Tortilla Española has always been a great recipe, especially when tackling a busy routine. I started making this tortilla when my kids went back to school, and I was trying to come up with new recipes to make for dinner. I even got the kids to help me, which was a success.
I’ve often enjoyed making this recipe because of how delicious it is and because it’s enjoyable to make with help from your partner or, like I did, with your kids. I recommend you do the same!
What Is Tortilla Española
Tortilla Española, aka tortilla de patatas, is a classic tapas dish prepared all over Spain. While it’s called a tortilla, it’s an omelet made of potatoes and onions. Tortilla, which translates to “little cake,” gets the name of its shape, which resembles the layers of a cake. It is the national dish of Spain because all locals love to eat it at any time of the day and by members of all classes.
Why You’ll Love This Recipe
Tortilla Española is super fun to make, and they’ve become an easy recipe I have on hand that can satisfy my hunger any time of the day.
Ingredients
Potatoes – Waxy potatoes such as Yukon golds are a popular option for this recipe, but you can also use russets.
Eggs – I use large eggs.
Onion – Yellow or white onion is commonly used to make this recipe. You can also leave the onions out if that is your preference.
Salt and pepper – For flavor!
Olive Oil – Extra-virgin olive oil is best for this recipe, but any vegetable oil works well too.
Step-by-Steps Instructions
Prepare the potatoes. Peel and cut the potatoes into slices about ¼ inch thick.
In a 10-inch nonstick pan, heat the oil and fry the potatoes with the onion and ¾ teaspoon of salt for about 15 minutes, or until the potatoes are tender. Make sure to stir the potatoes occasionally so that it cooks uniformly. Transfer the potatoes to a bowl and let it cool for about 5 minutes.
Mix the eggs. In a separate large bowl, whisk the eggs with the remaining salt and pepper. Then, stir in the potatoes to combine.
Cook the Spanish Omelette. Drain the oil from the pan leaving just about 2 tablespoons oil in the pan and return the pan to the heat. Pour the potato and egg mixture into the pan. Shake the pan slightly to level the ingredients. Without stirring, let it cook for about 5 minutes, or until the eggs begin to set close to the center. While this is taking place, run a silicone spatula around the edges pressing in a bit to create the round shape of the tortilla.
Use a plate to flip the tortilla and slide it back into the skillet to cook on the other side (see note below). Let the other side cook for about 3 – 5 minutes, or until the tortilla smoothly slides around when you shake the pan. Slide the tortilla onto a clean plate and cut it into eight slices to serve.
How to flip a Spanish Omelette
Invert a large flat plate over the pan and in one quick motion flip the tortilla onto the plate. Then, slide the tortilla back into the pan to cook on the other side.
It’s best to flip the tortilla over the sink in case there are any spills. Also, use a towel under the plate. Remember the tortilla and the pan are hot!
Serving Suggestions
This tortilla española can be enjoyed either straight out of the oven, cold, or at room temperature. Because the tortilla already has eggs, you can eat it on its own or as the main dish, along with a side of salad, or rice. This Spanish omelette also works as an appetizer before the main meal.
Recipe Variations
- Try adding cooked shredded chicken to the egg and potato mixture. This is a non-traditional take, but delicious nonetheless.
- I would also experiment with substituting the potato with fried sweet plantains!
Storage Tips
If you have leftovers, simply store it in plastic wrap or a sealed container and refrigerate for up to 3 days. Let the tortilla cool to room temperature, and then wrap it tightly with plastic so that no air gets inside.
How do you reheat Spanish tortilla?
To reheat, place the tortilla in a 300-degree oven for a few minutes or heat it in the microwave for about 60 seconds.
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Frequently Asked Questions
Potatoes should be thinly sliced (about ¼ inch thick) so that you can create a layer of them on the pan once you start cooking. This will also allow the potatoes to cook quickly.
A Spanish omelette can be eaten at any time. Whether you eat it for breakfast, lunch, dinner, or as a mid-day or late-night snack, there’s no right or wrong time or way to enjoy this dish.
The appearance of a Spanish tortilla and an Italian frittata can be challenging to distinguish. While an Italian frittata involves dairy, a Spanish tortilla does not. Potato is a crucial ingredient, which is rarely seen in a frittata. The Tortilla Española is also cooked on the stovetop, while a frittata is cooked in the oven.
Recipe Notes and Tips
- To flip the tortilla, use a flat plate with no edges.
- Make sure to flip the tortilla over the sink or a garbage can to catch any spills.
- You may want to use a kitchen towel under the plate when flipping the tortilla to be safe since the tortilla is hot.
Other Recipes You’ll Love
Tortilla Española (Spanish Omelette)
Author:Equipment
Ingredients
- 1.5 pounds yukon gold potatoes (about 3 potatoes)
- ½ cup extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 teaspoon salt, divided
- 7 large eggs
- ¼ teaspoon ground black pepper
Instructions
- Peel and cut the potatoes into thin slices (about ¼ inch thick).
- In a 10-inch nonstick pan, heat the oil over medium heat.
- Stir in the potatoes, onion, and ¾ teaspoon of salt. Let cook, stirring occasionally, for about 15 minutes, or until the potatoes are tender. Transfer the potatoes to a bowl and let cool for about 5 minutes.
- In a separate large bowl, whisk the eggs with the remaining salt and pepper. Stir in the potatoes and combine.
- Drain the oil from the pan leaving just about 2 tablespoons oil in the pan. Return the pan to the heat.
- Pour the potato and egg mixture into the pan. Shake the pan slightly to level the ingredients. Let it cook, without stirring, for about 5 minutes, or until the eggs begin to set close to the center. While this is taking place, run a silicone spatula around the edges pressing in a bit to create the round shape of the tortilla.
- Invert a large flat plate over the pan and in one quick motion flip the tortilla onto the plate. (It’s best to do this over the sink in case there are any spills. Also, use a towel under the plate. Remember the tortilla and the pan are hot!) Then, slide the tortilla back into the pan to cook on the other side.
- Let the other side cook for about 3 – 5 minutes, or until the tortilla smoothly slides around when you shake the pan.
- Slide the tortilla onto a clean plate and cut it into eight slices.
- Serve warm.
Notes
- To flip the tortilla, use a flat plate with no edges.
- Make sure to flip the tortilla over the sink or a garbage can to catch any spills.
- You may want to use a kitchen towel under the plate when flipping the tortilla to be safe since the tortilla is hot.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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Jeannie says
I really like this recipe and look forward to trying it. Just one question…at this point I don’t have a cast iron skillet. Just a regular skillet. Will this cook the same in that? Thanks. Photos are great on your site!
Vanessa says
Hi Jeannie, thank you for reading. You can definitely use a regular skillet. Just make sure it is oven safe. If not, then instead of putting it in the oven use a plate to flip the tortilla and then slide it back into the skillet to cook on the other side. I hope this was helpful. Enjoy!
Jean says
Looks good, but this is a fritatta, not a tortilla!
Mark says
Wonderful recipe! I am of Spanish decent and I love making this treat. Our favorite variant is with Jamon Serrano and some cheese usually Manchego!!
Vanessa says
Mark, I love Jamon! I might just try it your way next time. ?
Stephanie says
We start school in 2 days and I’m definitely not prepared! Your recipe looks like the perfect back-to-school meal idea. I’ll have to give it a try! Thank you!
Vanessa says
Thank you Stephanie! Please give it a try and let me know how you like it. ?