Spanish Tortilla is a layered potato, onion and egg open-faced omelet. Serve it as an appetizer, or main for breakfast/brunch or a light dinner.
Spanish Tortilla
I love this Spanish omelette so much with, made with tender potatoes and onions suspended in a bed of eggs. It’s amazing how good a dish with so few ingredients can be! My mom has been making Spanish Tortilla my whole life. It’s usually something she’ll bring to a brunch, or for Easter or to serve as an appetizer. Her recipe uses a lot more olive oil than mine, 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.
Why This Lighter Recipe Works
In Spain, this recipe is made by slow cooking the potatoes in oil. By partially cooking the potatoes in salted water first, this cuts down on a lot of oil typically used, keeping this a light dish. The taste and texture are still wonderful!
Ingredients
The main ingredients in this Spanish tortilla omelette recipe, also known as tortilla española, are eggs and potatoes. The dish is flavored with extra virgin olive oil, onions, salt, pepper, and chicken broth.
How To Make Spanish Tortilla
- Cut the potatoes into 1/8-inch thick slices.
- Bring a large pot of salted water to a boil, when the water boils add and the potatoes and cook, stirring occasionally, until the potatoes are tender but not falling apart, about 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.
- Pour 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 egg-potato mixture 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.
How to Make a Quick Aioli from Scratch
I love the flavor from this smoked pimenton Aioli, 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 baguette and a green leafy salad on the side. Roasted veggies would also be a great side.
What is another name for Spanish Tortilla?
Known in English as Spanish omelet, this popular potato egg dish is also called tortilla española or tortilla de patata (potato omelet) in Spanish, because of its origin and its main ingredient.
Helpful Tips
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.
Make Ahead
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 Spanish egg dish for up to 4 days. To do so, cover with plastic wrap and place in the refrigerator. If you want to heat it up, you can microwave a few minutes or heat in the oven.
More Egg Dishes You’ll Love:
- Open-Faced Omelet with Avocado and Pico de Gallo
- Cacio e Pepe Frittata with Cauliflower and Lemony Yogurt
- Cottage Cheese Egg and Sausage Frittata
- Omelet Tortilla Breakfast Wrap
- Caramelized Onion, Red Pepper, and Zucchini Frittata
Spanish Tortilla with Pimenton Aioli
Equipment
- 8 to 9-inch nonstick skillet
Ingredients
- 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 extra virgin 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
Instructions
- 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.
This is the first of your many recipes I’ve made that was a fail. Totally fell apart when I went to flip — I should have known it would. I believe the ratio of potatoes to eggs is way off. But loved the aeoli and will try this again with less potatoes.
Love love love this recipe. Took me back to my days in Spain! One recommendation … don’t use purple onions. You’ll come back for seconds the next day and it will be green! I thought it had somehow grown mold in a matter of hours. Still ate it and it was delicious. Have come back to this recipe numerous times.
Best Tortilla I’ve ever made. I followed the reciped
to a t, especially the flipping part. I’m studied abroad in Spain and this takes me back. Every bit as good as the tapas bars.
Thanks Kristi!
This is delicious, easy and so economical! My husband is picky so the three ingredients of potato, onion and egg were a big hit. I couldn’t find my smoked paprika so I used regular paprika in the aioli and it was fine! This is a total keeper recipe!!
Have been wanting to make this for awhile! Turned out amazing and will definitely make again!
I had trouble with the turning of the skillet. The potato mixture didn’t completely come off the skillet. I also wonder if there should be more egg. The whole thing didn’t come together like in the photos. I’ll try again, next time with less potatoes.
The flip was a flop but it tastes good.
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!!
Absolutely delicious! This took a while to make but was so worth it. The aioli really makes it!
This has got to be one of my favorites!
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!
There are way too many potatoes, not enough egg.
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!
So yummy. My 3rd time making it and it’s always perfection.
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.
Delicious! The sauce gives it a delicious flavour. It was a lovely supper.
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.
Yes, I mention that above! This recipe has been lightened from my mom’s recipe.
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 😕
I want to serve this for Mother’s Day brunch- what are your suggestions for sides?
We usually have a variety of foods for brunch. Bagels, bacon, muffins, etc
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.
Yes! I loved the soft center- you’re right that its almost cheesy!
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
Incorrect. Garlic and oil is olio; aioli is a garlic mayonnaise sauce.
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.”
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.
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!
Can be cooked in the oven and not on a skillet?
I have a bag of shredded potatoes, could I use them for this recipe?
Would it work to cook in the oven like a frittata and skip the flipping?
I don’t see why not!! Let me know how it comes out!
It doesn’t say to slice the potatoes. Or did I miss something? When would you do that?
step 1, slice into 1/8th inch slices
Do you think you could use Greek yogurt instead of the mayo so it would be even healthier?
if you wish
Can I use russet potatoes for this?
sure
Delicious 😋
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! 😋
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!
Can’t wait to try this healthier version of one of my favorites from my semester in Spain!
Do you think you could do this with other vegetables such as parsnips and/or carrots?
I’m sure you could
I use courgettes sometimes together with potatoes. Makes it lighter.
Oh you just brought back some great memories, I ate this in Barcelona after visiting La Sagrada Familia!
so delish!