This Spanish tortilla is a straightforward dish you can make with just a few ingredients. Potatoes and onions gently cook in olive oil before being bound with eggs. The result is tender, filling, and easy to eat any time of day.
The Story Behind This Recipe
The Spanish tortilla has long been a staple in homes across Spain. It’s humble food born from simple ingredients but loved for its comforting texture and mild flavors. I first made one on a laid-back weekend, wanting something warm but easy. Potatoes and onions simmered slowly in olive oil, soaking up the seasoning and softening just right. When folded together with the eggs, it felt like the kind of meal you didn’t have to fuss over but was satisfying all the same.
This tortilla is often enjoyed as a tapa or part of a larger meal, but it works just as well for a quick lunch with crusty bread or a side salad. It also travels well, so it’s a nice option to bring along to picnics or pack in lunchboxes. I like serving it at room temperature since it lets the flavors settle.
What I appreciate most is how adaptable the basic idea is. Even with a few variations—adding herbs or swapping out potatoes for other root vegetables—it stays approachable and home-friendly. Cooking the potatoes and onions slowly and gently in plenty of olive oil is key; it softens them and adds a richness that the eggs on their own wouldn’t provide. It’s a simple but thoughtful process that feels good to take your time with.
Every time I make a tortilla, I’m reminded of the idea that good food doesn’t have to be complicated. This recipe is a relaxed one, for a no-stress day, when you want something filling but not fancy. It’s also just plain tasty, which is reason enough to keep it in regular rotation.
Cuisine: Spanish
Course: Lunch
Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Ingredients
- 4 medium potatoes, peeled
- 1 large onion
- 6 large eggs
- 1/2 cup olive oil, plus extra if needed
- Salt, to taste
- Black pepper, to taste
Instructions
- Step 1. Slice the potatoes thinly (about 1/8 inch thick). Peel and thinly slice the onion.
- Step 2. Heat the olive oil in a large nonstick skillet over medium-low heat.
- Step 3. Add the potatoes and onions to the skillet, stirring gently to coat them with oil. Cook slowly until tender but not browned, about 20 minutes, stirring occasionally.
- Step 4. While the potatoes and onions cook, beat the eggs in a large bowl and season with salt and pepper.
- Step 5. When the potatoes and onions are soft, drain off most of the oil and let the mixture cool slightly.
- Step 6. Add the potato and onion mixture to the eggs and stir gently to combine.
- Step 7. Return a tablespoon of olive oil to the skillet and pour in the egg mixture, spreading evenly.
- Step 8. Cook on low heat until the edges begin to set, about 5 minutes. Use a spatula to gently loosen the edges.
- Step 9. Carefully flip the tortilla onto a large plate, then slide it back into the pan to cook the other side for another 4-5 minutes until fully set.
- Step 10. Slide the tortilla onto a serving plate and let it cool slightly before cutting into wedges.
Tips for Success
- Use a nonstick skillet for easier flipping.
- Cook potatoes slowly on low heat to avoid browning.
- If flipping feels tricky, cover the skillet with a plate, invert, then slide the tortilla back carefully.
- Let the tortilla rest a bit; this helps it hold together when cut.
Variations & Substitutions
- Add chopped fresh parsley or chives for a bit of green and fresh flavor.
- Include some diced roasted red pepper or sautéed mushrooms in the mix.
- Swap half the potatoes for sweet potatoes to add a subtle sweetness.
- Top with a bit of grated Manchego cheese just before flipping for a melty layer.
