Authentic Spanish Tortilla (Tortilla Española) Recipe
Discover how to make an authentic Spanish Tortilla (Tortilla Española), one of Spain’s most beloved traditional dishes. Made with simple ingredients like eggs, potatoes, and onions, this classic Spanish potato omelette is comforting, flavorful, and perfect for breakfast, lunch, dinner, or tapas.
Learn the traditional technique of slowly cooking the potatoes and onions, mixing them with beaten eggs, and creating a perfectly golden tortilla that brings the authentic flavors of Spain to your kitchen.
In Galicia, my grandmother had her own version: she added Galician chorizo, a flavorful touch that made this tortilla even more special. I still remember how the smoky flavor of the chorizo blended with the tender potatoes and eggs, creating a homemade tortilla full of warmth, tradition, and family memories.
The secret is to slowly cook the potatoes and onions, gently mix everything with the beaten eggs, and create a tortilla that is golden on the outside and soft and delicate inside. Perfect for sharing with family, enjoying as a tapa, or bringing a little piece of Spain to your table.
Authentic Spanish Tortilla (Tortilla Española)
4
servings20
minutes30
minutes270
kcalEvery time I make a Spanish Tortilla (Tortilla Española), I am reminded of home and the simple, comforting flavors I grew up with in Spain. This beloved traditional dish is made with just a few humble ingredients: eggs, potatoes, and onions. The secret is taking the time to slowly cook the potatoes and onions until they are tender, then gently combining them with beaten eggs to create a golden tortilla with a soft, flavorful center. Perfect for breakfast, lunch, dinner, or served as part of a tapas spread, this authentic Spanish recipe brings a little taste of Spain to your kitchen.
Ingredients
4 large eggs, beaten
2–3 large potatoes, peeled and thinly sliced
1 large onion, thinly sliced
Extra virgin olive oil, for frying
Salt, to taste
Directions
- Beat the eggs in a large bowl and season with salt.
- Heat plenty of extra virgin olive oil in a large skillet. Add the thinly sliced potatoes , and cook over medium-low heat until the potatoes are tender about 15–20 minutes. They should not brown.
- On the same large skillet, add sliced onion, and cook over medium-low heat until the onion is soft, about 10 minutes.
- Drain the potatoes and onion, then gently fold them into the beaten eggs. Let the mixture rest for 5 minutes.
- Wipe out the skillet, add a little fresh olive oil, and pour in the egg mixture. Cook over medium-low heat until the bottom is set and the top is still slightly runny.
- Place a large plate over the skillet and carefully flip the tortilla onto the plate. Slide it back into the skillet to cook the other side for 4 minutes
- Transfer to a serving plate and let it rest for a few minutes before slicing. Serve warm or at room temperature.
Notes
- My Tortilla Española method is ideal for cooking a tender, creamy center and a golden exterior.
