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4.8 from 5 votes

Spanish Tortilla Recipe

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! 
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Appetizer, Main Course
Cuisine: Mediterranean, Spanish
Servings: 8 servings
Calories: 225kcal
Author: Shadi HasanzadeNemati


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

To serve

  • 2 roma tomatoes
  • 1 Persian cucumber
  • ½ red onion
  • 1 tbsp olive oil extra virgin
  • 1 lemon juice of
  • ¼ tsp salt


  • 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 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.



  • 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. 


Calories: 225kcal | Carbohydrates: 14g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 158mg | Sodium: 429mg | Potassium: 377mg | Fiber: 2g | Sugar: 2g | Vitamin A: 366IU | Vitamin C: 14mg | Calcium: 41mg | Iron: 1mg