Tortilla española, also called tortilla de patatas, is a Spanish potato-and-egg omelet cooked in olive oil and served in wedges, warm or at room temperature. This version uses tender potatoes, onion, and eggs for a filling tapas-style dish; onion is common in some kitchens and left out in others.
Ingredients
- 2 lb (900 g) Yukon Gold or other waxy potatoes
- 1 medium yellow onion, about 5 oz (150 g)
- 1½ cups (355 ml) extra-virgin olive oil, for frying; most will be drained off
- 8 large eggs, about 14 oz (400 g) without shells
- 1 tsp (5 g) fine salt, plus a little more to taste if needed
- 2 tbsp (8 g) chopped flat-leaf parsley, optional, for serving
Instructions
- Prepare the ingredients, about 20 minutes. Peel the potatoes and cut them into thin, even slices about ⅛ inch (3 mm) thick; halve large potatoes first so the slices are manageable. Peel and thinly slice the onion. Crack the eggs into a large bowl, add the salt, and whisk just until the yolks and whites are combined. Keeping the slices similar in thickness helps them cook evenly. Do not rinse the sliced potatoes: their surface starch helps the egg mixture cling later.
- Cook the potatoes and onion, 24 minutes. Pour the olive oil into a deep 10-inch (25 cm) nonstick or well-seasoned skillet. Add the potatoes and onion while the oil is still cool, then set the pan over medium-low heat. The potatoes should be mostly submerged and gently bubbling, not sizzling hard or browning quickly. Cook for about 24 minutes, turning and separating the slices gently every few minutes with a heatproof spatula. They are ready when a thin knife slides through a slice easily. If the oil is vigorously bubbling or the edges turn golden before the centers soften, lower the heat.
- Drain the potatoes, 2 minutes. Set a large heatproof bowl or colander over a heatproof container and carefully pour off the potatoes and oil. Let the potatoes drain for about 2 minutes. Save the oil for another cooking use if you like; it will be hot, so handle the container carefully and let it cool before storing. Avoid pouring oil down the sink.
- Combine the potatoes and eggs, 2 minutes. Tip the drained potatoes and onion into the bowl of beaten eggs. Fold gently so the slices are coated without turning them into a mash. Let the mixture sit only long enough to finish heating the skillet; the potatoes should still be warm. If the mixture looks dry, the eggs may have been unusually large or the potatoes especially absorbent, but do not add extra oil to the egg bowl.
- Set the first side, 6 minutes. Wipe out the skillet if needed, then return it to medium-low heat. Add 1 tbsp (15 ml) of the reserved olive oil. Pour in the potato-and-egg mixture and spread it into an even layer. Cook for 6 minutes, gently shaking the pan now and then and running a spatula around the edge. The bottom should be set and lightly golden, while the top may still look soft. Keep the heat moderate so the underside does not overbrown before the center cooks.
- Flip and finish, about 8 minutes. Place a flat, rimless plate larger than the skillet over the pan. Holding the plate firmly with one hand protected by an oven mitt, invert the skillet so the tortilla lands on the plate. Slide it back into the pan, uncooked side down. Cook for about 8 minutes, until the center is set. Check the thickest part with a food thermometer: USDA FSIS lists 160°F (71°C) as the safe minimum for egg dishes. If it has not reached that temperature, cook in one-minute increments and check again. The tortilla should be cohesive enough to lift in wedges, not liquid in the middle.
- Rest and serve, 10 minutes. Slide the tortilla onto a clean plate and leave it to rest for 10 minutes so it firms up and is easier to slice. Scatter parsley over it if using, then cut into six wedges for a meal or smaller squares for tapas. Serve warm, or let it cool to room temperature before serving.
Tips
- Choose the right potato texture. Yukon Gold potatoes hold their shape while becoming tender. Russets also work and give a softer, more delicate tortilla; slice them evenly and handle them gently when folding into the eggs. Avoid thick chunks, which take longer to cook and can leave the tortilla uneven.
- Keep the oil gentle. The potatoes should soften in the oil rather than crisp like chips. A low, steady bubble is the cue. If the pan is too hot, the outside browns while the inside stays firm, and the finished tortilla can taste oily or unevenly cooked.
- Flip with a plate that fits. Use a plate wider than the skillet and hold it securely with an oven mitt. Keep the pan close to the plate as you turn it, and do the flip over a counter with clear space. A smaller plate can let hot oil spill toward your hand.
- Mind the onion and salt. The onion softens alongside the potatoes, adding a mild sweetness. For an onion-free tortilla, simply omit it; no other change is needed. Salt the eggs before combining, then taste a cooked edge before adding any extra salt at the table.
Serving Suggestions
For a simple Spanish-inspired meal, serve a warm wedge with a green salad dressed with olive oil and vinegar, or with sliced tomatoes and crusty bread. A few olives, roasted peppers, or a small plate of sautéed greens make easy companions without competing with the tortilla. For tapas, cool the tortilla until it is easy to handle, then cut it into bite-size squares and secure each piece with a cocktail pick if useful.
Tortilla española is also practical for a picnic or a packed lunch because it can be eaten at room temperature after it has been cooked and handled safely. Cut it shortly before serving to keep the wedges neat. If you are serving it as part of a larger spread, offer a little chopped parsley or a mild, Spanish-style tomato sauce on the side rather than covering the whole tortilla; the soft potato-and-egg layers are the main feature.
Variations
Without onion: Leave out the onion for a simpler potato tortilla. This is a familiar variation, not a mistake; preferences differ among cooks and regions. With red pepper: Add ½ cup (75 g) finely diced red bell pepper to the skillet during the final 8 minutes of cooking the potatoes, so it softens without burning. It brings sweetness and color but makes the filling less traditional in flavor.
With greens: Fold 1 cup (30 g) of cooked, well-drained spinach into the egg mixture with the potatoes. Squeeze out excess water first, since watery greens can make the tortilla loose. With cheese: Fold in ½ cup (50 g) of finely grated Manchego or another firm sheep’s-milk cheese before cooking. Manchego adds a salty, nutty note; a mild firm cheese is an easier substitute but will taste less distinctly Spanish.
With chorizo: For a more substantial variation, cook 3 oz (85 g) of sliced Spanish-style chorizo separately until hot, then fold it into the potato-and-egg mixture. Spanish cured chorizo is seasoned and firm, while fresh chorizo is raw sausage; if using fresh sausage, cook it separately until it reaches 160°F (71°C), the USDA FSIS safe minimum for ground meat. Drain excess fat so the tortilla does not become greasy.
Storage and Reheating
Refrigerate leftover tortilla within 2 hours of cooking, in a covered container, and use it within 3–4 days. You can store it whole or in wedges; wedges cool more quickly and are convenient for lunches. Let the tortilla stop steaming before covering, but do not leave it at room temperature for more than 2 hours. It can be served cold from the refrigerator or brought out briefly to lose its chill before serving.
To reheat, warm a wedge in a covered skillet over low heat, turning once, or microwave it in short bursts until hot throughout. Check reheated leftovers with a food thermometer and bring them to 165°F (74°C), as recommended by USDA FSIS. Avoid prolonged high heat, which can make the eggs rubbery. Freezing is possible for up to 2 months in a well-wrapped portion, though thawed potatoes may be softer and release some moisture; thaw overnight in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
Is tortilla española the same as a Mexican tortilla? No. Tortilla española is a thick Spanish omelet made with potatoes and eggs, often with onion. Mexican tortillas are thin, round breads made from corn or wheat flour and used for tacos and other dishes. The shared word refers to different foods.
Can I make this tortilla without flipping it? The traditional stovetop method uses a flip to set both sides, but you can finish the top under a broiler if your skillet is broiler-safe. Keep the pan several inches from the heat and watch closely; the surface can brown quickly. Use a thermometer to confirm the center reaches 160°F (71°C), and do not put a skillet with a non-oven-safe handle under the broiler.
Why did my tortilla fall apart? Common causes include potatoes cut too thick, potatoes that were not tender before meeting the eggs, or a first side that had not set enough before flipping. Let the potatoes become easily pierced, keep the tortilla in an even layer, and use a broad plate for the turn. A small crack is fine; it will still taste good and can be served in smaller pieces.
Can I use less olive oil? You need enough oil to cook the potatoes gently and prevent them from sticking, but most is drained away before the eggs are added. A smaller, deep skillet may let you use somewhat less while keeping the potatoes mostly covered. If using less oil, turn the potatoes more frequently and lower the heat if they begin to catch or brown.
Can I prepare tortilla española ahead? Yes. Cook it fully, cool it, and refrigerate it within 2 hours. It keeps for 3–4 days refrigerated and can be served cold or reheated. For the best texture, avoid assembling raw egg and potato mixture far in advance; cook the tortilla first, then store it covered.
Related
- Traditional Spanish Christmas Seafood Soup
- Spanish Paella: A Traditional Recipe for Home Cooks
- Spanish Recipes UK: Classic Spanish Potato 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).