes and onions for a denser texture.
Wrap Up Your Day the Spanish Way
This Tortilla Española recipe is more than just a dish — it’s a bite of Spanish tradition made with simple ingredients, lots of love, and just the right touch of rustic charm. Creamy potatoes, sweet onions, and golden, tender eggs come together to create a satisfying meal you can enjoy any time — breakfast, lunch, or dinner.
So, are you ready to bring a taste of Spain to your table? Try this Tortilla Española recipe today and see just how easy and delicious it is. I’d love to hear how your tortilla turned out — snap a photo, drop it in the comments, and don’t forget to leave a rating!
Looking to explore even more comforting flavors after this Tortilla Española recipe? You’ve got to check out our Chicken Fajita Casserole Recipe for a bold Tex-Mex twist, or dig into our cheesy, crowd-pleasing Chicken Parmesan Recipe that never disappoints.
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¡Buen provecho!
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Pairing
These are my favorite dishes to serve with Tortilla Española Recipe
Tortilla Española Recipe
Equipment
- 1 10-inch non-stick skillet Aids easy flipping; cast iron is a backup
- 1 Large mixing bowl To combine eggs and potatoes
- 1 Slotted spoon To drain oil before mixing
- 1 Large plate For flipping the tortilla
- 1 Sharp knife or mandoline For slicing potatoes evenly
Ingredients
- 6 large eggs Room temperature preferred
- 4 medium potatoes Yukon Gold or russet recommended
- 1 large yellow onion Optional, but adds authentic flavor
- 0.5 cup olive oil Extra virgin, Spanish if available
- 1 teaspoon sea salt For seasoning
- 0.25 teaspoon black pepper Optional, adds subtle warmth
Instructions
- Peel and slice potatoes and onions
- Cook potatoes in olive oil 15 min
- Add onions; cook until translucent
- Whisk eggs with salt and pepper
- Combine cooked veggies with eggs
- Rest mixture for 2–3 minutes
- Cook in pan until bottom is set (8–10 min)
- Flip and cook the other side (5–7 min)
- Let cool and serve at room temperature
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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