Spanish Tortilla
A Spanish tortilla, or tortilla de patatas, has only potatoes, onion, eggs, olive oil and salt. The potatoes and onion cook slowly in olive oil until soft, then rest in beaten egg before going into the pan. You end up with a thick, golden cake that holds together but stays soft inside. Spanish cafes serve it at every meal, and it is just as good the next day at room temperature.
By Mei Lin Tan
Published
- Prep Time
- 15 mins
- Cook Time
- 35 mins
- Rest
- 15 mins
- Total Time
- 1 hr 5 mins
- Servings
- 4 servings
How do you make Spanish Tortilla?
To make a Spanish tortilla, gently cook 700 g thinly sliced potatoes and an onion in 250 ml olive oil for 20-25 minutes until very tender, then drain. Mix them with 6 beaten eggs and rest for 10 minutes. Cook in a 24 cm non-stick skillet for 4-5 minutes, flip it onto a plate, slide it back in and cook for 2-4 minutes more.
- Total time
- 1 hr 5 mins
- Calories
- 380 per serving
- Protein
- 14 g
- Yield
- 4 servings
- Difficulty
- Medium
- Method
- Pan-frying
Ingredients
Equipment
Non-stick skillet (24 cm) · Large flat plate, wider than the pan · Colander set over a heatproof bowl · Large mixing bowl · Mandoline (optional)
Quick Directions
Slice the potatoes and onion
Thinly slice the potatoes and onion and toss with half the salt.
Poach in olive oil
Cook the potatoes and onion gently in the oil for 20-25 minutes until very tender.
Drain
Drain the potatoes and onion, saving the oil.
Soak in the egg
Stir the potatoes into the beaten eggs and rest for 10 minutes.
Cook the first side
Cook for 4-5 minutes until the edges set and the base is golden.
Flip
Flip the tortilla onto a plate and slide it back into the pan.
Finish and rest
Cook for 2-5 minutes more, then rest for 5 minutes and slice.
Step-by-Step Instructions
Follow these detailed steps to make the perfect spanish tortilla.
Slice the potatoes and onion
Cut the potatoes in half lengthwise, then into quarters, and slice them about 3 mm thick. Toss the potatoes and onion with 1/2 tsp of the salt in a bowl.
Poach in olive oil
Heat the olive oil in the skillet over medium heat. Add the potatoes and onion; the oil should bubble gently around them, not fry hard. Cook for 20-25 minutes, turning them every few minutes, until the potatoes are very tender and break apart when pressed with a spoon. They should take on little or no colour; turn the heat down if they start to brown.
Drain
Tip the potatoes and onion into a colander set over a heatproof bowl and let the oil drain off. Keep the oil: you need 1 tbsp plus 1 tsp for cooking the tortilla, and the rest can be strained and reused.
Soak in the egg
Beat the eggs with the remaining 1/2 tsp salt in a large bowl. Add the warm potatoes and onion, crush a few pieces lightly with a spoon and stir. Leave for 10 minutes so the potatoes soak up some of the egg; this is what makes the inside creamy.
Cook the first side
Wipe out the skillet, add 1 tbsp of the reserved oil and heat over medium heat. Pour in the egg mixture and spread it evenly. Cook for 1 minute, then lower the heat to medium-low and cook for 3-4 minutes more, running a spatula around the edge to round it off, until the edges are set and the base is golden but the centre is still loose. Shake the pan to check that the tortilla slides freely.
Flip
Put the flat plate upside down over the skillet. Holding the plate firmly against the pan with one hand, turn both over quickly so the tortilla lands on the plate. Add 1 tsp oil to the skillet, slide the tortilla back in, cooked side up, and tuck the edges in with the spatula.
Finish and rest
Cook for 2 minutes for a soft, slightly runny centre as many Spanish cooks prefer, or 4-5 minutes until set all the way through. For anyone who should avoid undercooked eggs, cook it until the centre reaches 71°C (160°F). Slide onto a serving plate and rest for 5 minutes before cutting into wedges.
Recipe Tips
- Slice the potatoes evenly so they all soften at the same time. A mandoline makes this quick.
- Keep the oil at a gentle bubble. The potatoes should poach until soft, not fry until crisp.
- Don't skip the 10-minute rest in the egg. It gives the tortilla its creamy, cohesive centre.
- Pan size sets the thickness. In a 24 cm pan the tortilla is about 3-4 cm thick; in a larger pan it will be thinner and cook faster.
- Strain the leftover oil and keep it in the fridge for your next tortilla or for roasting vegetables.
- One tortilla serves 4 as a main course with a green salad, or 8 as tapas cut into small wedges or squares.
Variations
- Make it without onion, as some Spanish cooks insist, by using 850 g potatoes.
- Fold in 1 roasted red pepper, cut into strips, with the potatoes.
- Add 100 g diced Spanish chorizo, fried briefly before mixing with the egg. It is then no longer vegetarian.
- Serve small squares on slices of baguette as a tapa, called a pincho de tortilla.
Nutrition (per serving)
| Calories | 380 |
|---|---|
| Protein | 14 g |
| Carbs | 35 g |
| Fat | 21 g |
| Saturated fat | 4 g |
| Fibre | 4.5 g |
| Sugar | 3.5 g |
| Sodium | 690 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cool completely, wrap well or cover, and refrigerate for up to 3 days.
- Reheat
- Serve at room temperature, or warm slices in a 160°C (325°F) oven for 10-15 minutes, or in the microwave for 30-60 seconds, until heated through. Freezing is not recommended because the potatoes turn watery.
Spanish Tortilla FAQs
Does Spanish tortilla have onion in it?
It can go either way, and Spaniards argue about it. Tortilla with onion is the more common home version and tastes sweeter and juicier. Without onion it is plainer and more potato-forward. Both are traditional, so make the one you like.
How do I flip a Spanish tortilla without breaking it?
Use a non-stick pan and shake it first to make sure the tortilla slides freely. Cover the pan with a flat plate wider than the pan, hold the two together firmly and turn them over in one quick, confident movement. Then slide the tortilla back into the pan.
What potatoes are best for Spanish tortilla?
Waxy or all-purpose potatoes such as Yukon Gold hold their shape and give a creamy texture. Floury baking potatoes also work but break down more, giving a softer, mashed-style centre.
Should the inside of a Spanish tortilla be runny?
Many Spanish cooks like it slightly runny in the middle, called jugosa. Cook it for 4-5 minutes on the second side if you prefer it set. For young children, pregnant people, older adults or anyone with a weakened immune system, cook it until the centre reaches 71°C (160°F).
Can you eat Spanish tortilla cold?
Yes. In Spain it is often eaten at room temperature, which makes it good for picnics, packed lunches and tapas. Make it up to a day ahead and keep it in the fridge, then take it out 30 minutes before serving.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
