This Spanish potato tortillas recipe is an easy and delicious dish that can be enjoyed for any meal. Made with potatoes, onions, eggs, and olive oil, this tortilla is perfect for tapas (savory snack), breakfast, lunch, or dinner.
In Spanish, this recipe is called Tortilla de Patatas, Tortilla Espanola, or simply a Spanish potato onion tortilla. This is not to be confused with a Mexican corn tortilla wrapper at all! In Spain, Tortilla Espanola is an omelette.
Why you will love this recipe
This Spanish potato tortillas recipe is a great dish to make for a crowd. It's simple to make, and everyone will love it. Spanish tortilla is made with potatoes, onions, and eggs, and is similar to an omelette.
It's perfect for serving as a Tapas appetizer at a brunch with warm fresh bread, a big green tossed salad, or a bowl of cut up fruit.
Just a note: Spanish Tortillas are not served with Mexican salsa and guacamole.
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Ingredients
- olive oil
- red skinned potatoes
- yellow onions
- eggs
- salt
- pepper
- paprika and/or parsley for garnish
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to make this Potato Tortillas Recipe
Slicing is the hardest work of this recipe. If you use a mandoline, even that part is an absolute snap. The best part about the mandolin is that it can maker extremely thin slices extremely fast.
Slice your potatoes & onions
- Gather your ingredients: red new potatoes and onions.
- Slice both the potatoes and the onions very thin, season with salt & pepper.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post
Cook the potato & onion slices
- Saute on a lower heat until tender, avoiding browning.
- Beat the eggs and pour over the top of the sauteed potatoes and onions.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Cook low to set the eggs
- Cover the tortilla with a lid until the top of the tortilla has set up.
- Then flip over to cook the topside. This is much easier with smaller tortilla though. With a large 12" diameter one, you can use a lid to steam the topside of the tortilla.
- Garnish with Spanish Paprika and some chopped parsley before serving.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving suggestions
Spanish Potato Tortillas are often served both hot and cold. Cut into squares, wedges, or self serve right out of the baking dish. Add a side salad, some sliced Serrano Ham, and a bowl of olives for a delicious tapas style meal!
Sometimes called a Spanish potato omelet, this dish is served for every meal of the day!
For a few other party appetizers, look at our Hedgehog Cheese Ball, Cherry Tomato Bruschetta, or Traditional Pork Lumpia Rolls.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Variations of the Spanish Tortilla
Serve your Spanish potato tortilla on a elevated platter or cake plate so that it takes center stage on your tapas or brunch table. Cut into wedges or chunks and let guests help themselves.
This Spanish potato onion tortilla recipe uses potatoes and onions are the backbone of the Tortilla Espanola. Try dicing up some black olives, red or green bell pepper, basil or oregano leaves.
If you are looking for another great brunch menu item, see our Pepperoni Pizza Breakfast Flautas recipe. Served on a platter, they are an idea 'help yourself' brunch table dish.
Equipment
- Mandoline with interchangeable slice thickness blades
- tool with link
The mandolin is going to slice your potatoes and onions super thin, better than a food processor. Clean up is faster and easier also.
Top Tips
- Use a simple Mandoline to quickly slice your potatoes and onions.
- A fitted lid will make cooking the top of this tortilla easier than trying to flip such a large omelet. You can then easily slide it onto the serving platter.
Frequently asked questions
Easily! Just cut into slices, wrap, and freeze.
Tortilla is Spanish in origin, Frittata is Italian in origin. The Spanish potato omelet are almost always based on sliced potatoes and onions, while a frittata may recipe may have a variety of meats and vegetable, none of them potatoes even.
You can cut this in either pie shaped wedges, or cut it into squares. Squares are more uniform if you use a square shaped skillet. Spanish Tapas almost always serve Spanish potato Tortilla in irregular chunked squares. It is eaten cold or hot for any and every meal in Spain.
No, it is not. A Tortilla in Spain is an omelette of eggs, sliced potatoes, and onions. A tortilla in Mexico is corn or wheat flour based wraps.
To distinguish the two, the Spanish version is often referred to as Tortilla Espanola, potato tortillas, or Spanish Potato omelette.
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📖 Recipe
Spanish Potato Tortillas Recipe
Equipment
Ingredients
- 6 medium red skinned potatoes
- 2 large onions
- ¼ cup olive oil
- 6 eggs
- ½ tsp salt or to taste
- black pepper, ground to taste
Instructions
- Use the mandoline to slice the potatoes and onions thinly. Put the slices into a bowl and toss with a little salt and pepper.6 medium red skinned potatoes, 2 large onions, ½ teaspoon salt, black pepper, ground
- Heat the oil in a 12" skillet. Add the potatoes and onion slices and saute gently for 15 minutes, turning frequently until softened. Spread evenly in pan and reduce heat to very low.¼ cup olive oil
- Crack the eggs into a bowl and beat until mixed. Pour over the potato & onion mixture in the skillet. Cover, and cook on low for 15 minutes or until the top has set.6 eggs
- Transfer the tortilla to a serving plate, garnish with some paprika and chopped parsley or any other garnish you prefer.
Notes
- Use a simple Mandoline to quickly slice your potatoes and onions.
- A fitted lid will make cooking the top of this tortilla easier than trying to flip such a large omelet. You can then easily slide it onto the serving platter.
Nutrition
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Ducklady says
This looks very traditional. My Spanish neighbour brings this to parties.
Kelly Bloom says
When I first divorced, I took a Spanish Tapas cooking class, and it was SO MUCH FUN!