Introduction

Spanish tortilla, or tortilla española, is a humble, beloved dish of thinly sliced potatoes and sweet onion held together with eggs. It’s perfect for breakfast, lunch, tapas or a light dinner. This version is straightforward, uses pantry ingredients, and produces a crisp-edged, custardy-centered tortilla every time.

Serves: 4
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: 45–50 minutes

Ingredients

• 1 lb (450 g) Yukon Gold or russet potatoes, peeled if desired and cut into 1/8–1/4-inch (3–6 mm) slices
• 1 medium yellow onion, thinly sliced into half-moons
• 6 large eggs
• 1/2 cup (120 ml) extra-virgin olive oil, plus extra for finishing
• 1 tsp fine sea salt, plus extra to taste
• 1/4 tsp freshly ground black pepper
• Optional: 2 tbsp chopped fresh parsley or chives for garnish

Equipment

• 9–10 inch (23–25 cm) nonstick or well-seasoned cast-iron skillet
• Large mixing bowl
• Slotted spoon or spider strainer
• Plate or lid slightly larger than skillet for flipping
• Paper towels

Technique overview

This recipe uses a gentle shallow-fry method: the potatoes and onions are cooked slowly in olive oil until tender, then drained and combined with beaten eggs. The mixture is cooked low and slow, flipped once, and finished until set but still slightly creamy inside.

Step-by-step instructions

1. Prepare the potatoes and onion

1. Slice the potatoes into uniform thin rounds (about 1/8–1/4 inch / 3–6 mm). Uniform pieces cook evenly.
2. Slice the onion into thin half-moons.

2. Gently cook in olive oil

1. Add the 1/2 cup olive oil to the skillet and warm over medium heat until shimmering but not smoking.
2. Add the potato slices in a single layer as much as the pan allows. Cook for 3–4 minutes, then add the sliced onion, stirring to combine. If the skillet is too crowded, cook in two batches.
3. Reduce heat to medium-low. Cook, stirring occasionally and gently turning the potatoes, until the potatoes are fork-tender and the onions are soft and translucent, about 15–20 minutes. Adjust the heat if the potatoes begin to brown too quickly—this stage should be gentle poaching in oil, not deep frying.
4. Season with 1 tsp salt and the black pepper during the last few minutes of cooking.

3. Drain the potatoes and onions

1. Using a slotted spoon, transfer the cooked potatoes and onions to a large bowl. Let them cool for 5 minutes to lose excess heat.
2. Reserve the oil in the skillet (you’ll use some to cook the tortilla). If you want a less oily tortilla, place the potato mixture on paper towels to blot lightly.

4. Beat the eggs and combine

1. Beat the 6 eggs in a separate bowl until combined and slightly frothy.
2. Add the warm potatoes and onions to the eggs and gently fold to coat. Let sit for 3–5 minutes so the potatoes absorb the egg.

5. Cook the tortilla

1. Wipe the skillet clean if it has burned bits, then return 1–2 tbsp of the reserved oil to the skillet and warm over medium-low.
2. Pour the egg–potato mixture into the skillet, spreading it evenly and pressing down gently with a spatula to compact.
3. Cook over low heat for 6–8 minutes until the edges are set and the center is still slightly wobbly. Slide a spatula under the tortilla to check browning; it should peel away easily.

6. Flip and finish

1. Place a plate or lid larger than the skillet on top, hold it firmly, and invert the skillet so the tortilla lands on the plate browned side up.
2. Add 1 tbsp oil back to the skillet, slide the tortilla back in browned side down, and cook 3–5 more minutes until fully set but still moist inside.
3. Remove from heat and let rest in the skillet for 5 minutes.

7. Serve

1. Slide the tortilla onto a cutting board or serving plate.
2. Let it rest 10 minutes for easier slicing. Garnish with chopped parsley or chives if using.
3. Serve warm, at room temperature, or chilled—tortilla is versatile.

Tips for success

• Use a nonstick or well-seasoned cast-iron skillet to make flipping easy.
• Keep the heat low when cooking eggs to avoid overbrowning and a rubbery texture.
• If potatoes brown too quickly, add a splash of water and reduce heat.
• For a creamier interior, cook until just set and allow residual heat to finish cooking during the resting period.
• Make in advance: tortilla can be made the day before and kept in the fridge; flavors improve slightly after resting.

Variations

• Add roasted red peppers or sautéed spinach for color and flavor.
• Stir in 1/2 cup grated Manchego or sharp cheddar to the egg mixture for a cheesy version.
• For a heartier meal, add thinly sliced chorizo or cooked bacon with the potatoes.

Storage and reheating

• Refrigerate: Store wrapped or in an airtight container for up to 3 days.
• Reheat: Warm slices in a skillet over low heat for 3–4 minutes per side, or eat cold as part of a picnic.
• Freeze: Tortilla can be frozen for up to 1 month. Thaw overnight in the refrigerator and reheat gently.

Troubleshooting

• Tortilla is too dry: Cook at too-high heat. Next time reduce heat and remove from pan while center is still slightly wobbly.
• Falls apart when flipping: Use a sturdy plate and make sure the skillet is well oiled. Compact the mixture before cooking to hold its shape.
• Potatoes not tender: Slice too thick or cook too quickly. Slice thinner and cook gently at a lower temperature.

Final note

This Spanish tortilla is simple, forgiving, and endlessly adaptable. Once you master the pan technique, you’ll find it’s one of the easiest, most satisfying dishes to pull together from basic ingredients.