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Spanish Tortilla

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This classic Spanish tortilla is a cornerstone of Mediterranean vegetarian cooking, celebrated for its simplicity and deeply satisfying flavour. By gently poaching thinly sliced potatoes and onions in high-quality olive oil, the vegetables become incredibly tender without browning, creating a silky texture that melds perfectly with the seasoned eggs. It is a rustic, golden dish that captures the essence of traditional Spanish tapas, offering a comforting meal that relies on just a few larder staples.

Perfect for a light lunch or as part of a larger sharing spread, this versatile potato omelettete is just as delicious served warm as it is at room temperature. It is an excellent make-ahead option for picnics or easy midweek dining, providing a nutritious and protein-rich main. Serve a thick wedge alongside a crisp green salad and some crusty bread for a complete and wholesome Mediterranean feast.

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Ingredients for Spanish Tortilla

  • 350ml extra-virgin olive oil

  • 900g large Yukon Gold potatoes, peeled, quartered, cut into 1/4" slices

  • 1 onion, quartered, thinly sliced

  • 2 1/2 teaspoons kosher salt

  • 8 large eggs, beaten to blend

How to make Spanish Tortilla

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Heat oil in a large ovenproof skillet over medium heat. Add potatoes, onion, and salt. Use a heatproof spatula to coat potatoes with oil. When oil begins to bubble, reduce heat to medium-low and cook, turning frequently, until potatoes are tender but not browned, 20-25 minutes.

Using a slotted spoon, transfer potatoes and onion to a large heatproof bowl. Add eggs and stir gently to combine; do not break up potatoes. Strain oil into a glass measuring cup; wipe out skillet.

Heat 45ml reserved oil from measuring cup in skillet over medium-high heat. Add egg-potato mixture and cook, stirring constantly but gently to keep potatoes intact, until eggs begin to set (eggs will look scrambled), about 2 minutes. Spread mixture in an even layer; reduce heat to medium-low. Preheat grill to high.

Cook tortilla, shaking pan occasionally to prevent it from sticking, until eggs are nearly cooked through, about 12 minutes. Transfer skillet to oven and grill until top of tortilla is just cooked, about 2 minutes.

Remove from oven. Invert a large plate over skillet. Using oven mitts (skillet and potatoes will be very hot; use caution), hold plate firmly over skillet and flip, releasing tortilla onto plate. Let sit at room temperature for at least 20 minutes and up to 2 hours before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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