A beloved classic from Spanish cuisine, this hearty tortilla is made with golden potatoes, caramelized onions, and eggs—pan-fried to perfection with a soft center and crisp outer layer. Known as Tortilla de Patatas, it’s a humble yet flavorful dish that can be enjoyed warm or at room temperature. Perfect as a tapa, brunch dish, or a light dinner, this traditional recipe showcases the beauty of simple, quality ingredients.

Why You’ll Love This Recipe

This Spanish tortilla is deeply satisfying, both in flavor and texture. Its tender layers of potato and sweet onion are gently bound together by eggs, resulting in a dish that is creamy on the inside and beautifully golden on the outside. Whether you’re hosting a tapas night, preparing a picnic, or just looking for a versatile, meatless meal, this tortilla is sure to impress with its rustic charm and timeless appeal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Yukon Gold potatoes, peeled and thinly sliced
yellow onion, thinly sliced
large eggs
olive oil (for frying)
salt to taste
fresh parsley, for garnish (optional)

Directions

1. In a large skillet, heat the olive oil over medium heat.
2. Add the sliced potatoes and onions. Cook gently, stirring occasionally, for 15–20 minutes, or until the potatoes are tender and the onions are golden. Avoid browning too much.
3. Using a slotted spoon, transfer the cooked potatoes and onions to a bowl and let them cool slightly.
4. In another bowl, whisk the eggs and season with salt. Add the slightly cooled potato-onion mixture and mix gently to combine.
5. Remove excess oil from the skillet, leaving just a thin coating. Return the skillet to medium heat.
6. Pour the egg and potato mixture into the skillet, spreading it evenly. Cook for 5–6 minutes, or until the bottom is set.
7. Place a large plate over the skillet and carefully flip the tortilla onto the plate. Slide it back into the skillet and cook the other side for another 4–5 minutes, until golden and fully set.
8. Let the tortilla rest for a few minutes before slicing. Garnish with parsley if desired. Serve warm or at room temperature.

Servings and timing

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

• With Chorizo: Add sliced Spanish chorizo to the potato mixture for a smoky, meaty version.
• With Bell Peppers: Sauté diced red or green bell peppers along with the onions for extra color and sweetness.
• Baked Version: Bake the tortilla in an oven-safe skillet at 375°F (190°C) for 20–25 minutes instead of flipping.
• Herb-Infused: Add chopped fresh thyme, rosemary, or chives for an aromatic twist.
• Cheese Addition: A handful of grated Manchego or aged cheddar can add richness to the egg mixture.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Gently reheat slices in a nonstick pan over low heat, or in the oven at 300°F (150°C) until warmed through. It can also be enjoyed cold or at room temperature, making it ideal for packed lunches or picnics.

FAQs

What type of potatoes are best for Spanish tortilla?

Waxy potatoes like Yukon Gold work best due to their creamy texture and ability to hold their shape when cooked.

Can I make this tortilla in advance?

Yes, it can be made a day ahead and stored in the refrigerator. Serve cold or bring to room temperature before serving.

How do I flip the tortilla safely?

Use a large, flat plate that covers the skillet completely. Invert the tortilla onto the plate, then slide it back into the skillet carefully.

Is Spanish tortilla the same as a Mexican tortilla?

No, Spanish tortilla is an egg and potato dish, while Mexican tortillas are flatbreads made from corn or flour.

Can I add garlic or other seasonings?

Yes, finely minced garlic, black pepper, or smoked paprika can be added for additional flavor.

Is it necessary to peel the potatoes?

Peeling is traditional, but you may leave the skins on if using thin-skinned potatoes and prefer a more rustic version.

Can I make a vegan version of this tortilla?

Yes, use a chickpea flour batter or a vegan egg substitute along with the cooked potatoes and onions for a plant-based alternative.

How do I serve Spanish tortilla?

It can be served sliced into wedges or squares, often with crusty bread, a simple salad, or as part of a tapas spread.

Why does my tortilla fall apart?

This may happen if the eggs are undercooked or the potatoes weren’t fully softened. Allow the tortilla to rest briefly before slicing.

What oil is best for frying?

Use high-quality olive oil for an authentic flavor. It contributes significantly to the richness of the dish.

Conclusion

Traditional Spanish tortilla is a timeless, satisfying dish that highlights the essence of Mediterranean home cooking. Made with only a few simple ingredients, it delivers incredible flavor and versatility. Whether served hot, cold, as an appetizer or main, this dish never fails to please. Add it to your recipe collection as a go-to for easy, elegant meals.

Traditional Spanish Tortilla (Tortilla de Patatas)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Emma Delaney
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Pan-Fried
• Cuisine: Spanish
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

A traditional Spanish dish made with potatoes, onions, and eggs, pan-fried until golden with a tender center. Often served as a tapa, light meal, or part of a brunch spread.

---

Ingredients

Units USM Scale 1x2x3x

• 4 medium Yukon Gold potatoes, peeled and thinly sliced
• 1 medium yellow onion, thinly sliced
• 6 large eggs
• 1/2 cup olive oil (for frying)
• Salt to taste
• Fresh parsley, for garnish (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large skillet, heat olive oil over medium heat.
2. Add sliced potatoes and onions. Cook gently, stirring occasionally, until the potatoes are soft and onions are golden—about 15–20 minutes. Avoid excessive browning.
3. Use a slotted spoon to transfer potatoes and onions to a bowl. Let cool slightly.
4. In another bowl, whisk the eggs and season with salt. Add the potato mixture and stir gently to combine.
5. Remove excess oil from the skillet, leaving just a thin layer. Heat over medium heat.
6. Pour in the egg and potato mixture, spreading evenly. Cook for 5–6 minutes until the bottom is set.
7. Carefully flip the tortilla using a large plate. Slide it back into the pan and cook the other side for another 4–5 minutes, until golden and set.
8. Let rest for a few minutes before slicing. Garnish with parsley and serve warm or at room temperature.

---

Notes

• Use a nonstick skillet or well-seasoned pan to prevent sticking.
• Letting the mixture rest helps the eggs absorb the potato flavor.
• Can be served warm, cold, or at room temperature—great for make-ahead meals.

---

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 2g
• Sodium: 190mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 210mg