Spanish Tortilla, sometimes called Tortilla Española, is an omelette from Spain that lots of people just love. It’s mostly made with potatoes, eggs, and if you like, onions. You can eat it warm or at room temp, so it works for a snack or a big meal.
This dish started long ago in Spain when folks had to use up whatever they had left in the kitchen. It was about being frugal and smart with food. Over time it grew from a simple home recipe to a classic you find everywhere in Spanish restaurants or at family dinners.
In this article I’ll talk about what Spanish Tortilla really is, the main ingredients, and how every region in Spain puts its own spin on it. You’ll also see a bit of its history, step-by-step recipe, plus some cooking tricks so you can make your very own at home. Whether you’re a pro in the kitchen or just starting out, you’ll find something here to help you cook a tasty tortilla that’s full of flavor.
What is Spanish Tortilla?
Spanish Tortilla, or Tortilla Española, is not the flatbread tortilla from Mexico. It’s more like a thick omelette made with sliced potatoes and eggs, and sometimes onions. Even though it seems simple, it’s really comforting and tasty, so people in Spain eat it all the time, and you’ll see it on tapas menus everywhere.
Each part of Spain might add its own twist. The classic one has just potatoes, eggs, and maybe onions. But you might find versions with veggies, chorizo, or cheese. The secret to a great tortilla is using fresh ingredients and cooking it right so the inside stays creamy and the outside gets a light crisp.
Unlike fluffy omelettes, the Spanish tortilla is cooked slowly. That helps the potatoes soften and the eggs bind them together. Slow cooking makes it heartier and more filling than your everyday breakfast omelette.
History of Spanish Tortilla
No one knows exactly when the first tortilla was made, but most agree it showed up in the early 19th century. Some food writers say it was during the Napoleonic Wars when food was scarce and people had to make do with basic stuff. Mixing eggs and potatoes was cheap, easy, and filling—perfect for hungry families.
As time went on, the tortilla moved from peasant kitchens to city restaurants. It’s now a staple that reminds people of home and comfort. You’ll see it at parties, in cafés, and in many homes across Spain.
Lots of families have their own special recipe, passed down through generations. These personal touches make each tortilla unique, and it’s more than just food—it’s a way to share heritage and warm memories.
Ingredients for a Traditional Spanish Tortilla
Here’s what you need to make the classic version:
- Potatoes – The main part, giving body and texture.
- Eggs – They hold everything together and make it creamy.
- Onions (optional) – Adds sweetness, but some purists skip them.
- Olive Oil – For frying the potatoes and flavour.
- Salt and Pepper – For seasoning.
Pick good potatoes and fresh eggs, because they really change how it tastes. Waxy potatoes are best since they keep their shape. If you use onions, choose a sweet kind so they don’t overpower the taste.
You can swap things if you want—try sweet potatoes or fresh herbs for a twist—but stick with the basics for that true Spanish feel.
Detailed Recipe for Spanish Tortilla
Ingredients
- 4 medium potatoes, peeled and thinly sliced
- 6 large eggs
- 1 medium onion, thinly sliced (optional)
- ½ cup of olive oil
- Salt and pepper to taste
Directions
- Cook potatoes and onions: Heat the olive oil in a non-stick pan over medium heat. Add potatoes and onions, season with salt, and cook about 20 minutes, stirring now and then, until potatoes are soft but not brown.
- Drain and cool: Use a slotted spoon to take out potatoes and onions. Let them cool a bit.
- Mix with eggs: In a bowl, beat eggs with pepper and a pinch of salt. Gently fold in the potatoes and onions.
- Make the tortilla: Add a little more oil to the pan if needed. Pour in the egg mix and cook on low for 5–6 minutes until bottom is set and golden.
- Flip and finish: Place a plate over the pan, flip the tortilla onto it, then slide back into the pan to cook the other side for 4–5 minutes. It should be firm but still a bit creamy inside. Slice into wedges to serve.
Tips and Advice
Keep the heat low so the inside stays creamy and doesn’t burn on the outside. If you want, toss in chopped chorizo or bell peppers for extra flavour. And don’t rush flipping—do it carefully so it stays in one piece.
Cooking Techniques for the Perfect Spanish Tortilla
- Heat control: Low to medium heat is your friend. It stops burning and helps even cooking.
- Pan choice: A non-stick skillet makes flipping easy. A seasoned cast-iron pan gives a nice crust if you have one.
- Even cooking: Stir the potatoes gently while frying. When you pour in eggs, spread everything out so it cooks uniformly.
- Ideal thickness: Six eggs for four potatoes gives you a thick tortilla. Use fewer eggs or more potatoes if you like it thinner.
Serving and Presentation
Spanish Tortilla is great for casual meals or fancy tapas. Cut it into wedges and put it on a big plate. You can add crusty bread, a simple salad, and dips like aioli or romesco.
A sprig of parsley or a few cherry tomatoes can brighten the look. Try drizzling balsamic reduction or sprinkling smoked paprika around the plate for extra flair.
Nutrition Information
A typical slice (⅙ of the tortilla) has about:
- Calories: 300–350
- Protein: 12–15 g
- Carbs: 25–30 g
- Fat: 20–25 g (mostly olive oil)
The eggs give protein and vitamins, potatoes add fiber and carbs, and olive oil provides healthy fats. It’s naturally gluten-free, and you can swap in egg substitutes to suit vegans.
FAQ Section
What’s the difference between a Spanish Tortilla and a frittata?
Both use eggs, but a Spanish Tortilla is denser and thicker with potatoes (and usually onions). A frittata is lighter and you can add all sorts of veggies, meats, or cheese.
Can you freeze Spanish Tortilla?
Yes, you can freeze it. Let it cool, wrap it in plastic wrap and foil, then freeze. Thaw in the fridge before reheating.
How long does a Spanish Tortilla last in the fridge?
About 3–4 days in an airtight container. Warm it up gently to keep it moist.
Can you use other vegetables in a Spanish Tortilla?
Sure! Many versions use bell peppers, zucchini, or spinach. Just don’t add too much water or it’ll get soggy.
What’s the best way to reheat Spanish Tortilla?
Put it in a non-stick pan on low heat with a lid until warm. Or bake in a 350°F (175°C) oven for 10 minutes.
Conclusion
Spanish Tortilla is a simple but delicious dish with deep roots in Spanish homes. It’s easy to tweak and always feels like comfort food. Give it a try, share it with friends, and enjoy a bite of history on your own table.
Spanish Tortilla (Omelette)
Equipment
- 1 large mixing bowl
- 1 non-stick frying pan 10-12 inches
- 1 spatula
- 1 sharp knife
- 1 cutting board
- 1 peeler
- 1 whisk
Ingredients
- 6 large eggs
- 3 medium-sized potatoes About 1.5 lbs.
- 1 large onion
- ¼ cup olive oil
- to taste salt
- to taste pepper
Instructions
- Peel the potatoes and slice them thinly (about ⅛ inch thick).
- Peel and finely chop the onion.
- In a frying pan, heat the olive oil over medium heat. Add the sliced potatoes and onion, ensuring they are evenly coated in oil. Season with a pinch of salt.
- Cook the potatoes and onion, occasionally stirring, for about 15-20 minutes, until the potatoes are tender and slightly golden.
- Crack the eggs into a large mixing bowl, season with salt and pepper, and whisk until combined.
- Once the potatoes and onions are cooked, drain them from excess oil and let them cool for a few minutes. Then, gently stir them into the egg mixture.
- In the same frying pan, add a little more olive oil if necessary and heat over medium-low heat. Pour in the egg and potato mixture, spreading it evenly.
- Cook for about 5-7 minutes, or until the edges start to set and turn golden.
- Carefully flip the tortilla using a large plate: place the plate on top of the frying pan, flip it over, and then slide it back into the pan to cook the other side.
- Cook for another 5-7 minutes until the other side is golden and the center is set.
- Once done, slide the tortilla onto a serving platter or cutting board. Let it cool for a few minutes before slicing.
- Serve warm or at room temperature, and enjoy!
