Tortilla de Patatas
- Ine
- Sep 11
- 5 min read
Updated: Oct 1
(Spanish Potato Omelette)
Tortilla de patatas — or Spanish potato tortilla — is a true classic of Spanish cuisine. At first glance, it’s a humble dish made with just potatoes, eggs, olive oil… and maybe onion, depending on which side of the great tortilla debate you’re on!
Should it include onion or not? Should the inside be runny or fully cooked? These questions could start a war in some Spanish households but in ours, we just love it however it’s made.
Born as a “plato de pobres” (a poor man’s dish created from pantry staples), tortilla de patatas has become a national treasure. Today, it’s served everywhere from home kitchens to high-end tapas bars. Enjoy it warm or cold, as a starter, a main with salad, or sliced into wedges for tapas night.
Once you master the classic version, you can play with endless variations and below, I’ll share some of our favourite twists.
I hope you give it a go and fall in love with it like we have. It really is one of Spain’s most delicious gifts to the world.
Makes around 8 slices
Prep Time: 30 min
Ingredients:
(salt and pepper)
1 kg potatoes (waxy variety works best)
1 medium onion (optional — but we love it!)
5 eggs
500 ml olive oil (for frying — most of it gets drained and can be reused)
Method:
Peel and slice the potatoes:
Cut the potatoes into thin slices — about 2–3 mm thick. Place the slices in a bowl of water as you go, this helps remove excess starch and keeps them from browning.They don’t need to be perfect, just try to keep them even for uniform cooking.
Slice the onion:
Peel and slice the onion thinly. This will soften and almost disappear into the tortilla, adding flavour and sweetness. Drain the potatoes and pat them dry with a bit of kitchen paper.
Fry the potatoes and onion:
In a large frying pan, heat the 500 ml of olive oil over medium heat.
Once hot (but not smoking), add the potatoes and cook gently for about 15 minutes, stirring occasionally.
Add the sliced onion during the last 5 minutes of cooking. The goal is to soften the potatoes and onion, not brown them — they should be tender but not falling apart.
Drain the oil:
Once cooked, use a slotted spoon to lift out the potatoes and onion and transfer them to a large bowl.
Let them cool slightly. You can strain and keep the oil for reuse — it's now beautifully flavoured.
Beat the eggs:
In a separate bowl, beat 5 eggs with a generous pinch of salt.
Pour the eggs over the slightly cooled potatoes and onion. Mix gently to combine. Let it sit for about 5–10 minutes to soak.
Cook the tortilla:
Heat 2 tablespoons of the reserved oil in a non-stick frying pan (around 20–24 cm) over medium heat.
Pour in the egg and potato mixture and smooth the top.
Cook on low-medium heat for about 5–6 minutes, until the edges set and the bottom is golden.
Flip it!
Place a flat plate or lid over the pan, hold it firmly, and flip the tortilla onto the plate.
Slide it back into the pan to cook the other side.
Cook for another 3–4 minutes, depending on how runny you like the center.
Rest and serve:
Let it rest for a few minutes before slicing. Serve warm, at room temperature, or cold.
Serving Tips:
As a starter: Simply slice and serve: it’s perfect just as it is. For an extra touch, offer a little alioli on the side. The creamy garlic kick pairs beautifully with the soft, savoury tortilla.
As a main: Add a handful of seasoned salad leaves dressed with a basic vinaigrette (olive oil, vinegar, salt — nothing fancy), or keep it super simple with a plate of ripe tomatoes drizzled with good olive oil and a sprinkle of salt. It’s fresh, balanced, and lets the tortilla shine.
As a bocadillo (sandwich): Slice a wedge of tortilla into a crusty baguette, a classic Spanish picnic or road trip option. It travels well, is satisfying on the go, and tastes even better when eaten outdoors.
Make-Ahead Meals Steps:
Make the tortilla and if you're not eating it within a couple of hours after making it, let it cool down fully and then store it in the fridge, covered. It keeps beautifully and is even better the next day!
Tortilla de patatas is perfect for making ahead. You can serve it cold, straight from the fridge, or reheat it in the microwave for about 1 minute on high to enjoy it lukewarm, just enough to bring back its softness without drying it out.
Tips for Flipping Like a Pro:
Use the right pan: A non-stick frying pan (20–24 cm) with gently sloping sides makes flipping so much easier.
Choose a plate that fits snugly: Use a flat plate or lid that’s slightly larger than your pan and has no lip: that way the tortilla slides out smoothly when you flip.
Oil the plate lightly: A little rub of olive oil on the plate helps prevent sticking during the flip.
Flip over the sink: Especially the first time, just in case a bit of egg or oil spills. It saves your counters (and your nerves).
One smooth motion: Hold the plate firmly against the pan with one hand, grip the pan handle with the other, and flip quickly and confidently in one swift movement. Don’t hesitate, speed is your friend here!
Slide it back in with care: After flipping, gently slide the tortilla back into the pan with the uncooked side down. Use a spatula to tuck in the edges if needed.
Bonus tip – get the tool!: If you ever find yourself in Spain, buy a tortilla flipper — it’s a lightweight plastic tool shaped like a plate, designed specifically for flipping tortillas. They’re inexpensive and make life (and flipping) much easier!
Don’t stress: Even if it’s not perfect, it will still taste amazing — and every flip gets easier!
Variations:
Once you’ve mastered the classic tortilla, you can get creative! Here are a few of our favourite twists: With Tuna: Add about 200 g of canned tuna (drained) to the potato and egg mixture before cooking. It adds great flavour and turns it into a more protein-rich meal. With Courgettes (Zucchini): Slice or dice 1 small courgette and cook it with the onion for a lighter, veggie-forward version. With Chorizo: Add some chopped Spanish chorizo (mild or spicy) for a smoky, savoury tortilla. You can fry it briefly in a dry pan and mix it into the egg mixture before cooking. For the Kids, With Ham: Stir in some diced cooked ham for a milder, kid-approved version. It adds a little saltiness and makes the tortilla even more satisfying.
Whether you serve it warm, cold, or tucked into a baguette for the road, tortilla de patatas is the kind of dish that always delivers. Simple, timeless, and absolutely delicious.
Que aproveche!
