Tortilla Española

This classic Spanish tapa is great for a crowd - it can be served hot, at room temperature, or cold

- which makes it a perfect dish for a party. Note: this dish uses a lot of olive oil— which can be

saved and re-used for another dish.

10 minsPrep Time
30 minsCook Time

40 minsTotal Time


Tortilla Española

  • 1 Medium Spanish Onion (About 6 Ounces) Thinly sliced
  • 1 Lb Firm and Waxy Potatoes Such as Yukon Gold, peeled and sliced into 1/4" half moons.
  • 1 1/2 Cups Olive Oil
  • 8 Medium Eggs
  • Kosher Salt and Freshly Ground Black Pepper


In a 10” non-stick pan, add olive oil. Set the pan over medium heat.

As the oil is gently warming up, toss the potatoes and onions in 2 teaspoons of Kosher Salt.

When the oil is hot, but not smoking, carefully add the potato-onion mix in an even layer.

Shake the pan gently.

The oil should be gently bubbling - not sputtering.

Adjust the heat accordingly.

At the beginning, the potatoes will be cresting slightly over the olive oil.

As they cook, they will lose volume. Press them down gently to ensure they are fully submerged.

Allow the potatoes to cook, stirring occasionally but taking care not to break the potatoes. Cook until fully tender but without color, about 20 minutes.

Remove from the heat and strain, reserving both the oil and potatoes separately. Set aside.

Break the eggs into a medium mixing bowl. Season with 2 generous pinches of salt and a few grinds of black pepper. Whisk until fully combined. Add the onion-potato mixture and mix gently.

In the same non-stick pan that you cooked the potatoes in, add 4 tablespoons of the reserved olive oil. Heat the oil over medium heat until the oil is hot, but not smoking.

Carefully add the egg- potato-onion mix. Shake the pan gently to settle into an even layer.

Reduce the heat to medium-low and allow to cook for about 3-4 minutes until 2/3rds of the tortilla is set but the top is still slightly runny and the bottom is slightly brown.

Carefully flip the tortilla out onto a large plate. Adjust the heat to medium and add 1 tablespoon more of the reserved olive oil.

Shimmy the tortilla back into the pan, set-side up. Using your rubber spatula,tuck in the edges to achieve that classic puck shape.

Continue to cook for another 3-5 minutes more until firm to the touch

and fully set.

Remove from heat and transfer to a cutting board. Allow to cool and set for an additional 10 minutes before cutting. (If not serving immediately, allow the tortilla to cool completely before storing in the refrigerator. Cut before serving.)