Forktionary

Tortilla De Patata Spanish Tortilla Recipe

Experience the taste of Spain with this authentic Tortilla Española recipe! A classic tapas favorite, this hearty potato and onion omelette is perfect for breakfast, a light dinner, or a satisfying snack. Learn how to make this traditional Spanish tortilla, crispy on the outside and fluffy on the inside, just like they serve in the tapas bars of Spain. Served traditionally with rice, bread, and chorizo.

Prep Time 20 mins
Cook Time 50 mins
Calories 241.7 kcal
Protein 19g
Rating 5.0 (2 Reviews)
Tortilla De Patata Spanish Tortilla 25

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tortilla De Patata Spanish Tortilla

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Tortilla De Patata Spanish Tortilla? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Tortilla De Patata Spanish Tortilla

  1. Peel and thinly slice the potatoes and onion. Season with salt.
  2. Heat 1/4 cup olive oil in a large, oven-safe frying pan (10-12 inches) over medium-low heat. Add the potatoes and onions, ensuring they are in a single layer.
  3. Cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and lightly golden. Do not overcrowd the pan; cook in batches if needed.
  4. While the potatoes are cooking, whisk the eggs in a large bowl with salt and pepper. If using, add chopped chorizo to the egg mixture.
  5. Once the potatoes are cooked, remove them from the pan with a slotted spoon and let them drain briefly on paper towels. Add the potatoes and onions to the beaten eggs and gently stir to combine. Let the mixture sit for 10 minutes to allow the potatoes to absorb the egg.
  6. Pour off the excess oil from the frying pan, leaving about 2 tablespoons. Heat the pan over medium heat.
  7. Pour the potato and egg mixture into the hot pan. Cook for about 8-10 minutes, or until the bottom is golden brown and the edges are set. If using a smaller pan, the cooking time will be reduced.
  8. Carefully place a large plate on top of the pan. Invert the pan and the tortilla onto the plate. The cooked side should now be facing up.
  9. Slide the tortilla back into the pan, uncooked side down. Add the remaining oil (1-2 tablespoons) to the pan, ensuring the tortilla does not stick. Cook for another 5-7 minutes, or until the tortilla is golden brown and cooked through.
  10. Let the tortilla cool slightly before slicing and serving. Enjoy with rice, bread, and chorizo (optional)!

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

11g

Fat

10g

Carbs

10g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy 5 Ingredients Or Less Pancakes And Waffles Breakfast Eggs Dairy Potatoes Vegetables Spanish Easy European Heirloom Historical Holiday Event Kid Friendly Vegetarian Eggs Dietary Low Sodium Low Saturated Fat Low Calorie Low In Something Onions