Spanish Tortilla – Quick & Easy

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Spanish Tortilla – Quick & Easy is just that. A lovely Spanish Omelette that is so easy to make. It doesn’t take long to make either. Things get even better when you consider that it only needs three or four basic ingredients and a little seasoning.

Spanish Tortilla is a very traditional dish in Spain. There is some dispute about whether or not onion should be included. It seems opinions can be quite strong on that subject. For mine, though, I always include onion.


The ingredients then are potatoes, onions, eggs, and olive oil (though vegetable oil can be used too). Additionally, add salt and pepper to season the dish. The process is very simple. Thinly slice some potatoes. I prefer to use a waxy potato variety since they hold together better. Slice some onions to about the same thickness.


Spanish Tortilla - Potatoes & Onions Cooking

Note that during cooking cover the pan, except for when stirring. Gently cook the potatoes in oil for about 10 minutes. They will begin to soften. Then add the onions and cook again, still on a gentle heat, until they soften. That will take another 10 minutes. By this time, the potatoes will be cooked through. It is important that the potatoes soft at this stage.

Spanish Tortilla, Eggs mixed with potatoes and onions

Put potatoes and onions into beaten eggs. .Stir it all together. Leave the mixture to still for 10 minutes. After that time, the pour the mixture back into the pan. Cook it slowly until the underside and the edge, has set. If on a nice low heat, it will take 10 minutes.

With the underside set, we have to turn over the omelette. This is done by sliding it onto a plate and then placing the pan over the top. Turn over the plate and pan together to leave the uncooked side on the bottom of the pan. Tuck the sides of the omelette down around the edge. Cook again on a low heat until the underside is set. That can take another 10 minutes, or so.

Spanish Tortilla - Turned Over


Some people like the eggs to be slightly wet in the middle, after cooking. My personal preference is for the egg to be just set, but still soft. Then slide the omelette onto a plate. Allow it to cool, just a little, and it is ready to slice and serve. You can serve it hot, warm or cold. I like to slice into wedges, but some people cut it into small cubes. Whichever way is fine. The timings I mention are a guide only. It depends on the type of potato and the thickness of the slices (or cubes). The important thing is that the potatoes are soft when added to the egg.

My Spanish Tortilla

My dish was very good indeed. The whole thing, potatoes, onions and egg were exactly as I like. My eggs set nicely, but were soft. The potatoes were soft but still retained the shape. The onions added great flavour too. I enjoyed some warm, just by itself. I then ate the rest cold, with a salad. Both ways were wonderful. This is a dish that beckons me to make it again. I most surely shall. I will mention that I do have a tortilla pan. That has two pans that link together for easy turning. But a pan and a plate will be fine too.

Spanish Tortilla – Video

Another lovely stove top recipe is Savoyard Cruche โ€“ French Style Treat.

Spanish Tortilla – Quick & Easy

Recipe by geoffcooCourse: Stove top recipesCuisine: SpanishDifficulty: Easy


Prep time


Cooking time




  • 700g(25 oz) Thinly sliced potatoes

  • 200g(7 oz, or 1 whole) onion, thinly sliced

  • 8 medium eggs(large in USA)

  • 125ml(1/2 cup + 1 tsp) olive oil – see note below

  • Salt and Pepper to taste


  • Heat the oil gently in a frying pan(mine was 25cm(10 inches) in diameter).
  • Add the potatoes and stir them to coat in oil.
  • Cover the pan and gently cook the potatoes for about 10 minutes, until they begin to soften. Stirring occasionally.
  • Add the onions and stir through again.
  • Cover the pan and cook for a further 10 minutes, or until the potatoes have softened well.
  • Season the eggs with salt and pepper and whisk them together.
  • Pour the potatoes and onions into a strainer to drain the oil.
  • Put the potatoes and onions into the eggs and stir to mix thoroughly.
  • Leave the mixture to sit for 10 minutes.
  • Add a little of the strained oil back into the pan and heat gently.
  • Pour the omelette mixture into the pan and spread evenly.
  • Cover the pan and cook gently for about 10 minutes, until the underside and the edge has set. The top will still be very wet.
  • Take the pan off the heat and slide the omelette onto a large plate.
  • Cover the plate with the upturned pan.
  • Carefully invert the plate and pan, holding them tightly together, so that the uncooked side of the omelette is on the bottom of the pan.
  • Tuck the cooked edge in around the side of the pan.
  • Cover the pan and cook for a further 10 minutes, until the underside is cooked and the middle is just set, to your liking.
  • Turn the Spanish Tortilla out onto a serving plate.


  • You can use vegetable oil if preferred. You can also use more oil, but drain it off before cooking the egg mixture.


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