The Pantry
Spanish

Tortilla espanola

A classic Spanish tortilla made with tender potatoes, soft onions, and just enough eggs to bind everything into a golden, sliceable omelet cake. This version serves 2 as a hearty side or light lunch, with a creamy center and browned edges from cooking the potatoes gently in olive oil before setting the tortilla in a skillet.

Prep 10 minCook 22 minRest 5 minAdjust servings ↓
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Tortilla espanola
~490 calper person · ~980 total
~$2.85meal total · ~$1.43 per person

Estimated calories and US ingredient costs.

This recipe fits a 10-inch skillet and is best scaled in multiples of the base formula rather than simply doubling in the same pan. For 4 servings, use a 12-inch skillet or cook two smaller tortillas so the egg layer stays manageable. The oil listed is for cooking; some is absorbed by the potatoes, but the exact amount varies with pan heat and draining. Nutrition reflects all oil and eggs counted in the recipe; actual absorbed oil can vary slightly with draining and skillet temperature.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

9 left
Step 1

Cook the potatoes and onion

~16 min

Cook the potatoes and onion.

Set a 10-inch nonstick or well-seasoned skillet over medium-low heat and add the 1/2 cup olive oil.

Add the 8 oz sliced potatoes and 3 oz sliced onion, then stir gently so every slice is coated.

Cook 14 to 16 minutes, stirring every few minutes, until the potatoes are tender enough to pierce with a knife but not falling apart and the onion is soft and pale gold.

Keep the heat low enough that the oil shimmers rather than smokes; the goal is confit-like tenderness, not crisp frying.

Ingredients
  • 8 ozYukon Gold potatoes
  • 3 ozYellow onion
  • 1/2 cupOlive oil
Step 2

Drain and season

~2 min

Drain and season.

Use a slotted spoon to transfer the potato-onion mixture to a bowl, letting excess oil drip back into the skillet.

Leave about 2 tablespoons oil in the pan for cooking the tortilla and save the rest.

Sprinkle the vegetables with the 1/2 tsp salt and 1/8 tsp black pepper while still warm, then let them sit 2 minutes so the seasoning starts to absorb.

Ingredients
  • 2 tablespoonsOlive oil
  • 1/2 tspFine salt
  • 1/8 tspBlack pepper
Step 3

Beat the eggs

~5 min cook

Beat the eggs.

In a medium bowl, beat the 4 large eggs until the yolks and whites are fully combined and slightly frothy.

Stir in the warm potatoes and onion.

Let the mixture stand 3 to 5 minutes so the potatoes soak up some egg and the tortilla slices neatly later.

If the bowl looks dry

Ingredients
  • 8 oz total for recipeYukon Gold potatoes
  • 3 oz total for recipeYellow onion
  • 4Large eggs
Step 4

Add 1 tablespoon of the reserved oil

After ~5 min

add 1 tablespoon of the reserved oil for a silkier texture.

Ingredients
  • 1/2 cup total for recipeOlive oil
Step 5

Set the first side

~5 min

Set the first side.

Return 1 to 2 tablespoons of the reserved oil to the same skillet and set it over medium-low heat.

When the oil is hot but not smoking, add the egg-potato mixture and spread it into an even layer with a spatula.

Cook 4 to 5 minutes until the edges are set and the bottom is deep golden.

Run the spatula around the sides occasionally to keep the tortilla from sticking and to encourage a neat shape.

Ingredients
  • 4 total for recipeLarge eggs
Step 6

Flip carefully

~6 min

Flip carefully.

Place a flat plate larger than the skillet over the pan, hold it firmly, and invert the tortilla onto the plate.

Slide the tortilla back into the skillet, browned side up, adding a little more reserved oil if the pan looks dry.

Shape it into a tidy round with the spatula and cook gently until the center reaches 160°F on an instant-read thermometer and no liquid egg remains, about 4 to 6 minutes.

Lower the heat if the surface browns before the center is ready.

Ingredients
  • 1/2 cup total for recipeOlive oil
Step 7

Finish and rest

~5 min cook

Finish and rest.

This short rest helps the eggs finish setting and keeps the wedges from collapsing

Step 8

Keep Tortilla espanola ready

After ~5 min

Keep Tortilla espanola ready until the rest of the meal is finished.

Step 9

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Tortilla espanola: Transfer the tortilla to a plate and let it rest 5 minutes before slicing.

Tortilla espanola: Serve warm or at room temperature, cut into wedges, with the browned surface facing up for the most attractive presentation.

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Ingredients

For 2 people

  • 8 oz Yukon Gold potatoes, peeled and cut into 1/8-inch slices
  • 3 oz yellow onion, thinly sliced
  • 4 large eggs
  • 1/2 cup olive oil
  • 1/2 tsp fine salt
  • 1/8 tsp black pepper

Method

  1. Cook the potatoes and onionSet a 10-inch nonstick or well-seasoned skillet over medium-low heat and add the 1/2 cup olive oil. Add the 8 oz sliced potatoes and 3 oz sliced onion, then stir gently so every slice is coated. Cook 14 to 16 minutes, stirring every few minutes, until the potatoes are tender enough to pierce with a knife but not falling apart and the onion is soft and pale gold. Keep the heat low enough that the oil shimmers rather than smokes; the goal is confit-like tenderness, not crisp frying.
  2. Drain and seasonUse a slotted spoon to transfer the potato-onion mixture to a bowl, letting excess oil drip back into the skillet. Leave about 2 tablespoons oil in the pan for cooking the tortilla and save the rest. Sprinkle the vegetables with the 1/2 tsp salt and 1/8 tsp black pepper while still warm, then let them sit 2 minutes so the seasoning starts to absorb.
  3. Beat the eggsIn a medium bowl, beat the 4 large eggs until the yolks and whites are fully combined and slightly frothy. Stir in the warm potatoes and onion. Let the mixture stand 3 to 5 minutes so the potatoes soak up some egg and the tortilla slices neatly later. If the bowl looks dry, add 1 tablespoon of the reserved oil for a silkier texture.
  4. Set the first sideReturn 1 to 2 tablespoons of the reserved oil to the same skillet and set it over medium-low heat. When the oil is hot but not smoking, add the egg-potato mixture and spread it into an even layer with a spatula. Cook 4 to 5 minutes until the edges are set and the bottom is deep golden. Run the spatula around the sides occasionally to keep the tortilla from sticking and to encourage a neat shape.
  5. Flip carefullyPlace a flat plate larger than the skillet over the pan, hold it firmly, and invert the tortilla onto the plate. Slide the tortilla back into the skillet, browned side up, adding a little more reserved oil if the pan looks dry. Shape it into a tidy round with the spatula and cook gently until the center reaches 160°F on an instant-read thermometer and no liquid egg remains, about 4 to 6 minutes. Lower the heat if the surface browns before the center is ready.
  6. Finish and restTransfer the tortilla to a plate and let it rest 5 minutes before slicing. This short rest helps the eggs finish setting and keeps the wedges from collapsing. Serve warm or at room temperature, cut into wedges, with the browned surface facing up for the most attractive presentation.

Before you cook

What to get ready

Nonstick or well-seasoned skillet, lid if directed, spatula and small egg bowl.

Slice potatoes thinly and have a plate larger than the skillet ready before the turning step.

If something needs adjusting

Tortilla breaks when flipped

Wait until the base holds together and use a firm, level plate; finish under an oven-safe broiler instead if turning feels unsafe.

Eggs set unevenly

Use gentle heat and an even layer. Cook ordinary eggs until whites and yolks are firm; egg mixtures should reach 160°F.

Store for later

Refrigerate cooked egg dishes promptly in shallow containers. Reheat leftovers to 165°F; for the best texture, prepare fresh eggs over any separately stored vegetable base.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use extra potatoes in rösti for another breakfast.

Next use for your ingredients: Rosti with eggs →

Calculate this meal with your own prices →

How to Use a Food Thermometer →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For the most traditional texture, keep the heat low and do not brown the potatoes aggressively. If the center seems loose after flipping, lower the heat and give it another minute or two rather than turning it up. A brief rest after cooking is important because the tortilla firms as it cools.

Make it work for you

For a slightly sweeter, more rustic tortilla, replace half the onion with the same weight of thinly sliced red bell pepper and cook it with the potatoes until very soft. The pepper adds moisture, so drain well before mixing with the eggs to prevent a loose center.

Use more of your eggs and onion in egg bhurji.

Why do you cook the potatoes in olive oil instead of boiling them first?

Slow-cooking the potatoes in olive oil gives tortilla espanola its signature silky texture and gentle flavor. Boiled potatoes can make the filling watery and the finished tortilla less cohesive. The oil also lightly confits the onion, which sweetens the flavor without needing high heat or heavy browning.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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