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!
Hungry for more? Sign up for my free weekly newsletter and receive a new Spanish recipe once a week! Join today and get my FREE Spanish ingredient essentials guide!
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?
XPL
This is THE best Spanish omelette recipe that I have made. Others have been average, but this is simply excellent. I think the secret might be in leaving the potatoes and onions to soak in the egg mixture for at least half an hour before cooking. Yesterday I left the mixture to sit for several hours and I added some smoked paprika when I was whisking the eggs. It was divine. Thank you!
One thing I have to add is that (for me) it wasn’t a quick recipe! It took ages to slice and cook everything, but it’s worth it. Plus you can either make it ahead of time as it tastes great at room temperature or cold, or you can prepare it ahead of time and simply pour the mixture in the pan cook it when you want to eat it.
Lynn Bean
I made this for dinner tonight. Outstanding recipe thank you. I used EVOO but diluted it a bit (20%) with canola oil to moderate the flavour. Also I used eschallots instead of onion as that's what I had. Really delicious with a simple cos lettuce, cherry tomato and avocado salad. Tasted just like Spain!
I'll definitely be making it again.
Lynn
And my top tip for making tortilla: when flipping, slide the tortilla on to a large saucepan/frypan lid (that has no lip). It's much easier than a plate as you have a handle. I find the lid of my Le Creuset casserole works perfectly.
This was not my idea. I saw Delia Smith do it on TV.
CRS
Unfortunately most saucepan lids in the UK have a lip, which means you can’t use them for flipping. A useful tip I have discovered is this: use a plate, as suggested in the recipe, but hold it with a crumpled tea towel which is slightly damp. This makes the towel cling slightly to the plate and makes it easier to flip. I would also recommend starting small until you are confident you can do it.
Chris J
Your recipe is fine, but the whole notion of NOT cooking the potatoes with the onion seems a little silly to me. As you state, low heat is preferable. I can't believe you lived in Spain for three years before you attempted your own TdPatatas. You've come a long way.
Lynn
You cook them separately to get soft potato and caramelised onion. Two separate and distinct flavours. Last thing you want is onion flavoured potato.
Deborah H
I made this recipe last night without making any substitutions and it was simply the best! It tastes like the tortillas I remember eating in Barcelona. The first flip was semi disastrous but salvageable. Next time I may make two smaller tortillas in my special tortilla pan I purchased when I was last in Spain. Gracias for this excellent recipe!
Anne Wragby
Quick question - what size is the base of the pan recommended for the quantities in this recipe?
Lauren Aloise
An 8-inch pan with high sides is best -- though I often make it in a mini frying pan in two batches.
Elaine Andrea Kew
I ate my first Spanish tortilla today and I've been here for 2 1/2 years. It was delicious and I came right to Google to find a recipe. This one sounds great and I like commentary that goes along with it. I'm going to send this to my cousin Jimmy in Upper Michigan (he's the recipe tester and cook in the family); I'm hoping he'll send me a piece. I'll let you know how it goes.
Thanks a lot for your help.
chelsea Wallis
the flip was a disaster for me, it basically ended up being a big pile of scrambled eggs and potatoes... but it is very yummy! I think next time I will half the recipe so I can practice flipping a little better.
Tandra Love
I made a perfect tortilla yesterday, using the Cuisinart Frittata non-stick double pan, got it on Amazon for $29.95. Worked like a charm, I highly recommend it.
Tandra Love
P.S. I was trying to leave a 5 Star review but my laptop didn't cooperate, sorry!
Stephen O’Connor
You say “ Cook the eggs and potatoes separately. Many recipes cook them together, but it’s worth cooking each to their perfect point in separate pans.”
Did you mean onions and potatoes?
This was the best tortilla recipe I’ve come across and perfect for this Sunday morning with guests. A big hit!
Lauren Aloise
Ooops! Yes - thank you for pointing that out!
Tandra Love
I too have been making tortillas de patatas for many years since living in Madrid. Ours always has included onions,, but I never cooked them separately before. Also, I have always cubed the potatoes. Will definitely try this method! Thanks!!
Sel Runn
Every family makes their own tortilla a certain way. My family cubes the potato, the onions as well. As for caramelizing, never have but will try. As for the flip, practice makes perfect. Love to add chopped up chili with ours. Great flavor. And by the way, black pepper is a must in our world. Living in the USA but Santander is our roots. The great Cantabria out does the Pacific Ocean in seafood.
Love your blog.
Bill Woodhouse
They make a double-pan tortilla device with an undoable hinge opposite the handles. La Tienda in Virginia, USA, carries them. It provides more confidence to the flipping process, and also you can use one pan for the onions, the other for the potatoes, and then hook them together for the grand finale.
margaret
Hi, I am interested in trying this! In step 15 you flip, then how much longer do you cook it on the other side in Step 16?
Thanks!
Lauren Aloise
It's about 6-8 minutes per side -- possibly more if you like it very well done. Hope this helps!
Linda
I've been making Tortilla for years. In the Spring I'll line up thin asparagus in the middle. It makes a beautiful presentation. I've even have made it for large crowds using my paella pan and a baking sheet to flip.
**A note about your recipe though, no pepper. I still remember the look of horror on my Spanish Mother when I made a Tortilla in front of her.
She said never ever any pepper. Maybe occasionally some garlic.
Thank you for this website. My Mother passed away a month ago so I am now looking for websites I can get guidance from.
Louisa
I'm making tortilla tonight for dinner. Well, actually, I'll do the preps then my husband can take over while I go out for a walk with a friend. Teamwork! We just found the best tortilla here in the 'burbs of Madrid recently - La Tortilla de Mamá in Molino de la Hoz. Cooked to perfection - gorgeously oozey in the middle. La Paella de Papá next door is also amazing. Both have terrazas too, What's not to love?
Rosa Menchen
I cooked mine in a small wok over low heat, tucking in the sides so that the sides are well established. Then I took a wide rounded spatula, and flipped in the wok, then tucking in the sides as it cooked, and it looked as good as the traditional way of turning it. Cannot give comments on the taste, my guys did not leave any for me to try...
Lauren Aloise
Great tip! But so sad you didn't get to try it haha! You'll have to make it again!
Kathleen
This turned out great! We tripled it to feed a crowd and used butter and avocado oil to fry the potatoes. It was delicious! My thirteen year old son made it as a history/social studies assignment. Delicious and easy!
Colin Holland
Just come across this recipe and used it as a base on Nestor's famous tortilla from his cafe in San Sebastian in the Basque region.
I foresee a year of getting my best tortilla.
Elaine Hurford
Sounds good! Just a note, onions need to be on a very low heat in a heavy pan to caramelise perfectly. Perhaps you could mention that?
Also, the word is julienne, not Julianne
Lauren Aloise
Thanks Elaine - I've specified and changed that spelling. 🙂
Mark
Hola Lauren,
For authenticity, I would suggest two things: yellow potatoes (e.g. Yukon Gold or regular yellow potatoes) and Spanish onions (or other sweet onion). This will make a huge difference in the outcome with respect to texture and flavor, as not all potatoes are idea for this dish and some onions do better than others.
I'll be trying your recipe in coming weeks.
Lauren Aloise
Thank you for these tips! I would definitely recommend sweet onion and Yukon golds do tend to work well when I'm visiting the US. Hope the recipe turns out for you!
Peter
I have been making Tortillas for a few years now. But when the bottom is cooked I allways put mine under the grill to cook the top. Theirs know messing around having to flip the pan that way. Cheers
Lauren Aloise
Good idea! 🙂
mariano
I've been making tortilla for many years since learning in Spain...My son in Madrid uses shredded raw potato fried in oil quickly...I learned to pre boil the potatos until almost done...then hot fry and add to the beaten eggs...the trick is to let the potatos soak with the eggs for fifteen minutes...the mixture should be warm when poured into the hot pan...I use a fork to lift the edges and tilt the pan to slide the mixture. What I was taught was to pour into a hot pan, and then lower the heat to simmer and be patient. The first flip is messy...the second flip is less so...then a few more flips...to have a wet center, the heat must be low. I add the chopped onions to the potatos to the hot fry. When I lived in Barcelona all the workers seemed to bring a tortilla sandwich for the lunch break. The volume of potato should be greater than the volume of egg/
Lauren Aloise
Yum, your comment makes me hungry! Thanks for the tips!