Authentic Spanish Tortilla (Tortilla Española or Tortilla de Patatas)
Updated May 2026 — Originally published March 2017.
It doesn’t really matter whether you call it tortilla española or tortilla de patatas or Spanish Tortilla. It’s all the same dish. What does matter, is that you have the chance to taste the national dish of Spain.
In the US, we tend to eat egg dishes mostly for breakfast or in desserts. But in Spain, the Spanish tortilla is served hot, cold or at room temperature as a tapa or meal. The dish can be either on its own or in a sandwich. The classic tortilla is potatoes, eggs, and onions (even onion is debatable depending on where you go in the country). But like with anything, everyone has their own recipe and additions.
Personally, I love mine with potatoes, eggs, and onions. Exactly the way I had it in London, made by our lovely Spanish house sit host, Ester. And I don’t care if it’s served for breakfast, brunch, lunch, snack, or dinner. It’s just that tasty.
Why I Learned to Make the Spanish Tortilla in London Rather than Spain
That Spanish Tortilla (Tortilla Española) in London was actually our first. Which is kinda funny, considering we had just arrived in London after spending three weeks in Southern Spain. Somehow in all the tapas eating, including eating plenty of Patatas Bravas another common tapa, we never ordered one, so it was a freaking treat when Ester made one for dinner. Even better, she taught me how to make them as well.
I’ll admit I was a little in disbelief the dish would be anything but bland. Ester used very little salt and pepper. Instead, letting the potatoes, eggs, and onions shine through in creamy sweet goodness. I knew from the first bite the Spanish tortilla would become a regular part of our lives. Hubby completely agrees with me so much, he’s making one in the kitchen, as I’m writing this post.
Btw, looking for more Spanish flavors using potatoes? Check out my One-Pot Spanish Chicken with Chorizo and Potatoes recipe.
Tortilla Española (Spanish Tortilla) History
Potatoes are a relativity new addition to Spanish culture. Brough back to Spain by the Spanish explorers from the Peruvian region of South America. For this reason, I do find it a bit surprising the national dish is the Spanish Tortilla. But at the same time, it is a dish that is steeped into the Spanish culture.
Who created the dish originally, is a bit of a mystery with several stories, almost myths, surrounding its creation. All we know for sure is that the Spanish people loved it so much, everyone eats them. And literally everyone has a special recipe for them.
While I find myself making the basic one most often, you can add anything to the tortilla. For me, it starts wandering into the realm of the quiche or frittata when you add too many things. Remember this is a simple dish.
It’s common in Spain to find them with Spanish chorizo, red bell peppers, cheese, and seasonal veggies. And we’ve had it cooked by a Spanish cook in Portugal who adds small shrimp to hers. It is a bit of heaven on earth. I’ve also made them with a handful of whatever fresh herbs I have coming from the garden, which is delicious. Get creative or keep it simple. Either way is perfect.
Slicing the Spanish Tortilla
One key tip to remember when making your tortilla is to slow cook the onions all the way to soft but not caramelized. Then make sure you cook the potatoes too soft as well. Crunchy, underdone potatoes do not add a nice texture to the dish. And I do hope you enjoy making the wonderfully tasty simplicity of this authentic Spanish classic in your home. It really is a dish worthy of trying.
Please let me know what you think of it or if you have any stories about your first time trying the Spanish tortilla down in the comments. And as always, any questions you have.
Recommended Ingredients & Tools for Spanish Tortilla
A few things that genuinely make a difference when you’re making this at home:
Ingredients
- Good Quality Olive Oil — This is not the recipe to use the cheap stuff. Olive oil is the flavor foundation here, not just cooking fat. A good Spanish or Portuguese extra virgin olive oil makes a noticeable difference in the final taste. We go through a lot of it.
- Sweet Onions — Vidalia or Walla Walla if you can find them. The sweetness that comes out of a properly slow-cooked sweet onion is what makes a tortilla taste like something more than eggs and potatoes. Regular yellow onion works, but sweet is better.
- Smoked Spanish Paprika — Not strictly traditional in the basic tortilla, but if you’re adding Spanish chorizo to your version, a pinch of smoked paprika deepens the whole thing beautifully. Also great as a garnish on the finished slice.
Tools
- Large Non-Stick Skillet — A 10 or 12-inch non-stick is essential for the flip. If the tortilla sticks at all, the flip goes badly and you end up with scrambled eggs. A well-seasoned cast iron works too, but non-stick is more forgiving for beginners.
- Large Flat Plate for Flipping — The flip is the most nerve-wracking part, and you need a plate bigger than your skillet. A large, flat dinner plate — not a bowl, not a rimmed plate — gives you the control you need. I still hold my breath every time (and do it over the sink).
- Mandoline Slicer — Getting the potatoes and onions sliced thin and even is the difference between a tortilla that cooks through properly and one with crunchy underdone bits. A mandoline makes this fast and consistent. Use the hand guard. Every single time.
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Frequently Asked Questions About Spanish Tortilla
- What is the difference between a Spanish tortilla and a frittata? Both are egg-based dishes cooked in a skillet, but they’re quite different in technique and texture. A frittata is finished in the oven and tends to be firmer and drier. A Spanish tortilla is cooked entirely on the stovetop and flipped — the center stays creamy and slightly runny in the traditional version. The flavor is also simpler; tortilla española is intentionally minimal, letting the sweetness of the potatoes and onions do the work.
- Should a Spanish tortilla have onions? This is genuinely debated across Spain. The two camps — con cebolla (with onion) and sin cebolla (without) — feel strongly about their positions. Our version is absolutely con cebolla. Slow-cooked sweet onions add a natural sweetness that balances the egg and potato beautifully. But if you prefer yours without, you’re in good company on the other side of the country.
- Can I make Spanish tortilla ahead of time? Yes — and honestly, it’s often better the next day. The flavors settle and the texture firms up slightly, which makes it easier to slice cleanly. Store covered in the fridge for up to 3 days. Serve at room temperature (the traditional way) or warm gently in a skillet. Microwaving works in a pinch but kills the texture.
- How do I flip a Spanish tortilla without it breaking? Use a plate that’s larger than your skillet, work quickly, and commit to the flip — hesitation is what causes disasters. Make sure your edges are set and pulling away from the pan before you attempt it. A well-seasoned non-stick skillet is your best insurance. And if it breaks a little? It still tastes incredible. Nobody’s tortilla is perfect every time. Not even Ester’s.
- What do you serve with Spanish tortilla? In Spain, it goes with everything — as a tapa with olives and crusty bread, as a main with a simple green salad, tucked into a sandwich (a bocadillo de tortilla is a classic), or just eaten cold out of the fridge at midnight. We usually serve it with Patatas Bravas when we’re doing a full tapas spread, which is a legitimately excellent combination.
- Can I add other ingredients to my Spanish tortilla? Absolutely — Spanish chorizo, roasted red peppers, cheese, fresh herbs, even small shrimp (which is how a Spanish cook we know here in Portugal makes hers). The purists will come for you, but the results are delicious. Just keep the base — eggs, potatoes, olive oil — intact and build from there.
Authentic Spanish Tortilla
Ingredients
- 1 large sweet onion thinly sliced
- 3 medium-size red potatoes thinly sliced
- 6 large eggs
- 2-3 tbsp olive oil
- salt and pepper to taste
Instructions
- Place 1 tablespoon of olive oil in a large non-stick skillet and heat over medium-low heat.
- Add onions and cook until soft, about 5 to 6 minutes before adding potatoes and more olive oil. Stir together and continue cooking until potatoes are soft.
- Whisk eggs together in a medium-sized bowl. Add the potatoes and onions to the eggs and mix. Season with salt and pepper. Add more olive oil to the pan and pour the mixture in. Cover with a lid and cook until eggs are browning on the edge.
- To flip the tortilla, place a plate larger than the skillet on top, turn over, and then carefully slide the tortilla back into the pan to finish cooking. Cook your desired doneness of the eggs, slightly runny is traditional.
- Flip the tortilla out onto a plate and set aside to cool for a couple of minutes before slicing into wedges.
- Serve warm, cold or at room temperature.