Should the center be runny?

This is personal preference. In Spain, a slightly creamy (jugoso) center is prized.

Do I need a lot of oil?

Yes—the potatoes poach in oil rather than fry. Strain and save the oil for reuse.

Tortilla espanola cut into wedges showing layers of potato and egg

Spanish potato and egg omelet

Tortilla Española

Name: Tortilla Española
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 large omelet
Cuisine: Mediterranean
Ingredients: 2 lbs Yukon Gold potatoes, peeled and thinly sliced; 8 large eggs; 1 large onion, thinly sliced; 1 cup extra-virgin olive oil for cooking; Salt and pepper; Crusty bread for serving

45 minMedium

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Servings

1 large omelet

Difficulty

Medium

Cost

Budget

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Tortilla Española

Spanish potato and egg omelet

A thick, golden Spanish omelet of thinly sliced potatoes and onions set in eggs, cooked slowly until just set inside. Served at room temperature in wedges as a tapa or light meal.

15m

Prep Time

30m

Cook Time

45m

Total Time

Servings

Medium

Difficulty

Budget $

Cost

Mediterranean Cuisine Main Course Appetizer Gluten-Free Dairy-Free

Sarah Chen

April 25, 2024(Updated April 13, 2026)

Tortilla española is Spain's most essential dish—found in every bar, home, and picnic basket. This simple combination of potatoes, eggs, and onions becomes something greater than the sum of its parts.

Ingredients

2 lbs Yukon Gold potatoes, peeled and thinly sliced
8 large eggs
1 large onion, thinly sliced
1 cup extra-virgin olive oil for cooking
Salt and pepper
Crusty bread for serving

Instructions

1
Heat olive oil in a 10-inch non-stick skillet. Add potato and onion slices, season with salt, and cook slowly over medium-low heat 20 minutes until tender but not browned.
2
Drain potatoes and onions, reserving the oil. Beat eggs in a large bowl, fold in the warm potatoes, and let sit 10 minutes.
3
Heat 2 tbsp of the reserved oil in the skillet over medium heat. Pour in the egg-potato mixture and cook 5 minutes until the edges set.
4
Place a large plate over the skillet, flip the tortilla onto it, then slide it back into the pan to cook the other side for 3 minutes.
5
The center should be slightly creamy (not runny). Slide onto a plate, let cool to room temperature, and cut into wedges.

Serving Suggestions

Ways to Serve This Dish

Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Arrange on a platter for easy sharing at your next gathering

Substitutions

Yukon Gold potatoesAny waxy potato

Waxy potatoes hold their shape; starchy ones fall apart

OnionOmit for purist version

The onion debate divides Spain—both versions are authentic

DepthPantry

Test Kitchen Pick

Olive Oil

Helpful Pantry Staple

Why the olive oil matters

On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.

This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.

Useful in dressings, sauces, and finishing
Improves flavor without changing the recipe structure

A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.

Shop olive oil for this recipe

Tips & Storage

Pro Tips

The potatoes should be soft and silky, not crispy. Low and slow is the key.
Serve at room temperature—this is not a hot dish. It actually tastes better after sitting.

Storage

Refrigerate for up to 2 days. Bring to room temperature before serving.

Reheating

Serve at room temperature. Do not microwave or the texture will become rubbery.

Nutrition Facts

Per serving (250mg) · 6 servings

Calories320

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein12g

Carbohydrates20g

Fat24g

Fiber320mg

Sugar2g

Sodium2g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Should the center be runny?: This is personal preference. In Spain, a slightly creamy (jugoso) center is prized.
Do I need a lot of oil?: Yes—the potatoes poach in oil rather than fry. Strain and save the oil for reuse.

Explore More

More Mediterranean Recipes More Main Course More Appetizer Gluten-Free Recipes Dairy-Free Recipes Stovetop Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Instructions

1
Heat olive oil in a 10-inch non-stick skillet. Add potato and onion slices, season with salt, and cook slowly over medium-low heat 20 minutes until tender but not browned.
2
Drain potatoes and onions, reserving the oil. Beat eggs in a large bowl, fold in the warm potatoes, and let sit 10 minutes.
3
Heat 2 tbsp of the reserved oil in the skillet over medium heat. Pour in the egg-potato mixture and cook 5 minutes until the edges set.
4
Place a large plate over the skillet, flip the tortilla onto it, then slide it back into the pan to cook the other side for 3 minutes.
5
The center should be slightly creamy (not runny). Slide onto a plate, let cool to room temperature, and cut into wedges.

Tips & Storage

Pro Tips

The potatoes should be soft and silky, not crispy. Low and slow is the key.
Serve at room temperature—this is not a hot dish. It actually tastes better after sitting.

Storage

Refrigerate for up to 2 days. Bring to room temperature before serving.

Reheating

Serve at room temperature. Do not microwave or the texture will become rubbery.

Tortilla Española

Tortilla Española

Tortilla Española

Ingredients

Instructions