A Spanish tortilla is comfort food at its best: soft potatoes, sweet onions, and fluffy eggs cooked into a thick, golden omelette. It’s simple, satisfying, and made with pantry staples. Serve it warm for dinner, or at room temperature as a snack or tapa.
It’s versatile, budget-friendly, and easy enough for a weeknight. With a few tips, you can get that creamy center and tender bite every time.
Why This Recipe Works
- Low and slow cooking: Gently simmering potatoes and onions in oil keeps them tender, not crispy, which gives the tortilla a custardy texture.
- Proper salt and resting: Salting the eggs and resting the mixture lets flavors meld and helps the tortilla set evenly.
- Right pan size: A smaller skillet makes the tortilla tall and creamy, with fewer dry edges.
- Controlled heat: Finishing on low heat prevents overcooking and keeps the center soft.
- Flip technique: Using a plate to flip ensures a smooth, golden surface without breaking the tortilla.
What You’ll Need
- 6 large eggs
- 1 1/2 pounds (about 700 g) waxy potatoes (Yukon Gold or similar)
- 1 medium yellow onion
- 1 to 1 1/4 cups olive oil, plus more as needed (for shallow frying)
- 1 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper (optional, not traditional)
- Optional: chopped parsley or chives for serving
Step-by-Step Instructions
- Prep the vegetables: Peel the potatoes and slice them into thin half-moons, about 1/8 to 1/4 inch thick. Peel and thinly slice the onion.
- Heat the oil: Add the olive oil to a 9–10 inch nonstick or well-seasoned skillet over medium heat.
You want enough oil to gently submerge the potatoes and onions.
- Cook the potatoes and onions: Add the potatoes and onions to the warm oil. Season with about 1/2 teaspoon salt. Cook on medium-low, stirring occasionally, until the potatoes are tender and the onions are soft and sweet, 15–20 minutes.
They should simmer, not brown.
- Drain and cool slightly: Set a fine-mesh strainer over a bowl. Carefully pour the contents of the skillet into the strainer, reserving the flavored oil. Let the potatoes and onions cool for 5 minutes.
- Beat the eggs: In a large bowl, whisk the eggs with the remaining 1/2 teaspoon salt (and pepper if using) until well combined.
- Combine and rest: Add the warm potatoes and onions to the eggs.
Gently fold to coat without breaking the potatoes too much. Let sit for 10 minutes so the eggs absorb some of the starch and flavors.
- Warm the pan: Wipe the skillet, then add 2–3 tablespoons of the reserved oil. Heat over medium.
- Cook the first side: Pour in the egg mixture and spread it evenly.
Lower the heat to medium-low. Cook for 4–6 minutes, until the edges are set and the center is still a bit loose. Run a spatula around the sides to prevent sticking.
- Flip the tortilla: Place a large plate over the skillet.
Holding the plate and skillet firmly, invert to flip the tortilla onto the plate. Add another tablespoon of oil to the pan, then slide the tortilla back in, cooked side up.
- Finish cooking: Cook for another 2–4 minutes, until just set in the middle. For a creamier center, stop when it still jiggles slightly; for firmer, cook a bit longer.
- Rest and serve: Slide onto a plate and let rest 5–10 minutes.
Slice into wedges. Serve warm or at room temperature, with a sprinkle of herbs if you like.
How to Store
- Refrigerate: Cool completely, then wrap tightly or store in an airtight container for up to 3 days.
- Reheat: Warm slices over low heat in a lightly oiled skillet, or in a 300°F (150°C) oven for 10–12 minutes. Avoid microwaving too long, which can make it rubbery.
- Serve cold: Spanish tortilla is delicious chilled and makes a great lunchbox item or picnic snack.
- Freeze: Not recommended; the texture becomes grainy after thawing.
Why This is Good for You
- Protein and energy: Eggs provide high-quality protein and key nutrients like B vitamins and choline.
- Healthy fats: Olive oil brings heart-friendly monounsaturated fats and antioxidants.
- Fiber and potassium: Potatoes offer fiber, potassium, and vitamin C, helping with fullness and electrolyte balance.
- Whole-food ingredients: No heavy creams or processed fillers—just eggs, potatoes, onions, and oil.
Common Mistakes to Avoid
- Cooking on high heat: This browns the potatoes and dries out the eggs.
Keep the heat moderate to low.
- Skipping the rest: Not resting the potato-egg mixture can lead to a loose, uneven texture.
- Using too large a pan: A big pan makes a thin tortilla that overcooks fast. Aim for 9–10 inches.
- Under-salting: Eggs and potatoes need enough salt to shine. Taste and adjust.
- Rushing the flip: If the edges aren’t set, the tortilla can break.
Give it a few extra minutes before flipping.
Recipe Variations
- Tortilla Española clásica: Stick to just potatoes, onions, eggs, olive oil, and salt for the purest flavor.
- With peppers: Add thinly sliced red bell pepper to the onions for sweetness and color.
- Spinach or greens: Wilt a handful of spinach or chopped kale in the pan before adding the egg mixture.
- Chorizo twist: Brown a little diced Spanish chorizo, then combine with the potatoes and eggs for a smoky note.
- Herb-forward: Add chopped parsley, chives, or thyme to the eggs for a fresh finish.
- Garlic lovers: Gently infuse the oil with a smashed garlic clove while cooking the potatoes, then discard.
- Mini tortillas: Make smaller versions in a muffin tin or small skillet for party bites.
FAQ
Do I have to use onions?
Yes, if you want the classic flavor. Onions add sweetness and moisture. If you truly dislike them, you can skip them, but the tortilla will be less aromatic.
Which potatoes work best?
Waxy or all-purpose potatoes like Yukon Gold hold their shape and stay creamy.
Very starchy potatoes can break down and turn mealy.
Can I bake the tortilla instead of flipping?
You can finish it under a broiler for 1–2 minutes to set the top, watching closely. Flipping gives the best texture, but broiling is a good backup.
How do I know when it’s done?
The edges should be set and the center slightly tender. Press gently; it should spring back.
For a creamier center, stop while it still has a soft jiggle.
What can I serve it with?
Try a simple tomato salad, olives, crusty bread, or a green salad with a lemony dressing. It also pairs well with aioli.
Is black pepper traditional?
Not always. Many traditional versions skip it, relying on salt and the sweetness of onions.
Add pepper if you enjoy the flavor.
Can I make it ahead?
Yes. Cook it, cool it, and refrigerate. It tastes great the next day at room temperature and holds together well for slicing.
What size pan should I use?
A 9–10 inch nonstick or well-seasoned skillet is ideal for the amounts listed.
For larger pans, increase the ingredients to keep the tortilla thick.
Wrapping Up
This Spanish tortilla is proof that a few ingredients can deliver big flavor. With gentle heat, a good flip, and a short rest, you’ll get a creamy, satisfying omelette that works for breakfast, lunch, or dinner. Make it classic, or add a twist with herbs or chorizo.
Either way, it’s a recipe you’ll come back to again and again.