Spanish Tortilla (Tortilla de Patatas)

Why You’ll Love This Recipe

I love this recipe because it is incredibly simple yet packed with flavor. The potatoes become soft and buttery while the eggs hold everything together into a comforting and hearty dish.

I also enjoy how versatile it is. I can serve it warm, cold, or at room temperature, making it ideal for gatherings, meal prep, or quick meals throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/4 cup olive oil, plus 2 tablespoons
• 2 russet potatoes, peeled, quartered, and thinly sliced
• 1 yellow onion, chopped
• 6 large eggs
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Directions

I begin by heating the olive oil in a skillet over medium heat.

I add the sliced potatoes and chopped onion to the pan and cook them gently, stirring occasionally, until the potatoes become tender enough to pierce easily with a fork.

Once softened, I transfer the potatoes and onions to a bowl and discard the extra oil.

In a separate large bowl, I whisk the eggs and season them with salt and black pepper. Then I fold in the cooked potatoes and onions until everything is evenly combined.

I heat the remaining olive oil in the same skillet and pour in the egg and potato mixture. Using a spatula, I spread the potatoes evenly and smooth the top.

I cook the tortilla over medium heat for about 8 to 10 minutes until the bottom becomes golden brown and set.

To flip it, I carefully place a large plate over the skillet, hold it firmly, and quickly invert the tortilla onto the plate.

Then I slide the tortilla back into the skillet and cook the second side for another 8 to 10 minutes. If I want a softer center, I cook it slightly less.

Once both sides are beautifully golden, the tortilla is ready to serve.

Servings and Timing

This recipe makes 8 servings.

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

I sometimes add chopped chorizo, roasted peppers, or spinach for extra flavor and texture.

For a more traditional version, I keep it simple with just potatoes, onions, eggs, and olive oil.

I also enjoy adding fresh herbs like parsley or chives before serving for a brighter finish.

Storage/Reheating

I store leftover Spanish Tortilla in an airtight container in the refrigerator for up to 4 days.

When reheating, I warm slices gently in a skillet or microwave. I also enjoy eating it cold or at room temperature straight from the refrigerator.

If I make it ahead, I let it cool completely before storing to maintain the best texture.

FAQs

What is Spanish Tortilla?

Spanish Tortilla is a traditional Spanish potato omelette made with eggs, potatoes, onions, and olive oil.

Can I make it without onions?

Yes, I can skip the onions if I prefer a simpler flavor. Some traditional versions do not include them.

Why is my tortilla falling apart?

I make sure the potatoes are fully tender and that the eggs are evenly mixed so the tortilla holds together properly.

Can I use a different type of potato?

Yes, I like using russet potatoes, but Yukon Gold potatoes also work very well because of their creamy texture.

Is Spanish Tortilla served hot or cold?

I enjoy it both ways. It tastes delicious warm, at room temperature, or chilled.

Conclusion

Spanish Tortilla is a timeless dish that proves how delicious simple ingredients can be. I love its soft texture, golden crust, and comforting flavor, making it one of my favorite recipes to prepare for any time of day.

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