Spanish Tortilla Recipe: Classic Tortilla Española with Potatoes and Onion

Spanish tortilla, or tortilla española, is Spain's most beloved home dish: a thick, golden omelette of slowly cooked potatoes and sweet onion, bound together with egg and olive oil. Served warm, at room temperature or cold, it appears on breakfast tables, tapas bars and picnic blankets across Spain — and it deserves the same place in your kitchen.

The secret is patience, not skill. The potatoes and onion are gently confited in olive oil until meltingly tender, then folded into beaten eggs and cooked low and slow until just set in the middle. The result is creamy, not dry — a slice that holds its shape yet melts on the tongue.

Golden, hearty and endlessly versatile — Spain's classic potato omelette.

Recipe Info

• Prep time: 15 minutes
• Cook time: 35 minutes
• Total time: 50 minutes
• Servings: 4 (as a main) or 8 (as tapas)
• Calories: ~420 kcal per serving (as a main)

Just a handful of simple ingredients — the magic is in the method.

Ingredients

• 700 g / 1.5 lb waxy potatoes (such as Yukon Gold), peeled and thinly sliced
• 2 medium yellow onions (about 300 g / 10 oz), thinly sliced
• 180 ml / 3/4 cup extra-virgin olive oil, plus a little more for the pan
• 6 large eggs
• 1 1/2 tsp fine sea salt, divided
• 1/4 tsp black pepper
• 2 tbsp fresh flat-leaf parsley, chopped, to garnish (optional)

Instructions

1. Cook the potatoes and onion: Heat the olive oil in a 20–22 cm (8–9 inch) non-stick or well-seasoned skillet over medium-low heat. Add the sliced potatoes and onion with 1 teaspoon of salt, and stir gently to coat. Cook for 20–25 minutes, stirring occasionally and keeping the heat low enough that nothing browns — the potatoes should become completely tender and the onion sweet and translucent.
2. Drain, reserving the oil: Tip the potato mixture into a colander set over a bowl and let it drain for 5 minutes. Save the flavoured oil — it is liquid gold for frying the tortilla and for salad dressings.
3. Beat the eggs: While the potatoes drain, whisk the eggs in a large bowl with the remaining 1/2 teaspoon of salt and the black pepper until the yolks and whites are fully combined and slightly frothy.
4. Combine and rest: Fold the warm (not hot) potato and onion mixture into the eggs, pressing gently so the potatoes are coated but not mashed. Let the mixture rest for 10 minutes — this lets the egg start to set around the potatoes and gives a creamier finished tortilla.
5. Cook the first side: Heat 1 tablespoon of the reserved oil in the same skillet over medium-low heat. Pour in the egg mixture, spread it evenly, and cook for 4–5 minutes, shaking the pan occasionally and running a spatula around the edge, until the bottom is golden and the top is just barely set at the edges but still soft in the centre.
6. Flip with confidence: Place a large flat plate over the skillet, hold it firmly, and invert the pan in one smooth motion so the tortilla lands on the plate. Slide it back into the pan, uncooked side down, and cook for 3–4 more minutes until set but still slightly creamy in the middle.
7. Rest and serve: Slide the tortilla onto a serving plate and let it rest for at least 10 minutes before slicing — it firms up as it cools and slices cleanly. Serve warm or at room temperature, garnished with parsley, with crusty bread and a simple salad if you like.

Tender potatoes, sweet onion, creamy egg — slice perfection.

Tips & Variations

• Keep the heat low. Browning the potatoes turns this into a different dish — gentle, patient cooking is what makes the tortilla creamy and sweet.
• Choose waxy potatoes. Waxy varieties hold their shape and stay tender; floury potatoes break apart and make the tortilla grainy.
• Don't skip the rest. Resting the potato-egg mixture for 10 minutes before cooking, and the finished tortilla before slicing, is the difference between a good and a great tortilla.
• Flip without fear. Use a plate larger than the pan, hold it tight, and commit to one confident motion — hesitation is what causes spills.
• Onion is traditional — but optional. The great Spanish debate: with onion (con cebolla) or without. Purists in some regions skip it, but most home cooks include it for sweetness.
• Make it your own. Stir in roasted red peppers, spinach, chorizo or grated Manchego for a variation — just keep the add-ins modest so the potato-egg balance stays.
• Leftovers are a feature. Tortilla keeps beautifully in the fridge for 2–3 days and is arguably even better cold, tucked into a sandwich with alioli or tomato.

Nutrition Note

Per main-course serving, this tortilla provides roughly 420 kcal, 14 g protein, 34 g carbohydrates and 26 g fat — most of it heart-healthy monounsaturated fat from the olive oil. Potatoes supply potassium, vitamin C and filling complex carbohydrates, while eggs add complete protein and choline. Naturally gluten-free and vegetarian, it is a balanced, satisfying meal on its own, and even lighter when served as tapas with salad.

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FAQ

Why is my tortilla dry?

Usually it was cooked too long or too hot. Pull it from the heat while the centre still looks slightly soft — it finishes setting as it rests.

Can I make tortilla without onion?

Yes. Leave the onion out entirely and cook the potatoes the same way — you will get the classic sin cebolla version.

What pan should I use?

A 20–22 cm non-stick or well-seasoned cast-iron skillet works best. Too large a pan makes a thin tortilla; too small makes it hard to cook through.

How long does tortilla keep?

Covered in the fridge for 2–3 days. Serve it cold or bring it back to room temperature — reheating in the microwave can make it rubbery.

Can I use leftover cooked potatoes?

Yes, if they are plainly boiled and still firm. Slice them and warm them briefly in the oil with the onion before mixing with the eggs.

Make this classic tortilla española once and it will become a regular in your kitchen — simple, generous and good at any hour. If you try it, tell us in the comments: con cebolla or sin cebolla?