Spanish Tortilla Recipe

Name: Spanish Tortilla Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1/4 cup olive oil; 2 Russet potatoes; 1 yellow onion; 6 large eggs; 1 tsp salt; 1/4 tsp black pepper; 2 tbsp olive oil; 2 roma tomatoes; 1 Persian cucumber; 1/2 red onion; 1 tbsp olive oil; 1 lemon; 1/4 tsp salt

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5.0

150 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
8 servings
Calories
225 kcal
Course
Main Course, Appetizer
Cuisine
Mediterranean, Spanish

Spanish Tortilla Recipe

Isaac Lopez

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This Spanish tortilla recipe is a classic. Also known as tortilla espanola, this easy Spanish potato omelette is so easy yet very satisfying. You're only four ingredients and a skillet away from one of the most popular Spanish dishes!

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Ingredients

Servings

1/4 cup olive oil see notes
2 Russet potatoes peeled, quartered and thinly sliced
1 yellow onion chopped
6 large eggs
1 tsp salt
1/4 tsp black pepper
2 tbsp olive oil

To serve

2 roma tomatoes
1 Persian cucumber
1/2 red onion
1 tbsp olive oil extra virgin
1 lemon juice of
1/4 tsp salt

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Instructions

Heat olive oil in a pan over medium heat. Place the potatoes and onion in the pan and cook over medium low heat until the potatoes are fork tender. Stir occasionally to make sure they cook evenly.
Once the potatoes are fork tender, transfer the potatoes and onions to a bowl and discard the excess oil.
In a large bowl, whisk the eggs until incorporated. Add in the potatoes and onion and stir to combine. Season with salt and pepper.
Heat 2 tbsp olive oil in the same skillet. Pour in the potato and egg mixture into the pan.
Cook over medium heat for a 8 to 10 minutes until the bottom is golden brown.
Place a large round plate on top of the pan and hold it firmly. With the other hand, hold the skillet’s handle and quickly but firmly, flip the omelette into the plate (you can do this over the sink to avoid any leakage).
Place the pan over the heat again and slowly, push the omelette into the pan and cook over medium heat for another 8 to 10 minutes. IF you like your tortilla softer and runnier, cook for 6 to 8 minutes.
Once the other side is golden brown as well, the Spanish omelette is ready to serve.
Mix the tomatoes, cucumber, onion, olive oil, lemon juice and salt in a small bowl and serve it with the Spanish tortilla.

Notes

Spanish tortilla is usually served as a tapa with other appetizers. However, you can also serve it for breakfast with some tomatoes or even a slice of crusty bread or even as a light lunch or dinner with a dollop of homemade aioli and a side salad such as Mediterranean salad or simple Greek salad.
Spanish tortilla is usually served as a tapa with other appetizers. However, you can also serve it for breakfast with some tomatoes or even a slice of crusty bread or even as a light lunch or dinner with a dollop of
homemade aioli
and a side salad such as
Mediterranean salad
or
simple Greek salad
.
This recipe uses ¼ to ⅓ cup olive oil and maybe more if needed. Start with ¼ cup and add a little bit more if you feel the potatoes are not getting tender.
If you feel that flipping the tortilla is too risky, use a cast iron skillet or an oven safe skillet and once the bottom of the tortilla is golden brown, transfer it to the oven and turn the broiler on on high for 2-3 minutes until the top is golden brown and cooked.
Cooking time might vary depending on the size of your skillet and how thick the Spanish tortilla is. For this recipe, we use a 10-inch skillet.
Spanish tortilla is usually served as a tapa with other appetizers. However, you can also serve it for breakfast with some tomatoes or even a slice of crusty bread or even as a light lunch or dinner with a dollop of homemade aioli and a side salad such as Mediterranean salad or simple Greek salad.
This recipe uses ¼ to ⅓ cup olive oil and maybe more if needed. Start with ¼ cup and add a little bit more if you feel the potatoes are not getting tender.
If you feel that flipping the tortilla is too risky, use a cast iron skillet or an oven safe skillet and once the bottom of the tortilla is golden brown, transfer it to the oven and turn the broiler on on high for 2-3 minutes until the top is golden brown and cooked.
Cooking time might vary depending on the size of your skillet and how thick the Spanish tortilla is. For this recipe, we use a 10-inch skillet.

Nutrition Information

Show Details

Calories 225kcal (11%) Carbohydrates 14g (5%) Protein 7g (14%) Fat 16g (25%) Saturated Fat 3g (15%) Cholesterol 158mg (53%) Sodium 429mg (18%) Potassium 377mg (11%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 366IU (7%) Vitamin C 14mg (16%) Calcium 41mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 225 kcal

% Daily Value*

Calories	225kcal	11%
Carbohydrates	14g	5%
Protein	7g	14%
Fat	16g	25%
Saturated Fat	3g	15%
Cholesterol	158mg	53%
Sodium	429mg	18%
Potassium	377mg	8%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	366IU	7%
Vitamin C	14mg	16%
Calcium	41mg	4%
Iron	1mg	6%