Spanish Recipe Cards: A Classic Tortilla Recipe

Spanish tortilla de patatas is a thick, tender omelet made with potatoes, eggs, olive oil, and often onion; it is served warm or at room temperature in wedges or small tapas squares. This home-style Spanish recipe uses simple ingredients and a gentle cooking method, with clear cues for flipping the tortilla and checking that the egg is safely cooked.

Ingredients

1 lb (450 g) waxy or all-purpose potatoes, such as Yukon Gold, peeled
1 small yellow onion, about 4 oz (115 g), thinly sliced
1 1/2 cups (355 ml) extra-virgin olive oil, for shallow-frying; most will be drained off
6 large eggs, about 10 1/2 oz (300 g) without shells
1 tsp (5 g) fine salt, plus more to taste
1/4 tsp (0.5 g) freshly ground black pepper, optional

Instructions

Prepare the vegetables. Cut the peeled potatoes into thin, even slices, about 1/8 inch (3 mm) thick. A mandoline makes consistent slices, but a sharp knife works well; keep the slices similar in thickness so they soften at the same rate. Thinly slice the onion. Set a large plate, a heatproof bowl, and a 10-inch (25 cm) nonstick skillet near the stove. The plate should be wider than the skillet so it can safely cover the pan when you flip the tortilla.
Slow-cook the potatoes and onion. Pour the olive oil into the skillet; it should come partway up the potatoes once they are added, not cover them completely. Heat over medium-low until the oil shimmers but does not smoke. Add the potatoes and onion carefully, then stir gently to separate the slices and coat them. Cook for about 18–22 minutes, turning them every few minutes, until the potatoes are tender when pierced with a knife but not browned or crisp. Lower the heat if the edges begin to fry hard. The goal is soft, oil-poached potatoes, not chips.
Drain and cool briefly. Set a strainer over a heatproof bowl and carefully pour in the potato mixture. Let it drain for about 2 minutes, saving the oil for another use if desired. Return the drained potatoes and onion to the bowl and cool for 5 minutes; this keeps them from scrambling the eggs on contact. Measure out 1 tablespoon (15 ml) of the drained oil for cooking the tortilla. Let the remaining oil cool fully before transferring it to a clean, covered container and refrigerating it; do not pour hot oil down the drain.
Combine with the eggs. In a large bowl, beat the eggs with the salt and optional pepper just until the yolks and whites are blended. Fold in the warm potatoes and onion, gently pressing a few potato slices with a fork so they are partly coated and softened by the egg. Leave the mixture to stand for 10 minutes. This short rest helps the potatoes absorb some egg and gives the finished tortilla a cohesive texture.
Cook the first side. Wipe out the skillet if needed, then add the reserved tablespoon of oil and warm it over medium-low heat. Pour in the egg and potato mixture and spread it into an even layer. Cook for 5–7 minutes, occasionally running a flexible spatula around the edge to prevent sticking. When the edge looks set and the center is still slightly loose, cover the skillet with the plate. Keep one hand firmly on the plate, protect the other with an oven mitt, and flip the pan and plate together in one decisive motion over the sink or a clear counter.
Finish the tortilla safely. Slide the tortilla back into the skillet, cooked side up, and tuck in any ragged edges with the spatula. Cook the second side for about 5–7 minutes over low heat. Check the thickest central egg portion with a food thermometer, keeping the tip away from the pan; USDA FSIS gives 160°F (71°C) as the safe minimum for egg dishes. If the center has not reached that temperature, cook it for another minute or two and check again. The tortilla should be set through the middle, not runny.
Rest and slice. Slide the tortilla onto a clean plate and let it stand for 5 minutes before cutting. Taste a small piece and add a little salt if needed. Slice into six wedges for a meal or into bite-size squares for a tapas-style serving. It is delicious warm, and its flavor and texture also hold up well once it has cooled to room temperature.

Tips

Slice evenly. Potato pieces that vary widely in thickness cook unevenly: thin pieces can break down before thick ones are tender. Aim for slices around 1/8 inch (3 mm), and check tenderness with a knife rather than relying on color.
Keep the oil gentle. The potatoes should soften without turning golden and crunchy. If the oil bubbles vigorously or smokes, lower the heat. A steady, gentle cook gives the tortilla its soft potato center and avoids greasy, browned edges.
Make the flip manageable. Use a broad, flat plate and keep the skillet close to it. If flipping the whole tortilla feels awkward, slide it onto the plate, invert the skillet over the plate, and turn both together. A nonstick pan and a flexible spatula make the release easier.
Choose your onion preference. Onion is common in many home versions, while other cooks prefer tortilla without it. The onion here adds sweetness and moisture; leave it out for a more potato-forward result. Do not add raw onion directly to the egg mixture, since it will remain too sharp and crunchy.

Serving Suggestions

For a simple lunch or supper, serve a warm wedge with a green salad dressed with olive oil and vinegar, sliced tomatoes, or steamed green beans. Crusty bread is useful for making the meal more substantial and for catching any soft potato or egg. A few olives or roasted peppers make an easy tapas-style plate without competing with the tortilla’s mild flavor.

For a party, let the tortilla cool until easy to handle, then cut it into small squares and secure each one with a cocktail pick if convenient. Serve it at room temperature rather than leaving it out all afternoon: perishable food should be refrigerated within 2 hours. If you are serving a larger group, cut and arrange only what you expect guests to eat, then bring out additional chilled portions as needed.

Variations

Onion-free tortilla: Omit the onion and cook the potatoes in the same amount of olive oil. This version has a more direct potato-and-egg flavor and is often preferred by cooks who like a less sweet filling. The remaining method and timings are the same, though the potatoes may be ready a little sooner, so begin checking them at 18 minutes.

More vegetables: Fold 1/2 cup (75 g) cooked, well-drained spinach or 1/2 cup (75 g) roasted red pepper strips into the potatoes before adding the eggs. Drain vegetables thoroughly so their moisture does not keep the center loose. These additions make the tortilla more colorful and change the traditional potato-forward balance.

Smaller tortilla: Use an 8-inch (20 cm) skillet and make half a batch with 1/2 lb (225 g) potatoes, 1/2 small onion (about 55 g), 3 eggs, 3/4 cup (180 ml) olive oil, and 1/2 tsp (2.5 g) salt. The smaller tortilla will be thicker, so cook it over low heat and check its center carefully for 160°F (71°C). Cooking time can vary with pan shape and thickness.

Herb finish: Sprinkle chopped flat-leaf parsley over the tortilla just before serving. This is a fresh garnish rather than a required traditional ingredient; it adds a green, lightly herbal note without changing the basic recipe. Avoid stirring delicate herbs into the hot frying oil, where their flavor can fade quickly.

Storage and Reheating

Refrigerate leftover tortilla within 2 hours of cooking, in a covered shallow container. It keeps for 3–4 days in the refrigerator. For easier serving, store it whole or in wedges; place parchment between stacked pieces so they do not stick. Do not leave it at room temperature for more than 2 hours, or more than 1 hour when the surrounding temperature is above 90°F (32°C).

To reheat, warm individual wedges in a covered skillet over low heat, turning once, until hot throughout. You can also microwave a portion in short intervals, loosely covered, checking between intervals to prevent the egg from becoming rubbery. Reheated leftovers should reach 165°F (74°C). The tortilla can also be eaten cold from the refrigerator, provided it has been stored safely.

For longer storage, freeze portions in an airtight freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C). Freezing can make potatoes slightly softer and the egg texture a little less tender, so chilled leftovers are usually the better option when you plan to serve the tortilla within a few days.

Frequently Asked Questions

Is Spanish tortilla the same as a flour tortilla?
No. Spanish tortilla de patatas is a thick egg dish made with potatoes, and often onion. A Mexican-style flour tortilla is a thin flatbread made from flour, water, fat, and salt. The shared word means different foods in these cooking traditions.

Should Spanish tortilla have onion?
There is no single version that every Spanish cook uses. Onion is included in many recipes and brings gentle sweetness, while onion-free versions let the potato flavor stand out. This recipe includes a small onion, but you can omit it without changing the method.

How do I know when the potatoes are tender enough?
Push a paring knife or fork into a potato slice. It should pass through easily, but the slice should still hold together when lifted. If the potato resists, keep cooking gently and check again after a few minutes; browned, crisp potatoes are not the target for this tortilla.

Can I make the tortilla ahead?
Yes. Cook it, cool it, and refrigerate it in a covered container within 2 hours. It can be served cold or brought out shortly before serving, but keep track of how long it sits at room temperature. Reheat portions to 165°F (74°C) if serving them hot.

Why did my tortilla break when I flipped it?
It may have been too loose, the pan may not have been nonstick enough, or the plate may have been smaller than the skillet. Let the first side set around the edges, loosen it with a spatula, and use a plate wider than the pan. If it breaks, slide the pieces back together and continue cooking; the flavor will still be good.

Can I use less olive oil?
You need enough oil to gently cook the potatoes evenly, but the potatoes do not have to be completely submerged. A wide skillet and frequent gentle turning help. Drain them well before mixing with the eggs, and measure only 1 tablespoon (15 ml) of the reserved oil back into the pan for cooking the 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

Spotted an error? Tell us and we will correct it (corrections policy).