Spanish Tortilla

Ingredients

• 120 ml (½ cup)olive oil (regular, not extra virgin)
• 900 g (2 pounds)Yukon Gold potatoes, halved and sliced 6 mm (¼ inch) thick
• 1 largeonion, sliced
• 7 largeeggs
• 1 teaspoon, or to tastesalt
• ½ teaspoonfreshly cracked black pepper

Instructions

1. 1

   Cook the potatoes

   Heat the olive oil in a large non-stick frying pan over medium heat. When hot, add the potatoes and fry for 10–12 minutes, until softened but not browned. Lift them out with a slotted spoon and leave to drain on a rack or a plate lined with kitchen paper.

2. 2

   Fry the onion

   Add the sliced onion to the hot oil and fry for 4–6 minutes, until softened but not browned. Transfer it with a slotted spoon to the rack or plate with the potatoes. Pour away all but 2 tablespoons of oil from the pan.

3. 3

   Mix the ingredients

   Whisk the eggs with the salt and pepper in a large bowl. Add the potatoes and onion, then mix gently so the potato slices stay intact.

4. 4

   Cook the tortilla

   Heat the remaining oil in the same pan over medium-high heat. Pour in the egg, potato and onion mixture and spread it evenly. Cook for 1 minute, then lower the heat to medium-low and cook for 8–12 minutes, until the eggs are set around the edges and still slightly wobbly in the centre.

5. 5

   Flip and finish

   If needed, loosen the tortilla around the edges with a knife or spatula. Place a large dinner plate upside down over the pan. Holding the plate firmly with one hand and the pan handle with the other, carefully turn the tortilla onto the plate. Slide it back into the pan with the cooked side facing up, then cook for another 4–5 minutes, until cooked through.

6. 6

   Cool and serve

   Leave the tortilla to cool for 5 minutes before slicing and serving. It can be eaten warm or cold.

What is Spanish tortilla?

Spanish tortilla, often called tortilla española or tortilla de patatas, is a substantial Spanish omelette made with eggs and potatoes, commonly with onion. Unlike a thin omelette, it is cooked as a thick round and turned to finish both sides.

This version follows that familiar approach: the potatoes and onion are softened in oil first, then folded into beaten eggs and cooked gently in a pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 369 calories, 11g protein, 29g carbs, 24g fat.

The potatoes provide most of the carbohydrate, while the olive oil supplies much of the fat and the eggs contribute protein and fat. Balance a slice with salad or vegetables; add bread if you want a more substantial meal.

Choose and prepare the potatoes

Even slices: cutting the potatoes to a similar 6 mm thickness helps them soften at the same rate.

Gentle frying: cook them until tender rather than browned. They should yield easily but still hold their shape when mixed with the egg.

Soften the onion

Cook the sliced onion in the hot oil until tender and translucent, without letting it brown. This keeps its flavour mellow and lets it blend into the tortilla.

Drain both vegetables before mixing. The method keeps 2 tablespoons of oil in the pan for cooking the tortilla; pour away the rest.

Get the centre right

The initial minute over medium-high heat starts the base, but the longer cooking happens over medium-low heat. This gives the egg time to set without rushing the outside.

Before flipping, look for set edges and a centre that still has a slight jiggle. The tortilla cooks for another 4–5 minutes on its second side.

Flip with care

A plate larger than the pan gives you a stable surface for turning. Loosen the edges first, then keep one hand firmly on the plate as you turn the pan over.

Slide the tortilla back into the pan slowly. If turning it in one piece feels awkward, work carefully and keep the plate and pan close together.

Serve it warm or cold

Rest the tortilla for 5 minutes before slicing so it is easier to portion. It is intended to be served either warm or cold.

For a simple meal, serve slices with a green salad or cooked vegetables. Bread can make the plate more filling.

Recipe notes & tips

• Use a large non-stick frying pan to make turning and releasing the tortilla easier.
• Keep the potatoes in similar-sized slices so they soften evenly.
• Drain the potatoes and onion before combining them with the eggs.
• Mix gently to avoid breaking up the softened potato slices.
• Set out a large dinner plate before you start the flip.
• Let the tortilla rest for 5 minutes before cutting.

Variations

• More onion: add extra sliced onion for a more pronounced sweet, savoury flavour.
• Herb finish: scatter chopped parsley over the tortilla just before serving.
• Smoky paprika: stir a little paprika into the beaten eggs for a smoky note.
• Green pepper: soften sliced green pepper with the onion before mixing it with the eggs.
• Serve with salad: pair each slice with a crisp green salad for a fresh contrast.

Common mistakes to avoid

• Browning the potatoes: keep the heat moderate and remove them once softened, before they take on colour.
• Overcooking the onion: fry it only until tender, not browned.
• Breaking the potatoes: fold them into the egg mixture gently rather than stirring vigorously.
• Cooking too fast: lower the heat after the first minute so the egg can set without scorching the base.
• Flipping without loosening: run a knife or spatula around the tortilla first so it releases cleanly.
• Cutting straight away: wait 5 minutes after cooking to make neater slices.

How to store

Keep leftover tortilla covered in the fridge and eat within 3 days. Serve it cold, or warm a portion gently in a frying pan or microwave until heated through.

Frequently asked questions