Spanish Tortilla Recipe (Tortilla de Patatas)

Spanish tortilla, sometimes called a Spanish omelette, is made with thinly sliced potatoes, onions, and eggs, gently cooked in olive oil. The potatoes are tender, satisfying, and this recipe is so easy to make at home.

Spanish Tortilla is One of My Favorite Make Ahead Recipes!

Spanish tortilla or Tortilla de Patatas is one of Spain’s most popular dishes and a favorite in tapas bars served alongside other favorites like Gambas al Ajillo, a.k.a. garlic shrimp. But don’t worry if you’re not up for an all-nighter; this potato omelette is easy to make at home. It only requires 6-ingredients, 5 if you skip the paprika, which is just a little something extra I like to add.

I originally wrote this recipe back in 2017. However, after a recent culinary tour of Spain, I decided to make a few adjustments to the recipe, and I think it’s even better than before. I hope you feel the same way. The potatoes cook until velvety and tender, the onions are sweet, and it all combines with the custardy eggs. This easy Spanish recipe is perfectly dense, a little creamy, and 100 percent satisfying.

Although it is often served along with other Spanish tapas recipes, you can enjoy this as a meal any time of day! And it is better at room temperature, so you can make it ahead of time to have ready when guests arrive.

Spanish Tortilla Ingredients

• Potatoes: A waxy or all-purpose potato is the best to use. I recommend Yukon Gold potatoes, or something waxier like creamer potatoes or new potatoes.
• Yellow Onion: The onion becomes tenderly sweet when cooked in the olive oil. If you don’t have a yellow onion, a white onion will work just as well.
• Olive Oil: I prefer to use a Spanish olive oil for this. Our Spanish Hojiblanca Olive Oil is just peppery enough to add a little something extra.
• Eggs: I find 6 large eggs to be just the right amount to bind everything together.
• Seasonings: Kosher salt enhances the flavor of all the ingredients. Sweet Spanish Paprika isn’t traditional but it adds a little complexity to an otherwise simple dish. You can skip it if you want to.

How to Make A Spanish Tortilla (Tortilla de Patatas)

This recipe is relatively easy to make, but it does require a little technique and some courage to flip the tortilla and slide it back into the pan to finish cooking.

• Slice the potatoes and onions: Cut the peeled potatoes in half crosswise. Set them cut-side down on the cutting board and cut them into 1/8-inch-thick slices. Cut the onion in half through the root. Remove the outer layer. Set the onion halves cut-side down and cut into 1/8-inch-thick half-moon slices.
• Cook the potatoes and onion: Heat the olive oil in an 8- or 9-inch nonstick skillet over medium-high heat. Once the oil begins to shimmer, add the potatoes and onions to the pan. Reduce the heat to low and cook for 20 minutes, stirring occasionally, until the potatoes are tender when pricked with the tip of a knife. Use a slotted spoon to remove the potatoes and onions from the oil to a plate. Or set a heat-safe strainer over a heat-safe bowl and drain them. Reserve the olive oil, as you’ll use some of it again and can save the rest for another time.
• Beat the eggs: In a mixing bowl, whisk the eggs and a generous pinch of salt and the paprika. Add the potatoes to the egg mixture and mix gently.
• Cook the tortilla: In the pan, heat 2 tablespoons of the reserved olive oil over medium heat until shimmering. Add the egg and potato mixture and cook for 3 to 4 minutes, until the eggs set at the bottom. To prevent sticking, shake and swirl the pan occasionally or run a rubber spatula between the omelet and the pan.
• Flip and finish the tortilla: Set a plate larger than the diameter of the pan over the top of the pan. Quickly but carefully flip the pan over, inverting the omelet onto the plate. Add another tablespoon of oil to the skillet. Gently slide the omelet back into the pan, uncooked side down. Cook for 3 to 4 minutes or until just set. For neater edges, run a rubber spatula around the edges of the omelet a few times while it cooks.
• Serve: Turn the omelet out onto a plate. Serve warm or at room temperature.

What is the Difference Between a Spanish Tortilla and a Frittata?

I love the way Melissa Clark of the New York Times described this dish as a “potato cake with just enough eggs to bind it together.” With that, here are a few differences between Spanish tortilla and a frittata:

• Ingredients. You can make a frittata with almost any combination of veggies and eggs. I make a spinach frittata often, as it’s a favorite in my house. While a Spanish omelette is made with eggs, potatoes, onions, olive oil, and a dash of salt. I add a pinch of sweet paprika, but that is just my personal preference.
• Texture and Density. Tortilla Española is dense and tender, thanks to layers of thinly sliced velvety potatoes. A frittata is thinner and typically drier.
• Cooking Technique. To finish a frittata, you place it in the oven, while a Spanish tortilla is cooked entirely on the stovetop, flipping it over halfway through.

Pro Tips for Making Spanish Tortillas

1. Salt the eggs first! I picked up this tip from Daniel Gritzer of Serious Eats. Seasoning the eggs first will help them retain moisture while cooking.
2. Cook the potatoes and onions gently in plenty of olive oil. Use at least 1 cup of olive oil. It should gently bubble until the potatoes are cooked through to tender perfection. This is what truly gives the tortilla its velvety texture. But don’t worry, the oil is drained from the potatoes, and you can reuse the deliciously flavored olive oil for something else, like Roasted Vegetables or Olive Oil Pasta.
3. Do not serve it hot! This recipe is even better at room temperature (or cold), so allow it at least a few minutes before serving. Better yet, you can make it a few hours ahead or the night before.

What to Serve with Spanish Tortilla?

In Spain, tortillas are considered a tapa, or small plate, and are often served along with other nibbles and drinks.

Invite some friends over and serve this tortilla as part of a Spanish feast! Here are some of my tried and true favorite Spanish recipes.

• Make a big pitcher of Red Wine Sangria or Tinto de Verano, both are super refreshing and easy to drink.
• Make paella with seafood and chicken, or keep it simple and opt for a seafood-only paella.
• Add something fresh like Watermelon Gazpacho for a fun twist on the traditional chilled tomato soup. When I was in Spain, I learned how to make Strawberry Gazpacho, but I haven’t had a chance to write that recipe yet!
• Finish with something sweet like Churros, which in Spain is usually a breakfast food, or Crema Catalana, an orange and cinnamon-spiced custard.

Enjoy a Taste of Spain with these Spanish Recipes!

Spanish

Crispy Patatas Bravas Recipe

Fish and Seafood

Spanish Paella with Chicken and Seafood

Appetizer and Mezze

Pan Con Tomate (Spanish Tomato Bread)

Recipe Roundups

12 Irresistible Spanish Tapas Recipes Everyone Will Love

*This post originally appeared on The Mediterranean Dish in 2017, it was updated in 2021 and most recently in 2025 after a culinary cooking trip in Spain. We revised the recipe and updated the photos for the readers’ benefit.