If you’ve never tried a traditional Spanish Tortilla (Tortilla de Patatas), you’re missing out on the ultimate comfort food. It’s cheap, incredibly filling, and uses ingredients you probably already have in your kitchen.
There’s a reason you’ll find a Tortilla de Patatas in almost every bar across Spain. It’s simple, rustic, and perfectly captures the Mediterranean spirit. I’ve adapted this classic recipe to be easy enough for a busy weeknight but tasty enough for a weekend gathering with friends.
Whether you serve it hot for dinner or cold as a tapas-style snack, it’s a total crowd-pleaser.
Ingredients
- 1 kg (2.2 lbs) Potatoes
- 1 Large onion
- 10 Eggs
- 200 ml Olive oil (traditional) or a mix of oil and lard
- Salt & Pepper to taste
Prep
- Prep the Veggies: Peel and slice the potatoes into thin rounds (about 2–3mm thick). Slice the onion into thin strips.
- The “Slow Fry”: Heat the oil in a deep, non-stick pan over medium heat. Fry the potatoes and onions for about 20 minutes. You aren’t looking for a deep-fry crunch; you want them tender and slightly caramelized.
- The Egg Bath: While the veggies cook, whisk the eggs in a large bowl with salt and pepper.
- The Merge: Once the potatoes are soft, drain the excess oil (save it for later—it’s flavor gold). Add the potato-onion mix into the bowl of eggs and stir gently.
- The Cook: Pour the mixture back into the pan over low-medium heat. Let it set for 5-10 minutes.
- The Flip (The Pro Move): Use a flat lid or a large plate to cover the pan. Swiftly flip the omelet onto the plate, then slide it back into the pan to cook the other side for another 2–3 minutes.
How to Serve Tortilla de patatas
In Spain, this is the queen of Tapas. For an authentic experience, slice it into bite-sized squares, stick a toothpick in each, and serve it alongside cold drinks and good company.
Tip: Some people prefer it at room temperature!
The “Montadito” Style
If you want to serve these as individual snacks, try placing a square of the tortilla on top of a small slice of crusty baguette. Top it with a piece of serrano ham or a pickled green pepper (guindilla) held in place with a toothpick.
Fun fact: in the Canary islands they call the potatoes papas (instead of patatas), so they call this the tortilla de papas
