Tortilla Española, or Spanish omelette, is more like a frittata than a classic folded omelet. It is made with eggs, potatoes, onions, and olive oil.
Creamy, savory, and elegant, this dish is a staple in Spain and has also found a home in Puerto Rican kitchens. It works for breakfast, brunch, or dinner. Serve it hot or at room temperature. It holds up well for gatherings and potlucks.
Want more brunch ideas? Try my Tropical Carrot Cake with Bananas and Coconut, a delicious combination of carrot, bananas, pineapple, and coconut, topped with a citrus cream cheese frosting. Roasted Chicken Thighs, Lasaña de Berenjena, Eggplant Lasagna, or Puerto Rican Coquito recipes.
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Why You’ll Love This Recipe
- Minimal Ingredients: Just eggs, potatoes, and onions. These are pantry staples in most kitchens.
- Beginner-Friendly: No special skills are needed. This is a great recipe to make with family.
- Versatile: Start with the base and make it your own. Add vegetables, meats, or cheeses.
A Little History on Tortilla Española
Did you know that the tortilla, frittata, and omelette are closely related to a Persian egg dish named Kuku Sabzi? Kuku Sabzi is an herb-laden frittata or tortilla used during Persian New Year celebrations. As people conquered and migrated to one another, this recipe has evolved into the variations we see today.
Ingredient Notes
- Eggs: The main binder that holds the dish together.
- Potatoes: Give the tortilla its bulk and creamy texture. Yukon gold or russet both work well.
- Onions: Cooked until soft and golden to bring a gentle sweetness throughout.
- Extra Virgin Olive Oil: Adds flavor and helps keep the tortilla from sticking.
- Ricotta (Optional): This is not traditional, but it makes the eggs extra creamy, similar to adding a splash of milk. I use ricotta in order to use up left over ricotta from other recipes.
Variations and Substitutions
- Low-Carb Option: Swap potatoes for cauliflower.
- Add Protein: Chorizo or ham add a smoky, savory element.
- More Vegetables: Try peppers, tomatoes, zucchini, mushrooms, or squash.
- Cheese Choices: Ricotta, feta, Manchego, or shredded Colby Jack. For the best texture, add cheese after flipping or just before serving.
Puerto Ricanize it!!!
Want to give your tortilla a Boricua twist? Try these ideas:
- Swap the Potatoes: Use yuca or malanga instead. Slice thin, steam, or parboil before adding to the skillet since they’re starchier and denser than potatoes.
- Add Flavor: Mix in Puerto Rican homemade sofrito with the onions for extra oomph.
- Go Meaty: Add bits of pernil or crispy longaniza.
- Top it Off: Serve with a drizzle of mayo-ketchup, mojito sauce or a spoonful of pique for a kick, or shred some queso de papa (cheddar or gouda) for more of that island comfort.
Top Tip 🔥
After slicing or dicing your potatoes, place them in a bowl of cold salted water. This prevents oxidation and helps remove excess starch for a creamier, non-gummy texture. Just make sure to dry them well before cooking.
How to Make Tortilla Española
- Step 1: Peel, slice, or dice the potatoes and onions.
Cook onions in olive oil and a pat of butter, in a non-stick skillet over medium heat until translucent.
- Step 2: Strain and set aside,
- Step 3: reserving the oil.
- Step 4: In the same pan, arrange the potatoes in layers and cook covered over low heat until tender. If you use diced potatoes, arrange the potatoes into a sigle layer.
- Step 5: Second layer of potatoes.
- Step 6: Whisk eggs with salt, pepper, and ricotta if using.
- Step 1: Add the cooked onions and stir gently.
- Step 2: Cooked, tender potatoes should have an opaque look to them.
- Step 3: Pour the egg mixture over the potatoes into the skillet. Cook over medium heat until the edges are set, then lower the heat and cover.
- Step 4: Once the bottom is set, flip the tortilla using a plate or lid and return it to the skillet to finish cooking for another 5 to 8 minutes. When a knife or fork comes out mostly clean, it is ready.
- Slide the tortilla onto a plate and let it cool slightly. Garnish with parsley or cilantro and serve.
Expert Tips
- Keep the heat low to avoid burning the eggs.
- Let potatoes cook in their own steam by keeping the pan covered.
- Use evenly cut slices for uniform cooking.
- Cook onions until lightly golden to add depth.
- Serve warm or at room temperature.
- You can use a small cast-iron skillet if you want a more compact tortilla that is easier to flip.
- If the tortilla isn't cooking or setting fast enough, gently lift the edges and tilt the pan to let the uncooked egg run underneath.
- If you don't have ricotta handy, could you substitute regular milk for it? In this case, the milk, or ricotta, adds tenderness, mouthfeel, and creaminess to the eggs. Again, this is completely optional and not part of the original recipe.
Recipe FAQs
It can be served hot, warm, or at room temperature. Many people enjoy it even more after it has rested.
Yes, it keeps well in the fridge for up to three days. Just bring it to room temp or reheat gently in the oven before serving
Traditionally, yes, but if flipping is tricky, you can finish it in the oven. Preheat the oven to 375℉ before adding the egg mixture to the pan. Once the edges turn opaque, transfer the pan to the oven. Cover with foil if possible and bake for 20-30 minutes until the center is set.
Yes, sweet potatoes work, but they will change the flavor. Any starchy potato, like Yukon gold or russet, is ideal.
Cook the second side for about five to eight minutes on low heat until the center is set.
You can, but the texture of the potatoes may change. It's best enjoyed fresh or refrigerated.
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📖 Recipe
Easy Tortilla Española, Spanish Omelette
Equipment
- 1 flat lid
Ingredients
- ¼ cup olive oil
- 1 onion peeled, sliced or diced
- 2 potatoes peeled, sliced or diced
- 8 eggs
- 4 tablespoon ricotta
- salt to taste
- pepper to taste
- parsley fresh for garnish
Instructions
- Peel and slice the potatoes and onions. Place the potatoes in cold salted water to keep them from turning brown.
- Cook onions in olive oil in a non-stick skillet over medium heat until translucent. Strain and set aside, reserving the oil.
- In the same pan, arrange the potatoes in a single layer and cook covered over low heat until tender. Sliced potatoes may cook faster than diced potatoes.
- Whisk eggs with salt. Mix in ricotta if using. Add the cooked onions and stir gently.
- Pour the egg mixture over the potatoes into the skillet. Cook over medium heat until the edges are set, then lower the heat and cover.
- Once the bottom is set, flip the tortilla using a plate or lid and return it to the skillet to finish cooking for another five to eight minutes. When a knife or fork comes out mostly clean, it is ready.
- Slide the tortilla onto a plate and let it cool slightly.
- Garnish with parsley or cilantro and serve.
Notes
- Keep the heat low to avoid burning the eggs.
- Let potatoes cook in their own steam by keeping the pan covered.
- Use evenly cut slices for uniform cooking.
- Cook onions until lightly golden to add depth.
- Serve warm or at room temperature.
- Use a small cast iron skillet if you want a more compact tortilla that is easier to flip.
- If the tortilla isn't cooking or setting fast enough, gently lift the edges and tilt the pan to let the uncooked egg run underneath.
Zoe Forestier Villegas says
This classic Spanish omelette is pure comfort—golden potatoes and silky eggs cooked low and slow until tender and rich. It’s simple, satisfying, and perfect any time of day. Add a little pique or a swipe of sofrito mayo and it’s game over.