Spanish Tortilla (Tortilla de Patatas)

Spanish Tortilla or Tortilla de Patatas is a glorious, golden disc of tender confit potatoes suspended in a rich, velvety web of farm-fresh eggs. It is the undisputed crown jewel of the Spanish tapas bar, yet it demands nothing more than a heavy skillet, a generous pour of olive oil, and patience.

Take a trip to sunny Spain with this mouthwatering chilled Salmorejo featuring ripe tomatoes and garlic, no cooking required! Or bake up the ultimate Basque Cheesecake. It’s a decadent dinner party dessert known for a rich creamy texture and caramelized exterior.

Disclosure: This egg recipe is made possible by (you guessed it!) Egg Farmers of Alberta. All opinions and experiences are my own.

Spanish Tortilla

Spanish Tortilla, or Tortilla de Patatas, is a popular Spanish tapas dish. With only 5 (sometimes 4) ingredients, the recipe seems incredibly simple. However, this is one of those recipes where quality of ingredients and technique matter.

How you make your tortilla is a matter of personal taste. Some prefer the classic recipe using only eggs, salt, potatoes, and olive oil but I always add sautéed diced onions. Other variations include diced chorizo, sweet smoked paprika, red or green bell pepper, or dried cod fish (bacalao). Another way to make it is to take out half the potatoes and use sliced zucchini.

Most of the cook time in this recipe is spent slow cooking the sliced potatoes in olive oil. Some people prefer a few crispy edges on the potatoes but traditional in recipes they are to be softened to the point of falling apart.

Speaking of cook time, the best way to alter the texture of a Spanish omelette is by changing how long you cook it. Some people prefer a slightly runny interior (as pictured) while others prefer fully cooked Spanish Tortillas.

When we were in Spain, we tried a huge range of Spanish Tortillas, from extremely runny and barely holding together to a grocery store tortilla de patatas that was very firm.

NOTE: There is a very fine line between fully cooked and dry, chalky eggs. It may take you a few tries to achieve the level of doneness you prefer.

Ingredients in Spanish Tortilla

For this recipe you will need a cutting board, a vegetable peeler, a sharp knife, a medium mixing bowl, a whisk, a heat proof strainer, a heat proof measuring cup, a silicone spatula, and a tortilla pan. You can make this recipe using a 10 inch non stick skillet or omelette pan and a plate, though it is slightly more difficult.

• Yellow Potatoes
• Onion
• Salt
• Olive Oil
• Eggs

Choose a medium-starch yellow potato variety like Yukon Gold or Columba. They have a naturally buttery flavour, a slightly dense yet tender texture, and can absorb liquids (like butter, cream, or broth) very well while holding their shape.

Yellow or white onions will work in this recipe, though I have seen other tortilla recipes with sliced green onions or chives.

Choose fresh large eggs, preferably with dark yellow yolks for more colour on your tortilla. Season simply with sea salt to let the potato and egg flavours shine through.

How to Make Spanish Tortilla

For the Potatoes

To begin, peel and finely dice the onion. Set it aside then peel potatoes and cut them in half lengthwise. Place potatoes cut side down on a cutting board and slice into 1/4-inch slices.

Add sliced potatoes in the bottom (larger half) of a Spanish Tortilla pan. Pour in olive oil until potatoes are just covered. Turn the heat up to medium low until oil begins to bubble, then turn on low for a slow confit while still bubbling.

Cook potatoes, moving the top ones around occasionally, for 15-20 minutes, or until they begin to break apart.

While the potatoes are cooking, add 1 tablespoon olive oil to top side of a Spanish Tortilla pan. Sauté onions over medium low heat until translucent then turn off heat and set aside.

The Egg Mixture

Crack the eggs in a medium mixing bowl, add 1 teaspoon of salt, and whisk until bubbly.

Once potatoes are cooked, carefully strain the oil out into a heat safe container. Add the hot potatoes and onions to the bowl of eggs and stir. Allow the potato egg mixture to sit for 10 minutes.

Wipe out tortilla pan and add 2 tablespoons of olive oil. Heat oil over medium-low heat. When pan is hot, carefully pour potato egg mixture in and reduce heat to low. Use silicone spatula to even the surface, then carefully drag eggs from the outside of the tortilla inwards so some of the runny eggs move to the edges.

Continue using the spatula for a minute or so, then change to occasionally jiggling the pan from side to side to ensure eggs don’t stick to the pan. Once eggs are set 6-7 minutes, place top pan over, remove from heat and flip so the tortilla is in the second pan.

Return to stovetop. Cook for another 3-4 minutes, using spatula to ‘tuck’ in the eggs from the edge, creating a rounded shape. Cover with other pan for a minute or two, depending on how runny you like your tortilla.

To serve, place a plate over the pan and flip to invert the tortilla onto the plate. Allow to cool to warm then serve or serve at room temperature.

Recipe Tips and Tricks

1. Slice the potatoes thin and uniform (about 1/8 to 1/4 inch thick) so they cook at the exact same rate.
2. The secret to authentic texture is to confit (slow cook in plenty of olive oil at a lower heat) the potatoes. This gently softens them until they are tender and almost melt in your mouth, rather than turning out cripsy or greasy.
3. Don’t throw away that leftover olive oil! Once strained, it is infused with potato and onion flavour and is fantastic for cooking eggs, roasting vegetables, or making vinaigrettes.
4. If you are using onions (traditional in many regions, though debated by purists), slice them thin and cook them slowly in a separate pan until translucent.
5. Once the potatoes and onions are drained, mix them directly into the beaten eggs and let the mixture rest for 10 to 15 minutes. This allows the potatoes to absorb the egg and swell slightly, creating that velvety, custard-like center (jugoso) instead of a dry omelet.
6. Cook the eggs slowly on medium-low heat once the potatoes are folded in. The biggest mistake is letting the eggs scramble or set completely solid on the stovetop.
7. When it comes time for the flip, confidence is key. Slide a spatula around the edges and underneath to make sure nothing is stuck. Next, place a flat plate (slightly larger than the pan) or top pan squarely over the top. Then… just go for it! In one swift, confident movement, invert the pan so the tortilla lands on the plate. Finally slide the omelette back into the pan to continue cooking.

Storing the Leftovers

Wrap room temperature tortilla leftovers tightly in plastic wrap or store them in an airtight container in the fridge for up to 3 to 4 days. I do not recommend freezing as the texture of the potatoes and eggs changes slightly and can become a bit watery or spongy once thawed.

The best way to reheat a Spanish Tortilla is on the stovetop method. Allow the refrigerated slice to sit on the counter for about 15 minutes to take the chill off. Next, heat a non-stick skillet over medium-low heat with a tiny drizzle of olive oil. Place the slice in the pan and cover it with a lid to trap the heat. Warm it gently for 3 to 5 minutes, flipping halfway through if desired, until heated all the way through.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this Spanish Tortilla (Tortilla de Patatas) recipe, I’d love to hear about it in the comments section or in a recipe rating. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please share your photos and tag me on Instagram. I hope you like this recipe!