Tortilla Espanola (Spanish Tortilla)

Unlike most omelets made across the world, a classic Tortilla Espanola (Spanish tortilla) prepared all over Spain is served at room temperature.

The quantity of ingredients may need changes depending on your cooking skills. Some need more eggs, while some less. You can also experiment with the vegetables, make it a purely vegetarian or even add more meat. Enjoy!

Tortilla Espanola (Spanish Tortilla)

Serves 6
Cook time 1 hour, 20 minutes
Allergy Egg
Meal type Breakfast, Starter
Misc Child Friendly, Serve Hot
Occasion Birthday Party, Casual Party, Formal Party, Valentines day
Region Spanish


  • 1/2 cup olive oil
  • 2 pounds baking potatoes, peeled and cut into 1/4-inch slices
  • salt and pepper to taste, or other seasoning per your taste
  • 2 tablespoons olive oil
  • 2 onions, sliced into rings
  • 6 eggs
  • 1 roasted red pepper, cut into strips
  • 3 ounces Spanish serrano ham, chopped
  • 2 tablespoons chopped fresh parsley


Step 1 Put a larger skillet over medium to low hear, and heat 1/2 cup olive oil.
Step 2 Cook the potatoes and cook until tender. Stir occasionally. After 15 to 20 minutes they should be done. Add salt and pepper to them when you have put them aside.
Step 3 Leave the skillet over medium heat and heat 2 tablespoons olive oil.
Step 4 Gently cook the onion rings until golden brown and soft. This should take about 15 minutes.
Step 5 Put the onion rings aside and let them cool.
Step 6 Take a large bowl to whisk the eggs. When smooth add the serrano ham, roasted peppers and cooled onions. Add the potatoes too.
Step 7 Return the skillet over low heat and heat the rest of the oil.
Step 8 Pour in the mixture and gently cook. The sides need to turn golden brown. This takes 8 to 10 minutes.
Step 9 Check with a spatula if needed and loosen the tortilla from the skillet.
Step 10 Carefully pick it up and turn it over the uncooked side. Just like making pancakes.
Step 11 Continue cooking until the tortilla has set in the center or until golden brown.
Step 12 When done slide it onto a serving plate and leave it to cool to room temperature. Cut into six wedges and serve with parsley.

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