Tortilla Española (Spanish Tortilla)

This tortilla Española recipe will become your go-to for brunch, dinner, and more. A Spanish tortilla is a potato and egg omelet with layers of thinly sliced fried potatoes and fluffy egg.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Updated November 07, 2022
Elise Bauer

To a native Californian like myself, a "tortilla" is round and flat, and comes in only two styles, flour and corn.

So the concept that a tortilla could also be a thick potato omelette, took some getting used to. But that is the difference between a Spanish tortilla and a Mexican tortilla.

The Spanish version is made by frying thinly sliced potatoes in extra virgin olive oil, then layering those slices in a pan (preferably a cast iron frying pan), covering with beaten eggs, and cooking until set.

Spanish Tortilla Recipe in a cast iron pan
Elise Bauer

It's perfect for a weeknight meal, and only requires a few ingredients which you likely have in your pantry. It's good warm, room temperature, or cold, and makes for great leftovers.

At this writing I've yet to visit Spain, but if you have, and you recall a favorite version of the Spanish tortilla, please let us know about it in the comments. For those of you for whom this concept is entirely new, I do encourage you to try this recipe, I think you'll like it!

how to make a spanish tortilla
Elise Bauer

Tortilla Española (Spanish Tortilla)

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 2 to 4 servings

Waxy potatoes such as Yukon Golds or red-skinned new potatoes work well in this dish. Avoid using russets.

This recipe is meant for a 9 inch diameter pan. If your pan is larger, add a couple eggs. If your pan is a full 12 inches, add 4 eggs, another potato and another green onion.

Ingredients

  • 6 eggs, beaten

  • 2 Yukon Gold potatoes

  • 2 to 3 green onions, chopped up to the light green parts, or 1/4 cup chopped yellow onion

  • 1/4 cup extra virgin olive oil

  • Salt

Method

  1. Slice the potatoes:

    Slice the potatoes (peeled or unpeeled) into disks between 1/4 and 1/8 inch wide. (It helps to use a mandoline for this purpose.)

  2. Fry the potato slices in batches:

    Pour the olive oil into a cast-iron or hard anodized aluminum pan (a pan that will be able to take the heat of a broiler in the oven) and heat it over medium-high heat. When it is hot enough to sizzle the potatoes as soon as they hit the oil—test this with an end piece—start frying them in one layer.

    Working in batches, fry until they are lightly browned, not crispy. When they are done, let the potatoes dry on a paper towel and salt them well. Keep frying until they are all cooked.

    fry potatoes in oil for spanish tortilla
    Elise Bauer
    dry fried potato slices on paper towel for spanish tortilla
    Elise Bauer
  3. Sauté the onions, arrange the fried potato slices on top:

    When the potatoes are all done, pour off all but a tablespoon of the oil and sauté the onions. When the onions are just starting to crisp, turn off the heat.

    Arrange the onions so they are evenly covering the bottom of the pan.

    Arrange the potatoes on top of the onions in a scalloped pattern.

    fry onions in cast iron pan for spanish tortilla
    Elise Bauer
    layer sliced fried potatoes on top for spanish tortilla
    Elise Bauer
  4. Add the beaten eggs:

    Return the heat to medium and add the beaten eggs. Add a generous pinch of salt. Shake the pan so the eggs coat everything in the pan.

    Let this cook until you see the edges of the tortilla begin to set, then put the pan under the broiler.

    pour egg mixture over potatoes for spanish tortilla
    Elise Bauer
    cook spanish tortilla in cast iron pan until eggs set
    Elise Bauer
  5. Broil to brown the top:

    Cook it under the broiler for 5 minutes, or until the top browns. (If you prefer to finish the tortilla on the stovetop instead of the broiler, slide the tortilla out of the pan onto a plate. Then invert the pan over the plate, and flip the whole thing, pan and plate so that the tortilla falls back into the pan, less-cooked side down.)

    Remove the pan and set it to cool for at least 5 minutes. (Be careful, the handle is hot! Drape with a potholder.)

    remove spanish tortilla from broiler
    Elise Bauer
  6. Cut into wedges and serve:

    It’s also good at room temperature, and will keep a couple days in the fridge.

    spanish tortilla
    Elise Bauer
Nutrition Facts (per serving)
351 Calories
21g Fat
29g Carbs
13g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 351
% Daily Value*
Total Fat 21g 27%
Saturated Fat 4g 21%
Cholesterol 279mg 93%
Sodium 267mg 12%
Total Carbohydrate 29g 10%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 13g
Vitamin C 15mg 73%
Calcium 70mg 5%
Iron 3mg 16%
Potassium 829mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.