Spanish potato tortilla

Name: Spanish potato tortilla
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Spain
Ingredients: 700 g potatoes, thinly sliced; 1 large onion, sliced; 7 eggs; 150 ml olive oil; 2 tbsp chopped flat-leaf parsley (optional); Salt and pepper

Local name: Tortilla de patatas

The thick, tender Spanish omelette, potatoes and onions slowly cooked in olive oil then bound with eggs.

Published on 21 October 2025

Gluten-free#eggs#potatoes#onion#tapas#olive oil

Photo: Juan Emilio Prades Bel , CC BY 4.0

Prep: 15 min
Cook: 35 min
Total: 50 min
Serves: 4
Difficulty: Medium

Method

Heat the oil in a 24 cm frying pan. Add the potatoes and onion, salt them, and cook gently for 20 minutes, stirring. They should be soft but not browned.
Drain in a colander, keeping the oil.
Beat the eggs with salt, pepper and the parsley. Add the still-warm potatoes and leave for 5 minutes.
Return 2 tbsp of the oil to the pan over medium heat. Pour in the mixture and cook for 5 minutes, shaking the pan so it does not stick.
Place a plate over the pan, flip decisively, then slide the tortilla back in and cook the other side for 3 to 4 minutes.
Rest for 5 minutes. Serve warm or at room temperature, in wedges or cubes as a tapa.

Spain is divided on this: with or without onion. With, it is softer and sweeter. The centre should stay slightly creamy, so do not overcook it.

The techniques this recipe uses

Drain and rinse
Canning liquid clouds a sauce and salts it blind: rinse until the water runs clear.

This recipe also appears in

Gluten-free recipes

Nutrition per serving

Calories: 595 kcal
Protein: 16.3 g
Fat: 43.9 g
Carbohydrate: 35.3 g
Fibre: 4.6 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

How do I flip the tortilla without breaking it?

Let it set for 5 minutes first, shaking the pan regularly to check it slides freely. Then set a plate wider than the pan on top, turn it over in one decisive movement, and slide the tortilla back in.

Do the potatoes really need all that oil?

Yes, and the oil is not wasted: it is drained off and saved, with only 2 tablespoons going back into the pan. The potatoes must turn tender without colouring, over low heat for 20 minutes, which a simple sauté will not achieve.

Why mix the potatoes into the eggs while still hot?

Their heat starts to thicken the eggs, and the five-minute rest lets the slices soak. The mixture binds better in the pan and the centre stays creamy, which is the goal: do not overcook it.

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