Spanish Tortilla (Tortilla de Patatas) Recipe
This classic Spanish Tortilla (aka Tortilla de Patatas or Torta Espanola) is a lightened-up version made with thinly sliced potatoes, caramelized onions, eggs, and olive oil that can be served for tapas, breakfast, lunch or dinner.
How to Make the Best Spanish Tortilla (Tortilla de Patatas)
The Spanish Tortilla, known as Tortilla de Patatas or Tortilla Española, is one of Spain’s most beloved dishes. Unlike the Mexican tortilla (a flatbread), this Spanish version is a thick, hearty omelette made with just a handful of simple ingredients: eggs, potatoes, onions, olive oil, and salt. It’s a staple of Spanish cuisine that can be found in tapas bars, home kitchens, and picnics throughout the country.
What makes this recipe special is the oven-roasted approach to cooking the potatoes and onions. Traditional recipes call for frying the potatoes in a generous amount of olive oil, but this lightened-up version achieves the same tender, flavorful results with less oil by using the oven. The caramelized onions add a subtle sweetness that balances beautifully with the earthy potatoes and rich eggs.
Whether you serve it as a tapa alongside crusty bread and a glass of Rioja, as the star of a weekend brunch, or sliced into wedges for a satisfying lunch, this Spanish Tortilla is endlessly versatile. It’s equally delicious served warm, at room temperature, or even cold from the refrigerator the next day.
Spanish Tortilla (Tortilla de Patatas)
This classic Spanish Tortilla (aka Tortilla de Patatas or Torta Espanola) is a lightened-up version made with thinly sliced potatoes, caramelized onions, eggs, and olive oil that can be served for tapas, breakfast, lunch or dinner.
Ingredients
Main Ingredients
Instructions
Prepare the Vegetables
- Preheat the oven to 425ºF (200-220ºC).
- Slice the onions and place in a medium-sized baking tray, add 1 tbsp olive oil and ½ tsp salt and mix well until onions are coated. Bake for 15 mins, or until just tender, mixing them halfway through.
- Meanwhile, peel and slice the potatoes. If large, slice into half moons, no need to be precise here.
- Once the onions are tender, add the potatoes to the tray, along with 1 more tbsp of olive oil. Mix well and bake for another 15-20 mins, or until the potatoes are soft. Cool 10 minutes. You could do this ahead and refrigerate.
Cook the Tortilla
- Lightly whisk the eggs in a big bowl, add the cooked potatoes and onions and mix. Stir in ½ teaspoon more salt. Let the mixture sit for a couple of minutes, while you heat up the pan.
- Heat up a non-stick pan, about 22-25cm (8.5-10 inches) wide, over medium heat and add 1 tbsp olive oil. When the pan is hot, set the heat to low. Pour the mixture into it, and shake the pan to level. Cook until the edges firm up—this will only take a few mins. Use a flexible spatula to check if the sides are cooked. Wait until the edges are cooked before flipping.
- Once you're able to slide the spatula along the side of the tortilla, and the underneath looks golden, place a flat plate on top of the pan. Press the plate against the pan and flip the tortilla onto the plate.
- Return the pan to the stove, carefully slide the half-cooked tortilla back into the pan. Let it cook 2-4 mins until the underside looks deeply golden. Turn off the heat, place a clean plate on top of the pan and flip the tortilla on it.
Serving
- Slice and serve warm, or at room temp, or chill and serve cold. Store in the fridge for up to 3 days. After that, you can eat it cold straight from the fridge (very tasty too) or reheat it in the microwave until it's room temperature.
Notes
- You can leave the potato skins on if you prefer—just make sure to wash them well.
- This tortilla can be made ahead and refrigerated. It's delicious cold or at room temperature.
- For best results, use a well-seasoned non-stick pan to ensure easy flipping.
