If you’re a fan of eggs and potatoes, you should try making a Spanish potato omelette, known as tortilla de patata.

The classic version is made with potatoes, eggs, and sometimes onions (although there is quite a cultural debate about whether onions belong in Spanish tortilla; Eric and I both like onions, so we usually add them).

When I lived in Spain, I ate tortilla de patata multiple times a week – often for breakfast, a late morning snack, or for lunch on a baguette-type bread (it’s then called bocadillo con tortilla de patatas and so good!). In fact, it’s always a good time to eat Spanish potato tortilla!

There are lots of different versions of Spanish tortilla. For example, some have add-ins like ham, cheese, ham and cheese (jamón y queso), or chorizo.

Often, you can find small tortillas or slices from a larger tortilla served in Spanish tapas bars.

In País Vasco (Basque Country), where I lived, you can also find pintxos de tortilla. They are little slices of Spanish potato omelette (and sometimes other additions) on a slice of baguette.

They were a popular appetizer or early-evening snack in my friend group, and are easy to make at home as well.

Ingredient Notes

• Potatoes – We like to use white/all-purpose potatoes or yellow potatoes. Avoid using starchy potatoes, like Russets, because they won’t hold their shape and will be too mushy.
• Eggs – We use large eggs. If you’re using medium-sized eggs, you might need an extra one.
• Onions – Optional, but we recommend it for extra flavor if you like onions. You can use a yellow or white onion.
• Oil – Use a good olive oil for the best taste. If you don’t like the strong taste of extra virgin olive oil, you can use refined olive oil. If you don’t want to use olive oil at all, use a good neutral-tasting oil of your choice.
• Salt – Enhances the overall flavor; adjust to taste.
• Black Pepper – Add to taste for extra flavor.

How to Make a Spanish Potato Omelette – Step by Step Instructions

First, peel your onion and potatoes. Chop the onion quite fine and cut the potatoes into 1/4 inch-sized (just over 0.5 cm) cubes.

I recommend that as the maximum size – you can cut them even smaller if you like. The smaller the pieces, the faster they will cook, and the better the tortilla will “stick together”.

Next, heat olive oil in a frying pan on medium heat. Add the onions and sauté them on medium heat until translucent. Stir regularly.

Next, add the potatoes and salt. Stir well so that the potatoes are coated in oil. Put a lid on the pan and cook the potatoes on medium heat until tender. Be sure to stir occasionally.

Check to see if the potatoes are done by squishing them with a wooden spoon or fork. Then remove the pan from heat and drain most of the oil using a colander.

Then return the potatoes and 1-2 tablespoons of the oil to the pan. Spread out the potatoes so that they are evenly distributed.

Crack the eggs into a bowl and add salt and pepper to taste. Remember that you already added some salt to the potatoes earlier.

Whisk the eggs with a fork until they are uniform in color.

Then move the pan with the potatoes back to the hot burner and evenly pour the egg mixture over the potatoes.

Cook the tortilla on medium-low heat for about 10-15 minutes (this can vary depending on your stove and pan), or until the bottom of the egg has set.

The top of the omelette might still be a little bit runny – that’s okay. If the top is still very runny, wait for a few more minutes before flipping.

Now carefully slide a spatula along the edges of the pan, then place a plate (or a round pizza pan, for example) that is larger than the frying pan on top of the pan.

Then flip the pan and the plate so that the omelette is on the plate with the frying pan on top.

Lift the pan and carefully slide the tortilla back into the pan with the uncooked side facing down. Wear oven mitts if needed since there is a risk of burning yourself.

Allow that side to cook for a few minutes as well until the tortilla is fully cooked through.

Remove the pan from the heat and let the omelette settle for a couple of minutes. Then slide it onto a plate and serve.

You can cut the omelette into slices and sprinkle it with some chopped parsley for a pop of color before serving, but that’s completely optional. Enjoy!

Storage Tips

You can enjoy the Spanish tortilla warm or cold. It is actually quite common to eat it at room temperature.

If you have leftovers, store them in a sealed container in the fridge. Just make sure that the tortilla has fully cooled first. Assuming the tortilla was fully cooked through, it should keep for 3-5 days.

You can enjoy the leftovers cold (which is what we often do), at room temperature (let them sit out on the counter for a few minutes), or gently reheat them in the microwave.

Related Recipes

For more delicious Spanish recipes, try out these classic dishes:

• Patatas Bravas (Popular Spanish Potato Tapa)
• Paella Valenciana (Authentic Paella)
• Polvorones (Spanish holiday shortbread cookies)
• Gazpacho (Cold Spanish Soup)
• Churros (Fried dough covered in cinnamon and sugar and often dipped in Spanish hot chocolate)
• Pisto (Spanish Vegetable Stew)