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    Home » Mediterranean recipes

    Spanish Tortilla Recipe (Easy Tutorial)

    Published: May 12, 2021 by Shadi HasanzadeNemati · This post may contain affiliate links .

    6952 shares
    Jump to Recipe

    This Spanish tortilla recipe is a classic. Also known as tortilla espanola, this easy 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! 

    Spanish tortilla recipe is easy and very tasty. The slices show the potatoes beautifully.

    I’m here to share some Spanish recipes with you that I picked up on our trip to Spain. Some of our favorites are patatas bravas with aioli, pan con tomate and garlic shrimp (Gambas al ajillo). Like many Mediterranean recipes, this Spanish tortilla recipe is a simple yet delightful dish that you can make at home. Read along for all my tips and tricks to make this classic Spanish recipe.

    Table Of Contents:
    • About this recipe
    • Ingredients
    • How to make Spanish tortilla
    • Serving suggestions
    • Frequently asked questions
    • Notes and tips
    • More Potato Side Dish Recipes
    • Step-by-Step Recipe

    About this recipe

    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 during 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. 

    You can make this Spanish omelette in a cast iron. If cooked properly, Spanish tortilla is easy to slice and serve.

    Ingredients

    To make this simple dish, you need potatoes, onion, olive oil and eggs.

    Potatoes: It’s best to use starchy potatoes such as russet or yellow for this potato omelette recipe. The potatoes are peeled and quartered, then thinly sliced. 

    Onion: 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. 

    Eggs: Eggs act as the binding agent here. Similar to herb frittata (kuku sabzi) or potato patties, 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. 

    Olive oil: As a Mediterranean appetizer, tortilla Espanola calls for a good amount of extra virgin olive oil and 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.

    How to make Spanish tortilla

    Cook the 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. 

    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. 

    Cook the tortilla 

    Heat some 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. This would take about 10 minutes.

    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. Depending on how firm you want your tortilla to be, it would take 6 to 10 minutes to cook. Once the other side is also golden brown, your Spanish tortilla is ready to serve. 

    saute onion and potatoes in olive oil until fully cooked. Mix some eggs in a bowl and add the potatoes and onions. Cook in a pan for 10 minutes on each side.

    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. 

    Frequently asked questions

    Can I make this ahead of time?

    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. 

    What pan should I use to make tortilla espanola?

    For this recipe I used a 10-inch cast iron skillet. If using a larger skillet, the tortilla will end up being thinner and would need less time to cook. You can also use a non stick pan if preferred.

    What to do with the 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. 

    What's the difference between Spanish tortilla and frittata?

    Both dishes are made with eggs, the main difference is in the way that they are cooked. While tortilla is cooked on the stove top, frittata is usually starts cooking on the stove top and then finished in the oven.

    Spanish tortilla is simple yet so satisfying. You can serve it warm or at room temperature.

    Notes and tips

    • This recipe uses ¼ to ⅓ cup olive oil and maybe more if needed. Start with ¼ cup and add a 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. 
    • We've seen some tortillas that are firm and fully cooked (like the one here) or less cooked and have runnier eggs. Depending on your preference, you can cook the tortilla for 6 to 10 minutes on each side.
    This is a simple vegetarian potato omelette that's popular in every corner of Spain.

    More Potato Side Dish Recipes

    • The Best Greek Potatoes [Video]
    • Skordalia Greek Potato and Garlic Dip
    • Easy Mediterranean Potato Salad
    • Turkish Homemade Potato Salad (Patates Salatasi)

    Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!

    Step-by-Step Recipe

    Spanish Tortilla Recipe

    Shadi HasanzadeNemati
    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! 
    4.98 from 40 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Appetizer, Main Course
    Cuisine Mediterranean, Spanish
    Servings 8 servings
    Calories 225 kcal

    Ingredients
      

    • ¼ cup olive oil see notes
    • 2 russet potatoes peeled, quartered and thinly sliced
    • 1 yellow onion chopped
    • 6 large eggs
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    • 2 tablespoon olive oil

    To serve

    • 2 roma tomatoes
    • 1 Persian cucumber
    • ½ red onion
    • 1 tablespoon olive oil extra virgin
    • 1 lemon juice of
    • ¼ teaspoon 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 tablespoon olive oil in the same skillet. Pour in the potato and egg mixture into the pan.
    • Cook over medium heat for a 8 to 10 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 and cook over medium heat for another 8 to 10 minutes. IF you like your tortilla softer and runnier, cook for 6 to 8 minutes.
    • 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. 

    Nutrition

    Calories: 225kcalCarbohydrates: 14gProtein: 7gFat: 16gSaturated Fat: 3gCholesterol: 158mgSodium: 429mgPotassium: 377mgFiber: 2gSugar: 2gVitamin A: 366IUVitamin C: 14mgCalcium: 41mgIron: 1mg
    Did you make this recipe? Let us know how it was by leaving a comment and a 5-star review!
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    6952 shares

    Reader Interactions

    Comments

    1. MacKenzie

      August 10, 2022 at 7:54 am

      5 stars
      Love this! Thank you for posting. My family raved about this recipe! Plan on doubling the recipe next time for a quick lunch.

      Reply
    2. Gina Abernathy

      August 10, 2022 at 7:24 am

      5 stars
      Love this recipe! Some much comfort in one bite!

      Reply
    3. Toni

      August 10, 2022 at 5:54 am

      5 stars
      This is surprisingly easy! Thanks so much for the recipe! My family loved it!

      Reply
    4. Casey

      August 10, 2022 at 5:29 am

      5 stars
      Fantastic! We actually enjoyed this for dinner with a simple arugula salad! So delish!

      Reply
    5. Holley

      June 06, 2022 at 3:34 pm

      5 stars
      I love how easy this dish is to make! Only 4 ingredients and super delish!

      Reply
    6. Kristen

      June 06, 2022 at 3:32 pm

      5 stars
      This was easier than I thought it was going to be and super delicious! Thank you!

      Reply
    7. Elaine

      June 06, 2022 at 3:20 pm

      5 stars
      I love Spanish recipes - there are so many great ones that I keep redoing... This tortilla looks absolutely stunning!

      Reply
    8. Anjali

      June 06, 2022 at 3:20 pm

      5 stars
      We made this for brunch yesterday and it turned out great! It was filling, comforting and everyone loved it!

      Reply
    9. Emily

      June 06, 2022 at 3:09 pm

      5 stars
      This was so delicious and easy to make! Now I know the difference between a Spanish tortilla and a frittata! I'll make this again soon for brunch!

      Reply
    10. Erin

      February 24, 2022 at 11:38 am

      5 stars
      This was so easy to make and absolutely delicious.

      Reply
    11. Taylor

      February 24, 2022 at 9:26 am

      5 stars
      We LOVED this recipe! It was super easy and had all of the best flavors and textures. Leftovers were amazing and made a great lunch the next day!

      Reply
    12. Sam

      May 19, 2021 at 1:00 pm

      5 stars
      This Spanish tortilla was delicious! My whole family loved it! And the leftovers were so good too.

      Reply
    13. wilhelmina

      May 19, 2021 at 11:44 am

      5 stars
      I have eaten this both with onion and without and I agree that the onions really add a ton of flavor! I loved your recipe, stashing it away to make again soon!

      Reply
    14. Stephanie

      February 12, 2020 at 5:21 pm

      5 stars
      This was the perfect comforting savory dinner! It was so easy to make too - will definitely be making again!

      Reply
    15. Elena

      February 12, 2020 at 3:53 pm

      5 stars
      Had this for breakfast - yum!

      Reply
      • Shadi HasanzadeNemati

        February 25, 2020 at 12:54 pm

        So good!

        Reply
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