Tortilla española, also known as tortilla de papas, is a Spanish potato omelette. Packed with potatoes and onions, this large omelette is cooked until it’s crispy on the outside. It’s the perfect brunch item!
A Spanish Omelette for Any Meal
Tortilla Española is moist and tender like a traditional omelette, but adds a crispy exterior. It has an earthy flavor from an abundance of potatoes and onions, and a texture similar to a frittata. One bite of this recipe and your mouth will be watering from the fluffy eggs and soft potatoes.
It’s also a great dish to serve at any meal. Tortilla Española is traditionally a breakfast or brunch food, and I love to serve it alongside my Chilaquiles Verdes, Overnight French Toast Casserole, Chorizo and Eggs, Fresh Huevos Rancheros. But it also works wonderfully as a side dish at dinner, alongside a hearty entree like Chuleta Frita, Authentic Carne Asada and some Arroz con Gandules!
The Ingredients You’ll Need
This recipe only has six ingredients, and you’re likely to already have them in your fridge and pantry. Scroll to the recipe card at the bottom of the page for the exact measurements.
- Yukon gold potatoes
- Oil – Vegetable oil is the traditional choice, but avocado oil and olive oil also work well.
- White onion – You can also use yellow onion.
- Kosher salt
- Black pepper
Why Use Yukon Gold Potatoes?
Yukon gold potatoes are perfect for this Spanish potato omelette because they’re very waxy. The waxiness of the potato allows it to hold its shape better when mixed with the eggs. You can use other potatoes if you’re in a pinch, but you’ll get the strongest structure and best texture with Yukon golds.
How to Make Tortilla Española
This is a very fun recipe to make, and it takes less than an hour.
- Prep the potatoes. Peel the potatoes and slice them in half lengthwise. Then cut them into thin slices.
- Heat the oil. Put 2 inches of oil in a non-stick pan, and heat over medium heat until about 265F.
- Cook the potatoes. Carefully add the potatoes to the oil, and cook for 3 to 4 minutes. Stir, then cook for another 5 minutes.
- Add the onion. Add the onion to the pan, and cook until it becomes translucent.
- Drain. Remove the potatoes and onions from the oil, and let them cool. Pour off most of the oil, and return the pan to the stove on medium-low heat.
- Prep the eggs. Whisk the eggs together with salt and pepper, then stir in the potatoes and onions.
- Cook the eggs. Pour the egg mixture into the pan. Cover the pan and cook for about 20 minutes. Gently lift the edge of the tortilla española to check the crust on the bottom. If the crust isn’t yet golden brown, cook for another 4 to 5 minutes and check again. When the crust is ready and the omelette easily comes off the pan, place a large plate on top of the pan. Carefully flip the pan over, so the tortilla is on the plate. Then gently slide the omelette back into the pan.
- Finish cooking. Cover the omelette again and cook for 5 to 6 minutes.
- Remove and serve. Flip the omelette back onto the plate, and serve!
Here are some tricks and tips to make sure your tortilla española is tender, crispy, and mouthwatering.
- Get some good browning. Make sure you cook the first side of the tortilla for a good amount of time, until it’s well browned. That color adds a lot of flavor to the eggs, and also makes the Spanish omelette crunchy on the outside.
- Cut the potatoes evenly. Texture is a huge part of this dish. To help get a creamy texture in the potatoes, try to cut each slice the same size. That way they’ll cook evenly, and you won’t have any slices that are undercooked or overcooked.
- Don’t overcook the onions. It’s important to cook the onions until they’re translucent, but not browned. This gives them a smooth and subtle flavor that pairs well with the eggs.
How to Store and Reheat Tortilla Española
You can store this Spanish omelette in an airtight container in the fridge for up to 5 days. Reheat it in the microwave in 30-second bursts, and be careful not to overheat. Overheating this dish will make the eggs rubbery.
Can I Freeze It?
Sure! You can freeze this omelette for up to 3 months. Wrap it in plastic wrap, then place in an airtight container or bag. Thaw in the fridge before reheating.
- 1 ½ pounds Yukon gold potatoes, about 2 large
- 2 cups oil
- 1 large white onion, sliced thinly
- 10 large eggs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Peel potatoes and slice them in half lengthwise and then slice them thinly. Set aside.
- Heat a large non-stick skillet over medium heat and add the vegetable oil. You want to add enough vegetable oil to fill a non-stick pan with about 2 inches of oil.
- Let it heat to around 265°F then add in the potatoes and let them cook for 3 to 4 minutes, stir them and cook for another five minutes.
- Add in the onion, stir and cook until the onion becomes translucent.
- Drain the potatoes and onions from the oil and let them cool on a plate or in a bowl for about 5 minutes.
- Pour most of the oil out, leaving about 2 tablespoons oil in the pan and reduce the heat to low-medium.
- Whisk the eggs together in a large bowl along with the salt and pepper. Stir in the potato/onion mixture until combined and then pour it all into the pan.
- Cover and let it cook for about 20 minutes, then try to gently lift the edge of the tortilla, if it doesn’t have a good crust on the bottom and doesn’t come up easily, then it needs longer to cook. Let cook about 4 to 5 more minutes and check again.
- Once it comes up easily, place a large plate (larger than the skillet) top down on the pan and gently flip the pan upside down onto the plate.
- Place the pan back on the stove and gently slide the tortilla back into the pan. Use a rubber spatula to tuck in the edges of the tortilla.
- Cover and cook for an addition 5-6 minutes, until cooked through.
- Wash and dry the plate that you used previously to flip the tortilla and place it back on top of the pan upside down.
- Flip the tortilla onto the plate, let it cool for a couple of minutes then slice and serve as desired!
More Homemade Latin Recipes
- Chicken Tinga (Tinga de Pollo)
- Pork Pozole Verde
- Maduros (Sweet Pan Fried Plantains)
- Vaca Frita (Crispy Shredded Beef)
- Ensalada de Coditos con Jamon
- Authentic Mexican Rice
- Best Tostones Recipe
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