This authentic tortilla de patatas recipe is based on the dish I fell in love with while living in Spain. Spanish Tortilla with Tomato Salad is equally deliciosa for breakfast or dinner.
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I called Seville, Spain home for six months when I was in college. It was a whirlwind study abroad experience that was a whole lot of traveling/eating/exploring with a small side of studying. (Aren’t they all?) But one of my favorite parts of living with a host family in Spain was the chance to experience home-cooked meals. And high atop the list of my study abroad favorites was the classic Spanish tortilla.
What is Spanish Tortilla?
Spanish tortilla, also called tortilla de patatas, Spanish omelette, Spanish torta, potato omelet, and even Spanish frittata, stars layers of thinly sliced potatoes fried until crisp with onions and olive oil then coated in eggs and cooked until golden. Slice it into wedges then grab a fork or sandwich it inside a baguette for the ultimate tortilla Española.
It’s become a comfort food I’ve loved and longed for ever since returning to the States, as I whip up weekly frittata-inspired variations with leftover odds and ends from my fridge or pantry.
If you’re looking for an interesting egg breakfast idea, or a filling meatless dinner, this Spanish omelet, served with a bright tomato salad, could be just the thing.
To make this classic tortilla de patatas, you’ll need the following ingredients.
- Potatoes: Russet potatoes, which have a dusty brown skin, are the same potato variety usually used to make French fries because they brown nicely in oil. They’re my favorite choice for Spanish tortilla, but you could also use waxier Yukon Gold potatoes.
- Olive oil: Use light olive oil, as it has a higher smoke point and is less susceptible to burning.
- Onions: I like the mellow flavor of yellow onions in this recipe, but white onions would also work.
- Eggs: The eggs bind together the rest of the ingredients into a dense cake.
- Heavy cream: Combined with the eggs, this enriches the dish and adds a creamy consistency.
See the recipe card for full information on ingredients and quantities.
Follow my instructions to make an authentic Spanish torta, ready in just 30 minutes.
- Prepare the potatoes. A mandoline slicer is a great way to achieve thin, uniform slices. If you have a food processor with a slicing attachment, you can also use that.
- Sauté the potatoes. Cook the potatoes and onions in a large nonstick skillet with a lid. It will take about 10 minutes for the onions to soften and become translucent, and for the potatoes to soften. A lid will contain the heat and help cook the vegetables evenly. When the potato mixture is partially cooked, transfer it to a mixing bowl.
Pro tip: Don’t have a lid large enough for your saute pan? Cover the pan loosely with aluminum foil or a round pizza pan.
- Make the egg mixture. Whisk the egg and cream together in a bowl and season with a little salt and pepper. Pour the egg mixture over the potatoes and carefully fold the potatoes so they are evenly coated with the egg mixture.
- Cook the tortilla. Heat more oil in the skillet, then add the potato mixture back into the pan, spreading it into an even layer and lifting the potatoes with a spatula to ensure that the egg mixture flows evenly underneath. When the eggs are set, flip the tortilla over by inverting it onto a plate and then sliding it back into the pan with the uncooked side down.
- Remove from the pan and serve. When the eggs are cooked through, slide the tortilla onto a serving plate and cut into wedges. Serve with the tomato salad.
For ideas of what to eat with a Spanish tortilla, consider pairing it with a light salad or other veggie-forward recie to complement the richness of the dish. Some great options include:
- Kale Caesar Salad with Chickpeas
- Melon Salad with Basil Vinaigrette
- Easy Gazpacho
- Avocado Salad with Orange Dressing
Or simply pair the golden wedges of your Spanish tortilla with a quick-fix tomato salad dressed simply with red wine vinegar and olive oil. And just like that, you’ve transformed the modest potato into a star-studded meal in 30 minutes or less. Buen provecho!
- Cheesy Puff Pastry with Eggs
- Overnight Egg Casserole with Breakfast Sausage
- Pesto Eggs on Cheesy Toast
- Candied Bacon and Fried Eggs
- Cloud Eggs on Toast
- Healthy Breakfast Egg Muffins
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Ingredients
- 3 medium russet potatoes
- 4 Tablespoons olive oil, divided
- 3/4 cup diced yellow onions
- 5 large eggs
- 1/4 cup heavy cream
- 2 large tomatoes, diced
- 1/2 cup loosely packed parsley leaves
- 3 Tablespoons red wine vinegar
Instructions
- Peel then cut the potatoes into 1/8-inch-thick slices using a sharp knife or mandoline.
- Add 2 tablespoons olive oil to a large non-stick sauté pan set over low heat. Add the sliced potatoes, diced onions and a pinch of salt. Cover the pan and cook, stirring occasionally, until the potatoes have softened, about 10 minutes. Drain any excess oil from the pan then transfer the mixture to a large bowl.
- In a separate medium bowl, whisk together the eggs and heavy cream with a pinch of salt and black pepper. Pour the egg mixture over the potatoes and fold it carefully to combine without breaking apart the potatoes.
- Add 1 tablespoon olive oil to a non-stick sauté pan set over medium heat. Add the potato mixture to the pan and using a spatula, gently lift the mixture so the uncooked eggs flow underneath. Spread the mixture into an even layer, reduce the heat to low and cook the tortilla, occasionally releasing the edges with a spatula. Once the eggs are mostly set, place a plate atop the pan then invert the pan to flip the tortilla onto the plate. Return the tortilla to the pan (uncooked side down) and continue cooking until the eggs are fully set.
- Slide the cooked tortilla onto a serving plate.
- In a small bowl, combine the diced tomatoes and parsley leaves. Toss the salad with the remaining 1 tablespoon olive oil, red wine vinegar, and a pinch of salt and pepper. Pile the salad atop the tortilla, slice and serve.
Kelly’s Notes
- A food processor with a slicing attachment can be used instead of a mandoline to quickly slice the potatoes.
- Don’t have a lid large enough for your saute pan? Cover the pan loosely with aluminum foil or a round pizza pan.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Delicious, thank you for the recipe.
You are so welcome, Marc! I’m thrilled you enjoyed it!
Simply delicious recipe. Thank you!
I’m so glad you enjoyed it!
mmmmm. I’m imagining this with a little chevre and/or crumbled bacon too! Oooo green onion or better yet leeks?
Guess what I’m making tonight!?
YUM! I hope you enjoy the recipe, Terri!