This tortilla Espanola recipe is a classic Spanish potato omelette made with tender potatoes, eggs, and onions. It delivers authentic flavor through simple ingredients and timeless technique.

This tortilla Española recipe is perfect for breakfast, tapas, or light dinners while showcasing timeless Spanish culinary tradition.

How to Make Tortilla Espanola Recipe

To make tortilla Española, you begin by slowly cooking potatoes and onions until tender without browning excessively. This step lets you build the dish’s signature texture.

Cooking Potatoes and Onions Properly

Additionally, the eggs bind the mixture while preserving softness. As a result, balancing heat and timing is essential to achieve the creamy interior traditional to authentic tortilla Española.

Finishing the Spanish Omelette

Finally, when you carefully flip the tortilla, you ensure even cooking while maintaining structure. You create an iconic golden exterior and tender center by using the proper technique.

Tortilla Española

A classic Spanish omelette made of egg, potato, and onion cooked in olive oil.

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Resting time 2 hours hrs

Total Time 3 hours hrs 30 minutes mins

Course Appetizer

Cuisine Spanish

Servings 8 Slices

Calories 225 kcal

Ingredients

  

• 2 lbs waxy potatoes Yukon Gold or red
• 1 tsp salt to taste
• 8 ea large eggs at room temperature
• 1 ea white onion large
• 2 cups ▢extra virgin olive oil for frying

Instructions

 

• Peel the potatoes and rinse them under cold water. Slice them thinly (about 5 mm thick) using a sharp knife or mandoline.
• Pat the potato slices dry with paper towels and put them into a large bowl, then sprinkle with salt and mix well.
• Heat a ½ inch of high quality extra virgin olive oil in a large frying pan over medium low heat. When the oil is hot, add the potatoes and add more oil if necessary until all are covered.
• Slice the onion as very thinly and quarter.
• Cook the potatoes and onions on low heat for 20 minutes. They may break down a little; this is okay.
• While the potatoes and onions are cooking, beat the eggs in a large bowl and season with some salt.
• Once the potatoes and onions have fried for 20 minutes, remove them with a skimmer or spider into a colander and allow them to cool and drain for at least 5 minutes.
• Once they have cooled, add the potatoes and onions to the egg mixture and stir well. Let the egg mixture sit for about 15-20 minutes.
• Pour out the frying oil from the potatoes and save it for another use. Place the pan over medium-low heat and pour in the egg mixture.
• Cook over medium-low heat for about 6-8 minutes. 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.
• To flip the tortilla, take a large plate and put it over the pan and flip quickly. Some uncooked egg mixture will likely slip out, but that’s okay. Slide the tortilla back into the pan to cook the other side, and cook for another 6-8 minutes.
• Slide the tortilla out of the pan onto a serving plate and let cool a little before slicing and serving.

Notes

Let the egg, potato, and onion mixture sit for at least 15 minutes. This makes a huge difference to the final result!

Cook the tortilla over low heat. Too high of heat will make a rubbery tortilla.

Flip the tortilla quickly and confidently to minimize spillage. You’ve got this!

First time making tortilla? Cook two smaller tortillas to make them easier to flip.  

Use great quality olive oil. The potatoes absorb a lot of oil, so choose one that is good quality and has an excellent flavor.

 

Tortilla Española can be served warm, room temperature, or chilled, making it highly versatile for many occasions. Its simplicity and rich flavor have made it a beloved Spanish staple.

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Additionally, properly cooking the potatoes and onions is essential for achieving the signature texture of tortilla Espanola. Slowly cooking softens the ingredients while preserving moisture and sweetness. Once you combine with eggs, carefully heat to ensure a creamy center with a golden exterior. Serve the dish warm, chilled, or at room temperature. This makes it versatile for tapas, breakfast, or light meals.

Additionally, you can store Tortilla Espanola as it is easy to hold refrigerated, making it an excellent make-ahead option for gatherings or meal prep. Its balance of simplicity, texture, and authentic flavor makes it one of Spain’s most enduring comfort foods. You can enjoy as an appetizer or a tapa or even just a little snack.

Serve with fresh herbs or simple sides for a traditional Spanish experience.