Spanish Tortilla (Tortilla Española)

Name: Spanish Tortilla (Tortilla Española)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 6 large eggs; 4 medium potatoes (about 800g), peeled and thinly sliced; 1 large onion, thinly sliced; 1 cup extra-virgin olive oil; 1 teaspoon salt; Freshly ground black pepper to taste

Published: June 2, 2026 | Spanish Cuisine | ⏱ 50 min

Golden Spanish tortilla española sliced open showing layers of potato and egg

Tortilla Española — the humble potato omelet — is arguably Spain's most beloved dish. Found in every bar, home, and picnic basket across the country, it's deceptively simple: just potatoes, eggs, olive oil, and onion (if you're in the con-aceite camp). The key is patience and the right technique to achieve a creamy interior and golden exterior.

Recipe Info

Prep Time15 min

Cook Time35 min

Total Time50 min

Servings6

DifficultyMedium

CuisineSpanish

6 large eggs
4 medium potatoes (about 800g), peeled and thinly sliced
1 large onion, thinly sliced
1 cup extra-virgin olive oil
1 teaspoon salt
Freshly ground black pepper to taste

2 Instructions

Cook the potatoes and onion

Heat olive oil in a 10-inch non-stick skillet over medium heat. Add sliced potatoes and onion. Cook gently for 20–25 minutes, turning occasionally, until potatoes are very tender but not browned. They should be soft enough to break apart easily.

Drain and combine with eggs

Drain the potatoes and onion, reserving 2 tablespoons of the olive oil. Let cool for 5 minutes. Beat the eggs with salt and pepper in a large bowl. Gently fold in the potato-onion mixture.

Cook the first side

Wipe the skillet clean and add the reserved olive oil. Heat over medium-low. Pour in the egg-potato mixture, spreading evenly. Cook for 4–5 minutes until the edges are set but the center is still slightly runny.

Flip the tortilla

Place a large plate over the skillet. Carefully invert the tortilla onto the plate. Slide it back into the skillet, uncooked side down.

Finish cooking

Cook for another 3–4 minutes until just set. The center should still be slightly creamy. Slide onto a clean plate and let rest for 5 minutes before slicing.

Pro Tips

The olive oil used for cooking the potatoes can be strained and reused — it's wonderfully flavored.
For a creamier tortilla, slightly undercook it. For a firmer one, cook a minute longer on each side.
A well-seasoned cast iron skillet or a quality non-stick pan is essential for easy flipping.

Nutrition Information

Calories	280 kcal
Protein	12g
Fat	18g
Saturated Fat	g
Carbohydrates	20g
Fiber	2g
Sugar	g
Sodium	320mg

* Nutritional values are approximate and based on per-serving calculations.

Frequently Asked Questions

This is Spain's great culinary debate! Both versions are authentic. Con cebolla (with onion) is more common in southern Spain, while sin cebolla (without) is preferred in some northern regions.

Absolutely. Spanish tortilla is delicious warm, at room temperature, or cold. It's a popular picnic and tapas item served at room temperature.

Rating

★ ★ ★ ★ ★ 4.5 (136 votes)

About the Author

Stephanie Grine

Recipe Developer & Food Enthusiast

I am a passionate home cook who believes that great food brings people together. Every recipe on TodayFoodsMenu is developed, tested, and photographed in my home kitchen — not a professional test...

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