Spanish tortilla, or tortilla de patatas, is a classic Spanish dish of tender potatoes and onion bound with eggs and cooked in a skillet until golden on the outside. Versions differ by region and household, especially over whether to include onion and how thick to make the tortilla, but this approachable version is hearty enough for a meal and works warm or at room temperature.
Ingredients
- 2 lb (900 g) Yukon Gold or other waxy potatoes, peeled
- 1 medium yellow onion (about 5 oz / 150 g), thinly sliced
- 1 cup (240 ml) extra-virgin olive oil, plus a little reserved oil for the skillet
- 6 large eggs (about 10.5 oz / 300 g without shells)
- 1 tsp (6 g) fine salt, divided, plus more to taste
- ¼ tsp (0.5 g) freshly ground black pepper, optional
Instructions
- Prepare the vegetables. Cut the potatoes in half lengthwise, then slice them crosswise into pieces about ⅛ inch (3 mm) thick. The slices do not need to be perfectly uniform, but keep them close in thickness so they soften at roughly the same rate. Thinly slice the onion. Crack the eggs into a large bowl, add about half the salt and the pepper if using, and beat just until the whites and yolks are combined. Set aside while you cook the potatoes.
- Gently cook the potatoes and onion. Pour the olive oil into a deep 10-inch (25 cm) nonstick or well-seasoned skillet over medium heat. Add a small potato slice; when the oil bubbles gently around it, add the remaining potatoes and onion, then carefully stir to coat. The oil should come partway up the vegetables. Lower the heat to medium-low and cook for about 24 minutes, turning gently every few minutes. Aim for soft, tender potatoes rather than crisp fried slices; reduce the heat if the oil is bubbling vigorously or the edges begin to brown quickly. The onion should be soft and translucent.
- Drain and combine. Set a heatproof strainer over a bowl and carefully pour in the potato mixture, reserving the oil. Let it drain for about 4 minutes. Add the warm potatoes and onion to the beaten eggs, sprinkle in the remaining salt, and fold gently so the slices stay mostly intact. Leave the mixture for 5 minutes so the potatoes absorb some egg. Do not leave it sitting out for an extended period.
- Cook the first side. Wipe out the skillet if needed, then return it to medium-low heat. Add about 1 tablespoon of the reserved oil and swirl to coat the base and lower sides. Pour in the egg and potato mixture and spread it into an even layer. Cook for about 6 minutes, gently drawing the edge inward with a thin spatula once or twice so uncooked egg can run toward the pan. Lower the heat if the base is browning before the center begins to set. The sides should look set while the middle remains soft but not watery.
- Flip and finish safely. Run a spatula around the tortilla to loosen it. Place a flat plate wider than the skillet over the top, hold it firmly with oven mitts, and invert the skillet in one confident movement. Slide the tortilla back into the pan with its uncooked side down. Cook for about 3 minutes, then check the center with a food thermometer. USDA FSIS guidance gives egg dishes a safe minimum internal temperature of 160°F (71°C); if the center is below that, continue cooking over low heat and check again. A fully cooked tortilla can still be moist, but its center should not be runny. Turn it onto a clean plate and rest briefly before slicing.
Tips
- Choose potatoes that hold their shape. Yukon Golds and similar waxy potatoes become tender without immediately breaking apart. Starchy russets also work, but they can crumble more easily; stir them gently and expect a softer, less distinct potato texture.
- Keep the oil gentle. This is a slow softening step, not a high-heat crisping step. If the potatoes brown heavily before turning tender, reduce the heat. Strain and refrigerate leftover oil promptly for another savory cooking use, or discard it once cool; do not pour cooking oil down the drain.
- Use a plate larger than the pan. A secure, flat plate makes the flip more manageable. Keep your hands protected with oven mitts, hold the plate tightly against the skillet, and flip over a clear counter rather than over a burner. If flipping feels awkward, cook the top under a broiler only in an oven-safe skillet, while still checking the center temperature.
- Season the potatoes, not just the eggs. Salt added at more than one stage gives the thick slices a more even flavor. If your olive oil tastes especially peppery or bitter, use a milder olive oil; a neutral oil can substitute, though the tortilla will lose some of the fruity olive-oil character associated with the dish.
Serving Suggestions
Cut the tortilla into wedges for a main course or into small squares for a Spanish-style tapas spread. It pairs naturally with a green salad dressed with sherry vinegar, sliced tomatoes, olives, or roasted peppers. Crusty bread is useful for a simple lunch, while a bowl of soup or a platter of sautéed greens makes the meal more substantial. For a larger table, serve it alongside other small dishes rather than treating every accompaniment as a required part of the recipe.
The tortilla is enjoyable warm after its brief rest, but it is also commonly served at room temperature. Let it cool only as long as needed for comfortable slicing, and do not leave it out for more than 2 hours. If serving a crowd, cut it into smaller portions shortly before serving and keep the rest refrigerated until needed. A little chopped parsley or a spoonful of garlicky mayonnaise can be offered at the table, although neither is necessary for the traditional potato-and-egg flavor.
Variations
For a tortilla without onion, leave it out and cook the potatoes in the same way; add a pinch more salt to the eggs if needed. Onion is a familiar inclusion but a debated one, and both styles are found in Spain. For a slightly thinner tortilla, use a 12-inch (30 cm) skillet and watch the cooking time closely, since the egg layer will set faster. A smaller pan makes a taller tortilla and may need extra gentle cooking to reach a safe temperature at the center.
You can add a small amount of cooked vegetable, such as chopped roasted red pepper or spinach, but drain it well first so it does not release water into the eggs. A few ounces of cooked chorizo can make the result richer and more savory; cook it separately, drain excess fat, and fold it in with the potatoes. These additions are variations rather than necessities, and adding too much can make the tortilla difficult to turn or keep it from setting evenly. If you want a closer-to-basic version, stick to potatoes, onion, eggs, olive oil, and salt.
Storage and Reheating
Refrigerate leftover tortilla within 2 hours of cooking, in a covered container or tightly wrapped, and use it within 3 to 4 days. For easier storage, cut it into portions once cool. It can be eaten cold from the refrigerator, brought briefly toward room temperature for serving, or reheated gently. Do not leave it at room temperature for an extended period, even if it is often served at room temperature in Spain; that means shortly after cooking or chilling, not hours on a counter.
To reheat, warm a portion in a covered skillet over low heat, turning once if it is thick, or use a microwave in short intervals until hot throughout. Check that leftovers reach 165°F (74°C), the USDA FSIS reheating temperature, using a food thermometer. Avoid prolonged high heat, which can make the eggs rubbery. Freeze portions only if needed: the texture of cooked potato and egg may become softer after thawing, so refrigeration is usually preferable for the best result.
Frequently Asked Questions
Is Spanish tortilla the same as a Mexican tortilla?
No. Spanish tortilla usually means tortilla de patatas, a thick skillet dish made with potatoes and eggs. A Mexican tortilla is a thin flatbread, generally made from corn or wheat flour. The shared word refers to different foods, so look for “Spanish potato tortilla” when you mean this recipe.
Can I make this tortilla without flipping it?
Yes. If the skillet is oven-safe, you can cook the base on the stovetop and finish the top briefly under a broiler, watching closely so it does not scorch. Check the center with a thermometer and make sure the egg dish reaches 160°F (71°C). A skillet that is not oven-safe should not go under the broiler; use the plate-flip method instead.
Why did my tortilla break when I turned it?
Common causes are a pan that was not well coated, an edge that had not loosened, or a plate that was too small. Run a thin spatula around the entire edge before turning, use a plate wider than the skillet, and hold both pieces firmly with protected hands. If it breaks, slide the pieces back into the pan and gently press them together; it will still taste good, even if the shape is less polished.
Can I prepare the potato mixture ahead?
It is best to cook the tortilla soon after combining the warm potatoes with the eggs, rather than holding a raw egg mixture for a long time. You can peel and slice the potatoes shortly before cooking, keeping them covered in cold water to limit browning, then drain and dry them thoroughly before adding to the oil. The finished tortilla can be refrigerated and served later within the storage window above.
How do I know when the potatoes are ready before adding the eggs?
Lift a slice with a slotted spoon and press it gently with a fork. It should be soft enough to bend or break without resistance, but it should not have dissolved into the oil. If it is still firm in the middle, continue cooking gently and check again after a few minutes. Properly softened slices make the tortilla tender and help it hold together when turned.
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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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