This authentic tortilla de patatas recipe features tender potatoes, onions, and eggs cooked into a classic Spanish omelette. Perfect for tapas, brunch, or a light dinner, this traditional dish is easy to make at home and can be served warm or at room temperature.

Table of Contents

Ingredients

2 ½ cups extra virgin olive oil
3 medium Yukon Gold potatoes (about 2 lbs), peeled and thinly sliced (¼-inch thick)
1 yellow or white onion, thinly sliced
6 eggs, beaten
2 teaspoons crushed sea salt, divided

Instructions

1. Cook the Potatoes and Onion

Heat olive oil in a large skillet over medium heat. Add potatoes and onion, ensuring they are mostly covered with oil (add more if needed). Season with 1 ½ teaspoons of salt. Cook on medium-high for 8–12 minutes, stirring occasionally, until potatoes are just fork tender. Do not overcook.

2. Drain and Season

Drain potatoes and onion in a colander, reserving the oil. Taste and adjust seasoning with more salt if needed. Let cool slightly.

3. Beat the Eggs

In a large bowl, whisk the eggs with the remaining ½ teaspoon salt. Add the potatoes and onion, mixing gently to coat.

4. Cook the Tortilla

Heat a little reserved oil in a 10-inch nonstick skillet over high heat. Add the potato mixture and cook for 1 minute. Reduce heat to medium-low and cook for about 5 minutes, until the edges and surface begin to set.

5. Flip the Omelette

Run a spatula around the edges to loosen. Place a plate larger than the skillet over the top and carefully flip the tortilla onto the plate. Slide it back into the skillet with the uncooked side down. Tuck in the edges with a spatula to form a rounded shape.

6. Finish Cooking

Cook over high heat for 1 minute, then reduce to low for 2–3 more minutes, or until the center is fully set and a knife inserted comes out clean.

7. Serve

Flip the finished tortilla back onto a plate. Serve warm or at room temperature.

Tips

Use Yukon Gold or waxy potatoes for the best texture.
Don’t rush the cooking process—gentle heat helps keep the potatoes tender without browning too much.
Reserve the olive oil; it can be reused for future cooking.
A nonstick skillet makes flipping much easier.

Variations and Substitutions

Chorizo twist: Add cooked Spanish chorizo for a richer flavor.
Vegetable add-ins: Mix in bell peppers, spinach, or zucchini for extra color.
Herbs: Sprinkle parsley, chives, or fresh thyme into the egg mixture.
Cheese lovers: Add Manchego or Parmesan for a cheesy variation.

FAQs

Can I make tortilla de patatas ahead of time?
Yes, it can be prepared in advance and served at room temperature or gently reheated.

Why is my tortilla breaking apart when flipping?
It may be undercooked before flipping. Cook slightly longer on the first side to help it firm up.

Do I need that much olive oil?
The oil helps soften the potatoes evenly. Most of it is drained and reserved, so the tortilla won’t be greasy.

Serving Suggestions

Serve as a tapa with bread and olives.
Pair with a fresh green salad for a light meal.
Cut into cubes and serve as an appetizer at parties.
Add aioli or a dollop of tomato sauce on the side for dipping.

Why You’ll Love This Recipe

Tortilla de patatas is a Spanish classic—soft potatoes, caramelized onions, and fluffy eggs come together in a rustic, comforting dish. It’s simple, versatile, and equally delicious warm or cold, making it perfect for breakfast, lunch, or dinner.