Spanish Tortilla (Tortilla de Patatas)

This traditional Spanish Tortilla, also known as tortilla española or tortilla de patatas, is a popular egg and potato dish served at cafes, restaurants, and tapas bars across Spain. It's basically a thick potato omelet that is pan-fried until golden brown, then served in thick slices.

Spanish tortilla is a popular breakfast choice but can be served for lunch, dinner, or a snack any time of day when you’re looking for something quick and filling. It's ready in just over half an hour and can be served warm, at room temperature, or eaten as cold leftovers. Tortilla de patatas is a big hit with families and anyone looking for a nourishing, comforting meal in a hurry.

Why You'll Love this Spanish Tortilla

• Authentic Spanish-style omelet. This tortilla de patatas recipe is authentic to the classic any-time dish that you might have in Spain if you traveled there. It's a simple dish that is enjoyed all over the country, and now you can bring it home with you!
• Only 5 ingredients. Making Spanish tortilla from scratch is incredibly straightforward and uses just five common household ingredients: eggs, potatoes, onions, olive oil, and salt. That’s all! It’s an ideal meal for when you’re in between grocery shopping trips and need to make do with the staples.
• Quick and easy. Make this Spanish tortilla recipe in just 35 minutes! Layers of sautéed onions and potato slices are held together by soft beaten eggs, get pan-fried to a solid, custardy consistency, and sliced to feed a handful of people.
• Great for any time of day. Spanish tortilla is incredibly versatile and can be eaten for breakfast, brunch, lunch, dinner, or as an afternoon snack! It also makes a great appetizer for big events or to hold over hungry guests while you’re whipping up dinner. A go recipe!
• Serve it Spanish style. Tortilla española is filling and satisfying on its own but especially well-suited to pair with briny olives, cured meats, and other tapas dishes. Serve it as an appetizer before a nice seafood or chicken paella, or try it as an open-faced omelet at your next brunch with a side of salsa!

Ingredient Notes

To make this delicious Spanish Tortilla, you will need the following ingredients (full measurements in recipe card below):

• extra virgin olive oil - you can also use avocado oil if you need a substitute.
• Yukon gold potatoes - if you don’t have Yukon gold potatoes handy, try a fingerling variety or a red potato instead.
• yellow onion - if you don’t have any yellow onions, use sweet onions, white onions, or shallots instead.
• eggs - whole eggs are recommended, but you can use 8 egg whites instead if preferred.
• salt

You will also need measuring cups and spoons, a sharp knife or mandoline slicer, a frying pan, colander, large mixing bowl, and a large plate.

How to Make the Best Spanish Tortilla (Tortilla de Patatas)

1. Slice potatoes. Use a sharp knife or mandolin to slice the potatoes into ¼ inch thick slices.

2. Cook potatoes and onions. Add olive oil in a large 10-inch non-stick frying pan and heat over medium-high heat for 1 minute. Add sliced potatoes, onion, and ½ teaspoon salt. Fry for 8-10 minutes until fork tender, stirring occasionally to evenly cook the potatoes.
3. Drain oil. Remove from heat. Set a large bowl under a colander and place the potato mixture into the colander to drain the oil into the bowl underneath. Set aside for later.

4. Add eggs. Transfer the potato mixture into a large mixing bowl and add the beaten eggs and remaining ½ teaspoon salt. Mix well and let sit for 5-10 minutes. The hot potato mixture will make the eggs set a bit.

5. Heat pan. In the same frying pan, add 2 tablespoons of the reserved oil and heat over medium-low heat for 1 minute.
6. Cook tortilla. Transfer the potato-egg mixture into the pan and let it spread evenly over the pan. Cook 4-6 minutes (or longer if necessary) until the edges start to firm up. You can run a rubber spatula along the outer edges of the tortilla to make sure it’s not sticking. At this point, the mixture in the middle is still a bit runny. (For traditional runny tortillas, cook closer to 4 minutes, for a tortilla that is more set, cook closer to 6 minutes or longer).
7. Flip over. Take a large plate (larger than the size of the pan) and place it upside down over the pan. Carefully flip the pan over to flip the tortilla onto the plate.

8. Cook other half. In order to firm up the bottom half of the tortilla, repeat the same process. Add 1 tablespoon reserved oil to your pan and heat over medium-low heat for 1 minute. Carefully slide the tortilla back into the pan and cook for 4-6 minutes (or longer if necessary) until the bottom is completely set. Run the rubber spatula along the outer edges and gently press the sides in to form rounded edges. (For traditional runny tortillas, cook closer to 4 minutes or less, for a tortilla that is more set, cook closer to 6 minutes or more).
9. Rest. Flip the tortilla over onto a plate and allow it to sit for 10 minutes. Serve warm.

How to Serve

This Spanish Tortilla is filling and satisfying on its own but even better served alongside other dishes, whether it's for breakfast, lunch, or an easy low-key dinner. Some of our favorite ways to serve tortilla de patatas are:

• As an appetizer. Serve it as an appetizer before a nice seafood or chicken paella. It is especially well-suited to pair with briny olives, cured meats, and other tapas dishes. Serve it as part of a larger appetizer spread along with a Charcuterie Board, Cheese Board, Olive Tapenade, or Antipasto Skewers.
• In a sandwich. Serve it cold in a sandwich with some hearty, crusty bread. Some of our favorite breads to use are Ciabatta Rolls, French Baguettes, or Small Batch Sourdough Bread.
• With a salad. Serve with a simple green salad such as Arugula Salad, Kale Caesar Salad, or Tabbouleh Salad.

Storing and Freezing Instructions

How to Store

Transfer any leftover Spanish tortilla to an airtight container and refrigerate for up to 5 days.

How to Reheat

Reheat on the stovetop over medium heat until warmed through or in the microwave on high power for 1 minute, adding time as needed in 30-second increments. You can also reheat in the air fryer at 350F for a few minutes.

How to Freeze

Once the Spanish tortilla has cooled completely, wrap it tightly in plastic wrap or place it in a sealed freezer bag and freeze for up to 30 days. Allow it to thaw in the refrigerator before reheating or serving cold.

FAQ

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