Tortilla Española Recipe
A simple, authentic Tortilla Española recipe made with just eggs, potatoes, and onions. This traditional Spanish omelette delivers rustic charm and satisfying flavor — perfect for brunch, tapas, or light dinner.
Print Pin Servings: 4 servings
Calories: 220kcal
Cost: $5
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.
Nutrition
Serving: 150G | Calories: 220kcal | Carbohydrates: 20g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 7.5g | Cholesterol: 186mg | Sodium: 330mg | Potassium: 580mg | Fiber: 2g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 1.8mg