Spanish Tortilla – Tortilla De Patatas

Spanish Tortilla - Tortilla De Patatas

If you’re looking for an authentic Spanish meal, then you’re in the right place.

Spanish tortilla or tortilla de patatas is a classic Spanish omelette. The beauty of an authentic Spanish tortilla recipe is its simplicity.

It has only five principle ingredients, eggs, onion, potato, olive oil and salt. That’s it. Really simple but deliciously yummy.

The Spanish tortilla is a versatile food. In Spain, they eat tortilla de patatas all day long, it’s the perfect snack, brunch, breakfast, lunch or dinner.

You can also add color to the tortilla. Chop in red roasted peppers, cherry tomatoes, arugula or spinach.

How To Store Left Over Tortilla de Patata

Storing and freezing tortilla de patata is easy. Cover in an air tight container in the refrigerator for up to 5 days.

You can also freeze your Spanish omelette. First allow it to cool completely and wrap it well in plastic wrap. Then slide it into a freezer safe ziplock bag and put it in the freezer for up to 1 month.

No matter how you plate your Spanish Tortilla, fresh out of the skillet or warmed up leftovers, it’s a meal that is perfect for picnics, parties, bbq’s or brunch.

Spanish Tortilla – Tortilla De Patatas

1/2 cup olive oil

3 medium-sized potatoes, Yukon potatoes* (see cooks note), diced into 1-inch pieces

1 medium yellow onion, chopped

1/2 cup chopped roasted red peppers

7 eggs

Himalayan salt, to taste

black pepper, to taste

cilantro or parsley to garnish


Cook’s Notes

Yukon potatoes are semi-starchy and semi-waxy, they’re simultaneously more plush than waxy potatoes and less crumbly than floury ones.

Yukon’s hold their shape when boiled, grated, or fried and yield to mashing, they’re incredibly versatile.

Because of their characteristics as a potato, Yukons are the best to use with this recipe.


Heat the oil in a nonstick medium-sized skillet. Fry potatoes until crispy, golden and tender (about 15 minutes).

In another skillet add 1 tablespoon of oil. When heated add the onion and fry until caramelized (about 10 minutes).

When potatoes and onions are done, use a slotted spoon and remove from skillet allowing oil to drain. Place both into the same large bowl. Add the roasted peppers, paprika and mix together.

Crack eggs into a medium bowl and whisk. Add the whisked eggs to potato mixture, stir, and leave to set for 15 minutes.

Set a medium sized skillet over low heat. Add 1 tablespoon of olive oil. Pour egg mixture into the skillet. Let cook on low for 6 minutes.

Next use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil).

Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side. Cook until completely set (about 6 minutes).

Allow the omelette to cool, and then cut it into wedges.

Plate and serve topped with chopped cilantro or parsley.

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