Tortilla española, also called tortilla de patatas, is Spain’s thick potato-and-egg omelet, usually served in wedges warm or at room temperature. Slowly softened potatoes and onion make a tender, savory filling, while a careful plate flip gives the tortilla its neat round shape; Spanish recipe blogs feature many family variations, especially on whether to include onion.
Ingredients
- 1 lb (450 g) Yukon Gold or other waxy potatoes, peeled
- 1 medium yellow onion, about 5 oz (150 g), thinly sliced
- 1½ cups (355 ml) extra-virgin olive oil, or enough to generously cover the potatoes in the pan
- 6 large eggs, about 10½ oz (300 g) without shells
- 1 tsp (5 g) fine salt, plus more to taste
- ⅛ tsp (0.5 g) freshly ground black pepper, optional
Instructions
- Prepare the vegetables. Cut the peeled potatoes into thin, even slices about ⅛ inch (3 mm) thick; halve any very large slices. Thin slices cook evenly and bend when tender, while thicker pieces can remain firm in the middle. Slice the onion thinly. Set a large plate, a heatproof plate, or a flat pan lid slightly wider than your 10-inch (25 cm) nonstick skillet nearby for flipping.
- Warm the oil. Add the olive oil to the skillet and set it over medium-low heat for about 2 to 3 minutes, just until the oil is warm and shimmering. It should not smoke or spit vigorously. The potatoes are gently poached in the oil rather than browned like chips, so lower the heat if the edges begin to crisp quickly.
- Soften the potatoes and onion. Carefully add the potatoes and onion to the oil, then stir gently to separate the slices and coat them. Cook uncovered for about 20 to 24 minutes, stirring carefully every few minutes. Keep the heat at a gentle simmer; the potatoes are ready when a thin knife slips through a slice easily and the onion is soft, but the potatoes have not turned to mash. A little color is fine, though deep browning is not the goal.
- Drain, then season. Set a heatproof bowl or fine-mesh strainer over a bowl and carefully pour in the potato mixture, reserving the oil. Let it drain for about 4 minutes. Whisk the eggs in a large bowl with the salt and optional pepper. Fold in the warm potatoes and onion without crushing them, then let the mixture stand for 10 minutes. This short rest lets the potatoes absorb some egg and helps the finished tortilla hold together.
- Cook the first side. Wipe out the skillet if it has stuck-on bits, then return it to medium-low heat. Add about 1 tablespoon (15 ml) of the reserved oil and swirl to coat the bottom and sides. Pour in the egg-and-potato mixture and spread it into an even layer. Cook for 6 to 8 minutes, occasionally running a flexible spatula around the edge. Lower the heat if the bottom is browning before the center begins to set.
- Flip and finish. When the edges look set and the top is mostly thickened but still moist, place the plate over the skillet. Wearing oven mitts, hold the plate firmly against the pan and turn the pan and plate over together. Slide the tortilla back into the skillet, cooked side up, and tuck in the edges with a spatula. Cook the second side for about 5 to 8 minutes. Check the center with a food thermometer; USDA FSIS guidance for egg dishes is a safe minimum internal temperature of 160°F (71°C). If needed, continue cooking over low heat and check again.
- Rest and slice. Transfer the tortilla to a clean plate and let it rest for 3 minutes before cutting into wedges. The brief rest makes slicing easier. Serve warm, or leave it to cool to room temperature if that is how you plan to serve it; do not leave it out for more than 2 hours.
Tips
- Choose potatoes that keep their shape. Yukon Golds and other waxy potatoes become tender without falling apart as readily as very starchy varieties. If russet potatoes are what you have, slice them evenly and stir more gently, since they can break down faster. The texture may be a little softer, but the tortilla will still work.
- Keep the oil at a gentle simmer. The potato slices should soften, not fry hard or turn crisp. If the oil smokes, remove the skillet from the heat and let it cool before continuing. Use care when adding damp vegetables to hot oil, and do not fill the pan so high that it could overflow.
- Make the flip manageable. A plate needs to be wider than the skillet and large enough to cover it fully. Grip the skillet and plate securely with oven mitts, keep them close to the counter, and flip in one confident motion. If a full flip feels awkward, use a broad plate and ask someone nearby to steady it; never try to catch a slipping hot pan.
- Use the reserved oil thoughtfully. Strain out crumbs once the oil has cooled, then refrigerate it promptly in a covered container and use it within 3 days for savory cooking, or discard it. Do not pour hot oil down the sink. The oil carries potato and onion flavor, so it can be useful for sautéing vegetables.
Serving Suggestions
For a simple Spanish-style meal, cut the tortilla into wedges and serve it with a green salad dressed with sherry vinegar, a bowl of olives, or sliced tomatoes with a little salt and olive oil. Add crusty bread for a light lunch, or pair smaller wedges with other tapas such as marinated vegetables. The recipe serves four as a main dish with sides; cut it into bite-size squares for a larger spread.
Tortilla española is often enjoyed warm or at room temperature, so it can be made ahead for a picnic or casual gathering, provided it is kept safely chilled until serving. If you set it out, bring out only what you expect to eat and return the rest to the refrigerator within 2 hours. A room-temperature serving should be cool rather than warm from sitting out.
Variations
With or without onion: Onion is a common addition, but some Spanish cooks prefer tortilla without it. To make an onion-free version, omit the onion and cook the potatoes in the same way. The result is more direct and potato-forward; there is no need to change the egg quantity.
Add roasted red pepper: Fold in ½ cup (75 g) finely chopped, well-drained roasted red pepper with the potatoes before adding the egg. It brings a sweet, slightly smoky note and adds moisture, so drain it carefully to avoid loosening the mixture.
Use a different onion: A small sweet onion or two shallots, about 5 oz (150 g) total, can replace the yellow onion. Shallots have a milder flavor and may soften a little sooner, so add them with the potatoes and check that they are tender before draining.
Make a smaller tortilla: For a smaller meal, halve all the ingredients and use an 8-inch (20 cm) skillet. The thinner mixture may finish sooner, so begin checking the center temperature after about 4 minutes on the second side. Keep the same safe internal temperature rather than relying on color alone.
Storage and Reheating
Refrigerate leftover tortilla within 2 hours of cooking, in a covered container. It keeps for 3 to 4 days in the refrigerator. For easier serving later, store it in wedges with parchment between pieces if they are stacked. It is also possible to freeze individual portions in an airtight freezer container for up to 2 months; thaw them overnight in the refrigerator. Freezing may make the potatoes slightly softer.
To reheat, warm a wedge in a covered skillet over low heat, turning once, until hot throughout. You can also microwave a portion in short intervals, loosely covered, to reduce splattering. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. If serving it cold or at room temperature, take out only the portion you need and keep the rest refrigerated.
Frequently Asked Questions
Is tortilla española the same as a Mexican tortilla?
No. Tortilla española is a Spanish potato-and-egg omelet, while Mexican tortillas are thin flatbreads usually made from corn or wheat flour. The shared word means “tortilla” in Spanish, but the foods and how they are prepared are different.
Do I have to flip the tortilla?
Flipping helps cook the top and gives the tortilla its characteristic shape. A wide plate or flat lid makes the job easier. If you would rather not flip, you can finish the skillet in an oven-safe pan under a broiler, watching closely; check the center with a food thermometer and make sure the egg dish reaches 160°F (71°C).
Why did my tortilla fall apart?
It may have been flipped before the first side had set, or the potatoes may have been cut too thick or broken up while stirring. Let the first side cook until the edges are firm and the top is mostly thickened. A 10-minute rest after combining the potatoes and eggs also helps the mixture bind.
Can I make tortilla española ahead?
Yes. Cook it, let it rest, and refrigerate it within 2 hours. It can be served chilled or brought out shortly before the meal, but do not leave it at room temperature for longer than 2 hours. For the freshest texture, reheat portions gently and bring leftovers to 165°F (74°C).
What can I use instead of extra-virgin olive oil?
Regular olive oil works well and has a milder flavor. A neutral oil such as canola can also cook the potatoes, though the tortilla will lose some of the fruity olive-oil character associated with the dish. Use enough oil to gently soften the potatoes, then drain it before mixing them with the eggs.
Related
- Spanish Recipes for Salmon: Saffron Tomato Bake
- Spanish Salmorejo Recipe: Creamy Chilled Tomato Soup
- Traditional Spanish Food: Classic Spanish Tortilla Recipe
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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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