Looking for an authentic Spanish tortilla recipe? My tortilla de patatas is the classic Spanish omelette recipe made with potatoes, eggs, onion, and olive oil -- that's it! In Spain, we eat tortilla de patatas all day long -- it's the perfect breakfast, lunch, snack, or dinner.
So grab the ingredients and try making your own Spanish omelette with this easy tortilla recipe!

Is there anything more Spanish than la tortilla española? Also called tortilla de patatas, Spanish omelette, Spanish tortilla, potato omelet, and even Spanish frittata -- this is quite arguably Spain's national dish.
When made right, a good Spanish omelette is the very definition of traditional Spanish cuisine: simple food made with the best ingredients. This is the formula for the greatest Spanish recipes.
I lived in Spain for three years before I was brave enough to make a Spanish tortilla of my own.
Why so long? Well, to be perfectly honest, the Spanish omelette intimidated me. It can be so incredibly good-- and also terribly, horribly bad. I've had my fair share of both ends of the spectrum and wanted my first tortilla to be delicious.
Was it perfect? Of course not!
The first time I finally got the nerve to try a Spanish tortilla recipe I spent an hour in the kitchen, which resulted in a tasty, though partially burnt, tortilla concoction. It wasn't an all-out failure, but it was far from the Spanish omelette of my dreams!
But with time and patience, I learned the tortilla tricks and perfected my very own Spanish omelette recipe.
This is my version of Spain's tortilla de patatas, with onions (a controversial ingredient among Spaniards) and left a bit gooey in the middle (you are free to cook it longer). It is delicious, easy to make (at least once you get the hang of it!), and makes the ideal Spanish tapa any time of day.
Key Ingredients
The beauty of the authentic Spanish tortilla recipe is its simplicity. It has only five ingredients (and onion-haters would argue only four!): eggs, onion, potato, olive oil, salt.
Ingredient Notes & Substitutions
- Eggs: Use the best quality you have available to you.
- Onion: I use a large white onion, though you can experiment with other varieties.
- Potatoes: Use waxy potatoes for your tortilla -- Yukon Golds work well.
Spanish Tortilla Recipe: Step by Step
Making a Spanish omelette is very easy -- most Spanish families I know make at least one per week! My mother-in-law makes a tortilla de patatas as a quick and easy dinner meal when she doesn't have anything else planned.
But there are ways to make your tortilla extra delicious, and those are the tricks I'll show you here.
Step 1: Start by adding your sliced potatoes to hot olive oil in a heavy pan. They need to be fully covered in the oil -- so you'll need to use quite a bit! Don't worry, you can reuse it a few times, so it won't go to waste. Cook the potatoes over a medium heat, remember that you don't want french fries!
Step 2: While the potatoes are cooking, add the sliced onions to a separate pan with a bit of olive oil. Sauté these over a medium heat until starting to caramelize (about 15-20 minutes). Add a splash of water if needed from time to time so that they don't burn.
Step 3-4: When the potatoes are fully cooked some may start to break apart. That's okay, but don't let them become too broken down. Keep an eye on the onions so that they don't burn.
Steps 5-6: In a large bowl, beat your eggs (which should be at room temperature). Add the cooked onion and mix. Next, you need to drain the potatoes in a large colander (save the excess olive oil for another recipe!). Once the potatoes have cooled slightly (about five minutes or so) gently stir them into the onion and egg mixture. Be careful that the hot potatoes don't start to scramble the egg.
Top Tip: Season with salt (many people taste the raw tortilla batter to adjust for salt, but if you prefer not to just add a couple of teaspoons for now). Now let this mixture sit for 15 minutes (I know it's tempting to just go ahead and make the tortilla -- but trust me!).
Step 7: Gently pour the tortilla batter into a frying pan over medium-low heat. You don't want the pan to be too hot. Gently cook the tortilla for about six to eight minutes on the first side. You can run a spatula along the sides to make sure it's not sticking.
Step 8: To flip the tortilla grab a large plate -- it must be larger than the frying pan! See my note below about the two tortilla trick to make this easier. Put the plate on top of the pan and flip quickly and confidently. It will be runny, but don't worry -- you'll put everything back into the pan to cook the other side!
Step 9: Slide the tortilla back into the frying pan and let the other side cook for another six to eight minutes (let it cook longer if you like your tortilla fully cooked through). Then flip back out onto a clean plate. Allow it to cool for at least ten minutes before slicing and enjoying.
Tips & Tricks for the Perfect Spanish Tortilla
- Take your time. The best tortillas aren't quick, 15 minute affairs. But they're worth the extra effort.
- Lower the heat. The first time I cooked tortilla I had the heat too high, similar to when making other egg dishes. This resulted in a rubbery tortilla.
- Cook the potatoes and onions separately. Many recipes cook them together, but to get each to its prime Spanish omelette point, I think it's worth washing one more pan.
- Use room temperature eggs. In Europe, many people don't refrigerate their eggs at all. Recipes are meant to use room temperature eggs and it does make a big difference.
- Let the egg, potato, and onion mixture sit for at least 15 minutes -- minimum! This makes a HUGE difference to the final result. It is a must.
- Don't fear the flip! You have to go forcefully and quickly to make it happen. Don't be afraid!
- Use a small frying pan and make two tortillas when starting out. I love this tip because it makes the flip so much easier (the pan is lighter, any dinner plate will work, and if you mess up the first time you still have half the batter left!).
- Use great quality olive oil. Considering the potatoes are slowly cooked in olive oil, they absorb a lot of it. If you use good quality olive oil everything will be tastier and much healthier too.
Spanish Tortilla FAQs
Mexican and Spanish tortillas are completely different foods. They both originate from the meaning "circular food". In Mexico, tortillas are made with either a flour or corn dough, and cooked over fire to make a flat bread that is usually filled with or accompanied by meat or beans. In Spain, a tortilla refers to an omelette made with beaten egg, to which you can add other ingredients such as potato, onion or spinach. It's cooked in a frying pan, which gives it its round shape.
Spanish tortilla is an extremely versatile food, and something that is eaten in Spain for breakfast, lunch, dinner, and snack. A variety of Spanish tapas go well with tortilla, as does pan con tomate, or a mixed salad.
Spanish tortilla and Italian frittata are both omelette like egg dishes. The difference is the way that they are cooked. A Spanish tortilla is cooked in a frying pan on the stovetop and is flipped over halfway through to ensure both sides cook evenly. Sometimes it is served a bit runny or raw. A frittata is usually started on the stovetop, but finished in the oven. It is fully cooked through.
Most people in Spain eat Spanish tortilla at room temperature. It can be eaten warm, room temperature or cold.
To store a Spanish omelette you must first wait for it to cool fully. Then cover with plastic wrap or place in an airtight container and store in the refrigerator.
Tortilla will last up to three days in the fridge.
To reheat Spanish tortilla you can microwave a slice for a very short period (try 15 seconds to start). Alternatively, you can pan fry on the stove with a bit of olive oil. Note that Spanish tortilla does not need to be reheated, many people enjoy it cold or room temperature and don't want to risk the eggs getting rubbery by reheating.
Of course! Spanish tortillas come in all sorts of varieties. The most famous is the tortilla de patatas (potato omelet) but there are plenty of other delicious combinations. Try cheese and ham, fresh asparagus and mushroom, or goat cheese and caramelized onions. I have great recipes for a tortilla with ham and peas and another Spanish omelette with zucchini and leeks.
Serving Suggestions
Since tortilla is so versatile, it really depends when you're eating it!
- Breakfast: I love starting my day with a slice of Spanish omelette and a piece of toast. I drizzle some extra virgin olive oil on the bread and then place the tortilla on top.
- Snack: It is also incredible when placed into a warm baguette and eaten as a tortilla sandwich-- it is actually the sandwich of choice among Spanish school children and a popular afternoon snack.
- Lunch/Dinner: When I eat tortilla as my main meal I either pair it with a variety of tapas (see suggestions below) or with a healthy salad, like the ensalada mixta.
More Popular Spanish Tapas Recipes
Any of the following dishes would go perfectly with Spanish tortilla. Make a handful for a tapas themed meal!
- Chorizo al Vino Tinto: This simple chorizo tapa is perfect with tortilla and a hunk of hearty bread too.
- Patatas Bravas: One of Spain's most popular tapas and for good reason! These delicious fried potatoes with spicy bravas sauce are a must-make.
- Pimientos de Padrón: Padrón peppers are flash-fried and sprinkled with sea salt. Warning - they're addictive!
- Classic Spanish Sangria: It's the perfect refreshing drink to accompany your tapas.
- Gazpacho or Salmorejo: Spain's most famous cold tomato soups go perfectly with a slice of homemade Spanish tortilla!
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Spanish Tortilla Recipe (Tortilla de Patatas)
Ingredients
- 2 lbs potatoes Yukon Golds work well (1kg)
- Salt to taste
- 8 large eggs free range if possible
- 1 large onion
- Extra Virgin Olive Oil enough to fry the potatoes and cook the tortilla. You can substitute a neutral oil for frying if you wish (but good quality olive oil really makes a difference!).
Instructions
- Peel the potatoes and rinse them under cold water.
- Slice the potatoes into thin slices, I prefer about ½ centimeter (some prefer thicker). I use a mandolin to do this quickly and easily.
- Pat the potato slices dry and put them into a large bowl, sprinkle with salt, and mix well.
- Heat a ½ inch of high quality extra virgin olive oil in a large frying pan at medium low heat.
- When the oil is hot, add the potatoes and add more oil if necessary until all are covered.
- Cook the potatoes for 20 minutes at a low heat (they may break apart, that is okay).
- While the potatoes are cooking, beat the eggs in a large bowl and season with some salt.
- Slice the onion as thin as possible (julienne style) and fry over a low heat in a separate heavy pan (I like stainless steel) for about 10-20 minutes until they begin to caramelize (stir often).
- When the onions are caramelized, drain off any excess oil and add to the egg mixture.
- When the potatoes have been frying 20 minutes, remove them with a slotted spoon into a strainer and allow to cool off while any excess oil drips away.
- After a few minutes, add the potatoes to the egg mixture and stir well.
- Let the egg mixture sit for about 20 minutes.
- In the same pan where you fried the potatoes, remove all the oil (you can reuse it!) and over a medium low heat add the egg mixture.
- Over medium-low heat, cook the tortilla for about 6-8 minutes per side. Make sure the heat is low enough or the tortilla will cook too quickly and be rubbery. You can run a rubber spatula along the edges to make sure the tortilla isn't sticking.
- When you are sure that the bottom is cooked and you want to flip the tortilla, take a large plate and put it over the pan and flip quickly! Some egg will likely slip out-- it'll be messy-- but that's okay!
- Finally, slide out of the pan onto a serving plate and let cool a little before diving in.
Notes
- Use the best quality ingredients -- this recipe is all about the flavor of the eggs, potatoes, and olive oil.
- Take your time. There are quicker recipes out there -- this one is better and worth the extra time.
- Lower the heat. Make sure to cook over medium-low. Cooking over a heat that's too high will result in a rubbery tortilla.
- Cook the eggs and potatoes separately. Many recipes cook them together, but it's worth cooking each to their perfect point in separate pans.
- Use room temperature eggs. In Europe, many people don't refrigerate their eggs at all. Recipes are meant to use room temperature eggs and it does make a big difference.
- Let the egg, potato, and onion mixture sit for at least 15 minutes -- minimum! This makes a HUGE difference to the final result. It is a must.
- Don't fear the flip! You have to go forcefully and quickly to make it happen. Don't be afraid!
- Use a small frying pan and make two tortillas when starting out. I love this tip because it makes the flip so much easier (the pan is lighter, any dinner plate will work, and if you mess up the first time you still have half the batter left!).
Nutrition
So that is it! Remember my top tips are to cook the Spanish omelette at a low heat (that way it won't burn) and experiment the first few times with different cook times until you get it right. Also, I prefer to slice the potatoes thin so that they do break apart, and I prefer to caramelize the onions quite a bit... yum!
Let me know if you try making this authentic Spanish tortilla-- I'm curious to see how it goes! To learn more about the history of Spanish omelette, you can read more here.
What do you think-- are the best Spanish omelettes are made with onions or not? Caramelized? Runny in the middle or cooked through?
Roxy
Great recipe!! It was just me so I halved it. And for the potatoes, I used a leftover potato gratin “cake” - which I sliced and added to the caramelized onions once they were done. Didn’t create too much of a mess with the “flip”. Paired it with an arugula salad, sliced tomatoes and a crisp white wine. It was delicious!!
W Kuhl
Makin it now. Gonna be splendid!!!
Lorraine jo es
Absolutely fantastic - delicious, first time I have made this and it was fabulous. Thank you
Avril
A great success, very well written and concise step by step details. We did exactly as you suggested and made two tortillas - but one plain and the other with zucchini that I julienned and stir fried first. Going to try red peppers next time. Thank you again
Katie F
Man, oh man, this was delicious! I've made the tortilla several times before, but your slow-cook method really makes a difference. I will say that I had a much longer cook/preparation time than noted because of cooling the potatoes, but it was worth the wait. I'll need to practice to shorten the overall prep time, but that means we get to eat more tortillas! After walking Camino de Santiago and eating the tortillas almost every day for five weeks, I commend you on creating something that took me right back those beautiful days in Spain! Thank you!
Guthrie
This was absolutely the best recipe I've used for this Spanish tortilla. I did make a mess when flipping, but did manage to salvage most and flipped it again after the 6+ minutes on the second side, so it was presentable. Everyone loved it - It was just like the best one I had in Spain!
Brandon
Re Top-tip (seasoning the egg-potato mixture before final cook), “a couple teaspoons of salt” is extremely aggressive. Still edible after cooking, but only just. 1 tsp tops for me, maybe 1 1/2 if you like a lot of salt.
Denise
oH WOW!! this is soooo good. I just made this exactly as written - followed your suggestion and halved the recipe and made in an 8" non stick skillet. NO DRAMA - flip was easy, no leaking or breaking up. i DID cover the skillet starting at step 14, seems like it helped the egg set up evenly. It came out perfectly - nice and tall, potatoes are creamy, egg is cooked through. thank you for this ++
one small suggestion might be to provide a range on the amount of salt. as it's written 'salt to taste' its a little hard to judge/taste when you're talking about a bowl of raw potato slices. maybe provide a starting point/minimum?
Richard Brown
Have made this three times now - twice with new perfectly sized non-stick tortilla pan. Stuck to recipe as written and perfect!
The one at the weekend was picture perfect - looked exactly like the 'glorious looking' one above!! Thanks!
Wendy
Most amazing and beautiful thing! Followed the recipe exactly minus the onions and it’s beautiful.
David
I made the tortilla and even the left overs were great at any time of the day!
Crazy_kitten
I have all these tips to consider. Thanks
Didi G Romeike
Best recipe ever!
catherine
Superbo, prefecto. Gracias. I made this for for 12 people....1 1/2 the quantities here...for breakfast thinking there might just be some left over...no...all scoffed! I followed recipe religiously and cooked 4 separate tortillas in small frying pan....
Amanda
Have you ever tried making a tortilla by cooking the potatoes a different way. I am wondering if it is possible to eliminate the cooking in oil part of the recipe?
Lynn
You could try boiling them, leaving to cool then slicing. it would make a potato omelet but it wouldn't be a real tortilla de patatas without the olive oil.
J. Federowicz
Just made this.. first time, turned out amazing!!! Perfecto!
Michelle
I first learned to make this recipe from my mom. She calls it “torta de papa”. She boils the potato then slices them. No oil.
Sel Runn
In our house we dice the patatas every family has their way. Father always did this, we are from Santander. Of course does not mean all there do this. We love tortilla Espanola as well as the Mexican flour/corn tortilla. By the way the cuisine of this country is delicious.