How to Make a Spanish Tortilla
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.
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
What goes in.
- 1 cupextra virgin olive oil
- 2 lbYukon Gold potatoes, peeled and sliced 1/8-inch thick
- 1 largeyellow onion, sliced thin (optional)
- 1 tspsalt
- 6 largeeggs, room temperature
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.
The method.
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.
Other turns to take.
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
When it doesn't go to plan.
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
The ones that keep coming up.
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.