The Ultimate Spanish Tortilla (Tortilla Española)

Craving authentic Spanish food Spain? My easy spanish tortilla recipe (Tortilla Española) is a family favorite! Simple ingredients, amazing flavor. Get the recipe!

May 23, 2025
By Olivia.
Updated May 26, 2025

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Alright, let's dive into the wonderful world of spanish tortilla ! ever had one? it's more than just an omelette.

It’s like sunshine on a plate! honestly, it's one of my go-to comfort foods.

What's the Fuss About Spanish Tortilla, Anyway?

The tortilla española , or tortilla patatas , is proper spanish food spain comfort. it hails from spain, obviously! think of it as a thick, delicious potato and onion omelette.

It’s slow-cooked in olive oil until perfect. this dish is perfect warm or cold. think picnic grub!

This tortilla spanish is easy enough to make. but a little know-how is helpful. it's a medium-level challenge. plan for about an hour overall.

This recipe serves about 6-8 people. perfect for sharing with your mates!

Why You'll Love This Recipe

This tortilla espanola recipe boasts some hidden perks. potatoes are surprisingly nutritious, you know? full of energy! it's also perfect for a casual brunch.

What makes it special? the simplicity! only a few ingredients, but packs so much flavour! the tortilla aesthetic is rustic charm, plain but beautiful.

Now, let's grab our ingredients and get started! the secret to a good tortilla espanola isn't about fancy skills, it's about patience.

The food spain is full of olive oil so that is important.

Alright, so you're gonna whip up a spanish tortilla ? awesome! it's proper spanish food spain style. like, seriously comforting.

First, let's gather what you need. don't worry, it's not like building the freaking millennium falcon.

Ingredients & Equipment: Getting Sorted

Let's dive into the Tortilla Espanola Recipe , yeah? Making sure we have all our bits and bobs.

Main Ingredients: The Stars of the Show

• Yukon Gold potatoes: 2 pounds (about 4 medium, or 900g ). This is important. You want good quality, firm potatoes. If they're sprouting eyes, bin 'em. That Tortilla Aesthetic depends on it!
• Yellow onion: 1 large (around 200g ), thinly sliced. Go for a decent size - no one likes a measly onion.
• Extra virgin olive oil: 1 cup ( 240 ml ). Don't be shy. The olive oil is essential!
• Large eggs: 6 . Use US Large eggs. Lightly beaten, of course.
• Kosher salt: 1 teaspoon (or to taste). Seasoning is king, innit?
• Freshly ground black pepper: 1/2 teaspoon (or to taste). Always freshly ground!

Why Yukon Golds? Honestly, they're the best for holding their shape but getting that creamy texture inside.

Seasoning Notes: Level Up the Flavour

Think about the Tortilla Spanish . The basic seasoning is salt and pepper, but...

• Essential spice combinations : A tiny pinch of smoked paprika can be interesting.
• Flavor enhancers and aromatics : Some people add a clove of garlic to the potatoes and onions whilst cooking. It’s great!
• Quick substitution options : If you don't have kosher salt, normal sea salt is fine.

Honestly , I sometimes throw in a tiny pinch of nutmeg. Adds a lil' something something.

Equipment Needed: Keep It Simple

• 10-inch non-stick skillet : Get a good one. It is key. Or, if you have a well-seasoned cast iron skillet, even better.
• Large mixing bowl : For mixing the eggs and potatoes. Obviously.
• Slotted spoon : Get all of the potatoes and onions from the oil.
• Large plate or cutting board : Bigger than the skillet. This is for the terrifying flip.
• Alternative : if you dont have any alternatives you can use a simple plate for the flip.

You know? that flip is the trickiest part. don't stress if you mess it up the first time. it happens to the best of us! the tortilla patatas is a staple, and everyone has their version.

Now you're ready to make a good Spanish Tortilla .

Okay, let's dive into making the ultimate spanish tortilla (tortilla española) ! honestly, this is one of those spanish foods that seems fancy.

But trust me, it's way easier than mastering the tube map. plus, the tortilla aesthetic is seriously impressive. picture that perfect slice, golden brown, oozing with flavour.

The Ultimate Spanish Tortilla (Tortilla Española) Recipe Card

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Preparation time:20 Mins

Cooking time:40 Mins

Servings:6-8 servings

Ingredients:

• 2 pounds Yukon Gold potatoes (about 4 medium), peeled and thinly sliced (approx. 900g)
• 1 large yellow onion, thinly sliced (approx. 200g)
• 1 cup extra virgin olive oil (240 ml)
• 6 large eggs (US Large), lightly beaten
• 1 teaspoon kosher salt (or to taste)
• 1/2 teaspoon freshly ground black pepper (or to taste)

Instructions:

• Gently sauté the potatoes and onions in olive oil over low heat until very tender and slightly golden. Don't brown them! Remove with a slotted spoon and drain excess oil.
• In a large bowl, whisk the eggs with salt and pepper.
• Add the cooked potatoes and onions to the egg mixture. Stir gently to combine. Let the mixture rest for at least 10 minutes. This allows the potatoes to absorb some of the egg and creates a creamier texture.
• Heat a tablespoon of the reserved olive oil in the same skillet over medium-low heat. Pour the potato and egg mixture into the skillet.
• Cook over low heat, gently shaking the pan occasionally, until the bottom is set and the top is still slightly jiggly.
• Place a large plate or cutting board over the skillet. Carefully flip the skillet so the tortilla lands on the plate.
• Slide the tortilla back into the skillet, uncooked side down. Cook for another 5-7 minutes, or until golden brown and set.
• Remove from the skillet and let the tortilla rest for a few minutes before slicing and serving.

Prep Like a Pro: Mise en Place is Your Mate

First things first, prep! peel and thinly slice 2 pounds of yukon gold potatoes. seriously, thin is key. then, slice 1 large yellow onion .

Get everything ready before you even turn on the hob. this is proper mise en place , and it’s a total game-changer.

This isn't just cooking, it's food spain !

Cooking Method: Spanish Tortilla (Tortilla Española)

Alright, time to cook!

1. Gently sauté the potatoes and onions in 1 cup of olive oil over low heat. About 30- 40 minutes , until they're super tender. Not brown. Tender!
2. Whisk 6 large eggs with 1 teaspoon of salt and ½ teaspoon of pepper.
3. Drain the potatoes and onions, then mix them with the eggs. Let it sit for 10 minutes . This bit's important!
4. Heat a bit of that leftover oil in the pan over medium-low heat. Pour in the mix.
5. Cook slowly, shaking the pan occasionally, until the bottom sets. The top should still be a bit jiggly. This takes about 15- 20 minutes .
6. Flip the Tortilla Patatas onto a plate! Deep breath, now slide it back into the pan, uncooked side down.
7. Cook for another 5- 7 minutes , until golden brown.
8. Let it rest for a bit before slicing.

Pro Tips: From Good to Tortilla Espanola Great

Don't rush it. low and slow is the secret weapon for a proper spanish tortilla . use a good non-stick pan.

Makes the flipping way less stressful. and honestly, the rest period really does matter. it lets the flavours meld and the tortilla spanish get a dreamy texture.

So, there you have it! A simple guide to making Tortilla Espanola Recipe that looks and tastes incredible. Grab some mates, cut a slice, and enjoy this classic comfort food.

Alright, let's talk Recipe Notes for the ultimate Spanish Tortilla . Honestly, these are the bits that really make or break it. This isn't just a recipe; it's an experience, innit?

Serving Up the Tortilla Aesthetic

So, you've nailed your Tortilla Espanola Recipe , what's next? Presentation, my friend! Slice that beauty into wedges. Serve it hot, warm, or even at room temp. It's versatile like that!

Think tapas. olives, manchego, some jamón... proper spanish food spain , eh? or, go simple. a green salad does the trick.

Fancy? a dollop of romesco sauce will impress. it all starts with a perfectly cooked spanish tortilla . that's how they eat it in food spain .

Storing your Tortilla Patatas

Leftovers, you say? If you don't scoff the whole thing down. Pop it in the fridge. It'll happily sit there for 3 days. Sorted!

Freezing? I wouldn't, tbh. The texture suffers, you know? But, if you must, wrap it tight. Reheating? Microwave works. Oven is better for that crispy edge, though. A true Tortilla Espanola .

Tortilla Spanish Variations: Spice it Up!

Want to get creative? Chuck in some chorizo! Adds a smoky kick. Veggie vibes? Peppers, zucchini, spinach… go wild!

Dietary needs? chickpea flour works wonders for a vegan version. who knew? and if you prefer sweet potatoes you could try them in place of yukon gold.

It gives a slightly different texture but is a great swap.

Spanish Foods : Nutrition Lowdown

Alright, so a slice comes in at around 350 calories. 10g of protein, 25g of fat, and 20g of carbs. Not bad, eh?

Packed with protein and good fats. Potatoes give you energy. This is feel-good Tortilla Spanish food at its finest. It’s more than a Tortilla Patatas or a Tortilla Espanola it's an experience

Right, that's all, folks! now go forth and conquer that spanish tortilla . you got this! honestly, it's easier than you think.

And even if it's a bit wonky, it'll still taste amazing. happy cooking!