Simple Savory Spanish Tortilla with Potatoes and Onions

Spanish tortilla is a humble dish that’s all about simple ingredients well cooked. Thinly sliced potatoes and sweet onions come together in eggs for a thick, satisfying omelet. It’s great warm or at room temperature and easy to slice for sharing.

The Story Behind This Recipe

When cooking the potatoes, lower heat and patience make a difference. Taking a little extra time to soften them gently without crisping means the tortilla will have a tender bite rather than a crunchy one. Stirring often when cooking the onions helps them caramelize evenly, adding natural sweetness that balances the potatoes.

Cuisine: Spanish
Course: Brunch
Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Ingredients

• 4 medium russet potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• 6 large eggs
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Step 1. Heat olive oil in a large non-stick skillet over medium-low heat.
2. Step 2. Add the potatoes and cook gently, stirring occasionally, for about 10 minutes until they start to soften.
3. Step 3. Add the sliced onions and continue cooking another 10 minutes, stirring often, until potatoes and onions are tender but not browned. Season with salt and pepper.
4. Step 4. Beat the eggs in a large bowl and season with a little salt.
5. Step 5. Remove the potato and onion mixture with a slotted spoon and gently fold it into the beaten eggs.
6. Step 6. Remove excess oil from the skillet, return it to medium heat, and pour in the egg mixture, spreading it evenly.
7. Step 7. Cook for about 5 minutes, occasionally shaking the pan to prevent sticking, until the edges start to set.
8. Step 8. Carefully flip the tortilla using a large plate or lid and slide it back into the pan to cook the other side for 4–5 minutes.
9. Step 9. The tortilla should be set but still moist inside. Remove from heat and let it rest briefly before slicing.

Tips for Success

• Use a non-stick skillet or a well-seasoned pan to make flipping easier.
• Cook the potatoes and onions slowly for tenderness without browning.
• Use a plate slightly larger than your skillet to flip the tortilla safely.
• Let the tortilla rest before slicing to help it firm up and hold together.

Variations & Substitutions

• Add chopped fresh parsley or chives for a fresh note.
• Include diced bell peppers or zucchini with the onions for more veggies.
• For a smoky touch, sprinkle smoked paprika into the eggs before cooking.
• Swap russet potatoes for Yukon Gold for a creamier texture.