This is a Spanish Tortilla Recipe (Tortilla De Patatas) recipe made with gold potatoes, yellow onion, eggs, and lots of olive oil.
In Spain, tortilla is a common dish that is often served as a tapa (appetizer) or as a light meal, either on its own or with a side salad. It is also popular as a picnic food, as it can be eaten cold and is easy to transport.
I lived in Madrid for four years of my life, where I learned the wonders of tapas. Being a 14 year old at the time, my favorite was obviously tortilla de patatas. Since I grew up Mexican, I always thought tortillas were made out of corn. I was wrong! Going out in Madrid for some wine and tapas was my favorite thing to do. I would always order tortilla and their nicest crusty bread to go with it.
- What is Spanish Tortilla?
- Why you will love this Tortilla Española
- Spanish Omelette Ingredients
- How to make this Spanish Tortilla Recipe
- Tips for making this Spanish Tortilla
- What to serve with Spanish Tortilla
- Spanish Tortilla Recipe Variations
- How to store Spanish Tortilla
- Spanish Tortilla Recipe Top tips
- Spanish Tortilla Recipe
- Food safety
What is Spanish Tortilla?
Spanish tortilla, also known as tortilla española or tortilla de patatas, is a traditional dish from Spain that is similar to an omelette or a frittata. It is made with potatoes, onions, and eggs, and can be served warm or cold as a main course or as a snack.
To make a Spanish tortilla, thinly sliced potatoes and onions are fried in olive oil until they are soft and tender, and then mixed with beaten eggs. The mixture is then cooked slowly over low heat until the eggs are set and the tortilla is cooked through. The tortilla is typically flipped over halfway through the cooking process to ensure that it is cooked evenly on both sides.
Why you will love this Tortilla Española
Versatile: This Spanish Tortilla, or Spanish Omelette, is a traditional dish from Spain. It is served at room temperature and has a neutral taste, so feel free to add anything with it.
Hearty: The egg and potato combination is what makes this dish so hearty and wholesome.
Kid Friendly: In Spain, kids grew up eating this at any time of the day.
Great for any weather: When I lived in Madrid, Spain for four years, we ate this in the summer and winter months.
Spanish Omelette Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Gold potatoes
- Yellow onion
- Olive oil
- Salt and pepper
See recipe card for quantities for this Spanish Tortilla Recipe (Tortilla De Patatas).
How to make this Spanish Tortilla Recipe
Peel and slice the potatoes into thin rounds, and finely chop the onion.
Heat the olive oil in a large skillet over medium-high heat. Add the sliced potatoes and chopped onions to the skillet, season with salt and pepper, and cook for about 10-12 minutes until the potatoes are tender, stirring occasionally. In a separate bowl, beat the eggs together with a pinch of salt and pepper. Once the potatoes and onions are cooked, remove them from the skillet with a slotted spoon, and drain off any excess oil.
Add the potatoes and onions to the beaten eggs, and mix well. Heat a non-stick skillet over medium heat, and add the potato and egg mixture to the skillet. Spread the mixture evenly in the skillet, and cook for about 5-7 minutes on one side until the bottom is golden brown.
To flip the tortilla, place a plate over the skillet and carefully invert the tortilla onto the plate. Slide the tortilla back into the skillet, uncooked side down, and continue cooking for another 5-7 minutes until the other side is golden brown.
Once the tortilla is cooked through, remove it from the skillet and let it cool for a few minutes. Cut the tortilla into wedges and serve warm or at room temperature.
Tips for making this Spanish Tortilla
- Make sure to use a plate bigger than the skillet when you are flipping. I would suggest doing it over the sink too.
- Salt the beaten eggs so it can retain moisture.
- Don't shy away from using too much olive oil when frying the entire tortilla.
- When you are done, make sure it comes to room temperature or even cold before serving.
What to serve with Spanish Tortilla
- Bread: A crusty bread, such as a baguette or ciabatta, is often served with Spanish tortilla to mop up any remaining egg and potato juices.
- Salad: A simple green salad with a vinaigrette dressing can be a refreshing accompaniment to the rich flavors of the tortilla.
- Tomato sauce: A simple tomato sauce, such as a homemade tomato puree or a store-bought marinara sauce, can be served on the side to add some acidity and sweetness to the dish.
- Olives: Spanish olives, such as Manzanilla or Gordal, can be served as a salty, flavorful contrast to the mild flavors of the tortilla.
- Roasted peppers: Roasted red peppers, either fresh or from a jar, can be sliced and served alongside the tortilla for a colorful and flavorful addition.
- Chorizo: Sliced chorizo sausage can be served alongside the tortilla for a spicy and smoky flavor.
- Cheese: A mild cheese such as Manchego or a crumbly cheese like Feta can be served alongside the tortilla, to add richness and creaminess to the dish.
Potatoes: Traditionally, this uses gold potatoes, but feel free to use russet, Yukon or even baby potatoes, as long as they are sliced very finely.
Olive oil: It is important to use good quality extra-virgin olive oil for this. You could use good quality avocado oil as well.
Eggs: For best quality, use cage-free, organic eggs.
Onion: This traditionally uses yellow onion, but I have used red or white in the past as well.
Spanish Tortilla Recipe Variations
- Potato and onion tortilla: The classic Spanish tortilla is made with thinly sliced potatoes and onions, fried in olive oil until they are tender, and then mixed with beaten eggs.
- Potato and chorizo tortilla: To add some spicy flavor, diced chorizo sausage can be added to the potato and onion mixture before cooking.
- Potato and spinach tortilla: Chopped spinach can be added to the potato and onion mixture to make a nutritious and flavorful tortilla.
- Potato and mushroom tortilla: Sliced mushrooms can be added to the potato and onion mixture for a earthy flavor and meaty texture.
- Sweet potato and kale tortilla: For a healthier twist, sweet potatoes and kale can be used instead of regular potatoes and onions.
- Cheese and onion tortilla: Shredded cheese can be added to the egg mixture before cooking, along with sautéed onions for a creamy and savory tortilla.
Check out this Pulpo a la Gallega for more Spanish tapas.
- Large skillet or frying pan: A 9 or 10-inch non-stick frying pan is ideal for making a Spanish tortilla. The pan should have sloping sides to make it easier to flip the tortilla.
- Mixing bowl: A large mixing bowl will be needed to beat the eggs and mix them with the potatoes and onions.
- Cutting board and knife: You will need a cutting board and a sharp knife to thinly slice the potatoes and onions.
- Spatula: A sturdy spatula will be needed to flip the tortilla halfway through the cooking process.
- Plate: A large, flat plate will be needed to flip the tortilla out of the pan once it is cooked.
- Whisk or fork: You will need a whisk or fork to beat the eggs before mixing them with the potato and onion mixture.
- Stovetop: You will need a stovetop to cook the tortilla. A low heat is recommended to ensure that the tortilla cooks evenly and does not burn.
How to store Spanish Tortilla
Spanish tortilla can be stored in the refrigerator for up to 3-4 days. Here's how to store it:
- Allow the tortilla to cool to room temperature before storing it.
- Cut the tortilla into slices or wedges, depending on how you plan to serve it.
- Wrap the tortilla tightly with plastic wrap or aluminum foil, or place it in an airtight container.
- Store the tortilla in the refrigerator for up to 3-4 days.
Spanish Tortilla Recipe Top tips
- Use a non-stick pan: A non-stick pan is essential for making a Spanish tortilla, as it helps prevent the potatoes and eggs from sticking and burning.
- Thinly slice the potatoes and onions: The potatoes and onions should be thinly sliced to ensure they cook evenly and quickly.
- Cook the potatoes and onions slowly: Slowly cook the potatoes and onions over low heat until they are soft and tender. This will help prevent them from burning and ensure that they cook through evenly.
- Beat the eggs well: Beating the eggs well before mixing them with the potatoes and onions will help make the tortilla light and fluffy.
- Don't overcook the tortilla: The key to a perfect Spanish tortilla is to cook it just until it is set on the bottom, then flip it over and cook it until it is set on the other side, but still moist in the center. Overcooking the tortilla can make it dry and tough.
- Use a plate to flip the tortilla: Use a large, flat plate to flip the tortilla instead of trying to flip it in the pan. This will make it easier to flip the tortilla without breaking it.
- Let the tortilla cool slightly before serving: Let the tortilla cool for a few minutes before slicing and serving, as this will help it set and make it easier to slice.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove