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Post created:March 23, 2020-Post updated: December 19, 2021-May contain affiliate links

Tortilla de Patatas

Name: Tortilla de Patatas- Spanish Potato Omelet,
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: Spain
Ingredients: 1/4 cup extra virgin olive oil, plus 2 tablespoons ( See Note 1); 5 large Yukon gold potatoes, peeled and diced small (about 6 cups, diced) (See Note 2); 1 large Spanish onion, sliced thin; 6 eggs; 1 - 2 tsp Sea Salt to taste (use only 1 tsp if using table salt)

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An authentic Spanish dish known as Tortilla de Patatas is perfect for breakfast, lunch, dinner, or snacks. If you've ever heard of a Spanish omelet or tortilla de patatas this is it! You'll love this simple, filling meal served with a salad and crusty bread.

Side view of a slice of tortilla de patatas on a black plate

Would you like step-by-step instructions for making tortilla de Patatas? We've even included a quick video to show you how to flip your tortilla de Patatas, just keep scrolling!

What is Tortilla de Patatas?

Tortilla de Patatas also called Tortilla Española in Spain is a Spanish potato and onion frittata and a traditional tapa from Spain. Made with 3 simple ingredients potatoes, onions, and eggs, it's vegetarian and gluten-free. Perfect for breakfast, lunch, dinner, and Passover too!

Tortilla means omelette or frittata in Spanish.

Patatas are potatoes in Spanish (from Spain), in Latin American potatoes are called papas.

Barcelona. Home, sweet home . . .

In honor of our heritage growing up in Barcelona, we're sharing a recipe that's 100% Spain, and it's one of the most popular tapas: Tortilla De Patatas. No matter how you choose to call it, Tortilla de Patatas, Spanish Potato Omelet, Spanish Omelet, Tortilla Española, Spanish Frittata, or even a Tortilla de Papas in other countries, Tortilla de Patatas is a family favorite!

Tortilla De Patatas is so versatile. In Spain, it's served for breakfast, in a sandwich for lunch, and as tapas for dinner. It can be eaten hot, cold, or lukewarm. You could serve it by itself, or serve it with bread and salad. You can even eat yours on bread as a sandwich! Every time we make it, it takes us right back home.

Ingredients for Tortilla de Patatas

Extra Virgin Olive Oil.
Potatoes: w eprefer Yukon gold.
Onions: Try to find Spanish onions if possible.
Eggs: You'll need a half dozen.
Salt: I use sea salt. If you are using regular table salt you will want to lessen the amount.

How to make Tortilla de Patatas

Slice onions and dice potatoes into medium-size pieces. Make sure to cut the potatoes small or they will take a long time to cook. For the potatoes, cube them small or slice them thin. Both options will work. You can even use a mandolin.

Bird's eye view of two bowls, one with cut potatoes and another one with onions

Heat the olive oil in a large 12" skillet for which you have a lid and add potatoes and onions. We used a ¼ cup of oil for this recipe, and that is considered a lighter version. Traditionally the potatoes will cook in a lot more oil, we kept it a little lighter by covering the skillet while the potatoes are cooking. This way they cook faster and less oil can be used to cook them. If you don't mind using more oil, go ahead and double the amount of oil and fry the potatoes and onions in batched until tender.

Cooked covered until the potatoes are cooked.

Cooked potatoes and onions in a large skillet

Let the cooked potatoes and onions cool. Beat eggs in a bowl and add cooled potatoes and onions and return the mixture to a 10.5" skillet. Make sure you have a lid that fits that skillet, so you can flip the tortilla de patatas.

Cook the Tortilla de Patatas well on one side before flipping it to the other side. Watch this 5-second video showing how to flip a tortilla de patatas. It's not nearly as hard as it seems with this simple technique.

Slide the tortilla de patatas back into the skillet after flipping it.

Slide the flipped tortilla de patatas back into the skillet

Cook the other side of the Tortilla de Patatas.

When done place in a plate in slice into 8 even wedges.

Tips for a Perfect Spanish Frittata

Cut the potatoes into small cubes or thin slices, so they cook faster.
We used less oil than what a traditional recipe would call for, but don't skip it completely or you'll have a very dry tortilla de patatas.
Be patient and make sure the potatoes are cooked all the way through before you add the eggs.
Do not turn up the heat to try and speed up this process. High heat will just burn the outside edges without actually cooking the inside.
When flipping the tortilla, make sure you use oven mitts to prevent burns if any of the hot eggs dripping.
Flip the potato frittata over a bowl, in case it falls out of the pan, you won't lose it and you can just scramble it if that happens.
You can use a sharp knife, a large metal spatula, or a large pizza cutter to cut your omelet into slices for serving.
If you want to reheat a leftover slice, start with ten or fifteen seconds in the microwave and add a few more seconds if it is not quite warm enough. Or enjoy yours at room temperature or even cold.

What to do with Leftovers

You can keep your leftovers in the fridge for several days if kept in an airtight container or freezer-quality zipper bag. This delicious dish will also freeze well. Wrap in parchment paper and place in a freezer-quality zipper bag to freeze.

Check out these other authentic recipes from Spain

Having grown up in Spain, this is how I learned to cook! In fact, my parents still live there. This is my heritage. I have many favorite Spanish dishes on the website. Here are a few of my favorites.

Other Frittata Recipes You Will Surely Enjoy:

Close up view of a slice of tortilla de patatas on a black plate

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