Tortilla española, also called tortilla de patatas, is a Spanish potato-and-egg omelet cooked gently in olive oil and served warm or at room temperature. This version includes onion for sweetness; families and regions vary on that point, so you can leave it out without changing the basic method.
Ingredients
- 1½ lb (680 g) Yukon Gold or other waxy potatoes
- 1 medium yellow onion (about 150 g), peeled
- 6 large eggs (about 300 g without shells)
- 2 cups (475 ml) olive oil, for shallow-frying; the amount used may vary slightly with your pan
- 1 tsp (6 g) fine salt, divided
- ¼ tsp (0.5 g) freshly ground black pepper, optional
Waxy potatoes hold their shape well after cooking, while Yukon Golds become tender without turning too floury. Spanish olive oil is traditional, but any good-quality olive oil works; a mild olive oil gives a less peppery flavor. The oil is used to cook the potatoes, then drained, so the finished omelet is not as oily as the ingredient quantity might suggest. Keep the salt divided between the eggs and potatoes so you can season both layers.
Instructions
- Prepare the vegetables. Peel the potatoes, if you like, and cut them into thin slices about ⅛ inch (3 mm) thick. Cut the onion in half, then slice it thinly. Try to keep the potato slices close in thickness so they soften at roughly the same rate. Crack the eggs into a large bowl and set it nearby; this preparation takes about 20 minutes in total.
- Warm the oil. Pour the olive oil into a deep 10-inch (25 cm) skillet or a heavy saucepan. Heat over medium-low for about 3 minutes. The oil should shimmer gently, not smoke. If you have a kitchen thermometer, aim for about 300°F (150°C); a slice of potato should bubble steadily when added, without browning immediately.
- Cook the potatoes and onion. Carefully add the potatoes and onion, then stir gently so the slices are coated. Cook at a gentle sizzle for 18–22 minutes, turning the mixture occasionally with a slotted spoon. Lower the heat if the edges brown quickly. The potatoes are ready when a knife slides through them easily; they should be tender and pale rather than crisp.
- Drain and mix. Set a heatproof strainer over a bowl and carefully drain the potatoes and onion, taking care with the hot oil. Let them drain for about 2 minutes. Beat the eggs with ¾ teaspoon of the salt and the optional pepper. Fold the warm potato mixture into the eggs, sprinkle in the remaining salt, and leave it to stand for 5 minutes so the potatoes absorb some egg.
- Set the first side. Pour off the frying oil, leaving about 1 tablespoon (15 ml) in the skillet. Keep the remaining oil for another cooking use after it has cooled. Return the skillet to low heat, add the egg-and-potato mixture, and spread it into an even layer. Cook for 5–7 minutes, gently drawing the edges inward once or twice with a spatula so uncooked egg can reach the pan.
- Flip and finish cooking. When the edges look set and the underside is golden, place a flat plate wider than the skillet over the top. Hold the plate firmly, invert the skillet in one controlled motion, and slide the tortilla back into the pan with the uncooked side down. Cook for 3–5 minutes. For food safety, check the center with a food thermometer: USDA FSIS guidance sets 160°F (71°C) as the safe minimum internal temperature for egg dishes.
- Rest and serve. Slide the tortilla onto a clean plate and leave it to rest for 5 minutes before slicing. This final rest, along with the 5-minute egg-and-potato soak, is included in the 1 hour 5 minute total time. Serve it in wedges as a main dish or cut it into small squares for a shared snack.
Tips
- Slice evenly. Uniform slices matter more than perfect knife work. If some potatoes are much thicker than others, thin pieces may break down before the thick pieces are tender. A mandoline can help, but use its guard and keep your fingers clear.
- Keep the oil gentle. The potatoes should soften, not become crisp like chips. If the oil is smoking or the onion is browning, take the pan off the heat briefly and lower the setting before continuing. A deep pan also helps reduce splashes when you add the vegetables.
- Make flipping safer. Choose a plate that is wider than the skillet and use oven mitts or dry towels to protect your hands. Keep the pan close to the plate as you turn it. If a full flip feels awkward, cook the top under a broiler only if your skillet is broiler-safe, and still check that the center reaches 160°F (71°C).
- Adjust the onion and oil to your taste. For a version without onion, omit it and add the same volume of sliced potato. If you have less oil, cook the potatoes in batches in a smaller amount, turning them often; they may brown more and the result will taste less silky than potatoes gently cooked in a generous amount.
Serving Suggestions
Serve tortilla española warm, just after its short rest, or let it cool to room temperature for a more relaxed tapas-style spread. For a simple meal, pair a wedge with a green salad dressed with olive oil and vinegar, sliced tomatoes, or steamed green beans. Crusty bread is useful for catching any crumbs and makes the plate more filling without competing with the omelet’s mild flavor.
For a shared appetizer, let the tortilla cool enough to slice neatly, then cut it into small squares and secure each with a toothpick if needed. It also works well in a sandwich: tuck a thin wedge into a roll with a little roasted pepper or a spoonful of tomato. Keep accompaniments lightly seasoned; the potato, egg, and olive oil are meant to remain the focus.
Variations
Onion-free tortilla: Omit the onion for a straightforward potato version. Some cooks prefer the sweeter onion texture, while others leave it out; neither choice is required for the dish to work.
Roasted pepper: Fold ¼ cup (35 g) of well-drained, sliced roasted red pepper into the potato and egg mixture. It adds sweetness and color, and a little extra moisture, so drain the pepper thoroughly before adding it.
Herb version: Stir 1 tablespoon (4 g) finely chopped parsley or chives into the beaten eggs. The fresh flavor makes the tortilla taste brighter, though herbs are an optional addition rather than a necessary ingredient.
With Spanish chorizo: For a heartier variation, cook about 4 oz (115 g) diced Spanish chorizo separately, drain excess fat, and fold it in with the potatoes. Spanish cured chorizo and fresh chorizo are different products; if using fresh ground chorizo, cook it to the USDA FSIS safe minimum of 160°F (71°C) before adding it. This version is richer and saltier, so taste before adding all the recipe’s salt.
Storage and Reheating
Refrigerate leftover tortilla within 2 hours of cooking, in a covered container or tightly wrapped. It keeps for 3–4 days in the refrigerator. You can store it whole or in slices; separating slices with parchment makes it easier to take out only what you need. Do not leave it at room temperature for extended storage, even if it was served cool.
For reheating, warm a slice in a covered skillet over low heat until hot throughout, or microwave it in short bursts. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Gentle heat helps avoid tough, rubbery eggs. The tortilla is also often served cold or at room temperature, but if you are serving leftovers, keep them refrigerated until shortly before eating.
To freeze, wrap individual portions well and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). The texture may become a little softer after freezing, particularly around the potatoes, so refrigeration is preferable if you expect to eat the leftovers within a few days.
Frequently Asked Questions
Is tortilla española the same as a Mexican tortilla?
Tortilla española is a thick Spanish omelet made with potatoes and eggs, often with onion. A Mexican tortilla is a thin flatbread, usually made from corn or wheat flour. The shared word reflects a name, not the same dish or cooking method.
Can I make it without onion?
Yes. Onion is common but not universal, and versions differ between households and regions. Leave it out and cook the potatoes as directed. The result will taste a little less sweet, but the egg will still bind the potato slices into a tortilla.
How can I tell when the potatoes are ready?
Test a few slices from different parts of the pan with the tip of a knife. They should be tender all the way through, with no firm or crunchy center. Keep the oil at a gentle sizzle; browning on the outside does not necessarily mean thicker slices have cooked through.
Can I use less olive oil?
Yes, though the texture will change. Use a smaller skillet and cook the potatoes in batches with enough oil to coat them, stirring more often so they soften evenly. They may brown more than the gently oil-cooked potatoes in this recipe. Drain any excess oil before combining them with the eggs.
Why did my tortilla break when I flipped it?
It may have been turned before the first side had set, or the plate may have been too small to support it. Let the edges firm and the underside become golden, use a plate wider than the skillet, and hold the plate and pan securely. If it cracks, slide the pieces back into the pan and cook until set; it will still taste good.
Can I prepare tortilla española ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it covered. It can be served chilled or brought out shortly before the meal, but do not leave it unrefrigerated for more than 2 hours. For hot leftovers, reheat each portion to 165°F (74°C).
Related
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).