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Spanish Tortilla with Pimenton Aioli

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Spanish Tortilla with Pimenton Aioli is a layered potato and egg open-faced omelet. Serve it as an appetizer, snack, or main for breakfast/brunch or a light dinner.

Slice of Spanish Tortilla with Pimenton Aioli
Spanish Tortilla with Pimenton Aioli

My mom has been making Spanish Tortilla all my life. It’s usually something she’ll bring to a brunch or serve as an appetizer. Her recipe has a lot more olive oil than this lighter version, but the great news is that you don’t miss it here! The pimenton aioli takes this tortilla to a whole new level, so don’t skip it (you may want to double it if serving guests). For more classic Spanish recipes, try my Mom’s Spanish Chicken and Rice, Gazpacho and Seafood Paella.

Spanish Tortilla

The main ingredients in Spanish tortillas, also known as tortilla española, are eggs and potatoes. The dish is flavored with olive oil, onions, salt, pepper, and chicken broth.

My only advice is to make sure you put enough salt in the water when boiling the potatoes. I wrote one teaspoon, but you may need more depending on how much water you use.

How to Make a Quick Aioli from Scratch

Aioli may be hard to spell, but it’s very easy to make. Just mix together these aioli ingredients:

  • Grated garlic
  • Mayonnaise
  • Lemon juice
  • Smoked paprika
  • Kosher salt

What to Serve with Spanish Tortilla

To eat as a main dish for dinner, simply serve the Spanish tortilla with a green leafy salad on the side. Roasted veggies would also be a great side.

How to Meal Prep

Spanish tortilla takes some time to cook, so make it when you have some extra time. It’s best eaten cold or at room temperature, so it’s perfect for making ahead or bringing to a potluck. You can refrigerate the tortilla for up to four days.

Spanish Potato Tortilla with forkpotato omelette

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Spanish Tortilla with Pimenton Aioli

4.77 from 13 votes
Spanish Tortilla with Pimenton Aioli is a layered potato and egg open-faced omelet. Serve it as an appetizer, snack, or main for breakfast/brunch or a light dinner.
Course: Appetizer, Breakfast, Brunch, Dinner, Lunch, Meal Prep
Cuisine: Spanish
Spanish Potato Tortilla with fork
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Yield: 6 servings
Serving Size: 1 /6 slice with aoili


  • 1 1/2 pounds Yukon gold potatoes, peeled [4 medium potatoes]
  • 1 1/2 teaspoon kosher salt
  • 6 to 8 tablespoons low-sodium chicken or vegetable broth
  • 1/2 large yellow onion, thinly sliced [ trimmed and peeled]
  • 6 large eggs
  • 1/4 teaspoon ground pepper
  • 2 tablespoons olive oil

Pimenton Aioli

  • 1 small garlic clove or 1/2 large clove
  • 3 tablespoons mayonnaise
  • 2 teaspoons lemon juice
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt


  • Bring a large pot of water to a boil. While you're waiting, cut the potatoes into 1/8-inch thick slices.
  • When the water boils, add 1 teaspoon salt and the potatoes and cook, stirring occasionally, until the potatoes are tender but not falling apart, 10 to 14 minutes.
  • Drain the potatoes and let as much of the water drip off as possible.
  • Meanwhile, put the broth and onions into an 8- or 9-inch non-stick skillet over medium-low heat.
  • Cook the onions, stirring occasionally and turning down the heat if they start to brown, until they are very tender and the broth has all cooked off, 15 to 18 minutes adding more broth if needed.
  • Remove onions (can put with potatoes). Wipe out the pan.
  • Crack the eggs into a large bowl and beat. Season with the remaining 1/2 teaspoon salt and the pepper. Add the potatoes and onions and gently combine.
  • Put the clean nonstick skillet over medium heat and coat the bottom with 1 tablespoon olive oil.
  • Add the egg mixture and use a rubber spatula to press down the mixture and smooth out the top. Cook until the edges are set, then turn the heat down to medium-low. Continue cooking until the top is mostly set, 12 to 15 minutes total.
  • Carefully run your spatula around and under the tortilla to make sure it's not stuck anywhere, then flip the tortilla: Turn off the heat and cover the skillet with a larger plate. Protect your hands with towels or oven mitts, then grab the pan and the plate on two sides and flip.
  • Remove the pan and your tortilla will now be on the plate! Don't worry if there were a few spots that did stick, this will be the underside when you serve it anyway.
  • Scrape any stuck parts off the pan and coat the bottom with the remaining 1 tablespoon olive oil.
  • Slide the tortilla back in and tuck any pieces of potato that may have fallen out in the sides.
  • Return the burner to medium-low, and cook until the center is no longer runny, 4 to 6 minutes.
  • Transfer the tortilla to a plate and let cool for at least 20 minutes, if you can (it's best at room temperature)!
  • Make the aioli while you wait: Use a microplane grater to grate the garlic into a small bowl (or use a garlic press). Add the remaining ingredients and stir to combine. Refrigerate until ready to use.
  • Slice into 6 servings and serve with a dollop of the aioli.
    Spanish Potato Tortilla with fork

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Serving: 1 /6 slice with aoili, Calories: 247 kcal, Carbohydrates: 21.5 g, Protein: 9 g, Fat: 14.5 g, Saturated Fat: 3 g, Cholesterol: 188 mg, Sodium: 363.5 mg, Fiber: 2 g, Sugar: 2.5 g


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37 comments on “Spanish Tortilla with Pimenton Aioli”

  1. I LOVE this recipe. I’ve made it so many times! The flipping can be tricky! My husband usually helps me by holding the plate or pan, and we are usually successful as a 2 person operation. It’s the only Spanish tortilla recipe I’ve ever made, so maybe I’m biased, but I think it’s the best!!

  2. The first time I tried this it was made by my Spanish professor.  I have never attempted until seeing your recipe. I did not have the issues with flipping and none of my pans are really non stock anymore. It turned out beautifully.  There are lots of criticisms on here that aren’t warranted.  Who cares what a mayonnaise sauce is called bc it’s delicious! 

  3. Avatar photo
    Christina Union

    Could I replace the potatoes with those shredded dried potatoes – the ones that come in a carton? Just trying to think of how to simplify things for a weeknight!

  4. The taste was great, the sauce was good, but I botched flipping and ended up with scrambled eggs and potatoes. I will try it again however.
    I had roasted asparagus as a side.

  5. We don’t put pepper or chicken broth in the tortilla española. And we fry the potatoes. This i understand you boil them to make it lighter, but we fry them. And about the onions, we are divide, some of us like with onions and some without them, but for sure not pepper or chicken broth.

  6. I have made tortilla many times using the America’s Test Kitchen recipe. I was looking forward to a lighter version, so tried this one. Epic fail!  I followed your instructions to the letter and ended up with a big mess. 10 minutes is too long to cook the potatoes.  Half an onion is not enough. Give amount in a measurement, ie 1/2 cup. Flipping the tortilla was a disaster. My tortilla looked and tasted like scrambled eggs with mashed potatoes.  The aioli was a nice touch, though. I have made many of your recipes and my family and I love them. But will not be making this one again 😕

  7. This was awesome! I wish I could learn how to make it just a tiny bit runny in the center at the end like they do in Spain because that makes it taste cheesy somehow and I love it. This recipe is definitely a keeper. 

  8. Dude this is a very nice pictures of a very sad tortilla as for mayonnaise and garlic this is not alioli. I know you will. It publish this comment but please alioli is Catalan or Valencian word and it literally means garlic and oil Al i Oli give them potatoes a bit of variety when you are cutting them and get some hight in to your tortilla. Other than that is looks cooked on point. love the photos. Please take what I say as a pointer and not critasims from a random internet stranger peas X

      1. Incorrect. The original Aioli is oil and garlic. It has been bastardized with mayonaise.
        “Aioli, allioli or aïoli is a sauce made of garlic, salt, and olive oil. The names mean “garlic and oil” in Catalan/Valencian and Provençal. It is found in the cuisines of the Mediterranean coasts of Spain, France and Italy.”

  9. Avatar photo
    Cheeks Chavéz

    I followed the recipe and loved it. The aoili as well except for the lemon juice. Seriously both together are so good. I ate like 4 slices in less than 20 minutes. 

    I wonder how this would travel for potlucks. But otherwise so dang perfect. 

  10. I followed the recipe and it came out great! Make sure you salt your water well for the potatoes like Gina says. Don’t skip the aioli either. It was a nice touch. I served it with a huge salad and extra veggies on the side. This was filling!

  11. Whoahhh this looks perfect, right up my alley. I’ve actually been craving something like this, I can’t believe I’ve never heard of it before! I’m a little afraid to make it, it looks like a lot of steps that my clumsy self could mess up. I’d love to hear from anyone who made it before I give it a whirl! 😋 

  12. Avatar photo
    Catalina Díaz

    This is great! I make it the more traditional Spanish way where you poach the potatoes and onions in about a cup of olive oil! This is much healthier option and can’t wait to try!