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How to Make a Spanish Tortilla

Name: How to Make a Spanish Tortilla
Cuisine: spanish

This isn't the Mexican flatbread. Spanish tortilla is a thick, cake-like omelet packed with tender potatoes and held together with just enough egg. It's best served warm or at room temperature, cut into wedges.

Total time: 45 min
Hands-on: 45 min
Serves: 6
Difficulty: Intermediate

Before you start

The flip is the moment of truth

You'll need to flip this thick tortilla halfway through cooking. Have a large plate ready that covers your pan completely.

10-inch nonstick or well-seasoned cast iron pan
large plate for flipping
fine-mesh strainer

Ingredients

1 cup extra virgin olive oil
2 lb Yukon Gold potatoes, peeled and sliced 1/8-inch thick
1 large yellow onion, sliced thin (optional)
1 tsp salt
6 large eggs, room temperature

Confit the potatoes

Cook the potatoes in oil, not water

The potatoes cook gently in olive oil until tender but not browned. This keeps them creamy and infuses them with flavor.

Step by step

Heat oil and cook potatoes. Heat olive oil in your pan over medium-low heat. Add potato slices and onion if using. Sprinkle with salt. Cook 15-20 minutes, stirring gently every few minutes, until potatoes are tender when pierced with a fork but haven't taken on any color.
Strain the potatoes. Pour potatoes and oil through a fine-mesh strainer set over a bowl. Reserve the oil. Let potatoes drain for 5 minutes.
Beat eggs and combine. Crack eggs into a large bowl and beat lightly with a fork. Add the drained potatoes and fold together gently. Let sit 5 minutes so the eggs coat the potatoes.
Cook the tortilla. Return 2 tablespoons of the reserved oil to your pan over medium-low heat. Pour in the egg-potato mixture, spreading it evenly. Cook 8-10 minutes until the edges are set and the bottom is golden.
Flip the tortilla. Place a large plate over the pan and quickly flip both together. The tortilla should slide out onto the plate. Add another tablespoon of oil to the pan, then slide the tortilla back in, cooked side up.
Finish cooking. Cook another 6-8 minutes until the second side is set but the center still has a slight jiggle when you shake the pan. Slide onto a serving plate.

Tips & troubleshooting

Save the strained olive oil for future cooking - it's now potato-flavored gold
The tortilla should be slightly underdone in the center when you remove it - it continues cooking as it cools
Room temperature eggs mix more easily and create a smoother texture
If your first flip fails, just scramble it up and call it revuelto - still traditional and still good

Variations

Tortilla de Patatas Pura. Skip the onion for a pure potato version, preferred in some regions of Spain
Pepper and Chorizo. Add diced roasted red peppers and chorizo pieces to the potato mixture
Individual Tortillas. Make smaller portions in a 6-inch pan, reducing cooking time to 4-5 minutes per side

Questions

Can I make this ahead of time?: Yes, Spanish tortilla is often served at room temperature and keeps well covered for up to 2 days. Many say it tastes better the next day.
What if I don't have enough oil?: You need enough oil to almost submerge the potatoes. If you don't have a full cup, cook the potatoes in batches, reusing the oil.
How thick should the tortilla be?: About 1.5 inches thick. If it's thinner, it's more like a French omelet. If thicker, the center won't cook through properly.