Spanish tortilla, or tortilla de patatas, is a Spanish potato-and-egg omelette, usually served in wedges warm or at room temperature. This version uses potatoes, onion and eggs, with simple steps that make it a good family cooking project for KS2; recipes vary, and whether to include onion is a familiar point of debate.
Ingredients
- 1½ lb (680 g) waxy or all-purpose potatoes, such as Yukon Gold, peeled
- 1 medium yellow onion (about 5 oz / 150 g), peeled
- ¾ cup (180 ml) olive oil, for gently cooking the potatoes and onion
- 6 large eggs
- ¾ tsp (4 g) fine salt, or to taste
- ⅛ tsp (0.5 g) freshly ground black pepper, optional
- 1 tbsp (15 ml) olive oil, for the tortilla pan
Instructions
- Prepare the vegetables. Cut the potatoes into thin, even slices about ⅛ inch (3 mm) thick; halve larger potatoes first so the slices are manageable. Slice the onion thinly. Keeping the pieces close in size helps them cook evenly, while slightly thicker slices can remain firm in the middle.
- Warm the oil. Set a large, deep frying pan over medium-low heat and add the ¾ cup (180 ml) olive oil. After a minute, add one potato slice as a test: the oil should bubble gently around it, not smoke or spit vigorously. Lower the heat if it browns immediately. Take care around the hot oil, and keep the pan handle turned inward.
- Cook the potatoes and onion. Carefully add the sliced potatoes and onion, then stir gently so the pieces are coated. Cook for about 15–18 minutes, turning them every few minutes with a heatproof spatula. Keep the oil at a gentle sizzle; the aim is tender potatoes, not crisp chips. Test a thicker slice with a fork: it should be soft enough to break without resistance. If the pan is crowded, cook in two batches rather than raising the heat.
- Drain and season. Set a heatproof colander over a bowl and carefully pour in the potato mixture, saving the oil in the bowl. Let it drain for a minute or two; the vegetables should be tender but not dripping with oil. Beat the eggs in a large bowl with the salt and optional pepper. Fold in the warm potatoes and onion without crushing them, then leave the mixture while you prepare the skillet.
- Heat the tortilla pan. Choose a nonstick or well-seasoned 8- to 9-inch (20- to 23-cm) skillet. Add 1 tablespoon (15 ml) of the reserved oil, or the fresh oil listed, and warm it over medium-low heat. Spoon in the egg and potato mixture and spread it into an even layer. Let the edges begin to set, then gently draw the cooked egg toward the centre with a spatula so uncooked egg can run to the base.
- Cook the first side. Continue cooking for about 5–7 minutes, lowering the heat if the bottom is browning too fast. Run the spatula around the edge to loosen it and check that the base is set. The top may still look a little wet; that is expected before turning. Do not leave the pan unattended, and do not try to flip it while liquid egg is sloshing across the surface.
- Turn the tortilla safely. Put a flat plate larger than the skillet over the pan. With oven mitts, hold the plate firmly in place and invert the pan in one steady movement over the sink or a clear work surface. Slide the tortilla, cooked side up, back into the skillet. If flipping feels uncertain, use a broad, flexible spatula to cut the tortilla into quarters and turn each quarter separately; the result may be less perfectly round but will still taste good.
- Finish cooking and check the temperature. Cook the second side for about 5–7 minutes over low heat, adjusting the time to the thickness of the tortilla. Check the centre with a food thermometer: USDA FSIS gives 160°F (71°C) as the safe minimum internal temperature for egg dishes. If it has not reached that temperature, continue cooking gently and check again; a lid for a minute or two can help the centre set without scorching the base.
- Rest and cut. Slide the tortilla onto a clean plate and leave it for 5 minutes before cutting into wedges. This short rest lets it settle and makes neater portions. Keep children away from the hot skillet and oil, and have an adult handle draining, the pan and the flip. Serve warm, or let the tortilla cool at room temperature only briefly before serving.
Tips
- Slice evenly and cook gently. Thin, similar-sized potato slices become tender at roughly the same time. High heat can brown the outside before the centre softens, and potatoes that are too crisp can make the tortilla difficult to slice cleanly. If the pan starts to smoke, take it off the heat and turn the burner down.
- Make the flip easier. A nonstick skillet, a plate that completely covers the pan and dry oven mitts all help. Use a plate with a raised edge if you can, since it gives you a steadier grip. Clear the counter first, keep your face and hands away from rising steam, and ask an adult to do the turn if a child is helping.
- Adjust the onion and seasoning. Onion is common in many home versions but not included in every Spanish tortilla. Leaving it out gives a more potato-forward flavour; adding it makes the filling sweeter and softer. Salt levels vary, so taste a cooked potato before mixing in the eggs and season modestly.
- Choose the right potato. Waxy or all-purpose potatoes hold their shape, while floury potatoes tend to break up more easily. If you only have a floury variety, stir more gently and expect a softer, less distinct potato texture. Avoid adding wet vegetables without cooking and draining them first, as extra moisture can make the centre difficult to set.
Serving Suggestions
Cut the tortilla into four wedges for a simple meal, or into small squares or triangles for a shared snack. In Spain it is served in many settings, from a home meal to a tapa; it can be eaten warm or at room temperature. For a fuller lunch, serve each wedge with a green salad dressed with olive oil and vinegar, sliced tomatoes, or cooked vegetables. A piece of crusty bread is useful for a casual meal, though it is not needed for the tortilla itself.
For a KS2 activity, invite children to notice how the potatoes change from firm slices to soft pieces, or to compare a wedge served warm with one that has cooled. An adult should supervise chopping and take responsibility for the hot oil, draining and turning. If serving several dishes, put out the tortilla soon after cooking rather than leaving it on the table for an extended period. Keep portions and accompaniments simple so the potato, onion and egg flavours remain easy to recognise.
Variations
Without onion: Omit the onion and use the same amount of potato and egg. This is a straightforward variation, not a mistake; Spanish home recipes differ on the question. The tortilla will taste a little more plainly of potato and may need a pinch more salt.
With herbs: Stir 1 tablespoon (about 4 g) chopped parsley or chives into the egg mixture. These are optional additions rather than essential ingredients, and they bring a fresh flavour. Avoid adding a large handful of raw herbs or leafy greens, which can release moisture and make the tortilla harder to set.
With cooked vegetables: Replace up to ½ cup (75 g) of the potato with cooked, well-drained red pepper or peas. Cook the vegetables first, then let excess moisture drain before combining them with the egg. The tortilla will have a sweeter, more colourful filling, but too many additions can prevent it from holding together.
Smaller portions: Make two thinner tortillas in a smaller skillet instead of one large one. Divide the mixture evenly and check the centre of each with a thermometer, since a thinner tortilla will cook faster. This can make turning easier, but keep the heat low so the egg sets before the bottom becomes too dark.
Storage and Reheating
Do not leave cooked egg at room temperature for more than 2 hours; refrigerate the tortilla within that time in a covered container. It keeps for 3–4 days in the refrigerator. For quicker cooling, cut a large tortilla into portions and arrange them in a shallow container rather than storing the whole thick round while hot. Use a clean utensil to take out each portion, and discard any leftovers that have been left out beyond the safe window.
Eat a refrigerated wedge cold, or reheat it in a skillet over low heat with a lid until hot throughout. A microwave also works: cover the portion loosely and heat in short bursts so it does not become rubbery. Check reheated leftovers with a food thermometer and bring them to 165°F (74°C). Reheat only the portion you plan to eat; repeated warming and cooling makes the texture worse and is not a good storage method. For longer storage, freeze portions in a sealed freezer-safe container for up to 2 months; thaw in the refrigerator and reheat thoroughly. Freezing can make the potatoes softer, so the texture may be less like freshly made tortilla.
Frequently Asked Questions
Is Spanish tortilla the same as a Mexican tortilla?
A Spanish tortilla de patatas is a thick omelette made with potatoes and eggs, often with onion. A Mexican tortilla is a thin flatbread, commonly made from corn or wheat. They share a name but are different foods; this recipe is for the Spanish potato dish.
Can I use less olive oil?
You can reduce the oil, but the potatoes may catch or brown before they become tender. Use a good nonstick pan, keep the heat low, and turn the potatoes often if reducing it. The traditional method uses enough oil to cook the potatoes gently; after cooking, the excess is drained and does not all go into the tortilla.
How do I know when the potatoes are ready?
Press a thicker slice with a fork. It should give way easily and be tender through the middle, without a hard or crunchy centre. If the potato edges are browning quickly while the middle is still firm, lower the heat and continue cooking gently.
Can I make the tortilla ahead?
Yes. Cook it, let it cool briefly, then refrigerate it in a covered container within 2 hours. It is often served at room temperature, but do not leave it unrefrigerated for more than 2 hours. For a chilled portion, serve it directly from the refrigerator; for a warm portion, reheat it to 165°F (74°C).
Why did my tortilla break when I turned it?
It may have been too wet on top, the first side may not have set enough, or the plate may have been too small to support it. Let the edges and base firm up, use a plate wider than the skillet, and keep the plate pressed securely against the pan as you turn. If it breaks, slide the pieces back into the pan and cook until set; it will still be tasty even if the shape is uneven.
Related
- Spanish Paella: A Traditional Recipe for Home Cooks
- Spanish Recipes UK: Classic Spanish Potato Tortilla
- Traditional Spanish Food Names: Spanish Tortilla
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
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