Easy Spanish Tortilla Recipe

A close up of the partially sliced spanish tortilla on a platter with one sliced removed.

4.80 from 70 votes

Spanish tortilla or tortilla española is basically a Spanish omelette with potatoes and eggs cooked gently in olive oil. This dish is traditionally served at room temperature or cold as a tapa, but it is great for any meal of the day. Leftovers will last in the fridge for a good 3 days!

Prep Time15

Cook Time30

Course: Appetizer

Cuisine: Spanish

Servings:

Author: Suzy Karadsheh

Ingredients

1 pound Yukon Gold potatoes, peeled (about 4 to 5 small potatoes)
1 medium yellow onion
1 cup extra virgin olive oil
6 large eggs
1 teaspoon sweet Spanish paprika (optional)
1 teaspoon Kosher salt

Instructions

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 until shimmering but not smoking. 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 the potatoes. Reserve the olive oil as you will need it later.
Beat the eggs: In a mixing bowl, whisk the eggs, sweet Spanish paprika, and salt. 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.

Video

Notes

To finish in the broiler: If flipping the tortilla feels intimidating, you can finish it in the broiler, although that's not traditional. Turn on the broiler. Cook the tortilla on the stovetop until you see the edges of the omelette begin to set and firm up, then put the skillet under the broiler to finish cooking. Broil for about 5 minutes, watching carefully until the eggs are cooked through and the top of the omelette browns slightly.
Nutritional Information: The actual calories and fat content in this recipe is much less, as most of the oil is drained off.
Make Ahead and Leftovers: You can make this a night or so ahead. Let cool completely before storing in the fridge in an airtight container for up to 3 days. Leftover Spanish tortillas are great served just at room temperature or even cold.
You can reuse any remaining extra virgin olive oil in other dishes; it will be deliciously flavored with the onions.
Visit Our Shop to browse quality Mediterranean ingredients, including extra virgin olive oils, all-natural spices, and more.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.