Looking for an authentic Spanish tortilla recipe? My tortilla de patatas is the classic Spanish omelette recipe made with potatoes, eggs, onion, and olive oil — that’s it! In Spain, we eat tortilla de patatas all day long — it’s the perfect breakfast, lunch, snack, or dinner.
So grab the ingredients and try making your own Spanish omelette with this easy tortilla recipe!
Is there anything more Spanish than la tortilla española? Also called tortilla de patatas, Spanish omelette, Spanish tortilla, potato omelet, and even Spanish frittata — this is quite arguably Spain’s national dish.
When made right, a good Spanish omelette is the very definition of traditional Spanish cuisine: simple food made with the best ingredients. This is the formula for the greatest Spanish recipes.
I lived in Spain for three years before I was brave enough to make a Spanish tortilla of my own.
Why so long? Well, to be perfectly honest, the Spanish omelette intimidated me. It can be so incredibly good– and also terribly, horribly bad. I’ve had my fair share of both ends of the spectrum and wanted my first tortilla to be delicious.
The first time I finally got the nerve to try a Spanish tortilla recipe I spent an hour in the kitchen, which resulted in a tasty, though partially burnt, tortilla concoction. It wasn’t an all-out failure, but it was far from the Spanish omelette of my dreams!
But with time and patience, I learned the tortilla tricks and perfected my very own Spanish omelette recipe.
This is my version of Spain’s tortilla de patatas, with onions (a controversial ingredient among Spaniards) and left a bit gooey in the middle (you are free to cook it longer). It is delicious, easy to make (at least once you get the hang of it!), and makes the ideal Spanish tapa any time of day.
The beauty of the authentic Spanish tortilla recipe is its simplicity. It has only five ingredients (and onion-haters would argue only four!): eggs, onion, potato, olive oil, salt.
Spanish Tortilla Recipe (Tortilla de Patatas)
This easy and authentic Spanish omelette recipe combines egg, potato, onion, olive oil, and salt in what is the best Spanish tortilla you’ll try.
Prep: 60min
Total: 75min
Yield: 8
Serving Size: 1 serving
Nutrition Facts: calories 215.41 kcal, Carbohydrate 21.41 g, Protein 7.97 g, Fat 11.05 g, Saturated Fat 2.34 g, Trans Fat 0.02 g, Cholesterol 163.68 mg, Sodium 106.31 mg, Fiber 2.73 g, Sugar 1.63 g, servingSize 1 serving
Ingredients:
- 2 lbs potatoes (Yukon Golds work well (1kg))
- Salt to taste
- 8 large eggs (free range if possible)
- 1 large onion
- Extra Virgin Olive Oil
Instruction:
- Peel the potatoes and rinse them under cold water.
- Slice the potatoes into thin slices, I prefer about 1/2 centimeter (some prefer thicker). I use a mandolin to do this quickly and easily.
- Pat the potato slices dry and put them into a large bowl, sprinkle with salt, and mix well.
- Heat a 1/2 inch of high quality extra virgin olive oil in a large frying pan at medium low heat.
- When the oil is hot, add the potatoes and add more oil if necessary until all are covered.
- Cook the potatoes for 20 minutes at a low heat (they may break apart, that is okay).
- While the potatoes are cooking, beat the eggs in a large bowl and season with some salt.
- Slice the onion as thin as possible (julienne style) and fry over a low heat in a separate heavy pan (I like stainless steel) for about 10-20 minutes until they begin to caramelize (stir often).
- When the onions are caramelized, drain off any excess oil and add to the egg mixture.
- When the potatoes have been frying 20 minutes, remove them with a slotted spoon into a strainer and allow to cool off while any excess oil drips away.
- After a few minutes, add the potatoes to the egg mixture and stir well.
- Let the egg mixture sit for about 20 minutes.
- In the same pan where you fried the potatoes, remove all the oil (you can reuse it!) and over a medium low heat add the egg mixture.
- Over medium-low heat, cook the tortilla for about 6-8 minutes per side. Make sure the heat is low enough or the tortilla will cook too quickly and be rubbery. You can run a rubber spatula along the edges to make sure the tortilla isn’t sticking.
- When you are sure that the bottom is cooked and you want to flip the tortilla, take a large plate and put it over the pan and flip quickly! Some egg will likely slip out– it’ll be messy– but that’s okay!
- Finally, slide out of the pan onto a serving plate and let cool a little before diving in.
The Authentic Tortilla Española | Spanish Potato & Onion Omelette Recipe
FAQ
How is a Spanish tortilla different from a Mexican tortilla?
What is the difference between a Spanish tortilla and an omelette?
What do you eat with Spanish tortillas?
- Tomato salad. A tomato based dish is the perfect side for a Spanish tortilla, particularly if you can find juicy, red tomatoes that are in season where you live. …
- Guacamole. …
- French fries. …
- Feta and watermelon salad. …
- Baked beans. …
- Smoky Spanish potatoes. …
- Mojo sauce. …
- Spanish rice.
What’s the difference between a frittata and a tortilla?
