The Spanish Tortilla, also known as tortilla de patatas, is one of Spain’s most iconic and beloved dishes. Unlike the flat Mexican tortillas made of corn or flour, the Spanish version is a thick, savoury omelette made with eggs, potatoes, and often onions. It’s a dish rooted in tradition and simplicity, yet when done right, it delivers a deeply satisfying experience with just a few humble ingredients.
Originating in rural Spain, the tortilla was developed as a hearty meal to sustain labourers using affordable, widely available ingredients. Today, it’s a staple in Spanish homes, tapas bars, and picnic baskets across the country. Eaten warm or cold, at breakfast, lunch, or dinner, it has an unmatched versatility that makes it a favourite far beyond its borders.
What makes the Spanish tortilla truly special is the balance between its creamy, tender interior and golden, lightly crisped exterior. The potatoes are gently simmered in olive oil—not deep-fried—allowing them to soften and soak up flavour without becoming greasy. When mixed with eggs and slowly cooked in a pan, they form a dense, flavourful omelette with a texture unlike any other.
The beauty of this recipe lies in its adaptability. Some prefer it with onions (con cebolla), others without (sin cebolla), and some with chorizo or vegetables added. No matter how you make it, the heart of the dish remains the same: comforting, wholesome, and deeply rooted in Spanish culinary heritage.
Whether you’re trying it for the first time or looking to perfect your own version, this Spanish Tortilla recipe offers a foolproof foundation. With just six ingredients, a bit of patience, and the right technique, you’ll be enjoying a true taste of Spain in your own kitchen.
Why You Will Love This Recipe
There are many reasons to fall in love with the Spanish Tortilla. First and foremost, it’s incredibly flavourful for such a simple combination of ingredients. Eggs, potatoes, and onions transform under the slow heat into a rich, savoury, and deeply comforting dish that feels both indulgent and nourishing.
This recipe is perfect for any time of day. Serve it warm for breakfast or brunch, room temperature as part of a light lunch, or cold for a picnic or packed lunch. It’s incredibly portable, easy to slice, and holds together beautifully once cooled.
Another great advantage is its versatility. You can follow the traditional version or make small tweaks to suit your taste—such as adjusting the level of doneness, using different types of potatoes or onions, or even adding herbs, cheese, or other vegetables.
With no special equipment required, it’s beginner-friendly and forgiving. Plus, it keeps well in the fridge, making it a great meal prep option for the week ahead. Rich in protein and slow-digesting carbohydrates, it’s satisfying without being heavy.
Whether you’re exploring Spanish cuisine or simply after an easy, reliable recipe with big rewards, the Spanish Tortilla ticks all the boxes: delicious, economical, and timeless.
Ingredients
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6 large eggs – Provide the structure and richness of the tortilla.
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2 medium potatoes (approx. 400g / 14 oz) – Choose a waxy variety like Charlotte or Yukon Gold for better texture.
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1 medium onion (approx. 150g / 5 oz) – Adds natural sweetness and depth.
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240ml (1 cup) extra virgin olive oil – Used for gently cooking the potatoes and onion, not just for frying.
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Salt and pepper to taste – Essential for seasoning the egg mixture and enhancing all flavours.
All the ingredients are simple and accessible, yet when combined and cooked slowly, they create a rich, flavourful, and traditional Spanish dish. The olive oil plays a crucial role in softening and infusing the potatoes and onions without crisping or browning them too quickly, so don’t skimp on quality here.
Method
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Prepare the Vegetables: Thinly slice the potatoes (approximately 2–3mm thick) and chop the onion into medium-sized pieces.
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Cook the Potatoes and Onion: In a large non-stick frying pan, heat the olive oil over low heat. Add the potatoes and onions. Gently cook, stirring occasionally, for about 15–20 minutes until the potatoes are tender but not falling apart. They should be soft, not crispy.
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Drain and Set Aside: Use a slotted spoon to remove the potatoes and onions, letting excess oil drain back into the pan. Set the mixture aside to cool slightly.
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Whisk the Eggs: In a large bowl, beat the eggs with a generous pinch of salt and pepper.
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Combine: Add the cooled potato and onion mixture to the eggs. Stir gently to combine, taking care not to break up the potatoes too much.
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Cook the Tortilla: Heat a little of the reserved olive oil in the same pan over medium-low heat. Pour in the egg and potato mixture. Cook for 5–7 minutes, until the bottom is golden and the edges begin to set.
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Flip the Tortilla: Place a large plate over the pan. Carefully invert the tortilla onto the plate, then slide it back into the pan to cook the other side. Cook for another 4–5 minutes, or until done to your preference.
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Serve: Let it rest for a few minutes before slicing. Serve warm or at room temperature.
Nutrition (Per serving, 6 servings)
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Calories: ~280 kcal
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Protein: ~10g
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Fat: ~20g
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Carbohydrates: ~14g
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Fibre: ~2g
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Sugar: ~2g
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Salt: ~0.6g
Please note: these are approximate values and will vary depending on the specific ingredients used.
Tips for Making Spanish Tortilla
To achieve the perfect Spanish Tortilla, patience is key. Start by slicing your potatoes evenly—thin but not too thin—to ensure they cook through without becoming mushy. Waxy potatoes work best because they hold their shape and provide a creamy bite once cooked.
When cooking the potatoes and onions, use low heat. You want to confit them gently in the olive oil, not fry them. Stir occasionally to prevent browning, which helps keep the tortilla soft and evenly textured.
Don’t rush the flipping process. If you’re nervous, slide the tortilla onto a plate with confidence, then use a spatula to assist it back into the pan. Alternatively, cook the tortilla on low heat with a lid until fully set on top if you prefer not to flip.
The traditional tortilla has a soft, slightly runny centre. However, feel free to cook it a bit longer if you prefer a firmer texture—it’s entirely a matter of taste.
Let it rest for a few minutes before slicing. This allows it to firm up and makes serving much easier.
You can also strain and save the used olive oil for future cooking—it’s packed with flavour after infusing with the onions and potatoes.
How to Best Serve Spanish Tortilla
Spanish Tortilla is wonderfully versatile and can be served in a variety of ways depending on the occasion. As a main dish, serve it warm alongside a simple green salad dressed with olive oil and lemon juice. A crusty baguette and some roasted red peppers on the side turn it into a hearty, rustic meal.
For breakfast or brunch, pair it with sliced avocado, grilled tomatoes, and perhaps a dollop of aioli or garlic yoghurt. Add a cup of strong coffee or a freshly squeezed orange juice for a classic Mediterranean start to the day.
As part of a tapas spread, slice the tortilla into small squares and serve it with toothpicks. It’s perfect for entertaining and goes beautifully with other Spanish staples like olives, manchego cheese, and jamón serrano.
You can also enjoy it cold, making it an excellent addition to lunchboxes or picnics. Wrap slices in parchment paper and pack with cherry tomatoes and fruit for a balanced meal.
Drizzle with a little more olive oil or top with fresh herbs like parsley or chives just before serving to brighten up the dish. However you choose to serve it, Spanish Tortilla brings a touch of Spain to every table.
Customise This Recipe
The traditional Spanish Tortilla is made with just eggs, potatoes, and sometimes onions—but that doesn’t mean you can’t get creative with it. The base is incredibly adaptable, allowing for endless flavour variations.
Vegetable Additions: Add cooked spinach, courgette (zucchini), or roasted red peppers for colour and extra nutrition. Just ensure any added vegetables are cooked and drained of excess moisture.
Cheese Lovers: A bit of grated manchego, cheddar, or feta cheese can add creaminess and depth. Fold it into the egg mixture before cooking.
Spice It Up: Add a pinch of smoked paprika or a few dashes of hot sauce for a subtle kick. Chilli flakes or chopped jalapeños also work well for heat lovers.
Meaty Variations: Chorizo is a classic addition and pairs beautifully with the eggs and potatoes. Cook it separately first, then stir it into the mixture before frying.
Herbs and Aromatics: Fresh parsley, thyme, or chives can lift the flavour and add a bit of colour. Add them into the beaten eggs or sprinkle over the top just before serving.
With so many customisation options, Spanish Tortilla can be tailored to your cravings, dietary preferences, or whatever you have left in the fridge.
How to Store This Recipe
Once cooked and cooled, Spanish Tortilla stores beautifully. Wrap tightly in cling film or place in an airtight container and refrigerate for up to 3 days.
To reheat, gently warm slices in a non-stick frying pan over low heat or microwave for 30–60 seconds until just heated through. It can also be enjoyed cold straight from the fridge.
Avoid freezing, as the texture of the eggs and potatoes may become rubbery when thawed. Spanish Tortilla is ideal for making ahead of time and enjoying as a quick lunch or snack throughout the week.
Conclusion
The Spanish Tortilla is more than just an omelette—it’s a cherished part of Spanish culinary culture that speaks to tradition, resourcefulness, and the beauty of simplicity. With only a few humble ingredients, this dish manages to deliver comfort, flavour, and satisfaction in every bite.
Whether enjoyed warm or cold, on its own or as part of a tapas feast, tortilla de patatas is the kind of food that brings people together. It’s the perfect example of how home cooking doesn’t have to be complicated to be impressive. With careful attention to cooking technique—especially in gently poaching the potatoes and onions—you’ll create a dish that’s wonderfully tender inside with a golden crust outside.
This recipe also rewards experimentation. Whether you prefer it slightly runny in the centre or firm all the way through, with onions or without, it can be easily adapted to suit your taste. Add herbs, vegetables, or meats if you’re feeling adventurous, or keep it classic when you’re craving something nostalgic and pure.
It’s a meal that fits any time of day, any season, and any gathering. Serve it hot for breakfast, chilled in a picnic spread, or sliced into tapas-sized portions for a party—it never disappoints.
If you’re new to Spanish cooking, this is the perfect place to start. And if you’re already a fan, this version will remind you why you fell in love with it in the first place. Simple, nourishing, and endlessly satisfying, the Spanish Tortilla is a timeless classic that deserves a place in every home cook’s repertoire.
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Spanish Tortilla
Ingredients
- 6 large eggs
- 6 large eggs
- 2 medium potatoes (approx. 400g / 14 oz)
- 2 medium potatoes (approx. 400g / 14 oz)
- 1 medium onion (approx. 150g / 5 oz)
- 1 medium onion (approx. 150g / 5 oz)
- 240ml (1 cup) extra virgin olive oil
- 240ml (1 cup) extra virgin olive oil
- Salt and pepper to taste
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: Thinly slice the potatoes (approximately 2–3mm thick) and chop the onion into medium-sized pieces.
- Cook the Potatoes and Onion: In a large non-stick frying pan, heat the olive oil over low heat. Add the potatoes and onions. Gently cook, stirring occasionally, for about 15–20 minutes until the potatoes are tender but not falling apart. They should be soft, not crispy.
- Drain and Set Aside: Use a slotted spoon to remove the potatoes and onions, letting excess oil drain back into the pan. Set the mixture aside to cool slightly.
Whisk the Eggs: In a large bowl, beat the eggs with a generous pinch of salt and pepper. - Combine: Add the cooled potato and onion mixture to the eggs. Stir gently to combine, taking care not to break up the potatoes too much.
- Cook the Tortilla: Heat a little of the reserved olive oil in the same pan over medium-low heat. Pour in the egg and potato mixture. Cook for 5–7 minutes, until the bottom is golden and the edges begin to set.
- Flip the Tortilla: Place a large plate over the pan. Carefully invert the tortilla onto the plate, then slide it back into the pan to cook the other side. Cook for another 4–5 minutes, or until done to your preference.
- Serve: Let it rest for a few minutes before slicing. Serve warm or at room temperature.
Nutrition Information:
Yield: 6Amount Per Serving: Calories: 280Total Fat: 10gCarbohydrates: 14gFiber: 2gSugar: 2gProtein: 20g
