Tortilla española is a classic Spanish omelette made with potatoes, eggs, onion, and olive oil. Simple ingredients come together to create a comforting dish that works for breakfast, lunch, or dinner.
Why You'll Love This Spanish Potato Omelette
- Simple Ingredients: Potatoes, eggs, onion, olive oil, and salt are all you need to make this classic Spanish omelette.
- Comforting and Satisfying: The soft potatoes and tender eggs create a tortilla española that feels hearty but still simple.
- Perfect Any Time of Day: This Spanish omelette works beautifully for breakfast, lunch, dinner, or even sliced into small pieces as a tapa.
- Great Warm or at Room Temperature: One of the things I love about tortilla de patatas is that it tastes just as good warm as it does later in the day.
Tortilla española is one of those classic dishes that instantly takes me back to slow evenings and relaxed weekend lunches, but it is also one of the most recognizable foods in Spain. This Spanish omelette, also known as tortilla de patatas, is served in bars, restaurants, and home kitchens all over the country, often sliced and ready to share as a tapa. If I am putting together a simple Spanish-style meal, I love serving it with gambas al ajillo, Spanish chickpea and spinach stew, or Spanish lentil soup, because they all have that same comforting, homemade feel.
What I love most is how potatoes, onion, eggs, and salt come together to make something so simple feel so complete. The beauty of tortilla española is in the method: cooking the potatoes gently until tender, letting them sit in the egg mixture, and giving the omelette time to turn golden in the pan. It is a traditional Spanish omelette that tastes just as good warm, at room temperature, or even the next day, especially with something fresh on the side like tuna and tomato salad.
Key Ingredients for Spanish Omelette Recipe
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Potatoes & Onion: I like using potatoes and onion as the heart of this tortilla española because they give it that soft, comforting texture that makes a Spanish omelette so special.
- Eggs: I use eggs to bring everything together and create that tender center that makes tortilla de patatas feel simple but so satisfying.
- Olive Oil: I cook the potatoes and onion gently in olive oil because it gives the tortilla a more classic Spanish flavor and helps everything turn soft rather than crispy.
- Salt: A little salt is all I need here to bring out the natural flavor of the potatoes, onion, and eggs without taking away from the simplicity of the dish.
How to Make Spanish Omelette
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prepare the Potatoes: Peel, rinse, and slice the potatoes into 1 cm pieces. Place them in a large bowl, sprinkle with salt, and mix well.
2. Cook the Potatoes and Onion: Heat the vegetable oil in a large frying pan over medium-low heat, add the potatoes and chopped onion, then cook over low heat for about 25 minutes until soft and lightly golden. Drain well in a strainer for 5 minutes.
3. Mix the Eggs and Potatoes: Crack the eggs into a mixing bowl, season with salt, and whisk with a fork. Add the drained potatoes and onion, stir well, and let the mixture sit for 10 minutes.
4. Cook and Flip the Tortilla: Heat a little oil in a frying pan over low-medium heat, pour in the egg mixture, and cook for 7 minutes, loosening the sides with a spatula. Flip onto a plate, slide back into the pan, and cook the other side for 5 more minutes until golden and cooked through. Flip onto a plate, cut into 4 wedges, and serve hot.
Variations
- With Red Peppers: Sometimes I add a few strips of roasted red pepper to the egg mixture; it gives the tortilla de patatas recipe a nice pop of color and a touch of sweetness.
- With Caramelized Onions: If I have a bit more time, I'll cook the onions low and slow until they're golden and sweet before mixing them in; it gives the tortilla a deeper, almost jammy flavor that's really comforting.
- Zucchini and Potato: When I want to lighten things up, I swap out some of the potato for thin slices of zucchini. It adds a fresh, mild flavor without changing the texture too much.
- Chorizo Twist: For a heartier take, I'll add sliced cooked chorizo to the pan with the potatoes. It adds a smoky depth that's great for lunch.
Tips for the Best Tortilla Española (Spanish Omelette)
Use a Medium Pan for the Right Thickness: I like using a medium-sized frying pan so the tortilla stays thick and cooks evenly instead of spreading too thin.
Let the Tortilla Rest before Slicing: Allowing the authentic Spanish tortilla to sit for a few minutes after cooking helps it set and makes slicing much easier.
Storage
I let the tortilla cool completely, then wrap it in foil or place it in an airtight container. It keeps well in the fridge for up to 3 days and tastes just as good cold or gently reheated in a pan.
What to Serve With Tortilla Española (Spanish Omelette)
Tortilla española is wonderful with crusty bread and a simple tomato salad. I also like serving it with olives or alongside dishes like gambas al ajillo for a relaxed Spanish-style meal.
Try These Potato Recipes Next!
Recipe
Tortilla Española Recipe (Spanish Omelette / Tortilla de Patatas)
Ingredients
- 700 g potatoes - peeled and sliced
- 1½ tablespoon salt - divided
- 1 onion - chopped
- 6 eggs
Instructions
- Peel the potatoes, rinse them well, and cut them into slices about ⅜ inch (1 cm) thick. Place them in a large bowl, sprinkle with 1 tablespoon salt, and mix well to combine.
- Pour 4¼ cups (1 liter) of olive oil into a large frying pan and heat over medium-low heat. When the oil is hot, add the potatoes. Add the chopped onion and mix well with a spatula. Turn the heat down to low and cook for about 25 minutes until the potatoes and onion are golden.
- Remove the potatoes and onion from the oil and place them in a strainer over a bowl for about 5 minutes so the excess oil drains away.
- Crack the eggs into a large mixing bowl, season with ½ tablespoon salt, and whisk with a fork. Add the potatoes and onion to the egg mixture and stir well. Let the mixture sit for about 10 minutes.
- Heat a little oil in a clean frying pan over low-medium heat.Place a frying pan over low-medium heat and add a little olive oil. When the oil is hot, pour the egg mixture into the pan and cook for about 7 minutes, gently loosening the sides with a spatula.
- Place a large plate over the pan and carefully flip the tortilla onto the plate.
- Cook for another 5 minutes until golden and set.Slide the tortilla back into the pan and cook for another 5 minutes. Flip it onto a serving plate and cut into 4 wedges.
- Serve hot.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
I was wondering what to make for dinner today, now I know what to do thanks