Potato tortilla recipe made easy with potatoes, eggs, onion & olive oil. Step-by-step tips for a golden, fluffy Spanish tortilla every time.
Ingredients for the Best Potato Tortilla Recipe
| Ingredient | Quantity | Notes / Tips |
|---|---|---|
| Waxy Potatoes | 4–5 medium | Yukon Gold or red potatoes hold shape and stay creamy. |
| Large Eggs | 5–6 | Room temperature eggs ensure even cooking. |
| Onion (Optional) | 1 medium | Adds a sweet, savory depth. Slice thinly. |
| Olive Oil | ½ cup | Use extra virgin olive oil for rich flavor. |
| Salt | 1 tsp | Season potatoes and eggs separately. |
| Black Pepper | To taste | Freshly ground for best results. |
Pro Tip: After mastering the classic tortilla de patatas, experiment with roasted peppers, spinach, or chorizo.
Step-by-Step Instructions
1. Cook the Potatoes & Onion
Warm olive oil in a skillet over medium-low heat. Add potatoes and onions, cooking gently until tender but not browned.
2. Drain & Mix with Eggs
Remove from oil, drain, and mix with beaten eggs seasoned with salt and pepper. Let rest 5 minutes.
3. Cook the Tortilla
Return mixture to skillet with a little oil. Cook on low until edges set and bottom turns golden.
4. Flip & Finish
Flip onto a plate, slide back into the pan, and cook until the center is slightly creamy (or fully set if preferred).
Serving Suggestions
This potato tortilla recipe is perfect for almost any occasion.
- Tapas Platter: Slice into small cubes, spear with toothpicks, and serve at room temperature.
- Brunch Idea: Pair warm wedges with crusty bread, avocado, and a crisp salad.
- Portable Snack: Wrap chilled slices for lunchboxes or picnics.
- Dinner Option: Serve thicker slices with roasted vegetables or grilled chicken.
- Party Appetizer: Cut into bite-size portions and drizzle with aioli for a flavorful finger food everyone will love.
Nutrition (Per Serving – 1/6 of Tortilla)
| Nutrient | Amount |
|---|---|
| Calories | ~210 kcal |
| Protein | 8 g |
| Carbs | 18 g |
| Fat | 12 g |
| Saturated Fat | 2 g |
| Fiber | 2 g |
| Sodium | 300 m |
Tips & Variations
- Cook Gently: Keep heat low so potatoes stay creamy, not crispy.
- Season Well: Add salt during potato cooking and before mixing with eggs.
- Flip Safely: Use a plate slightly bigger than the pan and flip quickly.
- Try Onion or No Onion: Both versions are classic in Spain.
- Add Flavor: Mix in roasted peppers, spinach, chorizo, or cheese for variety.
- Texture Choices: Cook longer for a firm tortilla or leave center creamy for a traditional Spanish omelette experience.
Storage & Reheating
| Method | Instructions |
|---|---|
| Refrigeration | Store in airtight container up to 3 days. |
| Freezing | Wrap wedges individually and freeze up to 1 month. |
| Reheat (Skillet) | Warm gently over low heat on both sides. |
| Reheat (Oven) | Bake at 350°F (180°C) for 10 minutes. |
| Cold Serving | Perfect for tapas or packed lunches. |
Potato Tortilla Recipe FAQs
Can I skip the onion?
Yes, the onion-free version (sin cebolla) is just as traditional.
Why does my tortilla break while flipping?
Use a well-oiled nonstick pan and flip quickly in one smooth motion.
Can I bake instead of pan-fry?
Absolutely! Bake mixture in oven-safe skillet at 180°C until set.
Is a runny center okay?
Yes — many Spaniards prefer it slightly creamy for authentic texture.
Can I use sweet potatoes instead of regular potatoes?
Yes! Sweet potatoes give the tortilla a slightly sweeter flavor and extra nutrition. Adjust cooking time since they soften faster.
What size pan works best for this recipe?
An 8–10 inch nonstick skillet is ideal. It keeps the tortilla thick and easier to flip without breaking.
Final Thoughts
This potato tortilla recipe is a timeless dish that’s easy, versatile, and always satisfying. With just a few simple ingredients, you can create a meal that works for breakfast, lunch, or dinner. Master the basic technique, then explore variations to make it your own. A true Spanish classic for every home cook!
