I swear this Spanish tortilla is proof that eggs, potatoes, onions, olive oil, and salt can create pure kitchen magic. One slice and you’ll see why this humble classic never needed anything more.
I’m obsessed with Spanish tortilla because it does so much with so little. The middle is tender, the edges get that barely crisp bite, and every slice tastes rich without trying too hard.
I love how potatoes turn silky and substantial, while onion sneaks in with that sweet, savory thing I keep going back for. But the best part?
It eats like breakfast, lunch, dinner, or the thing I cut straight from the pan because waiting feels ridiculous. Simple food, big attitude.
And when it’s good, it has that dense, golden, can’t-stop-taking-one-more-bite pull that makes me lose all manners completely.
Ingredients
- Eggs hold everything together and make each slice feel rich, soft, and satisfying.
- Potatoes bring that cozy, creamy bite that makes tortilla de patatas so addictive.
- Onion adds sweetness and a little depth, especially if you like a softer flavor.
- Olive oil gives the tortilla its silky texture and that classic Spanish comfort-food vibe.
- Kosher salt wakes everything up, because bland potatoes are honestly kind of sad.
- Plus, these simple ingredients make the dish feel filling without being too heavy.
- Basically, it’s humble food that tastes way better than it has any right to.
Ingredient Quantities
- 6 large eggs
- 1 1/2 pounds (about 700 g) potatoes
- 1 medium onion (about 150 g)
- 1/2 cup extra virgin olive oil (about 120 ml)
- 1 teaspoon kosher salt, plus more to taste
How to Make this
1. Peel the potatoes and cut them into 1/8 to 1/4 inch thin slices or small uniform cubes for even cooking.
2. Peel and thinly slice the onion.
3. Pour the olive oil into a 10 to 12 inch nonstick or well seasoned skillet and heat over medium until shimmering.
4. Add the potatoes and onion, season with 1 teaspoon kosher salt, lower heat to medium low, and cook gently, stirring occasionally, until potatoes are tender and onions are translucent but not browned, about 20 to 25 minutes.
5. Use a slotted spoon to transfer the cooked potatoes and onions to a bowl or colander to drain, reserving about 2 tablespoons of the cooking oil. Let cool slightly.
6. In a large bowl beat the 6 eggs with a pinch of salt until combined, then gently fold in the drained potato and onion mixture, breaking up large potato pieces as desired.
7. Heat the reserved 2 tablespoons of oil in the same skillet over medium. Pour in the egg, potato, and onion mixture and spread evenly. Cook undisturbed until the edges begin to set and the bottom is golden, about 4 to 6 minutes.
8. To cook the top, cover the skillet with a large flat plate, invert the tortilla onto the plate, then carefully slide it back into the skillet to cook the other side. Cook a further 3 to 5 minutes until set through. Alternatively place the skillet under a preheated broiler for 2 to 4 minutes to finish the top.
9. Slide the tortilla onto a plate and let rest for 5 to 10 minutes before slicing. Adjust salt to taste and serve warm or at room temperature.
Equipment Needed
1. Vegetable peeler
2. Chef knife
3. Cutting board
4. 10 to 12 inch nonstick or well seasoned skillet
5. Slotted spoon
6. Colander or large bowl for draining
7. Large mixing bowl
8. Whisk or fork
9. Large flat plate for inverting the tortilla
FAQ
Best Spanish Tortilla Recipe (Tortilla De Patatas) Substitutions and Variations
- Eggs: for a vegan tortilla use 1 cup plus 2 tablespoons aquafaba to replace 6 large eggs or 1 1/2 cups chickpea flour batter mixed with water and a pinch of baking powder for a firmer set
- Potatoes: swap russets for Yukon Gold for creamier texture or use sweet potatoes for a sweeter, earthier flavor; thinly slice to keep cooking times similar
- Onion: substitute shallots for a milder, more delicate sweetness or use leeks for a softer, subtler onion note
- Extra virgin olive oil: use light olive oil or avocado oil for a neutral frying oil, or clarified butter for a richer, more savory finish
Pro Tips
1) Cook the potatoes gently and patiently so they become tender without browning. Low and slow gives a creamy interior that holds together with the eggs.
2) Drain the potato and onion well and let them cool slightly before adding to the eggs. Excess hot oil or steam can make the eggs turn watery and prevent a clean set.
3) Break the potatoes only enough to bind with the eggs; leave some larger pieces for texture. Over-mashing makes the tortilla dense and uniform.
4) Use a nonstick or well seasoned skillet and warm it properly before pouring in the mixture. That helps form a nice golden crust and makes flipping or sliding out the tortilla much easier.
5) If you are unsure about flipping, finish the top under a hot broiler for short bursts, watching closely. Let the tortilla rest 5 to 10 minutes after cooking so it firms up and slices neatly.
Best Spanish Tortilla Recipe (Tortilla De Patatas)
I swear this Spanish tortilla is proof that eggs, potatoes, onions, olive oil, and salt can create pure kitchen magic. One slice and you’ll see why this humble classic never needed anything more.
4
servings
500.8
kcal
Equipment: 1. Vegetable peeler
2. Chef knife
3. Cutting board
4. 10 to 12 inch nonstick or well seasoned skillet
5. Slotted spoon
6. Colander or large bowl for draining
7. Large mixing bowl
8. Whisk or fork
9. Large flat plate for inverting the tortilla
Ingredients
-
6 large eggs
-
1 1/2 pounds (about 700 g) potatoes
-
1 medium onion (about 150 g)
-
1/2 cup extra virgin olive oil (about 120 ml)
-
1 teaspoon kosher salt, plus more to taste
Directions
- Peel the potatoes and cut them into 1/8 to 1/4 inch thin slices or small uniform cubes for even cooking.
- Peel and thinly slice the onion.
- Pour the olive oil into a 10 to 12 inch nonstick or well seasoned skillet and heat over medium until shimmering.
- Add the potatoes and onion, season with 1 teaspoon kosher salt, lower heat to medium low, and cook gently, stirring occasionally, until potatoes are tender and onions are translucent but not browned, about 20 to 25 minutes.
- Use a slotted spoon to transfer the cooked potatoes and onions to a bowl or colander to drain, reserving about 2 tablespoons of the cooking oil. Let cool slightly.
- In a large bowl beat the 6 eggs with a pinch of salt until combined, then gently fold in the drained potato and onion mixture, breaking up large potato pieces as desired.
- Heat the reserved 2 tablespoons of oil in the same skillet over medium. Pour in the egg, potato, and onion mixture and spread evenly. Cook undisturbed until the edges begin to set and the bottom is golden, about 4 to 6 minutes.
- To cook the top, cover the skillet with a large flat plate, invert the tortilla onto the plate, then carefully slide it back into the skillet to cook the other side. Cook a further 3 to 5 minutes until set through. Alternatively place the skillet under a preheated broiler for 2 to 4 minutes to finish the top.
- Slide the tortilla onto a plate and let rest for 5 to 10 minutes before slicing. Adjust salt to taste and serve warm or at room temperature.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 316.4g
- Total number of serves: 4
- Calories: 500.8kcal
- Fat: 35.2g
- Saturated Fat: 6.25g
- Trans Fat: 0g
- Polyunsaturated: 3.28g
- Monounsaturated: 22.93g
- Cholesterol: 279mg
- Sodium: 688.8mg
- Potassium: 823mg
- Carbohydrates: 35.03g
- Fiber: 4.49g
- Sugar: 2.98g
- Protein: 12.91g
- Vitamin A: 420IU
- Vitamin C: 37.54mg
- Calcium: 68.12mg
- Iron: 3.28mg
