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Spanish Potato and Onion Omelet (Tortilla de Patatas)

Name: Spanish Potato and Onion Omelet (Tortilla de Patatas)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 1/2 pounds (700 g) Yukon Gold or other waxy potatoes, peeled; 10 1/2 ounces (300 g) yellow onion, about 2 medium onions, peeled; 2 cups (480 ml) extra-virgin olive oil, for cooking the potatoes and onion; 6 large eggs; 1 1/4 teaspoons kosher salt, divided, plus more to taste; 1 tablespoon extra-virgin olive oil, for setting the tortilla

A thick Spanish omelet filled with tender olive-oil-cooked potatoes and slowly softened onions.

Prep15 min

Cook30 min

Total45 min

Serves4 servings

Jump to Recipe

Tortilla de patatas is a thick Spanish omelet built from a few everyday ingredients: potatoes, eggs, olive oil, salt, and, in this version, slowly cooked onion.

The potatoes are cooked gently from cool oil for a creamy interior, while the onion adds sweetness and the briefly browned potato edges create subtle contrast.

Why You’ll Love This Recipe

Slowly cooked onions bring natural sweetness without adding sugar.
Starting the potatoes in cool oil helps them become tender and creamy rather than crisp throughout.
A short resting time lets the eggs coat and bind the potatoes more evenly.
The tortilla can be served warm, at room temperature, or chilled for flexible meal planning.
It works as a main course, a tapas portion, or a portable sandwich filling.

Ingredient Notes

Waxy potatoes

Yukon Gold potatoes are widely available in the United States and hold their shape better than very starchy russets while still developing a creamy texture.

Yellow onion

Cook the onion slowly so its natural sugars concentrate without scorching. Thin, even slices soften at the same rate and blend smoothly into the tortilla.

Eggs

Large eggs provide enough moisture to bind the potatoes without making the tortilla loose. Beat only until the whites and yolks are combined.

Extra-virgin olive oil

The potatoes are cooked in a generous amount of oil, but most is drained before the tortilla is set. A mild or medium-fruity oil keeps the flavor balanced.

Expert Tips

Slice the potatoes to an even thickness so they finish cooking at the same time.
Dry the soaked potatoes thoroughly before adding them to the oil to reduce splattering.
Keep the oil at a gentle bubble during the first stage; vigorous frying can brown the potatoes before their centers become tender.
Let the potato, onion, and egg mixture rest for 5 minutes so the hot vegetables begin thickening the egg and the tortilla holds together more reliably.
Do not use a plate smaller than the skillet when flipping, or hot egg and oil may spill around the edge.
Rest the finished tortilla before slicing so the interior settles and the wedges hold their shape.

Serving Suggestions

Serve thick wedges with a simple mixed salad, sautéed green peppers, roasted red peppers, or tomato-rubbed bread.

Cut the cooled tortilla into small cubes for a tapas platter, or tuck a wedge into crusty bread for a Spanish-style potato omelet sandwich.

Storage and Reheating

Cool the tortilla promptly, cover it tightly, and refrigerate it for up to 3 days. Serve leftovers cold or at room temperature after no more than 2 hours outside the refrigerator, or reheat gently in a covered skillet over low heat or in short microwave intervals. Freezing is not recommended because the potatoes and eggs can become watery and rubbery after thawing.

Frequently Asked Questions

Should the potatoes be crispy for Spanish tortilla?

No. Most of the potatoes should be tender and creamy, although lightly browning a few edges adds pleasant texture and flavor.

How do I keep the tortilla from breaking when I flip it?

Use a well-coated nonstick skillet, wait until the edges and bottom are set, cover the pan with a plate wider than the skillet, and invert it in one confident motion.

Can I make tortilla de patatas without onion?

Yes. Omit the onion and cook the potatoes the same way; the result will be less sweet and slightly more compact.

Can Spanish tortilla be made ahead?

Yes. Prepare it several hours or up to one day ahead, refrigerate it once cooled, and serve it cold, at room temperature, or gently reheated.

CuisineSpanish CourseMain Course, Tapas Yield4 servings NutritionApprox. 480 calories per serving

Ingredients

1 1/2 pounds (700 g) Yukon Gold or other waxy potatoes, peeled
10 1/2 ounces (300 g) yellow onion, about 2 medium onions, peeled
2 cups (480 ml) extra-virgin olive oil, for cooking the potatoes and onion
6 large eggs
1 1/4 teaspoons kosher salt, divided, plus more to taste
1 tablespoon extra-virgin olive oil, for setting the tortilla

Instructions

Halve the onions and slice them into thin strips, then cook them in a medium skillet over very low heat with 2 tablespoons of the measured frying oil for about 25 to 30 minutes, stirring occasionally, until very soft and lightly caramelized without becoming deeply browned.
While the onions cook, slice the potatoes into uniform rounds about 1/8 inch (3 mm) thick, place them in cold water for 15 minutes, then drain and pat them thoroughly dry.
Pour the remaining frying oil into a wide skillet, add the potatoes while the oil is still cool, and set the pan over medium-low heat.
Cook the potatoes gently for about 10 minutes, stirring carefully from time to time, until tender but still holding their shape, then increase the heat briefly so a few edges become lightly golden.
Lift the potatoes from the oil with a slotted spoon, drain them well, and combine them in a large bowl with the softened onion.
Beat the eggs with 1 teaspoon of the salt, pour them over the potatoes and onion, fold gently until evenly coated, and let the mixture rest for 5 minutes.
Heat the remaining tablespoon of olive oil in a 10-inch nonstick skillet over medium heat, add the egg mixture, reduce the heat to medium-low, and cook for 3 to 4 minutes until the edges are set and the bottom is golden.
Place a flat plate over the skillet, invert the tortilla carefully, slide it back into the pan, and cook the second side for 2 to 4 minutes, depending on whether you prefer a moist or fully set center.
Transfer the tortilla to a plate, let it rest for at least 5 minutes, and serve warm or at room temperature.

Notes

The calorie estimate assumes about 7 tablespoons (105 ml) of olive oil remain in and are consumed with the finished tortilla; most of the frying oil is drained away.

The drained frying oil can be cooled, strained through a fine-mesh sieve, refrigerated in a covered container, and reused for another savory preparation.

Yukon Gold potatoes are a practical US option because they become creamy while retaining enough structure to keep the tortilla from turning mushy.

For easier and safer flipping, use a flat plate that is wider than the skillet or a double-sided tortilla pan.

For a fully cooked egg dish, cook the center to 160°F (71°C); a softer center should be served promptly and is not recommended for people at higher risk from foodborne illness.