Authentic Spanish Tortilla
Authentic Spanish tortilla española made with potatoes, eggs, and sweet onions. Learn the classic tortilla de patatas technique — served hot, cold, or at room temperature. Simple, satisfying, and endlessly versatile.
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.
Notes
Make ahead: Spanish tortilla keeps well in the fridge for up to 3 days and is often better the next day. Serve at room temperature — traditional and delicious.
To flip without disaster: use a plate larger than your skillet, make sure the edges are fully set, and commit to the motion. Hesitation is the enemy.
For variations: Spanish chorizo, roasted red peppers, or fresh herbs all work beautifully added to the egg mixture.
