Tortilla española is one of Spain’s most beloved dishes, and it’s incredibly simple to make at home. This classic Spanish omelette features just a handful of ingredients: potatoes, eggs, onions, olive oil, and salt. What makes it so special isn’t complexity—it’s the perfect balance of creamy, tender potatoes bound together with silky eggs. Whether you’re serving it as a tapa, light lunch, or dinner alongside a fresh salad, this recipe will become a staple in your kitchen.
The beauty of tortilla española lies in its simplicity and versatility. Unlike French omelettes that are cooked quickly over high heat, this Spanish version takes a slower, gentler approach. The potatoes are gently cooked in olive oil until tender, then combined with beaten eggs and cooked low and slow until set. The result is a thick, cake-like omelette with a golden exterior and creamy interior that’s absolutely irresistible.
I love making this recipe because it requires minimal ingredients and comes together in about 30 minutes. It’s perfect for using up potatoes in your pantry, and it’s equally delicious served warm, at room temperature, or even cold straight from the refrigerator. This is the kind of recipe that looks impressive but is honestly foolproof once you understand the technique. Let me walk you through exactly how to make the simplest, most delicious tortilla española that will have everyone asking for your secret.
For more Spanish cooking basics and techniques, check out our guide. You might also enjoy learning about egg recipes and vegetable-forward dishes. If you love this recipe, you’ll also want to explore our collection of tapas recipes and European comfort food.
For additional inspiration, check out Serious Eats’ tortilla española guide, Bon Appétit’s Spanish recipes, New York Times Cooking, and additional Spanish omelette techniques.
Ingredients
- 1 pound (450g) potatoes, peeled and thinly sliced (about ¼ inch thick)
- ½ medium yellow onion, thinly sliced
- ¾ cup (175ml) extra-virgin olive oil
- 6 large eggs, room temperature
- 1 teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon Spanish smoked paprika (optional but recommended)
Instructions
- Peel the potatoes and slice them into thin rounds, approximately ¼ inch thick. You can use a mandoline slicer for uniform slices, or carefully slice them with a sharp knife. Pat the potato slices dry with paper towels to remove excess moisture—this helps them cook more evenly and become tender rather than soggy.
- Thinly slice the onion and set aside. The onion will cook together with the potatoes and add subtle sweetness and flavor to the tortilla.
- Heat the olive oil in a 10-inch nonstick skillet or cast iron pan over medium heat. Once the oil is warm, add the sliced potatoes and onions to the pan.
- Cook the potatoes and onions gently, stirring occasionally, for 12-15 minutes until the potatoes are completely tender when pierced with a fork. This is a low-and-slow cooking process—you want them soft and creamy, not browned or crispy. The potatoes should be fork-tender and beginning to break apart slightly at the edges.
- While the potatoes cook, crack the eggs into a large bowl and whisk them together with 1 teaspoon kosher salt, black pepper, and Spanish smoked paprika if using. Whisk until the eggs are well combined and slightly frothy, about 1 minute.
- Once the potatoes are tender, use a slotted spoon to transfer them to the bowl with the beaten eggs, reserving the oil in the pan. Gently fold the potatoes into the eggs until everything is evenly combined.
- Return the pan with the reserved oil to medium heat and let it warm for about 1 minute.
- Pour the potato and egg mixture into the pan, spreading it out in an even layer. Cook over medium heat, undisturbed, for 5-7 minutes until the edges begin to set and the bottom is starting to turn golden brown. You can gently lift an edge with a spatula to check the color.
- To flip the tortilla, place a large plate over the top of the skillet and, in one confident motion, invert the skillet so the tortilla slides onto the plate with the cooked side up.
- Slide the tortilla back into the pan, raw side down, and cook for another 3-4 minutes until the second side is set and golden brown.
- Slide the tortilla onto a cutting board and let it rest for 2-3 minutes before slicing. This resting time allows the eggs to fully set.
- Cut into wedges and serve warm, at room temperature, or chilled. Season with additional salt and fresh herbs like parsley if desired.
Pro Tips
- The key to perfect tortilla española is using a nonstick or well-seasoned cast iron skillet—this makes flipping much easier and prevents sticking.
- Don’t rush the initial cooking of potatoes and onions. Low and slow heat creates creamy, tender potatoes rather than crispy ones, which is what you want for authentic tortilla española.
- Make sure your eggs are at room temperature before whisking—they incorporate more easily and create a more cohesive tortilla.
- The potato slices should be thin and uniform so they cook evenly. A mandoline slicer is incredibly helpful here, but a sharp knife works fine too.
- When flipping the tortilla, confidence is key! Use a large plate that’s at least as wide as your skillet, and flip in one swift motion. If you’re nervous, you can also finish cooking the top under the broiler instead of flipping.
- This tortilla is delicious served warm with a simple green salad and Spanish bread, but it’s equally good at room temperature or cold from the refrigerator the next day. It makes excellent leftovers.
- For variations, try adding roasted red peppers, sliced chorizo, grated cheese, or fresh herbs like dill or chives folded into the egg mixture.
- Tortilla española is perfect for meal prep and can be stored in an airtight container in the refrigerator for up to 4 days.
- This recipe can easily be halved if you need fewer servings—simply use 3 eggs, fewer potatoes, and cook in a smaller skillet.
- The type of olive oil matters—use good quality extra-virgin olive oil for the best flavor. Spanish olive oils are traditional and delicious.
- If you don’t have smoked paprika, regular paprika or even a pinch of cayenne pepper works well, but smoked paprika adds an authentic Spanish touch.