Spanish Tortilla With Potatoes and Onions

Imperial May 17, 2026May 17, 2026

Quick Recipe Version (TL;DR)

Yield: 6 servings, or 8 tapas-style wedges
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes, including 10 minutes resting

Quick Ingredients

1 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
1 large yellow onion, thinly sliced
1 1/4 cups extra-virgin olive oil, plus 1 tablespoon for the skillet
8 large eggs
1 1/2 teaspoons fine sea salt, divided
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley, optional for serving

Do This

1. Slice the potatoes 1/8 inch thick and the onion very thinly.
2. Warm 1 1/4 cups olive oil in a 10-inch nonstick skillet over medium-low heat to about 250°F to 275°F.
3. Cook potatoes, onion, and 1 teaspoon salt gently for 22 to 28 minutes, stirring occasionally, until tender but not browned.
4. Drain the potato mixture well, saving the oil, and let it cool for 5 minutes.
5. Beat eggs with 1/2 teaspoon salt and pepper, then fold in the warm potatoes and onions. Rest 10 minutes.
6. Cook in a lightly oiled 10-inch nonstick skillet over low heat for 8 to 10 minutes, then flip and cook 4 to 6 minutes more.
7. Rest 10 minutes, slice into wedges, and serve warm, room temperature, or chilled.

Why You’ll Love This Recipe

Classic Spanish comfort food: Simple potatoes, onions, eggs, and olive oil become something rich, golden, and deeply satisfying.
Great at any temperature: Spanish tortilla is delicious warm, at room temperature, or cold from the fridge, making it ideal for tapas, picnics, lunchboxes, and make-ahead meals.
Budget-friendly and pantry-based: You only need a handful of everyday ingredients, but the result feels special and generous.
Beautifully sliceable: The thick omelet sets into neat wedges with tender potato layers and sweet onion throughout.

Grocery List

Produce: 1 1/2 pounds Yukon Gold potatoes, 1 large yellow onion, fresh parsley if using
Dairy: 8 large eggs
Pantry: Extra-virgin olive oil, fine sea salt, freshly ground black pepper

Full Ingredients

For the Tortilla

1 1/2 pounds Yukon Gold potatoes, peeled and sliced into 1/8-inch rounds or half-moons
1 large yellow onion, about 10 ounces, halved and thinly sliced
1 1/4 cups extra-virgin olive oil, for slowly cooking the potatoes and onion
8 large eggs, at room temperature if possible
1 1/2 teaspoons fine sea salt, divided
1/4 teaspoon freshly ground black pepper

For the Pan and Serving

1 tablespoon reserved olive oil, from cooking the potatoes, for the skillet
1 tablespoon chopped fresh parsley, optional
Flaky sea salt, optional, for finishing

Spanish Tortilla With Potatoes and Onions – Closeup

Step-by-Step Instructions

Step 1: Slice the potatoes and onion

Peel the potatoes and slice them into thin, even 1/8-inch rounds. If the potatoes are large, cut them in half lengthwise first, then slice them into half-moons. Thin, even slices cook gently and help the tortilla hold together when sliced. Halve the onion and slice it thinly from root to tip.

Pat the potatoes dry with a clean kitchen towel if they feel wet. This helps the oil stay calm and prevents splattering when the potatoes go into the pan.

Step 2: Slowly cook the potatoes and onion in olive oil

Place 1 1/4 cups extra-virgin olive oil in a 10-inch nonstick skillet or well-seasoned carbon-steel skillet. Warm over medium-low heat until the oil reaches about 250°F to 275°F. The oil should shimmer gently, not sizzle aggressively.

Add the sliced potatoes, sliced onion, and 1 teaspoon of the fine sea salt. Stir carefully to coat everything in oil. Cook for 22 to 28 minutes, turning the mixture every 5 minutes, until the potatoes are completely tender and some edges are just beginning to soften into the onions. The goal is slow poaching, not crisp frying, so lower the heat if the potatoes begin to brown quickly.

Step 3: Drain and cool the potato mixture

Set a fine-mesh strainer over a heatproof bowl. Carefully pour the potato and onion mixture into the strainer, letting the golden olive oil drain into the bowl. Do not discard the oil; it is deeply flavored and can be used for cooking eggs, sautéing vegetables, or making another tortilla.

Let the potato mixture cool for 5 minutes. It should still be warm, but not hot enough to scramble the eggs on contact.

Step 4: Beat the eggs and combine gently

In a large mixing bowl, beat the 8 eggs with the remaining 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper until the yolks and whites are fully blended. Add the warm drained potatoes and onions to the eggs.

Using a flexible spatula, fold everything together gently so the potato slices stay mostly intact. Let the mixture rest for 10 minutes. This short rest allows the potatoes to absorb some of the seasoned egg, which gives the tortilla its custardy texture and helps the layers bind together.

Step 5: Start the tortilla on the stovetop

Wipe out the skillet, then add 1 tablespoon of the reserved olive oil. Warm the pan over medium-low heat for 1 minute, then reduce the heat to low. Pour in the egg, potato, and onion mixture, spreading it into an even layer with a spatula.

Cook for 8 to 10 minutes. During the first 2 minutes, gently nudge the edges inward with a spatula and tilt the pan slightly so loose egg can flow to the edges. After that, let it cook undisturbed until the sides are set and the top is still slightly glossy in the center. The bottom should be golden, not dark brown.

Step 6: Flip the tortilla

Run a flexible spatula around the edge of the tortilla to loosen it. Place a large flat plate or rimless lid over the skillet. Wearing oven mitts, hold the plate firmly against the skillet and carefully invert the tortilla onto the plate in one smooth motion.

Slide the tortilla back into the skillet, uncooked side down. Tuck in any uneven edges with the spatula to keep the omelet round and thick. If you are nervous about flipping, use a plate that is wider than the pan and flip over the sink or a rimmed baking sheet for extra confidence.

Step 7: Finish cooking until just set

Cook the second side over low heat for 4 to 6 minutes for a slightly creamy center, or 6 to 8 minutes for a fully set tortilla. For food safety and a clean slice, the center should reach 160°F on an instant-read thermometer.

The finished tortilla should be thick, golden on both sides, and spring back lightly when touched. Avoid high heat here; gentle cooking keeps the eggs tender and prevents the outside from overbrowning before the center sets.

Step 8: Rest, slice, and serve

Slide the tortilla onto a cutting board or serving plate and let it rest for 10 minutes before slicing. This helps the eggs finish setting and gives you cleaner wedges.

Serve the Spanish tortilla warm, at room temperature, or chilled. Garnish with chopped fresh parsley and a small pinch of flaky sea salt if you like. Cut into 6 generous wedges for lunch or dinner, or 8 smaller wedges for tapas.

Pro Tips

Use a nonstick or very well-seasoned skillet: A 10-inch pan gives the tortilla its classic thick shape and makes flipping much easier.
Keep the oil gentle: The potatoes should slowly soften in the olive oil at about 250°F to 275°F. If they are sizzling hard or browning fast, lower the heat.
Season in layers: Salt the potatoes while they cook, then season the eggs too. This keeps the tortilla flavorful all the way through.
Rest the potato-egg mixture: Ten minutes before cooking makes a noticeable difference in texture, helping the eggs cling to the potatoes.
Save the olive oil: The leftover oil is infused with sweet onion and potato flavor. Strain it, refrigerate it, and use it within 1 week for eggs, roasted vegetables, or sautéed greens.

Variations

Tortilla without onions: For a more traditional no-onion version, omit the onion and increase the potatoes to 1 3/4 pounds. Add an extra 1/4 teaspoon salt to the eggs.
Herby tortilla: Fold 2 tablespoons chopped parsley, chives, or tender thyme leaves into the eggs before adding the potatoes.
Pepper and paprika version: Add 1/2 cup thinly sliced roasted red peppers to the egg mixture and finish with a light dusting of smoked paprika.

Storage & Make-Ahead

Spanish tortilla is one of the best make-ahead egg dishes because it holds its shape and tastes wonderful at room temperature. Let the cooked tortilla cool completely, then wrap it tightly or store slices in an airtight container. Refrigerate for up to 4 days. Serve chilled, bring to room temperature for 30 minutes, or reheat individual slices in a 300°F oven for 8 to 10 minutes. For the best texture, avoid microwaving for too long; use 20 to 30 second bursts just until gently warmed. This tortilla is not ideal for freezing because the potato and egg texture can become watery after thawing.

Nutrition (per serving)