Spanish Tortilla (Omelette)

Why You’ll Love This Recipe

I love this recipe because it transforms just a few humble ingredients into something truly special. The slow cooking of the potatoes gives the tortilla a luscious, melt-in-your-mouth texture, while the golden crust adds just the right amount of flavor and color. I can serve it warm for a cozy breakfast or at room temperature for an elegant tapas plate. It’s simple, authentic, and deeply comforting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

750 g / 1.5 lb potatoes (Note 1), peeled and cut into 0.5cm / 1/5″ thick slices
1 onion, sliced
1/2 cup / 125 ml olive oil
8 eggs
Salt and pepper
Fresh parsley

Directions

I start by heating the olive oil in a nonstick frying pan over medium heat. Once hot, I add the sliced onions and potatoes, turning them over so they’re well coated in oil. Then I cover the pan with a lid and let the potatoes stew gently for about 20 minutes, turning them three or four times until they’re soft and cooked through. If I hear sizzling or see browning, I lower the heat to keep the texture creamy.

While the potatoes cook, I whisk the eggs in a large bowl and season them with salt and pepper. When the potatoes are done, I remove them with a slotted spoon and let any excess oil drain off in a colander. I pour out most of the remaining oil from the pan, keeping about 1½ to 2 tablespoons for the omelette.

I increase the heat to medium-high and pour the potatoes back into the pan. Then I add the eggs, stirring gently to distribute everything evenly. I cook the tortilla for about 5 minutes, or until the underside turns light golden. If the center is still uncooked—which it usually is—I place the pan under a hot grill or broiler for a couple of minutes until the center just sets.

After removing it from the oven, I let the tortilla rest for a few minutes. Then I place a serving platter over the pan and flip it upside down to release the omelette. I like to serve it warm, garnished with chopped parsley, though it’s also wonderful at room temperature.

Servings and Timing

This recipe serves 6 people. It takes about 15 minutes to prep, 45 minutes to cook, and 1 hour in total.

Variations

 For a lighter version, I reduce the olive oil slightly or bake the tortilla instead of pan-frying it. If I want a creamier texture, I use Yukon Gold potatoes, which hold their shape but stay soft and buttery inside.

Storage/Reheating

I store leftover tortilla in an airtight container in the refrigerator for up to 3 days. When reheating, I warm slices gently in a skillet over low heat or in the microwave for 30–40 seconds. It’s also delicious cold, especially when served as part of a picnic or tapas platter. I avoid freezing it, as the texture of the potatoes can change after thawing.

FAQs

What type of potatoes work best for Spanish tortilla?

I use all-purpose or slightly starchy potatoes like Yukon Gold, which become tender and creamy without falling apart.

Why do the potatoes need to stew in olive oil?

Cooking them slowly in oil gives them a soft, confit-like texture that creates the signature creamy consistency of the tortilla.

Can I make this recipe ahead of time?

Yes, I often make it a few hours in advance. It tastes just as good at room temperature as it does warm.

Do I need to peel the potatoes?

I prefer peeling them for a smoother texture, but leaving the skin on is fine if they’re thin-skinned and well washed.

Can I bake the tortilla instead of frying?

Yes, I can bake it in an oven-safe dish at 180°C (350°F) for about 25–30 minutes until set and golden.

How do I flip the tortilla without breaking it?

I place a large plate or platter over the skillet, hold them together firmly, and flip quickly but carefully.

What can I serve with Spanish tortilla?

I like pairing it with crusty bread, a simple green salad, or aioli for dipping.

Why is my tortilla browning too quickly?

That usually means the heat is too high. I cook gently over medium heat so the potatoes soften without burning.

Is it served hot or cold?

Traditionally, it’s served warm or at room temperature, though I enjoy it both ways.

Conclusion

I love making this Spanish tortilla because it captures the essence of simple, rustic cooking. With just eggs, potatoes, onions, and olive oil, it creates a dish that’s rich, satisfying, and full of flavor. It’s versatile enough for breakfast, brunch, or a tapas spread, and it always feels like a taste of Spain right in my own kitchen.