Spanish tortilla (tortilla de patatas)
A silky Spanish tortilla of soft fried potatoes and onions folded into beaten eggs — golden, sliceable and utterly moreish.
This is the Spanish tortilla — humble, comforting and enough to cause debate in any tapas bar. Thinly sliced floury potatoes and sweet onion slowly cook in olive oil before being folded into beaten eggs for a silky, sliceable omelette.
Make it for lunch, supper or a picnic; it’s brilliant hot, room temperature or cold. The trick is low heat and patience — treat it gently and it will reward you with a creamy centre and a caramelised edge.
Ingredients
- 800 g floury potatoes — peeled and thinly sliced (3–4 mm)
- 1 brown onion — thinly sliced (about 150 g)
- 6 eggs — large, beaten lightly
- 120 ml olive oil — extra virgin; you will reserve most after frying
- sea salt — to taste
- black pepper — freshly ground, to taste
- 10 g fresh parsley — finely chopped, to garnish (optional)
Equipment
- large non-stick frying pan (24–26 cm)
- large heatproof plate
- colander
Instructions
Peel the floury potatoes and slice them about 3–4 mm thick. Peel and thinly slice the brown onion.
Warm the olive oil in a large non-stick frying pan over medium–low. Add the sliced potatoes and onion in a single layer (do in two batches if your pan is small), sprinkle with a little sea salt and cook very gently, turning occasionally, until the potato is completely tender and not browned — about 25 minutes.
Using a slotted spoon, transfer the softened potatoes and onion to a colander set over a bowl to drain. Reserve the frying oil for later.
In a large bowl beat the eggs with a pinch of sea salt and a good grind of black pepper until just combined.
Add the drained potatoes and onion to the beaten eggs and fold gently so the slices remain intact. Leave for 2 minutes so the mixture cools slightly and the flavours marry.
Return about 1 tbsp of the reserved olive oil to the frying pan and heat over medium. Pour in the egg, potato and onion mixture, spread it evenly and cook gently until the edges are set and the underside is golden — about 6 minutes.
Place a large heatproof plate over the pan, invert the pan so the tortilla drops onto the plate, then slide it back into the pan, uncooked side down. Cook a further 3 minutes until set.
Slide the cooked tortilla onto a plate and rest for 10 minutes to firm up; this makes it much easier to slice and improves texture.
Scatter with finely chopped fresh parsley if using, slice into wedges and serve warm or at room temperature.
Tips
- Use floury potatoes (Maris Piper, King Edward) for a fluffy, soft interior; waxy potatoes will give a firmer result.
- Keep the oil temperature low while frying the potato so they soften without browning — you want tender slices, not chips.
- Reserve the frying oil and use just a tablespoon to cook the finished tortilla; it stops the egg sticking and adds flavour.
- If you’re nervous about flipping, slide the tortilla onto a plate and then invert the plate back into the pan rather than flipping in mid-air.
- Make ahead: cook and cool, then refrigerate. Reheat gently in a low oven (160°C fan/180°C conventional) or enjoy cold the next day.
Substitutions
floury potatoes → baby new potatoes, halved and cooked before slicing (use 900 g raw weight)
Noticeably differentolive oil → extra‑butter, 120 g
Noticeably differentbrown onion → red onion, thinly sliced
Stays close
Nutrition
Per serving · estimated
- 540
- Calories
- 14 g
- Protein
- 35 g
- Carbs
- 38 g
- Fat
- 4 g
- Fibre
- 2 g
- Sugar
- 400 mg
- Sodium
FAQ
How do I flip the tortilla without catastrophe?
Use a plate larger than the pan, press it firmly over the pan, invert the pan so the tortilla lands on the plate, then slide it back into the pan. If it’s too loose, cook a little longer before flipping.
Can I bake the tortilla instead of frying?
Yes — once mixed, bake in a 180°C fan/200°C conventional oven in an ovenproof dish for 18–25 minutes until set. The texture will be slightly drier than the fried version.
Can I make the tortilla ahead?
Absolutely. Make it the day before and refrigerate. Serve cold or rewarm gently in a low oven (160°C fan/180°C conventional) for 8–12 minutes.
Is this recipe gluten-free?
Yes — as written the tortilla contains no gluten ingredients.
Community Photos
No photos yet
Be the first to share your creation!
Rate this recipe
More like this
Smoked salmon, lemon zest and petit pois risotto
Wild garlic pesto pasta with peas, lemon and toasted walnuts
