Spanish Tortilla – Authentic Tortilla Española Recipe Made Easy

Every home cook remembers their first Spanish tortilla moment, and mine happened in my tiny Barcelona kitchen. When I blended just five humble ingredients—potato, egg, onion, olive oil, and salt—into that golden, custardy omelette, I understood the power of simplicity. It wasn’t fancy, but it was soulful. That warm wedge marked the start of my love affair with tortilla española. Now, I bring that same ease and tradition to my own kitchen, sharing recipes that make everyday cooking feel special. Join me as we recreate this beloved Spanish classic, one thin potato slice at a time.

Why I Fell in Love with Spanish Tortilla

I still remember standing on a stool beside my Abuela’s stove, watching her slowly fry paper-thin potatoes in shimmering olive oil. She’d scoop them into a bowl, add beaten eggs, then swirl the mixture back into the pan. When the edges set, she flipped it like a pro, and voilà—a thick, golden tortilla española emerged. I slipped a forkful into my mouth—it was warm, tender, and perfectly balanced. That moment taught me that sometimes the best dishes are the simplest ones. Today, this recipe remains a go-to for home cooks who crave flavor without fuss.

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What Makes this Tortilla Española a Home Kitchen Winner

This classic Spanish tortilla delivers big flavor with basic pantry staples. Thinly sliced waxy potatoes soften gently in olive oil, and onions caramelize to add natural sweetness. The eggs bind everything into a fluffy, custardy circle. We’ll show you how to slice evenly, cook slowly, and master the tricky flip. Whether it’s breakfast, lunch, tapa, or weeknight dinner, this tortilla española fits the bill. Inside, I link to our Kitchen Tips page for slicing potatoes like a pro and to our Egg Cooking Guide for mastering texture.

Part 2: Ingredients & Preparation for Spanish Tortilla

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The Essential Ingredients in a Spanish Tortilla

A true Spanish tortilla—also called tortilla española—uses just a handful of ingredients, yet the flavors are rich and comforting. The core elements are:

• Waxy potatoes (like Yukon Gold or red potatoes), thinly sliced

• Yellow or white onions, also thinly sliced

• Eggs, large and fresh

• Extra virgin olive oil, for slow frying

• Salt, to enhance all flavors

You won’t need flour, baking soda, or any rising agent. The secret to texture lies in the method: slow cooking and careful folding. Traditional Spanish cooks often debate whether onions belong in the tortilla, but for home cooks, they’re a must for sweetness and depth.

For a deeper look at why waxy potatoes work best in egg dishes, The Kitchn’s guide to potato varieties breaks down the difference between waxy and starchy types—and which ones shine in layered recipes like tortilla española.

This base can be adjusted—some versions include red peppers, chorizo, or even zucchini. But if it’s your first time, keep it simple and master the classic. The golden ratio is about 1 pound of potatoes to 6 eggs, enough to feed 4 to 6 people as a light main or side dish.

Need more pantry-based inspiration? Check out our Zucchini Omelet or the ever-popular Spinach Lasagna Rolls for more veggie-forward dishes.

Step-by-Step: How to Make Tortilla Española

1. Peel and thinly slice 1 lb of waxy potatoes and 1 medium onion.

2. Heat 1 cup olive oil in a large skillet over medium-low. Add potatoes and onions.

3. Cook gently (don’t brown) for 20 minutes until soft. Drain and cool slightly.

4. Beat 6 eggs with 1 tsp salt in a large bowl. Fold in the cooked potato-onion mix.

5. Heat a bit of oil in a nonstick skillet. Pour in the mixture. Cook for 5 minutes.

6. Flip the tortilla carefully using a plate and finish cooking another 5 minutes.

7. Let it rest 10 minutes before slicing.

Part 3: Cooking Tips & Spanish Tortilla FAQs

Avoiding Mistakes – Tips for the Perfect Spanish Tortilla

A well-made Spanish tortilla is tender inside with a slightly golden crust. But small missteps can ruin the texture. Here’s how to avoid them:

• Don’t rush the cooking. Potatoes and onions must be cooked slowly in olive oil—not fried—to become silky, not crispy. Use medium-low heat and allow at least 20 minutes for this step.

• Drain the oil properly before combining with the eggs. Excess oil can cause the eggs to scramble instead of set evenly.

• Use a nonstick skillet or well-seasoned pan for easy flipping. If you’re nervous about the flip, finish the tortilla under the broiler instead.

• Let it rest before slicing. This allows the center to finish cooking and makes slicing cleaner.

For more foolproof technique tips, visit our Cooking Basics page or explore our article on common egg mistakes.

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Frequently Asked Questions About Spanish Tortilla

What are the ingredients for tortilla española?
Traditional tortilla española includes just five ingredients: potatoes, eggs, onions (optional in Spain, but recommended), olive oil, and salt. No dairy or flour is needed.

What does tortilla española contain?
It contains thinly sliced waxy potatoes and onions gently cooked in olive oil, bound together with whisked eggs and lightly seasoned with salt. The final texture should be tender and slightly creamy inside.

How is the tortilla española different from a tortilla from Mexico?
Tortilla española is a thick egg-and-potato omelette, while a Mexican tortilla is a thin, flat bread made from corn or wheat flour. They share a name but are completely different in form and usage.

What to put in a Spanish tortilla?
Start with potatoes, onions, eggs, and olive oil. Optional add-ins include roasted red peppers, cooked spinach, chorizo, or Manchego cheese. But for the most authentic taste, keep it simple.

Curious about how tortilla española became a national dish? This article from Spain.info explains its cultural importance, regional variations, and why it’s a must-try staple across Spain.

Part 4: How to Serve and Store Spanish Tortilla

Serving Spanish Tortilla the Traditional Way

There’s no wrong time to enjoy a Spanish tortilla. In Spain, it’s often served as a tapa, sliced into small squares and eaten at room temperature with toothpicks. For brunch or lunch, serve it warm with a side salad or crusty bread. At dinner, a wedge of tortilla makes a satisfying vegetarian main alongside roasted vegetables or a tomato salad.

Add a spoonful of garlic aioli or drizzle with a touch of extra virgin olive oil to elevate each slice. You can also sandwich a piece of tortilla between two slices of baguette—a “bocadillo de tortilla”, a popular Spanish street food.

Want more ideas for Mediterranean sides? Try our Lemon Poppy Seed Pancakes for a brunch pairing or explore our Berry Custard Pie for a sweet follow-up.

How to Store & Reheat Spanish Tortilla

Tortilla española stores well and gets even better after resting. Let it cool completely, then wrap tightly or place in an airtight container. Refrigerate for up to 3–4 days.

To reheat, slice and warm in a nonstick pan over medium-low heat or microwave gently. It can also be served cold or at room temperature—just like in Spanish tapas bars.

For longer storage, freeze slices individually. Wrap each in foil and place in a freezer bag. Thaw in the fridge overnight before reheating. This makes it a perfect meal-prep option for quick weekday breakfasts or light lunches.

Want more recipes that are perfect for batch-cooking? Check out our Breakfast Sausage Casserole or hearty Zucchini Spaghetti with Turkey Meatballs.