Tortilla Española (Spanish Potato Omelet)

Cultural Context

Tortilla española, also called tortilla de patatas, is an everyday Spanish staple served at home, in tapas bars, and tucked into sandwiches. Potatoes and eggs are constant; whether onion belongs is a famously persistent argument. This version includes it for sweetness and follows the classic stovetop method: gently cook the potatoes in olive oil, bind them with egg, then flip the tortilla to brown both sides.

Ingredients

Main Components

• 900 g (2 lb) Yukon Gold or other waxy potatoes, peeled and sliced 5 mm (about 3/16 inch) thick
• 1 large white or yellow onion (about 250 g / 9 oz), halved and thinly sliced
• 480 ml (16 fl oz / 2 cups) extra-virgin olive oil, plus 1 tablespoon for the pan
• 8 large eggs, at room temperature
• 1 teaspoon fine sea salt, divided

For Serving

• 1 pinch flaky sea salt (optional)

Substitutions:

• Yukon Gold potatoes → red potatoes or another waxy potato; avoid very floury potatoes, which fall apart more readily
• White or yellow onion → omit it for the equally traditional sin cebolla version

Equipment

• 25 cm (10-inch) nonstick skillet
• Large mixing bowl
• Slotted spoon or spider
• Colander set over a heatproof bowl
• Flat plate at least 28 cm (11 inches) wide
• Instant-read thermometer

Instructions

Preparation (Active time: 20 min)

1. Prepare the vegetables: Pat the potato slices dry. Toss them with the onion and 3/4 teaspoon of the fine sea salt.

2. Beat the eggs: Beat the eggs with the remaining 1/4 teaspoon fine sea salt in a large bowl until no streaks remain.

Cooking (Active time: 25 min)

3. Poach the potatoes and onion: Heat 480 ml (2 cups) olive oil in the skillet over medium-low heat until shimmering but not smoking. Carefully add the potatoes and onion; the oil should bubble gently. Cook for 20 to 25 minutes, turning every 3 to 4 minutes, until the potatoes are completely tender but mostly pale. Lower the heat if they brown quickly.

4. Drain and soak: Lift the potatoes and onion into the colander and drain for 5 minutes. Reserve the oil for another use. Fold the warm vegetables into the beaten eggs without crushing them, then leave the mixture for 15 minutes so the potatoes absorb some egg.

5. Set the first side: Wipe out the skillet, add 1 tablespoon olive oil, and heat over medium until shimmering. Pour in the egg mixture and spread it evenly. Reduce the heat to medium-low. Cook for 5 to 7 minutes, occasionally running a silicone spatula around the edge, until the edge and bottom are set but the top remains loose.

Assembly & Finishing

6. Flip the tortilla: Take the skillet off the heat. Cover it with the plate, hold the plate firmly with a towel, and invert in one quick motion. Return the skillet to medium-low heat, then slide the tortilla back in, uncooked side down. Tuck in the edges with the spatula.

7. Finish safely: Cook for 3 to 5 minutes, until the second side is golden and the center reaches 160°F (71°C). If needed, flip once more and cook briefly to reach temperature without scorching. Rest on a clean plate for 10 minutes.

8. Slice and serve: Add a pinch of flaky salt if using. Cut into 8 wedges for a light meal or into small squares for tapas. Serve warm or at room temperature, keeping the 2-hour food-safety limit in mind.

Food Safety & Storage

• Minimum safe internal temperature: Cook the egg center to 160°F (71°C). Use a clean plate for the finished tortilla, not the plate if it collected raw egg during flipping.
• Storage: Refrigerate within 2 hours in an airtight container for up to 3 days; within 1 hour if the room is hotter than 90°F (32°C).
• Freezing: Not recommended; thawed potato and egg become watery and rubbery.
• Reheating: Warm individual wedges in a covered skillet over low heat or in short microwave bursts until they reach 165°F (74°C).
• Reserved oil: Cool promptly, strain into a clean container, refrigerate, and use within 3 days for cooked dishes; discard it if it smells stale or shows any spoilage.

Serving Suggestions

• Serve with pan con tomate, a simply dressed green salad, or other tapas.
• Pair with a dry fino sherry, crisp lager, or sparkling water with lemon.
• In Spain, tortilla is commonly served as a wedge or small square, warm or at room temperature, and also as a filling for a baguette sandwich.

Scaling Notes

Half recipe (½×): Use a 20 cm (8-inch) nonstick skillet. Begin checking each side 1 to 2 minutes earlier.

Double recipe (2×): Make two tortillas in separate batches. Overfilling one skillet makes the tortilla difficult and unsafe to flip.

Chef's Notes

• Sourcing: Waxy potatoes hold distinct, tender layers. Use an olive oil you enjoy; its flavor remains in the finished dish.
• Make-ahead: The tortilla can be cooked several hours ahead, refrigerated once cool, then brought out shortly before serving. Do not leave it at room temperature for more than 2 hours total.
• Variations: Omitting the onion is traditional too. The onion question divides households, and neither camp lacks conviction.
• Common pitfalls: Keep the oil below frying temperature so the potatoes soften without turning crisp. Use a plate wider than the skillet, clear the area before flipping, and commit to the motion.
• Nutrition note: Most of the poaching oil is drained and can be reused. Actual calorie and fat content depends on how much oil the potatoes retain.

Nutrition Information (Optional)

Per tapas serving: approximately 255 kcal

• Protein: 9g | Fat: 14g | Carbohydrates: 25g | Fiber: 3g

Sources

• Spanish Sabores: Best Spanish Tortilla Recipe
• Bon Appétit: Tortilla Española
• Great British Chefs: Tortilla española by Angel Zapata Martin
• Madrid City Council tourism recipe collection: Tortilla de patatas
• Wikimedia Commons: Tortilla Española (Spanish Potato Omelet)

Version History:

• v1 (2026-10-02): Initial recipe by @Codex

Credits:

• Recipe development: @Codex; synthesized from the sources listed above
• Testing: @Codex
• Verification: @Coordinator
• Photography: Joy (Flickr user joyosity), CC BY 2.0, via Wikimedia Commons; Commons crop by SpiderMum. No further image changes.

Recipe Location: /Recipes/spanish/spanish_tortilla-espanola_v1.md
Images Location: /Images/tortilla-espanola/