Tortilla Española is a classic Spanish potato omelet made with tender potatoes, sweet onion, eggs, olive oil, and salt. It is simple, filling, and perfect for breakfast, lunch, dinner, or a snack.
Why You’ll Love This Recipe
This recipe uses basic ingredients but creates a rich and comforting dish. The potatoes become soft and flavorful as they cook slowly in olive oil, while the eggs hold everything together into a golden, satisfying omelet. It is easy to serve warm, at room temperature, or even chilled, making it great for meal prep or family meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 medium potatoes, peeled and thinly sliced, about 1 1/2 pounds
1 medium onion, thinly sliced
6 large eggs
1/2 cup olive oil
1 teaspoon salt, divided, or to taste
Directions
Peel the potatoes and slice them thinly and evenly so they cook at the same speed. Slice the onion into thin strips.
Heat the olive oil in a large nonstick skillet over medium-low heat. Add the potatoes and onion, then sprinkle with half of the salt. Cook gently for 18 to 22 minutes, stirring occasionally, until the potatoes are soft but not browned.
Drain the potatoes and onion from the oil, reserving about 1 tablespoon of oil for cooking the tortilla.
In a large bowl, beat the eggs with the remaining salt. Add the warm potatoes and onion to the eggs and gently mix until well coated. Let the mixture rest for 5 minutes.
Heat the reserved oil in the skillet over medium-low heat. Pour in the egg and potato mixture, spreading it evenly. Cook for 6 to 8 minutes, until the edges are set and the bottom is golden.
Place a large plate over the skillet and carefully flip the tortilla onto the plate. Slide it back into the pan and cook the other side for 4 to 6 minutes, until golden and just set in the center.
For a creamier tortilla, cook it slightly less so the center stays soft. For a firmer version, cook it a few minutes longer on low heat. You can also add chopped parsley, roasted peppers, spinach, or a pinch of black pepper for extra flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm slices in a skillet over low heat for a few minutes on each side. You can also microwave individual slices for 30 to 45 seconds. Tortilla Española can also be enjoyed cold or at room temperature.
FAQs
Can I make Tortilla Española without onion?
Yes. Traditional versions can be made with or without onion, depending on your preference.
What potatoes work best?
Yukon Gold, white potatoes, or any medium-starch potato work well because they become tender without falling apart too much.
Do I need a nonstick pan?
A nonstick pan is highly recommended because it makes flipping and releasing the tortilla easier.
Can I use less olive oil?
Yes, but the potatoes may cook less evenly. Slow cooking in olive oil gives the best texture and flavor.
How do I flip the tortilla safely?
Use a large flat plate that fully covers the skillet. Hold it firmly, flip quickly, then slide the tortilla back into the pan.
Should the tortilla be soft in the middle?
It can be slightly soft or fully set, depending on your taste. Both styles are common.
Can I make it ahead of time?
Yes. Tortilla Española is excellent made ahead and served later at room temperature.
Can I add vegetables?
Yes. Spinach, roasted peppers, peas, or mushrooms can be added, but keep the amount moderate so the tortilla holds together.
Why did my tortilla break?
It may have been flipped too early or the pan may not have been nonstick enough. Let the bottom set before flipping.
Can I serve it for dinner?
Yes. Serve it with salad, bread, or roasted vegetables for a simple and complete meal.
Conclusion
Tortilla Española proves that a few simple ingredients can create something deeply satisfying. With tender potatoes, flavorful onion, and golden eggs, this classic dish is easy to make, versatile, and perfect for any time of day.
