The iconic Spanish appetizer, custardy eggs, tender potatoes, and sweet onion, stovetop or oven in about 40 minutes.
Imagine warm wedges with a golden crust, soft creamy center, and a swipe of garlicky aioli, simple ingredients, pure Spanish comfort.
Why You’ll Love It
- Authentic tapas energy: Exactly what you’ll find at a Madrid or Barcelona bar—served room temp by the slice.
- Pantry-simple: Eggs, potatoes, onion, olive oil, salt. That’s it; quality shines.
- Make-ahead friendly: Great hot, warm, or chilled; perfect for Spanish appetizers platters.
- Flexible method: Classic stovetop flip, oven-finish, or baked for stress-free entertaining.
- All-day food: Breakfast, brunch, tapas night, picnic on the beach in Marbella—tortilla fits anywhere.
Ingredient Notes (what to buy & why)
Potatoes:
- Waxy or all-purpose (Yukon Gold, yellow, or red). They hold shape yet turn silky after a slow fry (confit). Russets work but can crumble if overcooked.
Onion (optional but traditional):
- Sweet or yellow onion brings gentle sweetness and moisture. Spanish homes are split “con” vs “sin” cebolla—this version uses onion for tenderness.
Olive Oil:
- Use plenty. You’re gently frying potatoes/onions in oil (almost confit). You’ll drain and reuse it—so pick a decent extra-virgin or light olive oil.
Eggs:
- Farm-fresh large eggs give color and flavor. Classic tortilla is creamy/custardy, not dry—so the egg-to-potato ratio matters.
Salt & extras:
- Fine sea salt seasons evenly. Optional: smoked paprika sprinkle on finished wedges; parsley or chives for color.
The Ratio (your success formula)
- 1¼–1½ lb potatoes (560–680 g)
- 1 medium onion (about 8 oz / 225 g)
- 8 large eggs
- ¾–1 cup olive oil for confiting (you’ll drain most of it)
- 1–1¼ tsp fine sea salt
This yields a 9–10 inch (23–25 cm) tortilla, about 8 tapas-size wedges.
Step-by-Step: Stovetop (about 40 minutes)
- Prep the veg (5 min): Peel potatoes. Slice ¼-inch (6 mm) thick into half-moons. Thinly slice onion.
- Slow-fry (confit) (15–18 min): In a 10-inch nonstick or well-seasoned skillet, warm ¾–1 cup olive oil over medium-low. Add potatoes, onion, ½ tsp salt. Gently bubble—no browning—until potatoes are tender when pressed but not falling apart.
- Drain & cool (3 min): Strain potatoes/onion through a colander set over a bowl; reserve flavored oil. Let veg steam off excess oil.
- Beat eggs (2 min): In a large bowl, whisk 8 eggs with ¾ tsp salt until combined but not foamy.
- Marry eggs + potatoes (5 min): Fold warm potatoes/onion into eggs. Let sit 5 minutes so the potatoes absorb egg (signature custardy texture).
- Set the tortilla (5–7 min): Return 2 Tbsp reserved oil to the skillet over medium. Pour in mixture; gently stir with a spatula for 30–45 sec to distribute. Smooth top, lower heat to medium-low. Cook until edges set and center is still slightly loose, 5–7 min.
- The flip (1 min): Oil a large plate. Loosen edges; invert skillet onto the plate, then slide tortilla back into the pan to cook the other side 2–3 min, until lightly golden and just set (center should jiggle softly for a creamy interior).
- Rest & serve (10 min): Slide to a board; rest 5–10 min. Slice into 6–8 wedges. Serve warm or room temp with aioli and padrón peppers or olives.
No-flip option: Cook Steps 1–6, then broil 1–2 min until the top barely sets and colors. Or see baked method below.
Pro Tips (restaurant results at home)
- Gentle heat = velvet texture. A fierce fry makes fries; a slow bubble tenderizes.
- Let the eggs hydrate. The 5-minute soak prevents dry, layered tortilla.
- Use a nonstick or very seasoned pan. Sticking ruins the flip—10-inch nonstick is easiest.
- Don’t over-brown. Tortilla should be pale-gold outside, custardy inside.
- Reuse the oil. Strain and save the perfumed olive oil for tomorrow’s eggs or salad dressing.
- Texture control: For runnier center (bar-style “jugosa”), shave a minute off the final cook; for firmer picnic slices, add 1–2 minutes.
Variations (mapped to interests)
- Spanish Tapas Recipes (Classic): Keep it onion + potato + egg; serve at room temp with toothpicks.
- Spanish Appetizers (Herb & Garlic): Rub cut garlic on the serving board; shower with parsley/chives.
- Tapas Recipes (Chorizo or Piquillo): Fold in diced cooked chorizo or piquillo peppers after Step 5 (not traditional but delicious).
- Spanish Food / Spain Food (Aioli): Lemon-garlic aioli dipping sauce (see Notes) for a bar-style plate.
- Barcelona Spain Aesthetic: Serve wedges on rustic ceramic with olives, pan con tomate, and cava; add a pinch of smoked paprika.
- Marbella Spain vibe (Summer): Chill slices and serve picnic-cold with tomato-cucumber salad and anchovy-stuffed olives.
How to Serve
Arrange wedges on a platter with aioli, pan con tomate, marinated olives, manchego triangles, and jamón serrano for a full tapas spread. For brunch, add roasted peppers and a green salad with sherry vinaigrette.
Make Ahead & Storage
- Make ahead: Cook, cool, and refrigerate whole tortilla up to 3 days.
- Reheat: Warm slices in a lightly oiled skillet over low heat 2–3 min per side, or enjoy room temp (common in Spain).
- Freeze: Not recommended—potatoes change texture.
FAQs
Is onion authentic?
Spanish households are split; both are traditional. Onion adds moisture and sweetness—this recipe uses it.
Why did my tortilla stick?
Pan wasn’t truly nonstick/seasoned or heat was too high. Use sufficient oil and loosen edges before flipping.
Can I bake it?
Yes—see Alternate Methods. Baked is slightly firmer and perfect for entertaining.
What size pan works best?
A 10-inch (25 cm) skillet gives classic height. Smaller pan = taller, larger pan = thinner.
How do I cut clean wedges?
Let it rest 5–10 minutes; wipe the knife between cuts.
Simple Nutrition (estimate per wedge, 8 wedges)
Calories: ~210 | Protein: 7g | Carbs: 15g | Fat: 14g | Fiber: 2g | Sodium: 260mg
Spanish Tortilla (Tortilla Española) – Classic Tapas Potato Omelette
The beloved Spanish tapa: tender olive-oil potatoes and sweet onion set in custardy eggs. Flip on the stovetop or finish under the broiler. Serve warm or at room temperature with a quick aioli. Yields a 9–10″ tortilla cut into 8 tapas wedges.
Ingredients
Equipment
Method
- Warm oil in a 10″ nonstick over medium-low. Add potatoes, onion, and 1/2 tsp salt. Gently bubble, stirring occasionally, until potatoes are tender but not browned, 15–18 minutes.
- Strain through a colander and reserve the flavorful oil.
- Whisk eggs with the remaining salt in a large bowl. Fold in warm potatoes and onion; rest 5 minutes.
- Add 2 tbsp reserved oil to the skillet over medium. Pour in the mixture, stir 30–45 seconds, then smooth the top. Lower to medium-low; cook until edges set and center is slightly loose, 5–7 minutes.
- Invert onto an oiled plate; slide back to cook the second side 2–3 minutes, until just set and lightly golden.
- Rest 5–10 minutes. Slice into wedges; garnish with herbs/paprika. Mix aioli (mayo, garlic, lemon, pinch of salt) and serve on the side.
Nutrition
Notes
No-flip: After Step 4, broil 1–2 minutes to set the top.
Baked method: Toss confited potatoes/onion with eggs; pour into an oiled 9″ cake pan. Bake 350°F/175°C for 18–22 minutes, then broil 1 minute to color.
Add-ins (not classic): Diced cooked chorizo, roasted red pepper, or spinach (fold in after Step 3).
Gluten-free & dairy-free: As written.
Equipment: 10″ nonstick or seasoned cast iron, large bowl, wide plate for flipping.
Baked method: Toss confited potatoes/onion with eggs; pour into an oiled 9″ cake pan. Bake 350°F/175°C for 18–22 minutes, then broil 1 minute to color.
Add-ins (not classic): Diced cooked chorizo, roasted red pepper, or spinach (fold in after Step 3).
Gluten-free & dairy-free: As written.
Equipment: 10″ nonstick or seasoned cast iron, large bowl, wide plate for flipping.