There are few recipes that feel more like home to me than a good tortilla Española. I grew up in Spain, and even after moving back to the U.S. when I was six, spending summers with my family always meant one thing: there was a tortilla on the counter waiting for me fresh off the plane. We would make it to bring to picnics along the river, to have tucked into a bocadillo for lunch on a hot summer day, or even all hovered around stealing slices for dinner with a simple tomato salad. Whatever time of day it was, having a tortilla sitting on my Yaya’s kitchen counter just waiting to be sliced always brought joy.
One of the things I love most about Spanish food is that you can often see the country’s history reflected on the plate. So many of Spain’s most iconic dishes were born out of necessity, making the most of simple, affordable ingredients that families had on hand. For example, you have gazpacho or salmorejo, that get made out of the copious amounts of ripe summer tomatoes and stale bread we usually have laying around. Or migas, “breadcrumbs” (kind of similar to stuffing), that got made out of stale bread and whatever ingredients needed to be used up.
Tortilla española is one of my favorite examples of this. Made with little more than potatoes, eggs, olive oil, and salt (historically inexpensive ingredients), it’s a reminder that some of the best recipes don’t come from extravagance, but from from resourcefulness. Over time, what began as a humble, everyday meal became one of Spain’s most beloved dishes, found everywhere from family kitchens to neighborhood tapas bars.
If you’ve never made a traditional Spanish tortilla before, don’t let the simple ingredient list fool you. With just potatoes, onions, eggs, olive oil, and salt, it is proof that simple ingredients and the right technique can lead to something truly remarkable. Served alongside a simple tomato salad, it’s one of my favorite meals all year long and tastes just like home.
The Great Tortilla de Patatas Debate
For a recipe made with just a handful of ingredients, tortilla española has an impressive ability to start arguments. Ask ten Spaniards how to make the perfect tortilla, and you’ll get at least eleven opinions.
Should it have onions? Half the country will tell you absolutely yes, while the other half acts like you’ve committed a crime against humanity. Should the center be nice and runny (à la tortilla de Betanzos) or fully set? Olive oil or another oil? Mandoline or the old-school paring knife method? Thick or thin? And don’t even think about asking whether chorizo belongs in a tortilla unless you’re looking to start a family feud. Some even have made this with potato chips… *gasp*
I’d love to tell you there are no wrong answers…but I’d be lying.
In my family (and therefore, obviously, in my completely unbiased opinion), the perfect tortilla is made with plenty of caramelized onions, cooked in good extra virgin olive oil, and has a center that’s just the perfect amount of runny. It’s thick enough to feel substantial, simple enough to let the ingredients shine, and exactly the kind of tortilla waiting on my grandma’s kitchen counter every summer.
Why You’ll Love This Recipe
- A traditional family recipe made the way I grew up eating it in Spain.
- Made with just five simple ingredients, it’s proof that sometimes the simplest dishes are the most delicious.
- Perfect for breakfast, lunch, dinner, or a tapa night at home.
- A great make ahead recipe, as it is just as delicious warm as it is room temp.
Ingredients
- Yukon Gold potatoes – They’re creamy and hold their shape beautifully. I don’t recommend Russets for this recipe.
- Yellow onion – Adds sweetness and caramelized notes and is traditional in my family’s version. While there is debate in Spain on whether tortilla should or should not have onion in it, we are of the strong belief it is a must!
- Eggs – The backbone of the tortilla, use good quality eggs as it does make a difference.
- Extra virgin olive oil – I don’t recommend substituting for another oil. Since there are so few ingredients, the flavor of the olive oil really shines. However, due to olive oil being more expensive, many families (including my grandma) use a neutral oil to make this more affordable. You’ll need about 2 cups of oil, so use what works for you!
- Kosher salt
Tips & Tricks
- Use Yukon Gold potatoes. Their waxy texture is ideal for tortilla. I personally like to use a mandolin to slice them, as I find it much quicker, but the more traditional way to make this is using a paring knife and cutting slices that way. You want each slice to be about ⅛” to 3⁄16″ thickness.
- Cook the potatoes gently. You’re gently them in olive oil, not frying them. A little golden brown color is okay, but you don’t want charring or crispiness.
- Don’t rush the flip. Wait until the tortilla naturally pulls away from the sides of the pan. If your first flip isn’t perfect, congratulations—you’ve officially joined the club. Every Spaniard has had a tortilla break at least once.
- A nonstick skillet is your best friend. This will keep your tortilla from sticking to the bottom, making the flip easier.
- Don’t waste the olive oil! Strain it after cooking and save it for roasting vegetables, frying patatas fritas (french fries), or making another tortilla.
Serving Suggestions
Depending on if you’re looking for a simple dinner or a full tapas spread, you can serve the tortilla española with:
- A simple tomato salad (my favorite): cut good qualities tomatoes into chunks and add to a bowl with good quality olive oil, salt, and a splash of sherry or red wine vinegar.
- In a crusty baguette with sliced tomatoes or chorizo.
- Café con leche or fresh orange juice for breakfast
- A Full Spanish Tapas Spread
- Pan con Tomate
- Gambas al Ajillo (Spanish Garlic Shrimp)
- Croquetas
- Jamón Ibérico and aged Manchego
- Marinated Olives (castelvestrano olives marinated in olive oil, garlic, oregano, and an orange and lemon rind)
Storage
- Refrigerate for up to 5-7 days.
- When ready to serve, remove from the fridge an hour before to serve at room temperature, or gently reheat in 10 second increments in the microwave.
Traditional Tortilla Española (Spanish Tortilla)
- Total Time: 50
- Yield: 6-8
Description
Traditional Tortilla Española (Spanish potato omelette) made with Yukon Gold potatoes, eggs, onions, and olive oil—an authentic family recipe that’s perfect for breakfast, lunch, or dinner.
Ingredients
For the Tortilla Española (Tortilla de Patatas):
- 3 large Yukon Gold potatoes (about 2 lbs), peeled
- 1 medium yellow onion, thinly sliced
- 7 large eggs
- 2 cups extra virgin olive oil*
- 1 tsp kosher salt, plus more to taste
Instructions
For the Tortilla Española:
- Peel the potatoes, then use a mandoline or sharp knife to slice them into ⅛- to 3/16-inch thick slices. Cut the onion in half and thinly slice it.
- Heat olive oil in a large, high-sided 10″ nonstick skillet over medium-low heat. Once shimmering, add the onion and cook for about 5 minutes, until just starting to soften.
- Add the sliced potatoes and cook over medium-low heat for 18–22 minutes, stirring occasionally, until the potatoes are completely tender when pierced with a knife but have very little color. You’re gently confiting the potatoes in olive oil rather than frying them, so if they begin to brown, lower the heat.
- Once cooked, using a slotted spoon, transfer the potato and onions to a bowl to cool slightly. Season with salt. You can gently break up any of larger potato slices if you wish, as you’ll want a mix of larger and smaller pieces for the best texture.
- Meanwhile, whisk the eggs in a separate bowl until smooth and slightly frothy. Add the potatoes and onions, season with a bit more salt, and gently fold everything together. Taste the mixture and adjust the seasoning if needed.
- Carefully strain the olive oil into a heatproof container. Return 3 tablespoons of the reserved oil to a 10-inch nonstick skillet and heat over medium-high heat.
- Add the egg and potato mixture and gently swirl the tortilla until the bottom starts to set. Then, use a silicone spatula to run along the sides of the pan to gently loosen the edges and start forming the tortilla’s puck shape.
- After about 4–6 minutes, when the edges are starting to set, it’s time to flip. Place a large dinner plate upside down over the skillet, firmly hold the plate against the pan, and quickly invert the tortilla onto the plate.
- Carefully slide the tortilla back into the skillet to cook the second side. Use the spatula to gently tuck and shape the edges into a smooth, rounded disc. Cook for another 2–3 minutes, depending on how runny you like the center. The tortilla should feel tender when pressing with a finger to the center.
- Carefully slide the finished tortilla or invert it onto a clean serving plate. Let it rest for 5–10 minutes before slicing. Serve warm or at room temperature.
Notes
*This recipe requires quite a bit of olive oil to cook the potatoes, but it can be strained and reused!
- Prep Time: 20
- Cook Time: 30
FAQs
Can I make tortilla española ahead of time?
Absolutely. Many Spaniards intentionally make it ahead because it’s just as delicious the next day.
Should tortilla española have onions?
This is one of Spain’s greatest debates. My family has always made it with onions, but you’ll find plenty of Spaniards who passionately disagree.
Can I serve it cold?
Yes! It’s commonly served warm, room temperature, or straight from the fridge.
What kind of pan should I use?
The ideal pan for this is a 10″ nonstick skillet. This way you can cook everything in one single pan. If you only have an 8″, you may need to cook the potatoes and onions in a separate pan first, then make the tortilla in an 8″ nonstick skillet. Since the tortilla will be thicker, cook for an additional 1-2 minutes per side.
