Spanish Tortilla Recipe (Easy Tutorial)

I love this Spanish Tortilla Recipe because it calls for only four ingredients yet yields a deceptively simple layered potato-and-egg classic from tapas culture, and I’ll share the one technique that makes it foolproof.

I never expected a Spanish Tortilla Recipe to hook me like this. It’s just potatoes and eggs, but the flip of the pan can make or break everything.

Sometimes mine comes out thick and almost custardy, sometimes a little more rustic, and that unpredictability keeps me curious. I like that it’s simple yet stubborn, like a puzzle you eat.

If you like recipes that test patience but reward you with slices that taste like real Spain, try this one. You might get hooked, or at least learn to love the flip.

Ingredients

• Starchy potatoes give creamy texture, lots of carbs and fiber, hearty and filling.
• Eggs add protein, silkiness and richness, also bind ingredients and add calories.
• Onion brings sweet savory notes when cooked, small vitamin C boost, aromatic.
• Extra virgin olive oil adds fruity flavor, healthy fats, moistness and golden browning.

Ingredient Quantities

• potatoes: 1 1/2 lb (700 g) starchy potatoes eg Yukon Gold or Russet
• eggs: 6 large eggs
• onion: 1 medium yellow onion
• extra virgin olive oil: 1/2 cup (120 ml)

How to Make this

1. Peel the 1 1 2 lb potatoes and slice them thin, about 3 mm thick, uniform slices help them cook evenly.

2. Peel and thinly slice the medium yellow onion.

3. Pour the 1 2 cup 120 ml extra virgin olive oil into a 10 inch nonstick skillet and warm over medium until it shimmers, then add the potatoes and onion, toss to coat. Turn heat to medium low and cook gently, stirring now and then, about 20 to 25 minutes, until the potatoes are very tender but not browned, breaking big pieces with a spatula as they soften.

4. Use a slotted spoon to lift the potatoes and onions into a large bowl, leaving the oil in the pan so you can use it later. Let the bowl sit a minute so the hot oil doesnt cook the eggs immediately.

5. Crack the 6 large eggs into a separate bowl and beat them lightly with a fork until combined.

6. Pour the beaten eggs over the warm potato and onion mix and fold gently so the eggs coat everything, let it sit for 30 seconds to warm through.

7. Pour most of the reserved oil out of the skillet until only about 2 tablespoons remain, heat that over medium low until warm. Slide the egg potato onion mixture back into the pan, press it down gently with a spatula so it forms an even disc and cook undisturbed 4 to 6 minutes until the edges are set and the bottom is golden. Give the pan a little shake to check that it moves.

8. When the top is mostly set but still a little runny, loosen the edges with a spatula, put a large plate over the skillet and invert the plate and pan so the tortilla lands on the plate. Slide the uncooked side back into the skillet to finish cooking, 3 to 5 minutes, until cooked through but still creamy inside dont overcook it to dust.

9. Slide the tortilla onto a serving plate, let it rest 5 minutes so it firms up a bit, then cut into wedges and serve warm or at room temperature.

Equipment Needed

1. Vegetable peeler
2. Sharp chef knife
3. Cutting board
4. 10 inch nonstick skillet
5. Slotted spoon
6. Silicone spatula or flat turner
7. Large mixing bowl and a medium bowl for the eggs
8. Measuring cup (120 ml) and a small spoon
9. Large plate for flipping and serving

FAQ

Spanish Tortilla Recipe (Easy Tutorial) Substitutions and Variations

Spanish Tortilla (Tortilla de Patatas) — Easy Tutorial

Ingredients
– potatoes: 1 1/2 lb (700 g) starchy potatoes eg Yukon Gold or Russet
– eggs: 6 large eggs
– onion: 1 medium yellow onion
– extra virgin olive oil: 1/2 cup (120 ml)

Quick method
1. Peel the potatoes and slice them about 1/8 to 1/4 inch thick. Slice the onion thin too.
2. Heat the olive oil in a 10-inch nonstick or cast iron skillet over medium-low heat. Add potatoes and onion, lower the heat so they soften without browning, about 20 to 25 minutes. Stir now and then so nothing sticks.
3. While they cook, beat the eggs in a big bowl, season with salt and pepper.
4. When potatoes are tender, use a slotted spoon to lift them into the eggs, letting excess oil drip back into the pan. Mix gently and let sit 2 minutes so the hot taters start to cook the eggs.
5. Pour a little of the reserved oil back into the skillet over medium-low heat, then add the egg, potato and onion mix. Cook 4 to 6 minutes until the edges set but the top is still slightly runny.
6. To flip, slide the tortilla onto a flat plate, invert a second plate on top, flip quickly and slide it back into the pan to cook the other side 3 to 4 minutes. Cook a bit longer if you want it fully set.
7. Let rest 5 to 10 minutes before slicing. Good warm or at room temp.

Tips
– Cook low and slow, dont rush it or you get browned potatoes, not soft ones.
– Save the oil, strain and use it later for frying or salad dressings.
– If it feels too loose when you flip, cook a minute longer on the first side next time.

Substitutions

• Potatoes: use waxy red potatoes for firmer pieces, or sweet potatoes for a sweeter, softer version (adjust cooking time).
• Eggs: for egg-free try about 1 to 1 1/4 cups aquafaba (chickpea brine) or a commercial egg replacer following package directions, expect a different texture.
• Onion: swap with 2 shallots or 1 small leek (white and light green only), or omit if you want a plain potato tortilla.
• Extra virgin olive oil: use sunflower or vegetable oil for a neutral flavor, or mix 3 tbsp butter with 2 tbsp oil for a richer taste.

Pro Tips

1) Slice potatoes thin and as even as you can, about 3 mm. A mandoline helps if you have one, otherwise a sharp knife and steady hand. Even thickness = even doneness, and less chance of brown edges.

2) Cook them very gently in the warm oil and salt them while they soften. Medium low heat and occasional stirring keeps them tender not crispy. Test with a fork — they should break apart easily but not be falling apart.

3) Let the potato and onion mix cool a minute before adding the beaten eggs. Hot oil will start cooking the eggs too fast and make the texture rubbery. Also season the egg bowl lightly so the whole thing tastes balanced.

4) When flipping, use a plate slightly larger than the pan and a quick confident motion. If you’re nervous, cover the plate with a kitchen towel for grip. Finish until set but still creamy inside, then rest 5 minutes so it firms up and cuts cleanly.