This Spanish tortilla recipe is a classic. Also known as tortilla espanola, this easy Spanish potato omelette is so easy yet very satisfying. You’re only four ingredients and a skillet away from one of the most popular Spanish dishes!
I’m here to share some Spanish recipes with you that I picked up on our trip to Spain. Like many Mediterranean recipes, this Spanish tortilla recipe is a simple yet delightful dish that you can make at home. If you love potato dishes, you should also check out our Persian potato patties recipe that has similar ingredients but a different cooking method.
What is Spanish tortilla?
Known as a Spanish omelette or tortilla de patates, this dish is a classic Spanish tapa made mainly with potatoes, onion and eggs, cooked in olive oil. That said, some would dispute whether onion belongs in a Spanish tortilla.
We’ve been fortunate enough to try many authentic Spanish tortillas in our travels in Spain. You can find them in every corner of Spain, from small restaurants to fancy ones. They’re usually served warm or at room temperature. If served for breakfast, you might get a slice of tomato or a piece of bread with it as well.
Spanish tortilla ingredients
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Potatoes
It’s best to use starchy potatoes such as russet or yellow for this recipe. The potatoes are peeled and quartered, then thinly sliced.
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Onions
Even though there is a big debate about onions in Spanish omelette, you see many recipes use them. They add a bit of subtle sweetness to the dish and flavor the potatoes very well.
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Eggs
Eggs act as the binding agent here. Similar to Persian herb frittata (kuku sabzi) you should make sure all ingredients are fully combined with the eggs for the perfect texture. The eggs are beaten and mixed with potatoes and onions, then all cooked together.
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Olive oil
As a Mediterranean appetizer, tortilla Espanola calls for a good amount of extra virgin olive oil. (It’s best not to substitute other types of oil.) Traditionally, the potatoes and onions are cooked in about a cup of olive oil. However, after a few trials, I managed to reduce the amount to ¼ to ⅓ cup depending on how thick and starchy the potatoes are. The result is still tasty and the texture is as light and beautiful as the classic version.
Preparation instructions
1- Cook potatoes and onions
Pat dry the sliced potatoes and onions. Heat the olive oil in a pan and add the potatoes and onions to the pan. Cook on medium low heat, stirring occasionally, until they are cooked and the potatoes are fork tender. Transfer the potatoes and onions to a bowl and drain the excess olive oil.
2- Prepare the omelette
In a large bowl, whisk the eggs until fully incorporated. Add the cooked potatoes and onions to the eggs and stir to combine. Season with salt and pepper.
3- Cook the tortilla
Heat two tablespoons of olive oil in the skillet. Once hot, pour all the egg and potato mixture into the pan and press to spread the potatoes evenly and have a smooth top. Cook on medium for a few minutes until the bottom is golden brown. Place a large round plate on top of the pan and hold it firmly. With the other hand, hold the skillet’s handle and quickly but firmly, flip the omelette into the plate (you can do this over the sink to avoid any leakage). Place the pan over the heat again and slowly, push the omelette into the pan to cook it on the other side as well. Once the other side is also golden brown, your Spanish tortilla is ready to serve.
Serving suggestions
As mentioned earlier, tortilla espanola is one of the most popular tapa dishes (small appetizers) in Spain. It’s usually served as a slice at room temperature. You can also serve it for breakfast with some tomatoes or a slice of crusty bread – or even as a light lunch or dinner with a dollop of homemade aioli and a side salad such as Mediterranean salad or simple Greek salad.
Can I make this ahead of time?
Absolutely. You can make this dish a day or two before, let it cool completely and wrap it in a plastic wrap and refrigerate it. When ready to serve, let it come to room temperature or heat it in the oven at 250°F for 20 minutes or until heated through.
Leftovers
This Spanish tortilla makes the best leftover! Let the tortilla cool completely, then either wrap it in a plastic wrap or store it in an airtight container and refrigerate for up to 5 days.
Looking for more Mediterranean recipes with potatoes?
Notes and tips
- This recipe uses ¼ to ⅓ cup olive oil and maybe more if needed. Start with ¼ cup and add a little bit more if you feel the potatoes are not getting tender.
- If you feel that flipping the tortilla is too risky, use a cast iron skillet or an oven safe skillet and once the bottom of the tortilla is golden brown, transfer it to the oven and turn the broiler on on high for 2-3 minutes until the top is golden brown and cooked.
- Cooking time might vary depending on the size of your skillet and how thick the Spanish tortilla is. For this recipe, we use a 10-inch skillet.
Best Easy Spanish Tortilla Recipe
Ingredients
- 1/4 cup olive oil see notes
- 2 russet potatoes peeled, quartered and thinly sliced
- 1 yellow onion chopped
- 6 large eggs
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
To serve
- 2 roma tomatoes
- 1 Persian cucumber
- 1/2 red onion
- 1 tbsp olive oil extra virgin
- 1 lemon juice of
- 1/4 tsp salt
Instructions
- Heat olive oil in a pan over medium heat. Place the potatoes and onion in the pan and cook over medium low heat until the potatoes are fork tender. Stir occasionally to make sure they cook evenly.
- Once the potatoes are fork tender, transfer the potatoes and onions to a bowl and discard the excess oil.
- In a large bowl, whisk the eggs until incorporated. Add in the potatoes and onion and stir to combine. Season with salt and pepper.
- Heat 2 tbsp olive oil in the same skillet. Pour in the potato and egg mixture into the pan.
- Cook over medium heat for a few minutes until the bottom is golden brown.
- Place a large round plate on top of the pan and hold it firmly. With the other hand, hold the skillet’s handle and quickly but firmly, flip the omelette into the plate (you can do this over the sink to avoid any leakage).
- Place the pan over the heat again and slowly, push the omelette into the pan to cook it on the other side as well.
- Once the other side is golden brown as well, the Spanish omelette is ready to serve.
- Mix the tomatoes, cucumber, onion, olive oil, lemon juice and salt in a small bowl and serve it with the Spanish tortilla.
Video
Notes
- Spanish tortilla is usually served as a tapa with other appetizers. However, you can also serve it for breakfast with some tomatoes or even a slice of crusty bread or even as a light lunch or dinner with a dollop of homemade aioli and a side salad such as Mediterranean salad or simple Greek salad.
- This recipe uses ¼ to ⅓ cup olive oil and maybe more if needed. Start with ¼ cup and add a little bit more if you feel the potatoes are not getting tender.
- If you feel that flipping the tortilla is too risky, use a cast iron skillet or an oven safe skillet and once the bottom of the tortilla is golden brown, transfer it to the oven and turn the broiler on on high for 2-3 minutes until the top is golden brown and cooked.
- Cooking time might vary depending on the size of your skillet and how thick the Spanish tortilla is. For this recipe, we use a 10-inch skillet.
Elena
Had this for breakfast – yum!
Shadi HasanzadeNemati
So good!
Stephanie
This was the perfect comforting savory dinner! It was so easy to make too – will definitely be making again!