A Spanish potato tortilla is a thick, golden omelette built from slowly softened potatoes and onion held together with eggs.
It needs only six ingredients and one skillet. Plan on about 50 minutes, most of it hands off while the potatoes stew in olive oil. Serve it warm for dinner or at room temperature as tapas, picnic food, or lunch.
Table of Contents
Why This Spanish Potato Tortilla Recipe Works
Cooking the potatoes gently in olive oil, rather than frying them, makes them silky and tender. They absorb flavor without browning, which gives the dish its soft, creamy interior.
Eggs are the binder. Eight eggs for a pound and a half of potatoes gives a sliceable wedge that stays moist in the center instead of turning rubbery.
It is also one of the most flexible dishes you can make. It tastes great hot, warm, or cold, and it keeps well, so it works for meal prep and make ahead entertaining.
Ingredients for Spanish Potato Tortilla
- 1 1/2 lb starchy potatoes, peeled and cut into 1/4 inch slices
- 1 medium yellow onion, sliced
- 1/2 cup olive oil
- 8 large eggs
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley, for garnish
Potatoes. Starchy or all purpose potatoes such as Yukon Gold or russet break down slightly as they stew, which helps the eggs bind them into a cohesive wedge.
Onion. Yellow onion turns sweet and jammy in the oil. Slice it thin so it softens at the same rate as the potatoes.
Olive oil. A generous half cup seems like a lot, but most of it is drained off. Use a mild extra virgin olive oil that you would happily taste on its own.
Eggs. Large eggs set the dish. Whisk until fully blended so there are no streaks of white.
Salt and pepper. Season the eggs, not just the potatoes, so every slice tastes seasoned throughout.
How to Make Spanish Potato Tortilla
1. Soften the potatoes and onion. Warm the oil in a 10 inch ovenproof nonstick skillet over medium heat. Add the sliced potatoes and onion, turn to coat, cover, and cook about 20 minutes, turning 3 or 4 times, until the potatoes are completely tender.
2. Whisk the eggs. Beat the eggs in a large bowl with the salt and pepper until smooth and evenly yellow.
3. Drain the oil. Scoop the potatoes and onion into a colander and let them drain for 5 minutes. Pour all but about 2 tablespoons of the oil out of the skillet and save it for other cooking.
4. Set the base. Raise the heat to medium high and heat the broiler to high. Return the potatoes to the skillet, pour in the eggs, and cook about 5 minutes, until the underside is light golden and the edges are set.
5. Finish under the broiler. If the center still looks wet, slide the skillet under the broiler for about 2 minutes, until just set and no liquid egg remains.
6. Rest and flip. Let it stand 5 minutes. Set a large platter over the skillet and flip the omelette out in one confident motion, then garnish with parsley.
How to Serve Spanish Potato Tortilla
Cut the tortilla into wedges and serve warm or at room temperature. A crisp green salad and warm dinner rolls turn it into a full meal. For a bigger spread, set out air fryer asparagus and egg bites with fruit for brunch.
How to Store and Reheat Spanish Potato Tortilla
Cool the tortilla, wrap it, and refrigerate for 3 to 4 days. Do not leave it at room temperature for more than 2 hours. Serve cold, or warm slices in a skillet or moderate oven until hot, to 165 degrees F. Freezing is not recommended because the eggs turn spongy.
Tips and Variations for Spanish Potato Tortilla
Slice evenly. Cut potatoes about 1/4 inch thick so they cook at the same speed.
Keep the heat gentle. Medium heat softens potatoes without browning. Browning gives a firmer, less creamy result.
Drain well. Excess oil makes the dish greasy, so let the potatoes drip in the colander.
Use an ovenproof pan. If your skillet has a plastic handle, skip the broiler and cover the pan on low heat until the top sets.
Add variety. Chorizo or roasted red pepper can be folded in with the potatoes.
Check for doneness. The center should look set and no liquid egg should seep out when pressed gently.
Let it rest. Five minutes of rest makes cutting clean wedges easier.
Store leftovers safely. Refrigerate within 2 hours of cooking, and see storing leftovers guidance from Purdue Extension for more.
Frequently Asked Questions About Spanish Potato Tortilla
What potatoes are ideal for a Spanish potato tortilla?
Yukon Gold and russet both work. Starchy or all purpose potatoes soften into creamy slices that bind well with the eggs.
Can I make a Spanish potato tortilla without an ovenproof skillet?
Yes. After the underside sets, cover the pan and cook on low heat until the top is set, or flip it carefully using a plate.
How do I know when a Spanish potato tortilla is done?
The edges are set and golden, the top is firm, and no liquid egg runs out when you press the center lightly.
Can I leave out the onion?
Yes. A plain potato version is common, though onion adds sweetness.
Can I serve it cold?
Absolutely. Many people prefer it at room temperature or chilled, sliced into wedges for lunch or picnics.
Spanish Potato Tortilla
Equipment
- 10 inch ovenproof nonstick skillet
- Slotted spoon
- Colander
- Large platter
Ingredients
Main Ingredients
- 1 ½ lb starchy potatoes such as Yukon Gold or russet, peeled and cut into 1/4 inch slices
- 1 medium yellow onion sliced
- ½ cup olive oil
- 8 large eggs
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Soften. Heat the oil in a 10 inch ovenproof skillet over medium heat. Add the potatoes and onion, turn, cover, and cook 20 minutes, turning 3 or 4 times, until a slice breaks easily with a spoon.
- Whisk. Beat the eggs with salt and pepper in a large bowl until no streaks of white remain.
- Drain. Move the potatoes and onion to a colander for 5 minutes. Pour all but about 2 tablespoons of oil from the skillet.
- Cook the base. Heat the broiler on high and raise the stovetop heat to medium high. Return the potatoes to the skillet, pour in the eggs, and cook 5 minutes until the underside is light golden and the edges are set.
- Broil. If the center is still wet, broil about 2 minutes until just set and no liquid egg remains.
- Rest and flip. Rest 5 minutes, place a platter over the pan, flip, and garnish with parsley.
