Spanish potato and egg omelet
Tortilla Española
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
6
1 large omelet
Difficulty
Medium
Cost
Budget
$
Tortilla Española
Spanish potato and egg omelet
★4.8(19)
A thick, golden Spanish omelet of thinly sliced potatoes and onions set in eggs, cooked slowly until just set inside. Served at room temperature in wedges as a tapa or light meal.
15m
Prep Time
30m
Cook Time
45m
Total Time
6
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Tortilla española is Spain's most essential dish—found in every bar, home, and picnic basket. This simple combination of potatoes, eggs, and onions becomes something greater than the sum of its parts.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
Ingredients
- 2 lbs Yukon Gold potatoes, peeled and thinly sliced
- 8 large eggs
- 1 large onion, thinly sliced
- 1 cup extra-virgin olive oil for cooking
- Salt and pepper
- Crusty bread for serving
Instructions
- 1
Heat olive oil in a 10-inch non-stick skillet. Add potato and onion slices, season with salt, and cook slowly over medium-low heat 20 minutes until tender but not browned.
- 2
Drain potatoes and onions, reserving the oil. Beat eggs in a large bowl, fold in the warm potatoes, and let sit 10 minutes.
- 3
Heat 2 tbsp of the reserved oil in the skillet over medium heat. Pour in the egg-potato mixture and cook 5 minutes until the edges set.
- 4
Place a large plate over the skillet, flip the tortilla onto it, then slide it back into the pan to cook the other side for 3 minutes.
- 5
The center should be slightly creamy (not runny). Slide onto a plate, let cool to room temperature, and cut into wedges.
Serving Suggestions
Ways to Serve This Dish
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
Yukon Gold potatoesAny waxy potato
Waxy potatoes hold their shape; starchy ones fall apart
OnionOmit for purist version
The onion debate divides Spain—both versions are authentic
Tips & Storage
Pro Tips
The potatoes should be soft and silky, not crispy. Low and slow is the key.
Serve at room temperature—this is not a hot dish. It actually tastes better after sitting.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 2 days. Bring to room temperature before serving.
Reheating
Serve at room temperature. Do not microwave or the texture will become rubbery.
Nutrition Facts
Per serving (250mg) · 6 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates20g
Fat24g
Fiber320mg
Sugar2g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Should the center be runny?
- This is personal preference. In Spain, a slightly creamy (jugoso) center is prized.
- Do I need a lot of oil?
- Yes—the potatoes poach in oil rather than fry. Strain and save the oil for reuse.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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