Tortilla Española Recipe (Spanish Omelette / Tortilla de Patatas)

Spanish omelette (tortilla española) made with potatoes and eggs, served whole on a white plate with a soft linen blue background.

Tortilla Española Recipe (Spanish Omelette / Tortilla de Patatas)

This tortilla española recipe, also known as Spanish omelette or tortilla de patatas, is made with tender potatoes, onion, eggs, and olive oil for a classic Spanish dish that is simple, comforting, and full of flavor.

Recipe Developer-Estefania

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Prep Time 10

Cook Time 30

Total Time 40

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

Cook the Potatoes Gently: I like cooking the potatoes slowly in the olive oil rather than frying them quickly. This helps them become soft and tender, which gives tortilla española its classic creamy texture.

Let the Potatoes Absorb the Eggs: After mixing the potatoes and onion with the eggs, I like letting the mixture sit for about 10 minutes. This allows the eggs to soak into the potatoes and helps the Spanish omelette hold together better while cooking.

Use a Wide Plate to Flip the Tortilla: Flipping a tortilla española can feel intimidating at first, but a large flat plate makes it much easier. I place the plate over the pan, flip confidently, then slide the tortilla back into the pan.

Tastes Great Warm or at Room Temperature: One thing I love about Spanish omelette is that it does not have to be served piping hot. I often let it rest for a few minutes or even serve it at room temperature.

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