Spanish Cuisine

Easy Spanish Tortilla Recipe – Spanish Special

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Easy Spanish Tortilla Recipe – Spanish Special

Spanish Tortilla, or tortilla de patatas, is a beloved potato and egg omelette featuring thinly sliced potatoes and onions cooked gently in olive oil, then combined with eggs and simmered until set. This easy Spanish classic is hearty, comforting, and versatile—ideal for breakfast, lunch, tapas, or a satisfying dinner, and beloved in Spain for its simplicity and flavor.
  • Prep Time15 min
  • Cook Time15 min
  • Total Time30 min

Easy Spanish Tortilla Recipe Ingredients :

  • 10 medium eggs
  • Salt
  • 1 teaspoon sweet Spanish paprika, optional
  • 1 cup extra virgin olive oil
  • 1 ½ lb russet potatoes (or 2 to 3 russet potatoes), peeled, halved and sliced cross-wise
  • 1 large yellow onion, peeled, halved and sliced cross-wise
  • 4 scallions, trimmed, chopped (both white and green portions)

How To Make Easy Spanish Tortilla Recipe :

1

In a large bowl, whisk together the eggs, salt, and optional paprika. Set aside.

2

Prepare a 10-inch oven-proof nonstick skillet or a well-seasoned cast iron skillet. Heat the olive oil over medium-high heat until shimmering but not smoking.

3

Add the potatoes, onions, and scallions to the skillet. Initially, they may seem crowded, but they will compress as they cook. Immediately reduce the heat to medium-low and cook for 25 minutes, stirring occasionally, until the potatoes are very tender.

4

Using a heat-safe strainer set over a bowl, drain the olive oil from the skillet (reserve the oil).

5

Season the potatoes with kosher salt and add them to the egg mixture in the bowl.

6

Preheat the oven broiler.

7

In the skillet, heat 3 tablespoons of the reserved olive oil over medium heat. Pour in the egg and potato mixture, gently pressing to even out the top. Reduce the heat to medium-low. Cook until the edges of the tortilla begin to set, then place the skillet under the broiler. Broil for about 5 minutes, watching closely, until the eggs are fully cooked and the top of the tortilla browns slightly (refer to notes if you prefer to finish cooking on the stovetop).

8

Let the tortilla rest for a few minutes before serving.

9

To serve, invert the tortilla onto a large serving platter (you may need to loosen the edges with a spatula). Cut into 6 slices and serve.

Recipe Notes:

Use Thin Potato Slices: Slice potatoes evenly (about 1/8 inch) to ensure they cook through and soften uniformly.

Cook Slowly: Gently fry potatoes and onions over medium-low heat until tender but not browned for the right texture.

Flip Carefully: Use a plate or lid to invert the tortilla when flipping mid-cook—this ensures a clean, even finish.

Let It Rest: Allow the tortilla to sit for a few minutes after cooking—this helps it set and makes serving easier.

Serve Warm or Room Temperature: Tastes great both ways, making it perfect for casual meals or picnics.

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