Tortilla Española is a popular Spanish tapa and is also known as tortilla de patatas, Spanish omelette, tortilla a la Española, or tortilla de papas. Cooking the dish at home reminds us of the many fun experiences we had in Spain.

Tortilla Española Ingredients

3 Pounds potatoes
Spanish extra virgin olive oil
1 Medium white or yellow onion
3 to 4 medium eggs
2 Garlic cloves (crushed and chopped)
Salt and pepper to taste
Optional: Pimentón de La Vera – Picante

*Note: a 2-pieceTortilla Espanola pan is very helpful in making this dish. You can purchase one at La Tienda. Otherwise, you can use a medium non-stick saucepan.

Ingredients for Tortilla Espanola

Ingredients for Tortilla Espanola


Peel and cut potatoes in half lengthwise.
Slice potatoes into thin slices, about 1/8 inch.
Cut onion into very thin slices.
*I use a mandolin to slice the onion and potatoes.


Apply a liberal amount of olive oil to a large pan. *I use my paella pan.

Olive oil in pan for tortilla espanola recipe

Cook the potato pieces in oil on medium-high heat – spread them out so they are not stuck together. Add more olive oil as needed. Add the onion slices and garlic. Also add salt and pepper to taste.

Keep an eye on the potatoes – do not turn them into French fries!

*Note – I add a generous sprinkle of hot smoked paprika Pimentón de La Vera – Picante to the potatoes and onions when I cook them. This is optional, but it makes the tortilla taste much better. You can find this spice La Tienda for about $10 for 2 tins.

Spices for tortilla espanola recipe

Potatoes and onions cooking

When the potatoes and onions are cooked evenly, remove the pan from the heat and set aside.

Coat a medium non-stick sauce pan with olive oil. Put approximately half of the cooked potatoes and onions in the pan.

In a small bowl, beat the eggs.

Pour the eggs over the potatoes and onion and then add the rest of the cooked potatoes and onion.

Flatten the mixture in the pan; ensure the eggs are evenly distributed among the potatoes and onions.

Cook over a medium flame, moving the pan around over the flame so it cooks evenly.

Tortilla Espanola cooking potatoes

Mix potatoes and eggs

Tortilla Espanola potatoes, onions, and eggs mixed

The eggs and oil will bubble around the edges and you should be able to feel the tortilla slide in the pan as a single unit. At this point, It is ready to flip. Grease a second pan with olive oil – you will flip the tortilla into this pan.

Tortilla Espanola before flipping

Tortilla Espanola after flipping

Using a spoon, tuck, smooth and flatten the tortilla in the pan. Then cook for a few more minutes on the other side.

Tortilla Espanola almost ready

Place a plate on top of the pan and then flip the tortilla out of the pan onto the plate. Set aside and let cool. Serve at room temperature.

Tortilla Espanola recipe flip onto plate

Tortilla Espanola let cool to room temperature