Silky potatoes, sweet onions, and tender eggs—Spain’s simple, satisfying comfort classic.

Craving an easy, hearty dish that works any time of day? Spanish Tortilla, or Tortilla Española, is a beloved Spanish potato and onion omelet—golden outside, custardy inside. With just a handful of pantry ingredients, it’s the definition of simple meals, big comfort.

Why You’ll Love This Dish

• 5 core ingredients, maximum flavor
• Great warm, room temp, or chilled
• Meal-prep friendly; perfect for picnics and tapas
• Naturally gluten-free

Ingredients (Serves 4–6)

• 6 large eggs
• 1 lb (450 g) waxy potatoes (Yukon Gold), peeled & thinly sliced (⅛–¼ in / 3–6 mm)
• 1 medium onion, thinly sliced
• ¾ cup (180 ml) olive oil (for confit-frying)
• ¾–1 tsp salt, plus more to taste
• Black pepper, to taste

Instructions

1. Slow-fry Potatoes & Onions:
   Heat olive oil in a 10-inch (25 cm) nonstick or seasoned skillet over medium-low. Add potatoes, onion, ½ tsp salt. Cook gently, stirring occasionally, 15–20 minutes until very tender but not browned. Drain, reserving 2–3 tbsp oil.
2. Beat Eggs:
   In a bowl, whisk eggs with ¼–½ tsp salt and pepper. Fold in warm potatoes and onions; rest 5 minutes to hydrate.
3. Set the Tortilla:
   Return 2 tbsp reserved oil to skillet over medium heat. Pour in mixture, spread evenly. Cook 3–5 minutes, gently shaking pan and running a spatula around edges until sides set and center is still slightly loose.
4. Flip & Finish:
   Place a large plate over the skillet; invert tortilla onto plate. Add another 1 tsp oil to pan, slide tortilla back in uncooked side down. Cook 2–3 minutes more for a custardy center (longer for firmer).
5. Rest & Serve:
   Slide onto a plate; rest 5–10 minutes. Slice into wedges.

Pro Tips & Substitutions

• Texture control: Less time = jammy center; more time = fully set.
• Add-ins (regional twists): Roasted peppers, chorizo cubes, or herbs—keep it minimal.
• Oil reuse: Strain and save the olive oil for future tortillas or sautéing.
• No onion? It’s still authentic—tortilla de patatas can be with or without cebolla.

Storage & Reheating

• Refrigerate up to 3 days; great cold or room temp.
• Rewarm slices briefly in a skillet or 300°F (150°C) oven.

Serving Suggestions

• Serve as tapas with crusty bread and olives.
• Add a simple tomato salad or garlicky aioli.
• Perfect for brunch, packed lunches, or midnight snacks.

Nutritional Information (per slice, 1/6 tortilla, approx.)

• Calories: 260 kcal
• Protein: 9g
• Carbohydrates: 16g
• Fat: 18g
• Sodium: 340mg

Did You Try This Recipe?

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