Spanish Tortilla de Patatas

Spanish Tortilla de Patatas served on a white marble surface, garnished with parsley, with potatoes and onion in the background. — Homemade Spanish Tortilla de Patatas – golden, rustic, and perfect for breakfast, tapas, or brunch.

Spanish Tortilla de Patatas is a timeless Spanish comfort food that captures the soul of traditional cooking. Made with simple ingredients—eggs, potatoes, onions, and olive oil—it proves that rustic dishes can be both elegant and deeply satisfying. The first bite delivers tender potatoes wrapped in creamy eggs, balanced by the sweetness of onions and the richness of olive oil.

Although called a tortilla, it’s not flatbread. In Spain, this hearty dish has been served for centuries as a tapas favorite, often enjoyed at room temperature with a glass of wine. Its origins trace back to humble kitchens where resourceful cooks transformed pantry basics into a meal worthy of celebration.

Today, Spanish Tortilla de Patatas shines on breakfast tables, brunch spreads, or light dinners, offering versatility and irresistible flavor. With just a few techniques—slow cooking the potatoes, gentle flipping, and resting before slicing—you’ll master a recipe cherished by generations.

This dish is proof that simplicity often creates the most memorable meals.

Recipe Yield: 6 servings

INGREDIENTS

6 large eggs
1 lb russet potatoes, peeled and thinly sliced
1 medium yellow onion, thinly sliced
1/3 cup olive oil
1 tsp sea salt
1/4 tsp black pepper
1 tbsp chopped fresh parsley (optional, for garnish)

INSTRUCTIONS

1. Prepare the potatoes and onions:
In a large nonstick skillet, heat olive oil over medium heat. Add sliced potatoes and onions, stirring gently. Cook 12–15 minutes until tender but not browned.

2. Drain and cool:
Using a slotted spoon, transfer potatoes and onions to a large bowl. Let cool slightly. Reserve 2 tbsp of the cooking oil.

3. Beat the eggs:
In a separate bowl, whisk eggs with salt and pepper until smooth and lightly frothy. Pour over the cooled potatoes and onions. Stir gently to coat evenly.

4. Cook the tortilla base:
Heat reserved oil in the skillet over medium-low heat. Pour in the egg and potato mixture, spreading it evenly. Cook 6–7 minutes, shaking the pan occasionally, until edges are set but center remains slightly runny.

5. Flip and finish:
Place a large plate over the skillet. Carefully invert the tortilla onto the plate, then slide it back into the skillet. Cook another 4–5 minutes until fully set and golden.

6. Rest and serve:
Transfer tortilla to a board or platter. Let cool for 5 minutes, then slice into wedges. Garnish with parsley if desired.

Helpful Tips to Perfect This Recipe

Choose the Right Potatoes: Waxy or russet potatoes keep their shape and deliver that classic tender bite.
Low and Slow Cooking: Cooking the potatoes gently in olive oil prevents browning and ensures a silky texture.
Flip with Confidence: Use a wide plate larger than the pan to flip without breaking—practice makes it seamless.

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