Spanish Buenas Noches: A Cozy Evening Supper

“Spanish very good evening” is best read as a request for a Spanish-style good-evening meal: a relaxed supper of tortilla española, the classic Spanish potato-and-egg omelet, served warm or at room temperature with a simple tomato salad. This practical version uses widely available ingredients and makes a satisfying dinner or shareable tapas-style meal; recipes vary by region and household, especially on whether they include onion.

Ingredients

⅓ cup (80 ml) extra-virgin olive oil, plus 1 tablespoon (15 ml) for the salad
1¼ lb (570 g) Yukon Gold or other waxy potatoes, peeled and cut into ⅛-inch (3 mm) slices
1 medium yellow onion, about 7 oz (200 g), thinly sliced (optional but traditional in many versions)
1 teaspoon (6 g) fine salt, divided, plus more to taste
6 large eggs, about 12 oz (340 g) without shells
¼ teaspoon freshly ground black pepper
2 medium ripe tomatoes, about 10 oz (280 g), cut into wedges
1 tablespoon (15 ml) sherry vinegar or red wine vinegar
2 tablespoons chopped fresh flat-leaf parsley, about 5 g
Crusty bread, for serving (optional)

Instructions

Prepare the vegetables. Peel the potatoes and slice them evenly, about ⅛ inch (3 mm) thick; uniform slices cook at the same rate. Slice the onion thinly if using it. Pat the potato slices dry if they are wet.
Slow-cook the potatoes and onion. Heat ⅓ cup (80 ml) olive oil in a 10-inch (25 cm) nonstick skillet over medium-low heat. Add the potatoes, onion, and ½ teaspoon (3 g) salt. Cook gently for 18–22 minutes, turning carefully every few minutes, until the potatoes are tender when pierced but not browned or crisp. Lower the heat if the edges start to color. Transfer the mixture to a bowl with a slotted spoon; reserve the oil in the skillet.
Mix with the eggs. Beat the eggs in a large bowl with the remaining ½ teaspoon (3 g) salt and the pepper. Fold in the warm potato mixture and let it stand for 5 minutes. This brief rest helps the potatoes absorb some egg and makes the tortilla easier to turn.
Set the first side. Pour off excess oil from the skillet, leaving about 1 tablespoon (15 ml) in the pan. Heat over medium-low. Add the egg-and-potato mixture and spread it into an even layer. Cook for 5–7 minutes, gently drawing the setting egg from the edge toward the center once or twice. The edge should look set while the center remains slightly soft.
Turn and finish safely. Place a large flat plate over the skillet. Wearing oven mitts, hold the plate firmly and invert the tortilla onto it. Slide the tortilla back into the skillet, uncooked side down. Cook 4–6 minutes, adjusting the heat so the base sets without burning. Check the center with a food thermometer; the USDA FSIS safe minimum for egg dishes is 160°F (71°C). If needed, cook in short intervals until it reaches that temperature.
Rest and make the salad. Slide the tortilla onto a clean plate and rest for 5 minutes before cutting. Meanwhile, toss the tomatoes with 1 tablespoon (15 ml) olive oil, the vinegar, parsley, and a pinch of salt. Serve the tortilla warm or at room temperature with the salad and bread, if desired.

Tips

Use waxy potatoes such as Yukon Gold, red potatoes, or fingerlings; floury baking potatoes can break down and make the filling mushy.
Keep the potatoes soft rather than crisp. Tortilla española gets its tender texture from gently cooking the potatoes in oil, not from frying them until browned.
For easier turning, use a plate wider than the skillet and keep a firm grip with oven mitts. If the flip feels awkward, cook the tortilla through under a lid instead, though the top will be less evenly browned.
If you cannot find sherry vinegar, use red wine vinegar. It gives the salad a slightly sharper flavor but works well; lemon juice is another option, used sparingly.

Serving Suggestions

Cut the tortilla into wedges for supper or into small squares for a tapas-style spread. Serve it with the tomato salad, crusty bread, and a bowl of olives or roasted peppers. A green salad with a light vinaigrette also balances the rich eggs and potatoes. For a fuller meal, add a simple vegetable soup or sautéed greens. The tortilla is enjoyable warm, but it is also commonly served at room temperature; do not leave it out for more than two hours.

Variations

Onion is optional: omit it for a cleaner potato-and-egg flavor, or use a sweet onion for a softer, sweeter result. For a pepper variation, cook ½ cup (75 g) diced red bell pepper with the potatoes and onion. Add 2 oz (55 g) diced Spanish chorizo only if you want a more substantial, smoky version; cook it in the skillet first, and ensure any ground or chopped meat mixture reaches 160°F (71°C) if applicable. For a dairy-free meal, this recipe already needs no dairy. If you want a thinner tortilla, use a 12-inch (30 cm) skillet and check it early, as it will cook faster.

Storage and Reheating

Refrigerate leftover tortilla within 2 hours of cooking, in a covered container, for 3–4 days. For best texture, reheat wedges in a covered skillet over low heat until hot throughout; check the center reaches 165°F (74°C), the safe temperature for reheated leftovers. A microwave also works: heat a portion in short bursts, then verify the center temperature. You can freeze portions in an airtight freezer-safe container for up to 2 months, though thawed potatoes may be softer. Thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not leave the tortilla at room temperature for extended serving; return it to refrigeration within two hours.

Frequently Asked Questions

Is tortilla española the same as a Spanish omelet?
Yes. Tortilla española, also called tortilla de patatas, is a thick Spanish omelet made chiefly with potatoes and eggs. Onion is included in many versions and left out in others.

Can I make the tortilla ahead?
Yes. Cook it, cool it promptly, and refrigerate it covered. It keeps for 3–4 days. Serve chilled or bring it out shortly before eating, keeping the total time at room temperature under two hours.

Why did my tortilla fall apart when I turned it?
It may have been turned before the underside and edges had set, or the plate may have been too small. Cook until the edge holds together, use a plate wider than the pan, and invert in one confident motion with oven mitts.

Can I bake it instead of flipping it?
Yes. After cooking the potatoes, combine them with the eggs in an oven-safe skillet and bake at 350°F (175°C) until the center reaches 160°F (71°C), checking with a food thermometer. Baking avoids the flip but produces a less traditional shape and texture.

Can I use less olive oil?
You can reduce it, but the potatoes may stick or cook unevenly. Use a good nonstick skillet and enough oil to coat the base and potatoes, turning them frequently; the finished tortilla should not be greasy if you drain the cooked mixture well.

How do I know when the eggs are safe?
Use a food thermometer in the center of the thickest part. Egg dishes should reach 160°F (71°C) according to USDA FSIS guidance. Color and firmness alone are less reliable than checking the temperature.

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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