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–+ servings
Thick Spanish tortilla slice on plate with crusty bread and fork

Easy Spanish Tortilla

5 from 1 vote
Aliana Recipes
This classic Spanish Tortilla features tender layers of potatoes and onions bound together by fluffy eggs. It requires simple ingredients and patience to achieve that signature golden crust and creamy interior.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings:6 slices
Course:Dinner
Cuisine:Spanish
Calories:280kcal
Cost:$5
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb Yukon Gold potatoes, peeled About 4 to 5 small potatoes
  • 1 medium yellow onion Peeled and halved
  • 1 cup extra virgin olive oil For poaching the potatoes
  • 6 large eggs Fresh eggs work best
  • 1 teaspoon sweet Spanish paprika Optional, for warmth
  • 1 teaspoon Kosher salt To enhance flavors

Equipment

  • 1 Nonstick skillet (8 or 9 inch) Essential for easy flipping
  • 1 Slotted spoon For removing potatoes
  • 1 Mixing bowl Large size needed
  • 1 Large plate For flipping the tortilla

Method
 

  1. Slice the peeled potatoes and onions into thin ⅛-inch pieces.
  2. Cook potatoes and onions in oil over low heat for 20 minutes until tender.
  3. Drain the oil carefully, reserving a small amount for the final cook.
  4. Whisk eggs with salt and paprika, then gently fold in the potato mixture.
  5. Cook mixture in the skillet for 3–4 minutes until the bottom sets.
  6. Flip the tortilla using a large plate and slide it back to cook the other side.

Nutrition

Serving: 150g (1 slice)Calories: 280kcalCarbohydrates: 18gProtein: 9gFat: 20gSaturated Fat: 3.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 186mgSodium: 420mgPotassium: 450mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 15mgCalcium: 40mgIron: 1.5mg

Notes

Allow the tortilla to rest for at least 10 minutes before slicing; this helps the layers set properly so it holds its shape. For a traditional touch, serve it at room temperature.