Best Spanish Tortilla Recipe (Tortilla De Patatas)

I’m sharing my Spanish Tortilla Recipe and one simple technique that explains why the potato and egg layers bind so neatly.

I’ve always chased what makes a truly great Spanish Tortilla Recipe. This easy, authentic omelette is somehow both humble and theatrical.

Using eggs and potatoes only, it flips from everyday to something you brag about, and i still can’t believe how much flavor shows up. I screw it up now and then, leave the middle too soft or bum the flip, and those mistakes taught me more than any guide.

It sits perfect among Easy Spanish Tapas Recipes for nights when you want fast, satisfying food that looks like you tried. Try it once and you’ll wanna make it again.

Ingredients

• Eggs: High quality protein, vitamin D and choline, they bind the tortilla, and adds richness.
• Potatoes: Starchy carbs, vitamin C, fiber when skins on, it’s creamy and filling.
• Onion: Adds sweetness and umami when caramelized, gives some vitamin C and antioxidants.
• Olive oil: Heart healthy monounsaturated fats, helps cook evenly and add silkiness.
• Salt: Enhances flavours, balances sweetness, just a pinch makes everything sing, honestly.

Ingredient Quantities

• 6 large eggs
• 700 g (1.5 lb) starchy potatoes (Yukon Gold or Russet) peeled and thinly sliced
• 1 medium yellow onion (about 150 g) thinly sliced
• 150–200 ml extra virgin olive oil
• 1 teaspoon fine sea salt plus a little extra

How to Make this

1. Peel the potatoes and slice them thinly about 3 to 4 mm thick, slice the onion thin as well, then measure out 150 to 200 ml extra virgin olive oil and 1 teaspoon fine sea salt.

2. Warm a wide, deep frying pan over medium heat, add all the olive oil and when it shimmers add the potatoes and onion, stir to coat, reduce heat to low to medium low and cook gently so they soften without browning, about 20 to 25 minutes, stirring now and then.

3. When the potatoes are tender and the onions are translucent, use a slotted spoon to lift them into a colander set over a bowl to catch and reserve the oil; let them drain and cool a little, squeeze the colander gently to remove excess oil if it looks greasy.

4. Crack 6 large eggs into a bowl, add the 1 teaspoon salt and beat lightly until blended, dont overbeat, you want some texture; pour a little of the reserved oil into the egg bowl if you like for extra silkiness.

5. Pour the warm potato and onion mix into the beaten eggs, fold gently to combine and let this rest 5 to 10 minutes so the eggs start to flavor and coat the potatoes.

6. Heat a smaller nonstick or well seasoned frying pan about 8 to 10 inch over medium low and add 1 to 2 tablespoons of the reserved oil, swirl to coat; pour in the egg, potato and onion mixture, press down gently with a spatula to even it out and shape the edges.

7. Cook slowly until the edges are set and the underside is golden, 4 to 6 minutes, shake the pan occasionally so it doesnt stick and run a spatula around the edge to check readiness; the top should be mostly set but still a little soft.

8. Use a flat plate slightly larger than the pan to cover the pan, invert the plate and pan together so the tortilla lands on the plate, then slide it back into the pan with the uncooked side down; cook another 3 to 5 minutes until set to your liking.

9. Slide the tortilla onto a serving plate, season a little extra fine sea salt if needed, let it rest 5 minutes before slicing; serve warm or at room temperature, its actually better if it sits a bit so the texture firms up.

Equipment Needed

1. Vegetable peeler, for peeling the potatoes
2. Chef’s knife, sharp enough for 3–4 mm slices
3. Cutting board, big and sturdy (or two so you dont cross-contaminate)
4. Wide, deep frying pan or skillet (large) to cook the potatoes and onion
5. Slotted spoon, to lift potatoes and let oil drain
6. Colander set over a bowl, to catch and reserve the oil
7. Mixing bowl and a fork or small whisk, to beat the eggs
8. Small nonstick or well seasoned 8–10 inch frying pan, for finishing the tortilla
9. Spatula and a flat plate a little larger than the pan, for flipping and serving

FAQ

Best Spanish Tortilla Recipe (Tortilla De Patatas) Substitutions and Variations

• Potatoes: swap starchy spuds for waxy ones like red or fingerling if you want firmer, chunkier slices; or try sweet potato for a sweeter, slightly denser tortilla, just cook a bit longer.
• Eggs: to make it vegan use chickpea flour batter — about 1 1/2 cups (180 g) chickpea flour whisked with 1 1/2 cups (360 ml) water plus 2 tbsp olive oil, salt to taste; you can add a pinch of kala namak for an “eggy” note.
• Onion: use 2–3 shallots or the white part of 1 leek thinly sliced for a milder, sweeter flavor, or use a handful of green onions for a fresher bite, adjust cook time till soft.
• Extra virgin olive oil: swap for a neutral oil like sunflower or grapeseed when frying at higher heat, or use a 50/50 mix of olive oil and butter for richer flavor, just watch the pan so butter doesnt burn.

Pro Tips

1) Choose your potato on purpose, not at random. Yukon Gold gives a creamier, silkier bite, Russet will make it a bit fluffier. If you use Russet soak the slices briefly and pat them dry so they dont turn gluey, and try to keep all slices about the same thickness so they cook evenly.

2) Treat the oil like an ingredient, not just a cooking medium. Use good extra virgin olive oil, save the strained oil in a jar for dressing or to finish the tortilla later, and keep the pan low so the potatoes soften without browning, that way the flavor stays sweet and the texture stays tender.

3) Be gentle with the eggs. Beat them just enough to blend, dont whip them into foam, and fold the warm potato mix in slowly so you keep some texture. If the potato mix is piping hot let it cool a little, otherwise the eggs can start to cook too fast and get grainy.

4) Don’t panic when flipping. Use a plate slightly bigger than the pan, grip it firmly, then invert in one confident move. If flipping freaks you out finish the top in the oven or under the broiler until set, it saves stress and keeps the tortilla neat.