Tortilla Española

WATCH: How to Make Tortilla Española

This classic Spanish dish can be served for breakfast, cut in cubes for tapas, or as a summer lunch with a bowl of gazpacho. A quick note: Add the potato mixture while it's hot enough to start cooking the eggs but not so hot as to souffle them.

What You Will Need

Tortilla Española
This tortilla recipe is a staple of Spanish gastronomy. The Tortilla Espanola is simple, versatile, and full of flavor.
Yield: serves 4-8


  • 34 cup Spanish olive oil
  • 6 medium russet potatoes, peeled, quartered, and thinly sliced
  • 1 medium yellow onion, peeled, halved, and thinly sliced
  • 6 eggs


  1. Heat oil over medium-high heat in a 10" saute pan. Add potatoes and onions and cook, lifting and turning, until potatoes are soft but not brown, about 20 minutes.
  2. Beat eggs in a large bowl until pale yellow. Transfer sauteed potatoes and onions with a slotted spoon to beaten eggs. Reserve oil.
  3. Heat 1 tbsp. reserved oil in the same pan over medium heat. Add egg and potato mixture, spreading potatoes evenly in the pan. Cook uncovered until the bottom is lightly browned, about 3 minutes.
  4. Gently shake pan so tortilla doesn't stick, then slide a spatula along edges and underneath tortilla. Place a large plate over pan and quickly turn plate and pan over so tortilla falls onto plate. Add 1 tsp. reserved oil to pan, slide tortilla back in (uncooked side down), carefully tuck in sides with a fork, and continue cooking over medium heat until eggs are just set, about 3 minutes. Cut into wedges and serve at room temperature.
Tortilla EspañolaMatt Taylor-Gross