Classic Spanish Potato

A Spanish Tortilla brings together golden-edged potatoes and soft eggs in one filling dish that works great from morning meal to dinner or starter. This beloved Spanish classic shows how basic ingredients can turn into something amazing with proper cooking—making a flexible meal that's just as tasty hot or cold hours after you make it.

This tortilla has been with me through so many life chapters. I first got the hang of making it during my study abroad term in Madrid, where the mom I stayed with made sure I could cook it right before I left. Later on, it became what I'd always cook when friends came to my small first flat—the aroma of frying potatoes would spread through every corner and somehow make the place seem cozier.

Basic Key Elements

• Olive oil lets you get those crispy potato edges—while old-school recipes might call for a whole lot, this approach gets the same results with just a quarter of what's typical
• Potatoes stand as the star ingredient—go for firmer types like Yukon Gold that won't fall apart while cooking
• Onion brings mild sweetness and flavor that cuts through the richness—either white or yellow works great in this dish
• Eggs pull everything together while making a smooth, creamy middle—using eggs from pasture-raised hens with dark yolks will boost both taste and color
• Salt brings out all the flavors—don't hold back since potatoes soak up quite a bit

Save

Tortilla Method

Getting Potatoes Right

Warm your olive oil in a good non-stick skillet until it's hot but not smoking. Drop in your cubed potatoes in one layer, letting them get a nice brown crust before you stir them. This first searing step really builds flavor. Cook them with patience, flipping now and then until they feel soft when you poke them with a fork and look golden brown on several sides.

Adding Onions

When your potatoes have gotten some nice color, toss your chopped onion into the pan. The warmth from the potatoes will gently cook the onion, making it soft and clear without browning it. This light cooking keeps the onion's natural sweetness without any bitter taste that can happen if you brown them too much.

Draining Extra Oil

Tip out the leftover oil from your potato-onion mix. This step matters a lot for the feel—too much oil hanging around will make your tortilla too heavy and oily. A metal strainer works well if you have one, letting everything drain well while keeping your potatoes warm.

Adding The Eggs

Put your drained potatoes and onions back in the pan, spread out evenly. Pour your whisked eggs over the hot potato mix, and right away turn the heat down low. Keeping the temperature low makes sure the eggs cook slowly from bottom to top, creating that special custard-like inside that makes a truly good tortilla.

The Turning Move

When the sides start to set but the middle is still a bit runny, it's time for the big moment—the flip. Set a plate bigger than your pan on top, then with one smooth move, turn the pan over so the tortilla lands on the plate. Then carefully slide it back into the pan to cook the other side. This move takes some practice but gives you that classic tortilla shape.

My grandma always put a tiny bit of smoked paprika in with her potatoes just before adding eggs. It's not the traditional way, but that hint of smokiness makes the whole dish better. I've kept up this little family twist in my own kitchen, sometimes adding a few strands of saffron to my beaten eggs when I'm feeling fancy. These little touches make the recipe feel like it truly belongs to our family.

Ways To Enjoy It

Enjoy slices of tortilla with a basic green salad dressed with sherry vinegar for an easy lunch that feels both casual and special. For a true Spanish tapas spread, serve small squares of tortilla with marinated olives, thin slices of Spanish ham, and fresh crusty bread rubbed with garlic and tomato. When having it for breakfast, a spoonful of garlicky mayo on top makes for a rich morning treat that'll keep you going all day.

Fun Twists

Mix in cooked red peppers with the potato mix for sweet spots of color and taste throughout your tortilla. For a heartier version, throw in small bits of Spanish chorizo with the potatoes—the red-tinted oil from the sausage flavors everything wonderfully. Veggie fans might like adding blanched asparagus pieces or cooked mushrooms, though traditionalists might not approve of these changes.

Keeping It Fresh

This tortilla gets better after sitting awhile, so it's perfect to make ahead. Keep it wrapped tight in plastic in your fridge for up to three days. For best flavor, let it warm up to room temp before eating. If you want it warm, a quick 10-second zap in the microwave will take the cold off without cooking it more. Don't warm it in the oven, as that can dry out the eggs and make the texture tough.

Save

Practical Cooking Tips

• Chop your potatoes roughly the same size so they cook at the same rate
• Take your time with cooking potatoes at first—those crunchy edges are totally worth waiting for
• If you're worried about flipping, put a plate under the pan before turning to catch any drips

My dad, who barely cooked anything more complex than toast, somehow got really good at making this dish during a vacation in Spain when he was younger. He'd cook it for special Sunday breakfasts, watching the potatoes carefully and doing the flip with surprising skill for someone who wasn't that coordinated in the kitchen. The smell of potatoes cooking in olive oil still takes me back to those mornings—half-awake family sitting around the table, watching him work what seemed like kitchen magic. His version always had that perfect golden color and just a bit of softness in the middle, exactly how I still like mine today.

Recipe FAQs

→ Why is a Spanish tortilla called that if it’s like an omelette?

In Spain, 'tortilla' means an egg-based dish, unlike Mexican tortillas which are bread. That's why it's referred to specifically as Spanish tortilla.

→ Which type of potato works best here?

Choose waxy types like Yukon Gold. They keep their shape nicely and won’t crumble while cooking.

→ Can I tweak the recipe with other ingredients?

Absolutely! Though the original version uses just potatoes and onions, you can toss in extras like spinach, chorizo, or peppers.

→ How do I flip it without wrecking it?

Use a plate that’s larger than your pan. Set it on top, grip tightly, and turn everything over carefully but fast.

→ How long can I keep leftovers?

You can store it for about 3 days in the fridge. Eat it cold or warm it up slightly.