Spanish Tortilla with Potatoes (Tortilla de patatas)

Name: Spanish Tortilla with Potatoes (Tortilla de patatas)
Total time: 25 min
Yield: 4
Cuisine: Spanish
Ingredients: Potatoes: 500 g; Onion: 1; Egg(s): 6; Extra Virgin olive oil: 150 ml; Salt: 1,5 tsp

Features:

Cuisine:

Spanish

25 min
Serves 4
Medium

Ingredients

500 g Potatoes
starchy
1 Onion
6 Egg(s)
medium
150 ml Extra Virgin olive oil
1,5 tsp Salt

Directions

The word “tortilla” (Spanish tortilla) literally means “small cake.” Interestingly, this same word is used for two completely different dishes — one Spanish and one Mexican.

Originally, in Spain, tortilla referred to an omelette made with potatoes and onions — Tortilla de patatas. Later, when the Spanish arrived in Mexico, they used the same word for the traditional thin flatbreads made from corn or wheat flour. That’s how two very different “tortillas” were born — both now iconic symbols of their respective national cuisines, Spanish and Mexican.

The Spanish potato tortilla is a true culinary classic and an all-purpose dish. It’s eaten for breakfast, served as a tapa (snack), enjoyed as a quick meal, or cooked at home for the family. You can find tortilla everywhere — from home kitchens to cafés and supermarkets.

The classic version is made from just three ingredients: eggs, potatoes, and onions. It looks like a thick, round pancake — golden brown on the outside, soft and slightly creamy in the center. There are many variations: people often add cheese, paprika, mushrooms, ham, or other ingredients to taste.

Let’s make a real, traditional homemade Spanish tortilla!

A few important tips:

Use starchy potatoes — they give the tortilla the right texture.
Use a non-toxic non-stick skillet.
The recipe is designed for a 24 cm (9.5-inch) pan, so the tortilla will have the proper shape and thickness.
You can cook the tortilla to your preference — with a soft, slightly runny center or fully set through.
Tortilla can be enjoyed hot or cold. In fact, chilled tortilla from the next day is even healthier — as the starch becomes resistant, which is better for digestion.

Enjoy!

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Steps

1 Done	Whisk the eggs and ½ teaspoon of salt with a fork until smooth. You can use a whisk, but don’t overbeat — you don’t want air bubbles.
2 Done	Dice the onion into medium pieces. Pour all the olive oil into a 24 cm skillet, add the onion, and cook over medium-low heat for 3–4 minutes (while you peel and cut the potatoes).
3 Done	Peel the starchy potatoes and cut them into cubes about 1 cm (½ inch) wide. Add them to the skillet, sprinkle with 1 teaspoon of salt, and stir. Increase the heat to medium-high for a few minutes until the oil starts to bubble gently. Then immediately reduce to low and cook for about 15 minutes, stirring occasionally. The potatoes should partially “float” in the oil, which should simmer gently — we are not frying, but poaching the potatoes in oil. After about 15 minutes, they should be very soft and slightly golden in some spots. Lightly mash them with a fork or potato masher — don’t turn them into purée, just break up the cubes so the tortilla has a more even texture.
4 Done	Using a spider skimmer or slotted spoon, transfer the potatoes from the pan into the bowl with the eggs, letting the excess oil drain back into the pan. Mix gently — the hot potatoes will slightly cook the eggs, and that’s perfectly fine. Pour off most of the oil from the pan, leaving about 1 tablespoon. Return the potato–egg mixture to the skillet and cook over medium heat. For the first few minutes, gently stir the center so it cooks evenly, and shape the edges with a spatula into a smooth round form.
5 Done	After 3–5 minutes, when the bottom is golden and the top begins to set, it’s time to flip the tortilla. Place a large flat plate over the pan, carefully invert it, then slide the tortilla back into the pan to cook the other side. Continue cooking for another 2–5 minutes, depending on how firm you want the center. Serve the tortilla hot, or let it cool and enjoy it cold. Store leftovers in the refrigerator.