Spanish Tortilla Recipe: A Simple, Delicious Guide

I’ve included some videos below for those who prefer to watch rather than read.

The Spanish tortilla, also known as tortilla de patatas, is a tasty and simple dish you can make with just a few ingredients: eggs, potatoes, onions, salt, and olive oil. It’s perfect for any meal and super easy to whip up.

You’ll only need a few basic steps to put it all together, and you probably have most of the ingredients at home already. The key is to cook the potatoes and onions slowly in olive oil until they are soft and flavorful, then mix them with beaten eggs and cook it all together in a skillet. Whether you’re new to cooking or a seasoned chef, this recipe is straightforward and rewarding.

This classic Spanish omelette is versatile—you can serve it hot or cold, and it’s great for breakfast, lunch, or dinner. Plus, there are endless variations to explore once you’ve mastered the basics. So, grab your pan and let’s get cooking!

Exact Ingredients (+ Possible Substitutes)

Potatoes

• Exact: 4 medium-sized potatoes, peeled and thinly sliced.
• Possible Substitute: Sweet potatoes for a twist in flavor.

Eggs

• Exact: 6 large eggs.
• Possible Substitute: Egg substitutes if you are vegan.

Onions

• Exact: 1 medium onion, chopped finely.
• Possible Substitute: Green onions for a milder taste.

Olive Oil

• Exact: 1 ½ cups of olive oil.
• Possible Substitute: Canola oil if you don’t have olive oil.

Salt

• Exact: 1 teaspoon of kosher salt.
• Possible Substitute: Sea salt or table salt.

Garlic

• Exact: 2 cloves of garlic, minced.
• Possible Substitute: Garlic powder if fresh garlic is unavailable.

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Feel free to adjust the ingredients based on your taste and what you have in the pantry. These substitutes will still give you a delicious Spanish tortilla!

Instructions

1. 
   

   Prepare the ingredients. Peel and cut the potatoes into small cubes. Thinly slice the onions. Beat the eggs in a large bowl and add a pinch of salt.

   
   
2. 
   

   Cook the potatoes and onions. Heat a generous amount of olive oil in a large skillet over medium heat. Add the potatoes and onions, cooking until the potatoes are fork-tender and the onions are caramelized, about 20 minutes.

   
   
3. 
   

   Combine with eggs. Remove the potato mixture from the skillet and allow it to cool slightly. Once cooled, mix the potatoes and onions with the beaten eggs.

   
   
4. 
   

   Cook the tortilla. Heat three tablespoons of the reserved olive oil in a skillet over medium heat. Pour the egg and potato mixture into the skillet, spreading it out evenly. Reduce the heat to medium-low and cook until the edges start to set.

   
   
5. 
   

   Flip the tortilla. Once the bottom is set, place a large plate over the skillet and carefully flip the tortilla onto the plate. Slide the tortilla back into the skillet to cook the other side until it’s golden brown and fully set.

   
   
6. 
   

   Serve. Allow the tortilla to cool for a few minutes before slicing. Serve warm or at room temperature. Enjoy your homemade Spanish Tortilla!

   
   

Tips, Tricks & Storing

Use the Right Pan: A non-stick or cast iron skillet works best for cooking a Spanish tortilla. Choose a 10-inch pan for even cooking.

Cook Potatoes and Onions Slowly: Cooking them slowly on medium heat brings out their sweetness and ensures they become tender without browning.

Salt and Seasoning: Don’t forget to season the potato and egg mixture well with kosher salt for the best flavor.

Mild Heat is Key: Keep the heat medium-low when cooking the tortilla. This helps it cook evenly without burning.

Flipping the Tortilla: Use a plate larger than your pan to flip the tortilla halfway through cooking. Slide it back into the pan to cook the other side.

Optional Broiler Finish: Some recipes call for finishing the tortilla under the oven broiler. This can give the top a nice golden color.

Storing Leftovers: Let the tortilla cool completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container.

Refrigeration: Store in the fridge for up to 3-4 days.

Reheating: You can eat it cold or reheat slices gently in a pan or microwave.

Freezing: To freeze, cut the tortilla into portions. Wrap each piece in plastic wrap and store in a zip-lock bag. Freeze for up to 1 month. Reheat in the oven or microwave straight from frozen.

Note: Freshness is important. If your tortilla develops an off smell or strange texture, it’s better to be safe and discard it.

These tips will help you make and enjoy a perfect Spanish tortilla every time.

Recipe Variations & Serving Suggestions

Spanish tortilla, or tortilla de patatas, can be customized in many ways. You can add vegetables, meats, or herbs to create different flavors.

For a vegetable variation, try adding:

• Bell peppers
• Spinach
• Zucchini

If you love meat, consider including:

• Chorizo
• Ham
• Bacon

Herbs like parsley, thyme, or fresh basil can add a nice touch.

When serving your tortilla, you have plenty of options. You can serve it:

• Hot or cold
• As a main dish with a salad
• As a snack or appetizer

Cut it into small pieces and serve it on toothpicks for a party.

Pair it with sauces such as:

• Aioli
• Tomato relish

Enjoy experimenting with these variations and serving styles to make your Spanish tortilla unique!