Skip to main content
Recipe King Cook what you already have

Spanish Potato Tortilla

Golden Spanish Potato Tortilla

Golden, fluffy, and perfectly tender with minimal effort.

Total
45 min
Hands-on
25 min
Serves
4
Level
Medium
Cuisine
Spanish
Meal
Lunch
  • Vegetarian
  • Gluten-free

A rustic, comforting classic where crisp-edged potato coins are bound by a rich egg matrix.

Shopping list

  • 500 g waxy potatoes
  • 2 medium onions
  • 6 large eggs
  • 100 ml extra virgin olive oil
  • 1 tsp fine sea salt

Ingredients

  • 500 g Potatoes waxy variety
  • 2 medium Onions
  • 6 large Eggs free-range preferred
  • 100 ml Olive oil extra virgin
  • 1 tsp Salt fine sea

Method

  1. Peel the potatoes and slice them into thin, uniform coins roughly 3mm thick. Fineness ensures they cook evenly and remain tender inside the final tortilla.

    Tip A sharp knife prevents crushing the starches, which keeps the texture soft rather than mealy.

    3 min

  2. Peel the onions and dice them into small, fine cubes. Consistent sizing is critical so they soften completely before the eggs are added to the pan.

    Tip Keep the dice smaller than the potato slices to ensure they melt into the mixture.

    3 min

  3. Crack the six eggs into a medium bowl. Whisk them vigorously until the whites and yolks are perfectly combined and the mixture looks uniform and glossy.

    Tip Adding the salt now helps the egg protein set more firmly.

    2 min

  4. Pour the olive oil into a non-stick frying pan with a heavy base. Set it over a medium heat to warm the oil before adding the vegetables.

    Tip A heavy pan distributes heat more evenly, preventing burnt spots.

    1 min

  5. Add the sliced potatoes and diced onions to the pan. Stir occasionally for fifteen minutes until the edges are transparent and the vegetables are very soft, but not golden.

    Tip Do not let them brown; the tortilla relies on the eggs for colour.

    15 min

  6. Pour the whisked eggs over the vegetables. Spread them evenly with a spoon to ensure they cover all the potatoes and onions in the base.

    Tip If it bubbles too much, lower the heat immediately to keep the bottom firm.

    2 min

  7. Cook for five minutes until the edges are set and the bottom is golden and firm. Shake the pan gently to ensure it is not sticking.

    Tip The top will still look wobbly, which is completely normal at this stage.

    5 min

  8. Place a large plate over the pan and invert the whole setup in one swift motion. The tortilla should slide onto the plate.

    Tip Slide a spatula underneath to lift it safely back into the pan.

    3 min

  9. Slide the tortilla back into the pan, uncooked side down. Cook for four more minutes until the new base is set and slightly golden. Invert back onto the plate.

    Tip Serve warm or at room temperature as the texture is best.

    4 min

Timing

T-45 min
Start the oven and preheat to 180°C
T-40 min
Peel and slice the potatoes into thin, even coins
T-35 min
Peel and dice the onions into fine, uniform cubes
T-30 min
Crack the eggs into a bowl and whisk them into a uniform mixture
T-25 min
Heat oil in a heavy pan and sauté the potatoes and onions gently
T-5 min
Pour the egg mixture over the soft vegetables and cook the first side
T-0 min
Invert onto a plate and flip the tortilla to cook the final side

Chef's tips

  • Use a frying pan that is large enough to fit the whole tortilla without the edges overlapping or burning.
  • The potato slices must be soft but not crispy; if they are crunchy, the tortilla will taste raw in the middle.
  • If the tortilla tears when you flip it, the edges were not set enough; ensure it holds together before inverting.