Spanish Tortilla (Tortilla de Patatas)

Spanish tortilla, also called tortilla de patatas, is a thick skillet omelet layered with tender potatoes and sweet onion. This home-style version uses a gentle stovetop method and a plate-assisted turn for an evenly set finish. Cut it into small wedges for tapas or serve it with a salad for a simple meal.

Why the gentle method matters

Potatoes soften before the eggs go into the pan, so the omelet cooks evenly instead of developing browned potato edges and a wet center. Thin, similar-sized slices are the key: thicker pieces take longer and can make the finished tortilla difficult to slice. A 10-inch nonstick skillet keeps the mixture shallow enough to turn safely.

Ingredients and useful notes

• 1½ pounds (680 g) Yukon Gold or other waxy potatoes, peeled and sliced about ⅛ inch thick
• 1 medium yellow onion, thinly sliced
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon kosher salt, divided; use less if your salt is especially fine
• 6 large eggs
• ¼ teaspoon black pepper, or to taste

Waxy potatoes hold their shape better than very floury varieties. Keep the slices close in thickness; a mandoline can help, but use its hand guard. The onion softens alongside the potatoes and adds sweetness without needing a separate pan.

Step-by-step method

1. Slice evenly. Peel the potatoes and cut them into thin rounds, about ⅛ inch thick. Slice the onion thinly as well.
2. Soften the vegetables. Warm 2 tablespoons of olive oil in a 10-inch nonstick skillet over medium-low heat. Add the potatoes, onion, and ¾ teaspoon salt; stir gently to coat. Cover and cook for 18–22 minutes, turning carefully every 4–5 minutes. Lower the heat if the edges begin to brown. The potatoes should be easily pierced with a knife but still hold together.
3. Combine with the eggs. Lift the potato-onion mixture into a bowl with a slotted spoon, leaving excess oil behind in the pan. Let it cool for about 5 minutes. Beat the eggs with the remaining ¼ teaspoon salt and pepper, fold in the warm vegetables, and rest the mixture for 5 minutes.
4. Set the first side. Add the remaining tablespoon of oil to the skillet and warm it over medium heat. Pour in the egg mixture, then reduce the heat to medium-low. Cook for 5–7 minutes, gently drawing the set edges inward with a spatula. The outside should look set while the center remains soft but not watery.
5. Turn and finish. Place a flat plate larger than the skillet over the pan. Wearing oven mitts, hold the plate firmly and turn the skillet over it, away from your body. Slide the tortilla back into the pan with the uncooked side down. Cook for about 4–6 minutes, adjusting as needed, until the center reaches 160°F (71°C) for food safety.
6. Rest before slicing. Transfer the tortilla to a plate and let it stand for 10 minutes. This helps the layers settle and makes cleaner wedges.

Doneness, serving, and storage

Pan heat and tortilla thickness affect the final minutes, so use the texture and temperature cues rather than relying on the clock alone. If the first side is browning before the potatoes are tender, lower the heat and keep the pan covered. If the tortilla feels too loose to turn, give the first side another minute to set and use a plate that fully covers the skillet.

Serve warm, at room temperature, or chilled. For a casual tapas spread, pair it with roasted red pepper hummus; for a fuller plate, add a crisp homemade Caesar salad. Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat leftovers to 165°F (74°C), or enjoy them cold.

Estimated nutrition

Estimated per serving, based on six servings: about 230 calories, 22 g carbohydrates, 9 g protein, 12 g total fat, 2 g saturated fat, 3 g fiber, and 430 mg sodium. Values vary with potato size, the amount of oil left in the pan, and the brand and grind of salt.

Food-safety note: FoodSafety.gov lists 160°F (71°C) as the safe minimum temperature for egg dishes. See its safe temperature chart.

Spanish Tortilla (Spanish Potato and Onion Omelet)

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 32 minutes mins

Resting and draining 20 minutes mins

Total Time 1 hour hr 7 minutes mins

Course: Dinner

Cuisine: Spanish

Calories: 230

Ingredients Method

Ingredients

  

• 1 1/2 lb Yukon Gold potatoes peeled and sliced 1/8-inch thick
• 1 medium yellow onion thinly sliced
• 3 tbsp extra-virgin olive oil divided
• 1 tsp kosher salt divided
• 6 large eggs
• 1/4 tsp freshly ground black pepper

Method

 

1. Peel the potatoes and cut them into even slices about 1/8 inch thick; thinly slice the onion. Keep the slices similar in thickness so they soften at the same rate.
2. Heat 2 tablespoons of the olive oil in a 10-inch nonstick skillet over medium-low heat. Add the potatoes and onion with about 3/4 teaspoon salt. Cook gently for 18 to 22 minutes, turning often, until the potatoes are tender when pierced and not browned hard. Lower the heat if the edges start to color quickly.
3. Transfer the potato-onion mixture to a colander set over a bowl and let it drain for 5 minutes. Reserve 1 tablespoon of the oil. In a large bowl, beat the eggs with the remaining salt and pepper. Fold in the warm potatoes and onion, then rest the mixture for 5 minutes so the egg coats the slices.
4. Wipe out the skillet if needed and heat the reserved oil over medium-low. Pour in the egg mixture and gently level it. Cook 6 to 8 minutes, loosening the edges with a spatula, until the sides are set and the underside is golden. The top will still look slightly moist.
5. Place a large flat plate over the skillet. Wearing oven mitts, hold the plate firmly and carefully invert the tortilla onto it. Slide the tortilla back into the skillet, browned side up. Cook 4 to 6 minutes more, until fully set. For food safety, check the center with a thermometer; egg dishes should reach 160°F (71°C). If the center is below that, continue cooking over low heat and check again.
6. Rest the tortilla in the pan for 10 minutes, then slide it onto a board. Serve warm or at room temperature, cut into wedges. Refrigerate leftovers within 2 hours and use within 3 to 4 days.