Spanish tortilla
The Spanish tortilla, or 'tortilla de patatas,' is a hearty dish made from potatoes, eggs, and colourful vegetables like red peppers and onions. This comforting recipe is easy to prepare and perfect for any meal of the day.
Cook time 30 min
Prep time 20 min
Ingredients:
3 potatoes6 eggs
1/3 cup milk (1% fat)
1 tbsp olive oil
1 onion
2 garlic cloves
1 cup red pepper
1 tsp paprika
The Spanish tortilla, also known as 'tortilla de patatas,' is a classic dish that holds a special place in Spanish cuisine. This simple yet delicious dish combines potatoes, eggs, and a few other ingredients to create a savory and satisfying meal. Perfect for breakfast, lunch, or dinner, this versatile recipe is sure to please everyone at the table.
Instructions:
- Peel and thinly slice the potatoes. You can use a mandolin slicer for uniform slices.
- Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
- Add the potato slices to the skillet and cook them slowly until they are tender and beginning to brown, about 10-15 minutes. Stir occasionally to prevent sticking.
- While the potatoes are cooking, finely chop the onion and mince the garlic.
- Dice the red pepper into small pieces.
- Once the potatoes are cooked, remove them from the skillet and set them aside.
- In the same skillet, add a little more olive oil if needed, and sauté the onions until they are soft and translucent, about 5 minutes.
- Add the minced garlic and diced red pepper to the skillet. Cook for another 3-4 minutes until the vegetables are tender.
- In a large mixing bowl, crack the 6 eggs and beat them lightly.
- Add 1/3 cup of milk and 1 teaspoon of paprika to the eggs. Mix well to combine.
- Add the cooked potatoes to the egg mixture in the bowl. Stir gently to coat the potatoes evenly.
- Add the sautéed onions, garlic, and red pepper to the egg and potato mixture. Stir to combine.
- Pour the entire mixture back into the skillet and spread it out evenly.
- Cook on low to medium heat until the eggs start to set around the edges, about 5-7 minutes. You may need to cover the skillet to help the eggs cook evenly.
- Once the edges are set, you can finish cooking the tortilla in one of two ways:
- Option 1: Place a large plate over the skillet, invert the tortilla onto the plate, then slide it back into the skillet to cook the other side for an additional 3-5 minutes.
- Option 2: If you prefer, you can finish cooking the tortilla by placing the skillet under a preheated broiler for about 3-4 minutes until the top is fully set and lightly golden.
- Allow the tortilla to cool slightly before slicing.
- Serve warm or at room temperature with a side salad or crusty bread.
The Spanish tortilla is a delightful dish that is both simple to prepare and incredibly satisfying. With its crispy exterior and tender, flavorful interior, it's no wonder this dish has become a staple in Spanish households. Try this recipe today to bring a taste of Spain into your kitchen, and don't forget to experiment with different ingredients to put your own twist on this timeless dish.
Spanish tortilla FAQ:
The Spanish tortilla is done when the eggs are fully set, particularly in the center, and the edges are slightly browned. You can also check by inserting a toothpick; if it comes out clean, the tortilla is ready.
Yes, you can make Spanish tortilla in advance. Store it in an airtight container in the refrigerator for up to 3 days. It can be served cold or reheated gently in a skillet.
You can substitute milk with unsweetened almond milk, soy milk, or omit it entirely for a denser tortilla. Just keep in mind that it may alter the texture slightly.
To adjust the size, simply reduce or increase the amount of potatoes and eggs while maintaining the same ratio. For a smaller tortilla, use 2 potatoes and 4 eggs, adjusting other ingredients proportionally.
A large non-stick skillet is ideal for making Spanish tortilla, as it helps prevent sticking and allows for even cooking. Ensure it has a lid if you plan to cover it during cooking.
Cooking Tips:
- Choose starchy potatoes like Russets or Yukon Golds for a better texture.
- Cut the potatoes and onions into uniform pieces to ensure even cooking.
- Cook the potatoes on a moderate heat to prevent them from browning too quickly while allowing them to become tender.
- Use a non-stick skillet to make flipping the tortilla easier.
- Let the tortilla rest for a few minutes after cooking to allow the flavors to meld and make slicing easier.
Nutrition Facts
6 ServingsCalories 170kcal
Protein 9g
Carbohydrates 24g
Fiber 3.45g
Sugar 4.27g
Fat 8g
More recipes
One pot spanish chicken and potatoes
A hearty one-pot Spanish chicken and potatoes recipe.
04 Feb 2026Spanish white beans with spinach and sun-dried tomatoes
Hearty Spanish white beans with spinach and sun-dried tomatoes.
04 Dec 2025Torta de santiago (cake of saint james)
A moist almond cake with lemon and cinnamon flavors.
10 Feb 2026Baguette toast with tomato and garlic
Simple baguette toast with fresh tomato and garlic.
27 Nov 2025