Tortilla de patatas is the closest thing Spain has to a national dish, though even this simple recipe varies greatly throughout the country. This variation of the classic, Spanish tortilla with ham and peas (tortilla de guisantes con jamón), is a wonderful way to change up this Spanish favorite!
If you love Spanish tortillas, you'll love my other recipes for the classic Spanish tortilla and this tortilla with leeks, zucchini, and cheese.
Introduction
The Basques make it gooey and runny (delicious in my opinion), while in Andalusia you're more likely to find it cooked through (and dare I say dry?) and often covered in freshly made mayonnaise. Apart from the cooking technique, there's also the onion debate (with or without?). I'm personally pro-onion, but I have many friends who are strongly against!
There are also stuffed tortillas (usually involving some sort of gooey cheese), stewed tortillas (covered in soupy sauce), and plenty of tortilla recipes that use ingredients far beyond the humble potato.
This delicious Spanish tortilla with ham and peas is one of my favorite tortilla recipes because it's so quick and easy!
Ingredients
Eager to try this delicious Spanish tortilla with ham and peas? Grab these key ingredients, and you'll be ready to start cooking!
- Eggs: You'll need a few large eggs to hold all the ingredients together. Unlike a Mexican tortilla, this Spanish tortilla de patatas is like an omelette or fritatta!
- Potatoes: Try to use a waxy potato, like a red or Yukon gold, as it will hold up well without turning mushy as the tortilla cooks.
- Ham: Cured ham, like jamón serrano, is the traditional Spanish choice and is delicious!
- Peas: I recommend using fresh peas if possible! If peas aren't in season, frozen peas will be your next best option.
See recipe card for full information on ingredients and quantities.
How to Make Spanish Tortilla with Ham and Peas
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Sauté the onions in a skillet with olive oil until they're browned and caramelized, stirring occasionally. (image 1)
- Add the potatoes with ¼ cup of water, then cover and cook for 10 minutes, stirring every 2 minutes. Uncover and cook until the potatoes are softened and the water evaporates. (image 2)
- Beat the eggs in a bowl, and season with salt. Mix in the minced garlic, ham, peas, and mint. (image 3)
- Once the diced potatoes and onions have cooled, add them to the egg mixture and combine; let the mixture sit for 15 minutes. (image 4)
- Coat a medium frying pan with olive oil, then pour in the egg and potato mixture and cook until the bottom is browned. Put a plate over the skillet and turn it over to flip the tortilla onto the plate, then slide it back into the pan to cook the raw side until browned. (image 5)
- Let the tortilla rest for 10 minutes, then slice into wedges and enjoy right away when it's warm. (image 6)
Recipe FAQs
Italian fritattas and Spanish tortillas can use similar ingredients, but the main difference lies in their cooking method. Fritattas are started on the stovetop but typically cooked through in the oven, while Spanish tortillas are always cooked on both sides in a skillet on the stovetop.
Yes, there definitely is a difference between these two tortillas! Mexican tortillas are a flatbread made from either ground corn or wheat flour and cooked on both sides, then filled with a variety of savory fillings. Spanish tortillas are more similar to an omelet, and include potatoes, egg, and sometimes other things like onion, cheese, or veggies.
In Spanish, this potato and egg dish can simply be called tortilla in Spain, but can also be called more specifically tortilla española (Spanish tortilla) or tortilla de patatas (potato tortilla).
Serve
You can enjoy any Spanish tortilla hot off the stove or at room temperature. It makes a perfect snack any time of day or a hearty breakfast. I recommend rounding out your Spanish breakfast or snack with other favorites, like pan con tomate, café con leche, or a sweet treat like buñuelos.
Expert Tips
- This recipe is even better when made with fresh peas instead of frozen or canned.
- Make sure the potato and onion mixture has cooled before adding it to the egg mixture, or it will scramble the eggs.
- Use plenty of oil and use a non-stick pan to keep the tortilla from sticking.
- Use a spatula to lift up the edge of the tortilla to see if it's cooked enough underneath.
- Be careful not to reheat a tortilla in the microwave for more than a few seconds, as it will turn rubbery!
Other Spanish Tortilla Recipes
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Spanish Tortilla with Ham and Peas (Tortilla de Guisantes con Jamón)
Ingredients
- 2 tablespoons olive oil plus more if needed
- 1 sweet onion diced
- 4 medium potatoes peeled and diced
- ¼ cup water
- 5 large eggs free range if possible
- ¼ cup peas fresh if possible
- 2 ounces diced cured ham jamón serrano if possible
- 2 cloves garlic minced
- 2 teaspoons fresh mint leaves chopped
Instructions
- Sauté the onions in olive oil over a medium-low heat, stirring every couple of minutes until they start to caramelize.
- Add the potatoes and water, then turn the heat up to medium and cover. Cook for 10 minutes, stirring every 2 minutes, and then uncover and cook until the water is fully evaporated and the potatoes are cooked through but not mushy. Transfer the onion and potato mixture to a bowl and let it cool.
- Beat the eggs in a separate bowl and season with salt. Add the ham, minced garlic, peas, and mint. Once the potatoes and onions have cooled, stir them into the egg mixture and let it sit for about 15 minutes.
- Coat a medium-sized frying pan (preferably nonstick) with olive oil and set over a medium-high heat. Pour in the tortilla mixture and cook the tortilla slowly until the bottom has formed a browned crust.
- To flip the tortilla and cook the other side, put a plate over the top of the frying pan and flip the tortilla onto the plate so that the uncooked side is facing down. Slide the tortilla off the plate and back into the pan so the raw side is down.
- Continue to cook until a crust forms on the other half of the tortilla. Depending on your preferences, you may wish to cook the tortilla completely through or keep it gooey on the inside.
- Allow the tortilla to rest for at least ten minutes before serving, then slice and enjoy. The tortilla can also be served at room temperature.
Notes
- This recipe is even better when made with fresh peas instead of frozen or canned.
- Make sure the potato and onion mixture has cooled before adding it to the egg mixture, or it will scramble the eggs.
- Use plenty of oil and use a non-stick pan to keep the tortilla from sticking.
- Use a spatula to lift up the edge of the tortilla to see if it's cooked enough underneath.
- Be careful not to reheat a tortilla in the microwave for more than a few seconds, as it will turn rubbery!
Nutrition
Photography by Giulia Verdinelli
Graham
Poor recipe description - what size potato dice? How long to to cook - there is no way to see if the underside is “crusty” because its still in the pan. Flipping when the topside is “raw” just means that the pan contents fall out ad te crust stick in the pan.
What is a “medium - high heat” on a gas stove??
Should be much better described and some temps and timings added. With need to cool the potato/onion mix tete is mo way the estimated prep/cook time can be achieved
Paul
Tried to make this. It was a disaster lol. Tried to flip. Bottom stuck to the pan and top half fell off. Tried to save it in the oven but it wasn't the best
Lauren Aloise
Oh no! Sounds like maybe you needed more oil. What kind of pan did you use? Non stick works best in this case!
William Smith
Hi, Thanks for sharing such a wonderful recipe!
I've found difficulty measuring the salt in eggs. Can you suggest me any specific measurement of salt? I ended up making salty recipe earlier 🙁
Lauren Aloise
I would just add a pinch (1/4 a teaspoon if that helps!) and then add salt when serving if it's bland. You can also season the egg mixture and taste it -- gives you a pretty good idea!
William Smith
Oh Thanks a lot! Lauren!
Jose
Sorry Lauren Aloise, I put here, a video of the fabada of the restaurant from Asturias, which won in 2011, 2017 best fabada in the world
https://www.casachema.com/noticias-blog/136-la-mejor-fabada-del-mundo-en-where-is-asturias
Jose
Sorry Lauren, I've made a mistake, it was a comment for other post
Karen Booker
Did I miss something? I don’t see peas in the ingredients.
Lauren Aloise
Haha oh my goodness! Missed the key ingredient when copying from my draft! Thanks for pointing that out!
Paella School
Pro-onion team too! I've never tried tortilla with peas, I'll have to do it. Personally I also prefer runny eggs. Great blog!
Jose
History of the Spanish Tortilla, French Tortilla.
http://historiasdelahistoria.com/2014/09/22/la-tortilla-francesa-la-tortilla-espanola-y-la-tortilla-de-patatas-sin-patatas-ni-huevo
Emily
You and I are going to disagree forever on this, Lauren. I can't stand runny eggs. I need my tortilla cooked in the middle. I sent a tortilla española back (in an American restaurant).
Pop Spencer
My Auntie in Javea showed me how to make this, minus the ham, about 30 years ago when my wife and 3 children stayed with her. Since then it's been a staple of ours for picnics, parties and general dinners with salads. My wife and I finally moved out to Spain in February and live in a beautiful cave home in the Altiplano de Granada, and are always happy to get some tortilla as tapas or as a meal out, as well as cooking it in the cave