Go Back
–+ servings
Spanish tortilla Close-up of a slice of Spanish tortilla on a white plate with bread, layered potatoes visible inside, golden crust, warm natural light, Mediterranean dish photography

Spanish Tortilla

A comforting Spanish-style Spanish Tortilla that tastes like slow mornings and shared plates.
5 from 1 vote
Print Pin
Course: Appetizer, Breakfast
Cuisine: Mediterranean, Spanish
Keyword: potato omelette, spanish tortilla, tapas recipe, tortilla espanola
Prep Time: 15 minutes
Cook Time: 30 minutes
Rest Time: 10 minutes
Total Time: 55 minutes
Servings: 6
Calories: 448kcal
Cost: $10

Ingredients

  • 1 pound Yukon Gold potatoes peeled and sliced thin for even cooking
  • 1 medium yellow onion peeled and cut into half-moon slices
  • 1 cup extra virgin olive oil used for slow poaching and flavor
  • 6 large eggs room temperature for better mixing
  • 1 teaspoon sweet Spanish paprika optional for warmth and color
  • 1 teaspoon kosher salt adjusted to taste

Instructions

  • Slice the potatoes and onion by halving the potatoes lengthwise and cutting them into thin slices, then slicing the onion into slim half-moons.
    Overhead view of thinly sliced potatoes and onions on a wooden cutting board with a knife, ingredients for Spanish tortilla, rustic kitchen style, clean food prep photography
  • Warm the olive oil in a nonstick skillet over medium-high heat until glossy, then add the potatoes and onions, lower the heat, and cook gently while stirring until the potatoes are knife-tender.
  • Lift the potatoes and onions from the oil using a slotted spoon or strainer, transferring them to a plate while saving the oil for later use.
  • Whisk the eggs with salt and paprika in a bowl, then fold in the cooked potatoes and onions until evenly coated.
    Glass bowl with beaten eggs mixed with sliced potatoes and onions, blue spatula inside, Spanish tortilla preparation, overhead food prep shot, soft natural lighting
  • Heat a few tablespoons of the reserved oil in the skillet, pour in the egg mixture, and cook until the bottom sets while gently loosening the edges.
    Top view of a Spanish tortilla cooking in a nonstick pan, sliced potatoes and onions set in eggs, golden yellow tones, minimal kitchen background, natural light, realistic food photography
  • Cover the pan with a plate, invert the tortilla onto it, slide it back into the skillet with more oil, and cook until just cooked through while shaping the edges.
    Overhead shot of a classic Spanish tortilla cut into wedges on a white plate, golden potato omelette, natural sunlight, Mediterranean food photography, clean neutral background
  • Slide the finished tortilla onto a serving plate and allow it to cool slightly before serving warm or at room temperature.

Notes

This tortilla is all about patience and gentle cooking, letting simple ingredients shine. It’s even better the next day, sliced cold like they do in Spain.

Nutrition

Serving: 180g | Calories: 448kcal (22%) | Carbohydrates: 15g (5%) | Protein: 7g (14%) | Fat: 40g (62%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Cholesterol: 164mg (55%) | Sodium: 456mg (20%) | Potassium: 414mg (12%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 404IU (8%) | Vitamin C: 16mg (19%) | Calcium: 39mg (4%) | Iron: 2mg (11%)
Tried this recipe?Pin it on @Pinterest