Is this Spanish Tortilla Recipe the Best One?

(Tortilla Española)


By Edu Valor / Author - Spanish Chef

Is this the best Spanish tortilla recipe—the one with onion? Everyone has their own taste, of course. For me, the onion tortilla (tortilla española) has that extra heartiness and subtle sweetness that makes it a clear winner, and many other Spaniards agree.

The other version, tortilla de patatas, is made without onion and is just as traditional and widely eaten.

The exact origins aren’t entirely clear, but the earliest known reference dates back to 1798 in Villanueva de la Serena, Extremadura.

At the time, it was known as pan de patatas—potato bread bound with eggs. It reminds me of the other pans—pan de Cádiz or pan de higo.

Spanish potato tortilla with onion on a decorative plate.Tortilla Española
Spanish potato tortilla with onion on a decorative plate.Tortilla Española


I love this dish for its simplicity, nutritional value, and satisfying density. It’s easy to see why it became a staple for field workers and poorer families. In its earliest form, the tortilla was very much a famine food.

We make it every other week at home, always the onion version, about 24 cm in diameter. Some of my siblings like it with mayonnaise. Not me.

I know the pan flip can be intimidating at first, but it’s a skill you pick up quickly. I’ve included clear instructions below the recipe to help you get it right.

What do You Pair it With?


Probably the most common is a salad of various vegetables, and they can be any. The most basic I had was sliced tomatoes with spring onion pieces, salt, and vinegar. Sometimes sprinkled with chopped parsley.

But feel free to use any combination. In our family, we often have tomato slices with chopped lettuce, onion slices, and cucumber pieces. The vinaigrette is usually just vinegar (sometimes replaced by lemon juice) and salt.

Salads are one option. If proteins are more your thing, then I got good news for you. Many Spanish families often pair the tortilla with meat.

That can go from sausages, chicken, to pork chops, to beef steak. They do pair pretty well with a tortilla.

Pair it with other tapas, like albondigas in sauce, padron peppers, chorizo slices, jamon, etc. 

But let me be clear, the tortilla española is a full meal on its own. Add a piece of whole wheat bread, and that's all you're going to need. Why? Because eggs are high-quality foods, full of the best proteins, and there are enough of those in this dish.

  • Have it as a snack.
  • Make a sandwich with it, and put it in your kid's lunchbox for school. 
  • Cut the tortilla into smaller pieces and serve it as tapas. A known habit in Spain.
  • Tortilla makes an excellent breakfast choice, too.

Tortilla is an all-rounder for any moment of the day.

🖨️ Print Recipe

Let's Make the Best Spanish Tortilla Recipe

Ingredients for 4 Servings


Preparation: 15 minutes
Cooking: tortilla; max. 8-10 minutes, poaching potatoes/onions; approx. 15 minutes

*Measurements in metric and USA Imperial system. For British/Canadian measurements, please use the metric conversion calculator.

  • 1 kg / 36 oz waxy potatoes
  • 250 g / 9 oz sweet onion, cut in half, sliced thinly
  • 8 large eggs
  • Seasalt
  • Olive oil (or regular cooking oil)

Use a 21-22 cm non-stick fry pan and a flat plate slightly larger than the pan. Oil the plate with some paper towel.

Step-by-Step Instructions

  1. Rinse and peel the potatoes. Cut them in half twice, then slice into pieces about 6 mm (¼ inch) thick. See photo below.
  2. Gently poach the potatoes with the onion strips in cooking oil at low temperature (about 130°C / 270°F) for roughly 15 minutes, or until the potatoes are fully tender.
  3. Remove the potatoes and onions with a colander and let them drain well in a large strainer.
  4. Meanwhile, beat the eggs in a large bowl and season with salt to taste.
  5. Add the drained potatoes and onions to the eggs and gently combine using a spatula. Let the mixture rest for 15 minutes.
  6. Pour some olive oil into a non-stick pan and heat over medium heat.
  7. Add the potato–egg mixture and cook for about 5-6 minutes. Check the edges with a spatula to see if they are setting. If not, cook a little longer. Shake the pan—the tortilla should slide freely.
  8. Place a plate over the pan and hold it firmly with one hand. Flip the pan and plate together in a quick, confident arc. The tortilla should now be on the plate.
  9. Return the pan to the stove and carefully slide the tortilla back in. Cook for 1-2 minutes or longer, depending on whether you prefer a creamy or firmer interior.
  10. To test doneness, gently press the tortilla with a spoon. If it dents easily, the interior is creamy. If it resists, the tortilla is set and firm.

TIPS: 

  • Poach the potatoes; don’t fry them unless you prefer that style. If you do fry them, cook the potatoes separately from the onions, as the onion slices tend to brown too quickly.
  • Slice the onion thinly and avoid thick pieces.
  • Let the potato–egg mixture rest for 15 minutes. This helps the ingredients emulsify and bind more evenly.
  • Use a different cooking oil if olive oil is outside your budget.
  • Enjoy the tortilla warm or cold. I like leftovers in a sandwich with lettuce or other greens.
  • Tortilla española also makes an excellent tapa. Cut large cubes and serve!

Potato cutting technique for the Spanish tortillaCutting the potatoes.
Potato cutting technique for the Spanish tortillaCutting the potatoes.


What You Will Need

  1. Frying pan diameter 21-22 cm
  2. Deep fryer or cooking pot with oil to poach potatoes and onions
  3. Paring knife
  4. Peeler
  5. Cutting board
  6. Scale
  7. Whisk (to beat the eggs)
  8. Strainer (to drain the poached potatoes and onions)
  9. Colander (to remove the potatoes and onions from the cooking pot)


Clean Flipping the Tortilla


Most failures happen during this seemingly delicate stage, and when the flip goes right, it can look like pure luck. In reality, tortilla flips fail for very specific reasons.

Keep the following tips in mind, and you’ll get it right on your first try:

  • Make sure the eggs are at room temperature.
  • Keep the heat at medium—hot enough, but not aggressive.
  • If possible, use a non-stick pan unless you’re an experienced cook using steel.
  • Use a spatula to check that the edges are setting and no longer liquid.
  • A good sign is when you shake the pan and the tortilla slides freely.
  • Use a flat plate slightly larger than the pan, and lightly oil it with a paper towel.
  • Don’t flip while the top is still very liquid. Creamy is fine.
  • Flip confidently, in one continuous motion. Lifting the pan and flipping in an arc quickly works better than trying to flip it in place.
  • Bring the tortilla back to the pan by sliding it in, not dropping it.
  • As your confidence grows, shorten the cooking time to achieve a creamier interior.

If you’re unsure whether the tortilla will flip right, it’s not ready yet. The process may look risky or complicated, but once you try it, you’ll see how manageable it really is.

An entire tortilla española on a plate.Thick, a little toasted and creamy inside. How I like it!
An entire tortilla española on a plate.Thick, a little toasted and creamy inside. How I like it!

What Makes it the Best Spanish Tortilla Recipe?


In general, a few key factors make certain dishes stand out from others, as is true with many things around us.

With tortilla española, texture and seasoning are among the most important, but they’re not the only things to keep in mind.

Here are a few practical tips:

  • Don’t cook it too long—it will dry out. The lightly toasted tortilla shown in the photo above was cooked quickly over medium-high heat to keep the interior creamy. With experience, you’ll learn how to cook it exactly to your preference.
  • Fill the pan at least halfway, ideally a little below the rim. Thin tortillas are less appealing and far more likely to break during flipping.
  • Onion adds richness and a mild sweetness. Use at least ¼ onion relative to the potato weight.
  • Use enough eggs to properly bind the potatoes together. At least half the weight of the potatoes.

Enjoy what is probably the best Spanish tortilla recipe—one of my favorite easy and filling dishes.



*****

Edu's Classic Potato Recipes

Spanish scrambled potatoes dish on a plate.Revuelto de Patatas (scrambled potatoes)
Spanish potato with veal stew in a plate.Patatas con Ternera (potato veal stew)