Spanish Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Tortilla Española
Golden outside and custardy within, this classic Spanish omelette layers tender potato and sweet onion into something far greater than the sum of its parts.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Prep the Potatoes: Cut the peeled potatoes in half lengthwise, then slice them into very thin (1/8-inch) half-moons. Season generously with salt.
- 2
Poach in Oil: Heat the olive oil in a 9-inch non-stick skillet over medium-low heat. Add the potatoes and diced onion. The oil should bubble very gently. Cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and break apart easily but not browned.
- 3
Drain and Mix: Use a slotted spoon or spider to transfer the potato and onion mixture to a large fine-mesh strainer over a bowl to drain excess oil.
- 4
Beat the Eggs: In a large mixing bowl, aggressively whisk the eggs with a pinch of salt until frothy. Add the warm drained potato mixture to the eggs, stirring gently to combine. Let this mixture rest for 10-15 minutes so the potatoes absorb the egg.
- 5
Cook the Tortilla: Wipe the skillet clean, leaving about 1 tbsp of oil, and heat over medium-high heat. Pour in the egg and potato mixture. Cook for 1 minute to set the bottom, then reduce heat to low and cook for 3-4 minutes until the edges firm up.
- 6
Flip and Finish: Place a flat plate over the skillet. Quickly and confidently invert the pan to flip the tortilla onto the plate. Slide it back into the skillet, tuck in the edges with a spatula to form a rounded shape, and cook for 1-2 more minutes for a slightly gooey center. Slide onto a serving plate.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
74/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving310
Calories
14 g
Protein
32 g
Carbs
14 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
The Spanish tortilla, also called tortilla de patatas, is a thick potato and egg omelette that became a staple across Spain in the 19th century as a cheap, filling meal for working families. Unlike a Mexican tortilla, it is not a flatbread but a dense, sliceable cake of eggs, potatoes, and often onion. It is endlessly debated in Spain, especially the question of whether onion belongs in it, and whether the center should be set or runny.
Listahan note
This version goes for a just-set, slightly creamy center and an unhurried slow-poach of the potatoes in oil, the step that separates a great tortilla from a rubbery one.
Technique cues
- Poach the potatoes gently in plenty of oil rather than frying them crisp; they should go soft and silky, almost like confit.
- Let the cooked potatoes sit in the beaten egg for ten minutes so the starch and egg bond and the omelette holds together when flipped.
- The flip is the whole game: slide the tortilla onto a plate, invert the pan over it, and flip confidently in one motion to cook the second side.
Kitchen flow
- Parallel prep
- Slice potatoes and onion together and beat the eggs while the oil heats so the poaching can start the moment it is ready.
- Make-ahead
- Tortilla is excellent at room temperature, so make it hours ahead and let it rest; the flavor deepens as it sits.
- Leftover move
- Tuck a cold slice into a crusty roll for a classic Spanish bocadillo de tortilla the next day.
- Cleanup rhythm
- Strain and save the poaching oil for next time, then the pan wipes clean with just a paper towel and a quick wash.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Waxy potatoes
the body of the dish
Purpose: Potatoes give the tortilla its weight and creamy texture, making up the bulk of every slice.
Handling: Slice them thin and even so they cook through at the same rate in the oil.
Adaptation: Yukon Gold is ideal; russets work but break down more, giving a softer set.
Eggs
the binder
Purpose: Eggs hold the potatoes into a sliceable cake and carry the richness of the whole dish.
Handling: Beat them well and season generously, since the potatoes are bland on their own.
Adaptation: There is no real substitute here; the eggs are structural to the dish.
Onion
sweetness and depth
Purpose: Slow-cooked onion adds a gentle sweetness that most Spaniards consider essential, though the debate rages.
Handling: Cook it low and slow with the potatoes until soft and golden, never browned hard.
Adaptation: Leave it out for the purist sin cebolla version, or use shallots for a milder note.
Olive oil
cooking medium and flavor
Purpose: The potatoes poach in oil, which both cooks them and seasons the whole tortilla.
Handling: Use enough to nearly submerge the potatoes, then drain and reserve it for future cooking.
Adaptation: A neutral oil works for poaching, but you lose the characteristic olive flavor.
Technique notes
- Drain the poached potatoes thoroughly before mixing with egg, or excess oil will make the tortilla greasy and loose.
- Cook the second side over lower heat so the center stays creamy while the outside sets to a clean, pale gold.
- Use a nonstick or very well-seasoned pan; a tortilla that sticks will tear on the flip and lose its shape.
Ingredient swaps
- Gluten-free direction
- Tortilla Española is naturally gluten-free with no flour involved, so it suits gluten-free diners as is.
- Lower-fat direction
- Steam or microwave the potatoes instead of poaching in oil, then use a light pan film of oil for the omelette.
- Dairy-free option
- Built from potatoes, onion, eggs and olive oil — no butter, milk or cream is used.
Serve alongside
- Pan con tomate
- Pimientos de Padron
- Mixed olives and Marcona almonds
- Simple arugula salad with sherry vinaigrette
- Glass of Tempranillo
- Dry cava
- Cana of cold lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate covered for up to three days and serve cold or at room temperature, which is the traditional way. Reheat gently in a low oven if you prefer it warm, but avoid the microwave which makes the eggs rubbery. It does not freeze well as the potatoes turn grainy.
Equipment
- Nonstick or well-seasoned skillet
- A flat plate slightly wider than the pan for flipping
- Slotted spoon for draining the potatoes
- Mixing bowl for the egg and potato rest
Make this household-aware
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Plan it in Listahan
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