Spanish Tortilla is a layered potato, onion and egg open-faced omelet. Serve it as an appetizer, or main for breakfast/brunch or a light dinner.
Spanish Tortilla
I love this Spanish omelette so much with, made with tender potatoes and onions suspended in a bed of eggs. It’s amazing how good a dish with so few ingredients can be! My mom has been making Spanish Tortilla my whole life. It’s usually something she’ll bring to a brunch, or for Easter or to serve as an appetizer. Her recipe uses a lot more olive oil than mine, but the great news is that you don’t miss it here! The pimenton aioli takes this tortilla to a whole new level, so don’t skip it (you may want to double it if serving guests). For more classic Spanish recipes, try my Mom’s Spanish Chicken and Rice, Gazpacho and Seafood Paella.
Why This Lighter Recipe Works
In Spain, this recipe is made by slow cooking the potatoes in oil. By partially cooking the potatoes in salted water first, this cuts down on a lot of oil typically used, keeping this a light dish. The taste and texture are still wonderful!
Ingredients
The main ingredients in this Spanish tortilla omelette recipe, also known as tortilla española, are eggs and potatoes. The dish is flavored with extra virgin olive oil, onions, salt, pepper, and chicken broth.
How To Make Spanish Tortilla
- Cut the potatoes into 1/8-inch thick slices.
- Bring a large pot of salted water to a boil, when the water boils add and the potatoes and cook, stirring occasionally, until the potatoes are tender but not falling apart, about 10 to 14 minutes.
- Drain the potatoes and let as much of the water drip off as possible.
- Meanwhile, put the broth and onions into an 8- or 9-inch non-stick skillet over medium-low heat.
- Cook the onions, stirring occasionally and turning down the heat if they start to brown, until they are very tender and the broth has all cooked off, 15 to 18 minutes adding more broth if needed.
- Remove onions (can put with potatoes). Wipe out the pan.
- Crack the eggs into a large bowl and beat. Season with the remaining 1/2 teaspoon salt and the pepper. Add the potatoes and onions and gently combine.
- Put the clean nonstick skillet over medium heat and coat the bottom with 1 tablespoon olive oil.
- Pour the egg mixture and use a rubber spatula to press down the mixture and smooth out the top. Cook until the edges are set, then turn the heat down to medium-low. Continue cooking until the top is mostly set, 12 to 15 minutes total.
- Carefully run your spatula around and under the egg-potato mixture to make sure it’s not stuck anywhere, then flip the tortilla: Turn off the heat and cover the skillet with a larger plate. Protect your hands with towels or oven mitts, then grab the pan and the plate on two sides and flip.
- Remove the pan and your tortilla will now be on the plate! Don’t worry if there were a few spots that did stick, this will be the underside when you serve it anyway.
- Scrape any stuck parts off the pan and coat the bottom with the remaining 1 tablespoon olive oil.
- Slide the tortilla back in and tuck any pieces of potato that may have fallen out in the sides.
- Return the burner to medium-low, and cook until the center is no longer runny, 4 to 6 minutes.
- Transfer the tortilla to a plate and let cool for at least 20 minutes, if you can (it’s best at room temperature)!
- Make the aioli while you wait: Use a microplane grater to grate the garlic into a small bowl (or use a garlic press). Add the remaining ingredients and stir to combine. Refrigerate until ready to use.
- Slice into 6 servings and serve with a dollop of the aioli.
How to Make a Quick Aioli from Scratch
I love the flavor from this smoked pimenton Aioli, just mix together these aioli ingredients:
- Grated garlic
- Mayonnaise
- Lemon juice
- Smoked paprika
- Kosher salt
What to Serve with Spanish Tortilla
To eat as a main dish for dinner, simply serve the Spanish tortilla with a baguette and a green leafy salad on the side. Roasted veggies would also be a great side.
What is another name for Spanish Tortilla?
Known in English as Spanish omelet, this popular potato egg dish is also called tortilla española or tortilla de patata (potato omelet) in Spanish, because of its origin and its main ingredient.
Helpful Tips
Make sure you put enough salt in the water when boiling the potatoes. I wrote one teaspoon, but you may need more depending on how much water you use.
Make Ahead
Spanish tortilla takes some time to cook, so make it when you have some extra time. It’s best eaten cold or at room temperature, so it’s perfect for making ahead or bringing to a potluck. You can refrigerate the Spanish egg dish for up to 4 days. To do so, cover with plastic wrap and place in the refrigerator. If you want to heat it up, you can microwave a few minutes or heat in the oven.
More Egg Dishes You’ll Love:
- Open-Faced Omelet with Avocado and Pico de Gallo
- Cacio e Pepe Frittata with Cauliflower and Lemony Yogurt
- Cottage Cheese Egg and Sausage Frittata
- Omelet Tortilla Breakfast Wrap
- Caramelized Onion, Red Pepper, and Zucchini Frittata
Spanish Tortilla with Pimenton Aioli
Equipment
- 8 to 9-inch nonstick skillet
Ingredients
- 1 1/2 pounds Yukon gold potatoes, peeled [4 medium potatoes]
- 1 1/2 teaspoon kosher salt
- 6 to 8 tablespoons low-sodium chicken or vegetable broth
- 1/2 large yellow onion, thinly sliced [ trimmed and peeled]
- 6 large eggs
- 1/4 teaspoon ground pepper
- 2 tablespoons extra virgin olive oil
Pimenton Aioli
- 1 small garlic clove or 1/2 large clove
- 3 tablespoons mayonnaise
- 2 teaspoons lemon juice
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
Instructions
- Bring a large pot of water to a boil. While you’re waiting, cut the potatoes into 1/8-inch thick slices.
- When the water boils, add 1 teaspoon salt and the potatoes and cook, stirring occasionally, until the potatoes are tender but not falling apart, 10 to 14 minutes.
- Drain the potatoes and let as much of the water drip off as possible.
- Meanwhile, put the broth and onions into an 8- or 9-inch non-stick skillet over medium-low heat.
- Cook the onions, stirring occasionally and turning down the heat if they start to brown, until they are very tender and the broth has all cooked off, 15 to 18 minutes adding more broth if needed.
- Remove onions (can put with potatoes). Wipe out the pan.
- Crack the eggs into a large bowl and beat. Season with the remaining 1/2 teaspoon salt and the pepper. Add the potatoes and onions and gently combine.
- Put the clean nonstick skillet over medium heat and coat the bottom with 1 tablespoon olive oil.
- Add the egg mixture and use a rubber spatula to press down the mixture and smooth out the top. Cook until the edges are set, then turn the heat down to medium-low. Continue cooking until the top is mostly set, 12 to 15 minutes total.
- Carefully run your spatula around and under the tortilla to make sure it’s not stuck anywhere, then flip the tortilla: Turn off the heat and cover the skillet with a larger plate. Protect your hands with towels or oven mitts, then grab the pan and the plate on two sides and flip.
- Remove the pan and your tortilla will now be on the plate! Don’t worry if there were a few spots that did stick, this will be the underside when you serve it anyway.
- Scrape any stuck parts off the pan and coat the bottom with the remaining 1 tablespoon olive oil.
- Slide the tortilla back in and tuck any pieces of potato that may have fallen out in the sides.
- Return the burner to medium-low, and cook until the center is no longer runny, 4 to 6 minutes.
- Transfer the tortilla to a plate and let cool for at least 20 minutes, if you can (it’s best at room temperature)!
- Make the aioli while you wait: Use a microplane grater to grate the garlic into a small bowl (or use a garlic press). Add the remaining ingredients and stir to combine. Refrigerate until ready to use.
- Slice into 6 servings and serve with a dollop of the aioli.
