An authentic Spanish dish known as Tortilla de Patatas or Tortilla Española is perfect for breakfast, lunch, dinner, or snacks. If you've ever heard of a Spanish omelette or tortilla de patatas, this is it! You'll love this simple, filling meal of Spanish Tortilla served with a salad and crusty bread.
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 (from Spain also called Castillian).
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, Tortilla Española, Spanish Tortilla, 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. Our tortilla espanola recipe can be used for brunch and will be the star of the meal. 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 a tortilla española, it takes us right back home.
Ingredients for Tortilla de Patatas
- Extra Virgin Olive Oil.
- Potatoes: we prefer Yukon gold.
- Onions: Try to find Sweet onions or 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-sized 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 to make the Spanish tortilla recipe easier on your hands.
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 batches until tender.
Cooked covered until the potatoes are cooked.
Let the cooked potatoes and onions cool. Beat eggs in a large bowl, add cooled potatoes and onions, and return the egg mixture to a 10-inch skillet on medium-high heat. Make sure you have a lid that fits that skillet so that 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.
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 potato slices so they cook faster.
- We used less oil than 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 we learned to cook! In fact, our parents still live in Barcelona. It is part of our heritage. I have many favorite Spanish dishes on the website. Here are a few of my favorites.
- Patatas bravas
- Authentic Spanish Gazpacho
- Membrillo
- Hot Chocolate Barcelona Style
- Montadito de Berenjena
- Crema Catalana
- Espinacas a la Catalana
- Pan con Tomate
- Fideua
- Romesco
Other Frittata Recipes You Will Surely Enjoy:
- Eggplant Montadito
- Artichoke and Asparagus Frittatas
- Quinoa, Mushroom and Zucchini Frittata
- Spinach and Cheese Bites
- Cheese Zucchini Frittata
Did you like this Tortilla De Patatas?
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
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Tortilla de Patatas- Spanish Potato Omelet,
- Total Time: 50 minutes
- Yield: 8 1x
- Diet: Vegetarian
Description
Tortilla de Patatas or Spanish frittata is 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!
Ingredients
- ¼ 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 teaspoon Sea Salt to taste (use only 1 tsp if using table salt)
Instructions
- FOR STEP-BY-STEP IMAGES AND A VERY SHORT VIDEO ON HOW TO MAKE TORTILLA DE PATATAS CHECK OUT THE IMAGES ABOVE
- Peel and cube the potatoes into small size pieces or thin slices.
- Thinly slice the Spanish onion.
- In a large 12" nonstick skillet fitted with a lid, heat ¼ cup of the olive oil.
- Add the potatoes, onions, and salt cook covered over medium heat, until soft and tender. About 15-20 minutes or longer depending on the potatoes. Taste potatoes now and adjust salt if necessary.
- Remove from heat and let them cool slightly.
- In the meantime, beat the eggs in a medium bowl. Add the potatoes and mix well.
- Heat the remaining 2 tablespoons of olive oil in the same skillet.
- Pour the egg/potato mixture and cook on one side, over medium heat, until the bottom starts to brown about 5-7 minutes or longer if necessary.
- Wearing oven mitts, place a lid on the skillet. Remove from heat and flip the skillet quickly, to turn the omelet around over a large heat-proof bowl. Slowly slide the uncooked side onto the skillet and return to heat. Make sure you flip the tortilla de patatas over a bowl in case some of the mixture falls off the skillet. (See Note 3)
- Prick to top of the omelet with a fork, to allow it to cook a little bit faster and to check when the eggs are cooked all the way through. Cook until eggs are no longer runny, about another 5-7 minutes or longer if necessary.
Notes
- We know it seems like we are using a lot of oil, but this dish needs it. Traditional recipes use a lot more oil since the potatoes and onions are fried.
- You can slice the potatoes instead of dicing them if you prefer. They will cook faster. You can use a mandoline if you have one.
- Be very careful not to burn yourself while flipping the Spanish tortilla. We recommend using oven mitts or a towel. However, if you do not feel comfortable flipping the omelet this way, place the skillet in the oven and bake at 350F until set. Make sure you use an ovenproof skillet!)
- Prep Time: 15
- Cook Time: 35 mins
- Category: Tapas
- Method: stovetop
- Cuisine: Spain
Nutrition
- Serving Size: 1 wedge
- Calories: 229
- Sugar: 2.3 g
- Sodium: 362.7 mg
- Fat: 14.2 g
- Saturated Fat: 2.7 g
- Trans Fat: 0 g
- Carbohydrates: 19.8 g
- Fiber: 3 g
- Protein: 6.8 g
- Cholesterol: 139.5 mg
FALEEN
This looks delicious
mayihavethatrecipe
Thanks! Here in Spain you can find it everywhere. So good!! You should give it a try 🙂
Tommee
This looks so yummy... Mmm, mmm, mmmm!!! And I like having options to learn how to make it. Thanks.
Barbara Norton
sounds good. gonna try it.
mayihavethatrecipe
Please do!! Hope you like it!
Ann Mah
This is my favorite tapa, the one I crave after a holiday in Spain. I'll have to find an appropriate-sized skillet to try to make your version!
mayihavethatrecipe
We were able to find small skillets without a problem, but before getting them, we used a regular non stick skillet. You just have to be very careful while flipping it! Enjoy 🙂
Hanna
The pictures look awesome! I can't wait to tell my sister to make this for me for dinner tonight!! Does that go with football? 🙂
mayihavethatrecipe
Tapas and football?? Of course!! 😉
Hanna
ahhh, I didn't get it! So, I'm making it tonight for my husband along with a beautiful Steak. sorry all you vegans!! 🙂
Adriana Bon Ramos
Oh my! I'm not sure if you grew up speaking Catalan but... at any rate, yo tambien soy de Barcelona y vivo en Portland, OR. Que ilusion encontrar tu blog! y vaya pinta la tortilla. Yo vuelvo a casa en Octubre y tengo ganas de pa amb tomaquet i fuet!
Adriana from bakingpowders.blogspot.com
mayihavethatrecipe
Hola!!! Pues si mira, nacimos y crecimos en Barcelona. Llevamos aqui unos cuantos anyitos ya y ahora estamos de vacaciones en Barcelona. No hay nada mejor que una tortillita y un buen pa amb tomaquet!
Nos alegramos mucho de que hayas encontrado nuestro blog!
Jenny
This looks like real authentic Spanish food - yum!
mayihavethatrecipe
The kind of yummy food we grew up eating... And it tastes even better while we're here! 🙂
Heavy Hedonist
I'm hoping my 10-inch iron skillet isn't too big for this-- should I maybe try something smaller?
mayihavethatrecipe
A 10 inch skillet should be fine. Just make sure you have a lid or plate big enough to flip it.
Heavy Hedonist
Thank you! Will do.
Jenny @ BAKE
gorgeous photos! I love potato omlettes mine never look that gorgeous though!
mayihavethatrecipe
Haha, thanks!! Believe me, it takes practice!!! 🙂
CINDY
This is delicious for any meal or snack anytime! I love it with salsa or romesco sauce!
Vicky & Ruth
Thank you Cindy!!! It's definitely one of our favorites. Especially with Romesco!
Laura Tomsick
THANK YOU for posting this recipe! My daughter was living in Sevilla, Spain for a couple years and LOVED tortilla de patatas...she has just moved home and I made this for her...made her very happy and it was DELICIOUS!
Cheryl Tate
Would it be okay to add cheese?
Vicky & Ruth
Hi Cheryl, yes you may add cheese to the Tortilla de patatas.
Lea
Can I "veganize" this with flax eggs or should I use a liquid vegan egg replacement?
Vicky & Ruth
Hi Lea,
We haven't tested it yet, but we think a liquid vegan egg replacement is the way to go. We don't think flax eggs would work here. Please let us know how it turns out if you try it!
Evelina
Just made it and it came out wonderful! I cut the onions smaller, and served with a fresh cucumber salad. Thanks for posting, definitely saving this recipe.
MY
Since I came back from Spain I have been looking for a perfect Tortilla de Patatas recipes and this is it! Thank you for the recipe!
Leora
How does this compare with traditional Ashkenazi potato kugel?
Vicky & Ruth
Hi Leora, same ingredients, but it tastes different, less "eggy" and with a more distinct potato and onion flavor.
Lee Cohen
What can I say, when I met my wife in Spain this is one of the first dishes she introduced me to, amazingly simple yet so tasty, great combo eggs, potatoes, and onions, how can you go wrong? Just be sure not to overcook it or else it can become dry.
Margarita
Today was a nice sunny day so we decided to have lunch on the terrace. I made this tortilla de papatas recipe, with a garden salad, your pan con tomate and sangria. I was in heaven. 🙂
Vicky & Ruth
That's what I call I perfect meal!
Lucy Waked
NICE!
Emily
I really liked this version of tortilla de patatas. A lot of other recipes call for so much oil and this one cooked the potatoes and onion perfectly with much less. The flavors were excellent and this was an easy recipe to follow. Will definitely make again.
Vicky and Ruth
Thank you so much, we also feel that most recipes use too much oil and it's not necessary. Enjoy!
Victoria
I made this a few days ago for lunch, with a nice salad. It is delicious, and will now appear regularly on our table! I love that it makes a lot, even though I'm usually just cooking for two, because the leftovers are terrific. Your instructions were clear and easy to follow and I managed to flip it with no problem. Thank you, thank you! I grew up in Idaho, where it seemed like most families ate potatoes daily in some form, but none were better than this!
Vicky and Ruth
We love tortilla de patatas, it is such a great dish, and as you said the leftovers are amazing!
Ddelmar
I really liked it. It is a nice change from my normal 2 soft-boiled eggs or cheerios.
Vicky and Ruth
Thank you! Definitely an upgrade from milk and cheerios 🙂
Caroline
Beautiful recipe! just made it and it's delicioso! Thank you
Vicky and Ruth
Thank you so much. It means a lot to us that you took the time to leave us a review and a rating. Tortilla de patatas is one of our favorite dishes.
Susan Nathan
I've made this a couple times and LOVE it! The first time I didn't cut the potatoes small enough -- learned my lesson! Have made it since then and it came out great! I wasn't sure about flipping it so I cooked it in the oven as mentioned -- delicious!!
Vicky and Ruth
Thank you Susan! Yes, the size of the potatoes matters! So glad you love the recipe!
Francie
Can this be made a day before serving and refrigerated? I remember it be good cold but some recipes say not to refrigerate. Also, if finishing off in the oven, about how long do you think it would take? I don't want it to dry it out. This is one of my favorite tapas dishes and I'd love to serve at an upcoming holiday.
Vicky and Ruth
Yes, you can make a day before, refrigerate and serve it at room temperature the next day. Baking time will vary depending on the size of y our tortilla de patatas and the depth of your pan. Start with 15 minutes and check it, add 5 minutes at a time until ready.
Sapna
Can you use any plant based binder like chickpea flour or other if one cannot use eggs?
Vicky and Ruth
We have never tried it without eggs, but a lot of vegan frittatas are made with chickpea flour. Let us know, how it comes out if you decide to try it.
Elizabeth
Made this for the first time on a lazy sunday! I had a lot of small onions and potatoes so I used about 2.75-3 cups of diced red potatoes and 3 small onions cut into strips. I carmelized the onions and potatoes in the pan with a lid for a good amount of time maybe 30 mins. Then used 4 eggs salted and peppered since it was just for 2 of us. I kind of doubted it would be flavorful enough without any additional seasoning, but the flavors are really hearty and nice and the onions and salt are enough to highlight the flavors of potato and fried egg. The hardest part was flipping it, follow the instructions, be patient and it helps to have another hand with it! I served this with crumbled sheep cheese and some fresh salsa, I also garnished it with some chives from my garden. My partner opted for some hot sauce as well. I’m not sure how I’ll put it away yet but I hope it keeps! There is enough leftover for another breakfast or two.
Vicky and Ruth
So glad that you were happy with the recipe. Thank you for sharing how you made the recipe your own!