Tortilla Española, or Spanish omelette, is a beloved dish in Spain, celebrated for its humble ingredients and rich, comforting flavor. At first glance, it may look like a simple potato and egg frittata, but this dish carries centuries of culinary tradition, regional variations, and universal appeal. Whether served as a tapa, main course, or sandwich filling, tortilla española is a true taste of Spanish home cooking.
In this in-depth guide, you’ll learn how to make the perfect tortilla española, from choosing the right potatoes to mastering the flip, plus plenty of tips, variations, and serving suggestions.
Why You Will Love This Recipe
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Simple Ingredients, Big Flavor: Just eggs, potatoes, onion, and oil come together to create something deeply satisfying.
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Budget-Friendly: Uses pantry staples without compromising on taste or quality.
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Perfect for Any Meal: Serve it for breakfast, lunch, dinner, or as a party appetizer.
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Great Make-Ahead Dish: Holds well at room temperature and tastes even better the next day.
What Is Tortilla Española?
Tortilla Española (also called Tortilla de Patatas) is a traditional Spanish dish made by cooking thinly sliced potatoes and onions in olive oil, then combining them with beaten eggs and cooking the mixture into a thick, golden omelette. It’s usually pan-fried until lightly browned on both sides and served warm or at room temperature.
It’s not to be confused with Mexican-style tortillas. In Spain, tortilla means “omelette.”
History of Tortilla Española
This dish has roots going back to the 19th century and became widespread due to its affordability and simplicity. While the exact origin is debated, it became a staple in homes and tapas bars across Spain. Over the years, cooks have put their spin on it—adding chorizo, spinach, zucchini, or even cheese—but the classic remains a national favorite.
Key Ingredients
To make an authentic tortilla española, you’ll need:
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Potatoes – Yukon Gold or waxy varieties hold shape well
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Eggs – large, fresh eggs are best
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Onions – yellow or sweet onions (optional but traditional)
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Olive oil – extra virgin for flavor and frying
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Salt – to taste
Optional additions include parsley, garlic, or chorizo.
Timing & Servings
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Prep Time: 20 minutes
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Cook Time: 30–35 minutes
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Total Time: 50–55 minutes
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Servings: 6 slices (as a main) or 10–12 wedges (as tapas)
Step-by-Step Instructions for Tortilla Española
Step 1: Slice the Potatoes and Onions
Peel and slice the potatoes into thin rounds (about 1/8-inch thick). Slice the onions thinly as well. The goal is uniform pieces so they cook evenly.
Step 2: Cook the Potatoes and Onions
Heat 1/2 to 3/4 cup olive oil in a large nonstick skillet over medium heat. Add the potatoes and onions and cook gently, stirring occasionally, for about 20 minutes until tender but not browned. You’re essentially confiting them.
Step 3: Drain the Oil
Once the potatoes and onions are soft, carefully strain them using a colander or slotted spoon, reserving the oil.
Step 4: Beat the Eggs
In a large bowl, beat the eggs with a generous pinch of salt. Let them rest a minute or two before combining.
Step 5: Combine and Rest
Add the drained potatoes and onions to the eggs. Stir gently to coat, then let the mixture sit for 5–10 minutes. This resting allows the eggs to absorb flavor and texture.
Step 6: Cook the Tortilla
Heat a few tablespoons of the reserved oil in a nonstick skillet over medium heat. Pour in the mixture and use a spatula to spread it evenly. Lower the heat and cook for 5–7 minutes until the bottom is golden and the top begins to set.
Step 7: Flip the Tortilla
Carefully invert the tortilla onto a large plate, then slide it back into the pan to cook the other side. Cook for another 4–5 minutes until fully set.
Step 8: Let It Rest
Once cooked, slide it onto a plate and let it cool slightly. Serve warm or at room temperature, sliced into wedges.
Tips for the Perfect Tortilla Española
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Don’t Rush the Potatoes: Cook them gently in oil to get soft, creamy texture.
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Use a Nonstick Pan: It makes flipping much easier.
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Flip with Confidence: Use a plate that’s slightly larger than the pan and hold it tightly.
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Let It Rest: Flavors improve as it cools, and it becomes easier to slice.
Optional Add-Ins and Variations
Chorizo Tortilla
Add cooked Spanish chorizo slices to the egg mixture for a smoky, meaty twist.
Cheese Tortilla
Mix in grated Manchego, cheddar, or goat cheese for added richness.
Herb Tortilla
Add chopped parsley, thyme, or chives to the egg mixture for a fresh touch.
Zucchini or Bell Pepper
Add sautéed vegetables for color and nutrition.
Tortilla Española vs. Frittata
Feature Tortilla Española Frittata Origin Spain Italy Base Ingredients Eggs, potatoes, onion Eggs, dairy, assorted fillings Cooking Method Stove, then flip Stove + finish in oven Texture Dense, creamy, layered Fluffy, light
Serving Suggestions
Tapas Style
Serve in bite-sized squares with toothpicks, olives, or marinated anchovies.
Main Dish
Pair with a light salad, crusty bread, and a glass of red wine or Spanish cider.
Sandwich
Place a wedge of tortilla between baguette slices for a classic bocadillo de tortilla.
Storage and Reheating
How to Store
Wrap tightly in plastic wrap or place in an airtight container. Store in the fridge for up to 3–4 days.
How to Reheat
Warm slices in a skillet over low heat or in the oven at 300°F. Avoid microwaving, which can make the texture rubbery.
Can You Freeze Tortilla Española?
Yes, you can freeze it, though it’s best enjoyed fresh. To freeze:
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Let the tortilla cool completely.
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Wrap tightly in plastic wrap and then in foil.
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Freeze for up to 1 month.
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Thaw in the fridge overnight and reheat gently.
Make-Ahead Tips
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Cook the potatoes and onions a day in advance.
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Let the finished tortilla rest at room temperature—great for entertaining!
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Serve it chilled or room temperature for picnics or potlucks.
Nutritional Overview (Per Slice)
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Calories: ~210
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Protein: ~7g
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Fat: ~14g
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Carbs: ~16g
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Fiber: ~2g
This is a nutritious, filling option—especially when paired with a fresh salad or sautéed greens.
FAQs
Do I Have to Use Onions?
Traditionalists debate this! Some insist on potatoes only, while others swear by the addition of onions (con cebolla). It’s up to you.
Can I Use Sweet Potatoes?
Yes! They add a sweet twist and work well with savory herbs or spices like paprika.
What Size Pan Should I Use?
An 8–10 inch nonstick pan works best for a thick, sliceable tortilla.
How Do I Know When It’s Done?
The edges will pull away from the pan, and the middle should be set but still moist—not dry.
Can I Serve It Cold?
Absolutely. Many Spaniards prefer it at room temperature or cold from the fridge.
Conclusion
Tortilla Española is a timeless dish that’s both satisfying and simple. It celebrates everyday ingredients—potatoes, eggs, and onions—and transforms them into something elegant and full of flavor. Whether you’re cooking for family, entertaining guests, or just craving a hearty yet humble meal, this classic Spanish recipe never disappoints.
Once you master it, you’ll see why it’s been a cornerstone of Spanish cuisine for generations—and why every home cook should have it in their repertoire.