Tortilla Española, also known as Spanish tortilla or tortilla de patatas, is one of Spain's most iconic dishes. Made with simple ingredients including potatoes, eggs, onions, and olive oil, this rustic Spanish omelet has a beautifully golden exterior and a soft, tender center.

The potatoes and onions are gently cooked in olive oil until tender before being combined with beaten eggs and cooked into a thick, round tortilla. It is delicious served warm, at room temperature, or cold, making it perfect for breakfast, lunch, tapas, picnics, and casual family meals.

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Rest Time: 10 minutes

Total Time: 1 hour

Servings: 6 people

Difficulty: Intermediate

Why You'll Love This Recipe

• Made with simple everyday ingredients.
• Soft and creamy center.
• Beautiful golden exterior.
• Classic Spanish comfort food.
• Delicious warm or at room temperature.
• Perfect for tapas and sharing.
• Great for breakfast, lunch, or dinner.
• Naturally vegetarian.

How to Make Spanish Tortilla Española

1. Prepare the Potatoes and Onion

Peel the potatoes and slice them into thin, even pieces. Thinly slice the onion so everything cooks evenly.

2. Gently Cook the Potatoes

Heat the olive oil in a large nonstick skillet over medium-low heat. Add the potatoes and onion and cook gently, stirring occasionally, until the potatoes are tender but not deeply browned.

3. Drain the Potato Mixture

Transfer the cooked potatoes and onions to a colander and allow the excess olive oil to drain. Reserve a little of the oil for cooking the tortilla.

4. Combine with the Eggs

Whisk the eggs in a large bowl with salt. Add the warm potato and onion mixture and gently stir until everything is well coated. Let the mixture rest for about 5 minutes.

5. Cook the Tortilla

Heat a small amount of reserved olive oil in a nonstick skillet. Pour in the egg and potato mixture and gently shake the pan to distribute it evenly.

Cook over medium-low heat until the bottom and edges are set while the center remains slightly soft.

6. Flip the Tortilla

Place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide it back into the skillet to cook the other side.

7. Finish Cooking

Cook for another few minutes until the tortilla is golden on the outside and the center reaches your preferred consistency.

8. Rest and Serve

Transfer the tortilla to a plate and let it rest for about 10 minutes before slicing. Serve warm or at room temperature.

Tips for Perfect Tortilla Española

• Slice the potatoes evenly so they cook at the same rate.
• Cook the potatoes gently rather than frying them until crisp.
• Use a good-quality olive oil for authentic flavor.
• Do not overbeat the eggs.
• Use a well-seasoned nonstick skillet for easier flipping.
• Keep the heat moderate so the exterior does not brown too quickly.
• Let the tortilla rest before slicing.
• Use a plate slightly larger than the skillet when flipping.

Delicious Recipe Variations

Tortilla Española Without Onion

Omit the onion for a simpler potato-and-egg version.

Chorizo Tortilla

Add thinly sliced Spanish chorizo for a smoky, savory variation.

Pepper Tortilla

Add thinly sliced roasted red peppers for extra sweetness and color.

Herb Tortilla

Fold fresh parsley or chives into the egg mixture before cooking.

What to Serve with Tortilla Española

• Spanish olives
• Tomato salad
• Crusty bread
• Marinated peppers
• Green salad
• Garlic aioli
• Sautéed vegetables
• Spanish cured ham

How to Store Leftover Tortilla Española

Allow the tortilla to cool completely before placing it in an airtight container.

Refrigerate for up to 3 days.

Serve cold or bring it close to room temperature before serving. It can also be gently reheated in a skillet or oven.

Can Tortilla Española Be Frozen?

Yes, although freezing may slightly change the texture of the potatoes and eggs.

Wrap individual portions tightly and place them in a freezer-safe container.

Freeze for up to 1 month.

Thaw overnight in the refrigerator and gently reheat before serving.