Spanish Recipes UK: Classic Spanish Potato Tortilla

Spanish tortilla, or tortilla española, is a Spanish potato omelette made with eggs, thinly sliced potatoes and olive oil; onion is a common optional addition. This home-friendly version uses ingredients readily found in UK supermarkets and makes a satisfying tapas dish or simple supper, with clear steps for turning it safely.

Ingredients

2 lb 3 oz (1 kg) waxy potatoes, such as Charlotte or Maris Peer
1 medium onion, about 5 oz (150 g), thinly sliced (optional)
¾ cup (180 ml) olive oil, for cooking
8 large eggs, about 14 oz (400 g) without shells
1 tsp (6 g) fine salt, or to taste
¼ tsp (0.5 g) freshly ground black pepper, optional

Instructions

Prepare the vegetables. Peel the potatoes, or leave the skins on if they are clean and you prefer a more rustic tortilla. Slice them into even rounds about ⅛ inch (3 mm) thick; a mandoline can help, but use its guard. Slice the onion thinly if using. Even slices cook at a similar rate and are easier to fold into the eggs.
Cook the potatoes and onion. Heat the olive oil in a 10-inch (25 cm) non-stick or well-seasoned skillet over medium-low heat. Add the potatoes and onion, then stir carefully so the slices are coated. They should soften gently rather than brown or crisp. Cook for about 20 minutes, turning the slices now and then, until a knife slides easily through the thickest potato. Lower the heat if the edges begin to colour quickly.
Drain and season. Set a heatproof sieve over a bowl and carefully drain the potatoes and onion, keeping the oil for another use in cooking. Let the vegetables drain for about 2 minutes. The mixture should be tender but not swimming in oil; blot excess oil with kitchen paper if needed. The oil is hot, so handle the sieve and bowl cautiously.
Combine with the eggs. In a large bowl, whisk the eggs with the salt and pepper just until the yolks and whites are blended. Add the warm potato mixture and fold gently so you keep some of the slices intact. Leave it to stand for 5 minutes. This gives the potatoes time to absorb some egg and helps the tortilla hold together.
Set the first side. Wipe out the skillet if it has excess oil, then add about 1 tablespoon of the reserved oil. Heat over medium-low. Pour in the egg and potato mixture and level it with a spatula. Cook for about 6 minutes, loosening the edges once or twice. The outside should be set, while the middle will still look soft; reduce the heat if the base is browning before the top begins to thicken.
Turn the tortilla. Put a flat plate larger than the skillet over the pan. Holding the plate firmly with one hand protected by an oven glove, turn the pan and plate over together. Lift off the skillet, then slide the tortilla back into it, cooked side facing up. Keep your hands clear of the hot oil and use a plate that fits securely; a loose or small plate makes this step harder.
Finish cooking and check the centre. Cook the second side for about 6 minutes, nudging the edges into a neat round with a spatula. Check the thickest part with a food thermometer: the USDA FSIS safe minimum for an egg dish is 160°F (71°C). If it has not reached that temperature, continue cooking over low heat and check again. Rest the tortilla for 5 minutes before slicing so it settles and is easier to serve.

Tips

Choose the right potato. Waxy potatoes such as Charlotte or Maris Peer keep their shape when sliced and stirred. Floury potatoes can work, but they break down more readily and give a softer, less distinct texture. Cut whichever type you use to a consistent thickness.
Keep the heat gentle. The potatoes should soften in the oil, not turn into chips. If the oil is smoking or the slices are rapidly browning, move the pan off the heat briefly and turn the temperature down. A gentle cook gives the eggs a better chance to set without scorching the base.
Make the flip manageable. Use a plate that is wider than the skillet and grip it securely with an oven glove. If you are unsure about turning the whole tortilla, cut it into quarters in the pan and turn each piece with a broad spatula. It may look less perfectly round, but it is a practical way to avoid a risky manoeuvre.
Use the onion as a choice, not a rule. Spanish households and regional recipes differ on whether tortilla includes onion. Leaving it out gives a simpler potato-and-egg flavour; including it adds sweetness and moisture. If you add it, slice it thinly and cook it with the potatoes until soft.

Serving Suggestions

Serve the tortilla warm, at room temperature or chilled, cut into wedges for a main meal or small squares for tapas. For a light supper, pair a wedge with a green salad dressed with olive oil and vinegar, or serve it with sliced tomatoes and crusty bread. A bowl of olives, grilled peppers or a simple chickpea salad makes it feel like a more substantial spread without requiring another complicated dish.

For a tapas-style table, cut the rested tortilla into bite-sized cubes and secure each with a cocktail stick if useful. Keep accompaniments separate so the egg and potato flavour remains the focus. If serving it cool, take it out of the refrigerator shortly before the meal for a less chilled texture, but do not leave it at room temperature for more than 2 hours.

Variations

Without onion: Simply omit it; no other ingredient needs to change. This version lets the potato and egg stand out. If you prefer onion but have no brown or white onion, a small red onion works, though its flavour is a little sharper and its colour may tint the mixture.

With roasted red pepper: Fold ½ cup (75 g) of drained, chopped roasted red pepper into the eggs with the potatoes. It adds sweetness and a soft, colourful contrast. Drain it well so extra liquid does not make the tortilla harder to set.

With herbs: Add 1 tablespoon (4 g) chopped flat-leaf parsley or chives to the egg mixture. These are easy-to-find additions rather than defining ingredients of every Spanish tortilla. Use them sparingly so the herbs complement rather than overwhelm the potato.

For a smaller pan: Halve every ingredient and use an 8-inch (20 cm) skillet. The tortilla will be thinner, so begin checking the centre temperature earlier; the exact cooking time depends on the pan and the thickness of the mixture. Keep the same safety target for the egg dish.

Storage and Reheating

Refrigerate leftover tortilla within 2 hours of cooking, in a covered container. It keeps for 3–4 days in the refrigerator. You can store it in wedges for easy portions, placing baking paper between slices if you want to stop them sticking. Do not leave cooked egg dishes at room temperature for extended periods, and discard any portion that has been left out for more than 2 hours.

To reheat, cover a portion and warm it in the microwave in short bursts, turning it once so it heats evenly. Check the centre with a food thermometer and reheat leftovers to 165°F (74°C). You can also warm wedges in a covered skillet over low heat, then check the middle temperature; avoid high heat, which can dry the edges before the centre is hot. The tortilla is also commonly served cold, straight from the refrigerator, if you prefer not to reheat it.

For longer storage, freeze well-wrapped individual portions for up to 2 months for best texture. Thaw overnight in the refrigerator and reheat to 165°F (74°C). Potatoes can become softer after freezing and thawing, so the texture may not be quite as smooth as freshly made tortilla.

Frequently Asked Questions

Is Spanish tortilla the same as a Mexican tortilla?

No. Spanish tortilla, also called tortilla española, is a thick omelette of potatoes and eggs, sometimes with onion. A Mexican tortilla is a thin flatbread, usually made from corn or wheat flour, used for tacos and other dishes. The shared name can be confusing, but the foods are quite different.

Can I make Spanish tortilla without a non-stick pan?

Yes. A well-seasoned cast-iron skillet can work, provided you use enough oil and let the first side set before turning. Stainless steel is more likely to catch, so use a generous film of oil and loosen the edges carefully. A non-stick pan is the easiest option, especially if you are new to flipping tortilla.

Why did my tortilla fall apart when I turned it?

It may have needed more time to set on the first side, or the plate may have been too small to support it. Make sure the edges are firming before you flip, use a plate wider than the pan, and turn in one confident movement while holding both securely. If it still breaks, slide the pieces back into the skillet and cook them through; it will still taste good.

Can I prepare the potatoes ahead?

You can cook and drain the potatoes and onion ahead, then refrigerate them in a covered container and combine them with freshly whisked eggs when you are ready to cook. Cool and refrigerate them within 2 hours. For best texture, use them within a day. Avoid leaving cooked potatoes sitting at room temperature while you prepare the rest.

Should Spanish tortilla be runny in the middle?

Some versions are served softer than others, but this recipe calls for the centre to reach 160°F (71°C), the USDA FSIS safe minimum for an egg dish. Check the thickest part with a food thermometer and continue cooking gently if needed. The tortilla will firm further as it rests for 5 minutes, making it easier to slice.

Can I use less olive oil?

You can reduce it, but the potatoes need enough oil to soften evenly rather than stick or fry dry. With a wide skillet, start with ½ cup (120 ml), stir regularly and add a little more if the pan becomes dry. The result may be less silky than a tortilla cooked with more oil. Drain the cooked potatoes well before adding them to the eggs.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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