Tortilla Espanola Recipe -
Tortilla Espanola Recipe
  • READY IN 55 mins

Tortilla Espanola

Recipe by  

"Spanish Tortilla is a tasty mixture of potatoes and eggs and can have a number of things added to it such as chorizo or spinach."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. Heat 2 tablespoon oil in a large, nonstick skillet over medium-low heat. Fry potatoes and onion in oil for about 15 minutes. Stir in chorizo, if desired; cook for five more minutes, or until potatoes are soft and lightly browned and meat is cooked. Season with salt and pepper to taste.
  2. Beat eggs together in a large bowl. Pour potato and onion mixture into eggs, and mix together.
  3. Heat 1 tablespoon oil in a large, nonstick skillet over medium-low heat. Carefully spread mixture evenly over the bottom of the pan. Cook without stirring for about 10 minutes. Then place a large plate over the pan, flip the pan to transfer the eggs onto the plate. Cooked side should be golden brown. Carefully slide tortilla back into pan, and cook the other side for 5 to 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 22, 2003

In Spain we don't usually add chorizo or black pepper, but I'm sure it will please many a palate all over the world. Authentic Serving Suggestion: Once the tortilla is cooled to room temperature cut it into 1 inch squares and let guests spear them with toothpicks. Olé

Most Helpful Critical Review
Jan 29, 2007

I am a Spaniard that has been living in the States for 6 and a half years. I have made tortilla espanola many times and for many people, and never with the amounts indicated in this recipe.If you want to make this delicious dish, you will have to almost fill a frying pan with oil and boil the potatoes while you work them with a wooden spoon. Three tablespoon won't do anything for you


21 Ratings

Jan 21, 2003

This was the first time I cooked tortilla espanola. It did not come very close to what I've seen and eaten in Spain, but I think that was my error and I plan on trying again. It certainly was good, if not gourmet. When I do try this again I will: 1. Make sure the potatoes don't stick to the pan when I brown them. Otherwise, they will spoil the "flip" process. 2. Try boiling the potatoes a bit first to speed the process.

Mar 01, 2007

As other reviewer said, when you're frying the potatoes it is very important to make sure that they're partially covered with oil, it is a must!!! This is an essential part of the process, if you want a moist and tender tortilla (as it is supposed to be). Don't worry if your potatoes go a little bit mushy and stick together, in the end you're gonna mix them with eggs and fry the whole thing.... I can assure you will not notice if the potatoes were stuck or not before. The amount of eggs depends on their size, you have to add enough eggs (liquids) to dip the potatoes (sometimes, when i'm out of eggs, and don't have enough of them to cover the potatoes, i add a dash of milk and it turns out even moister). By the way, it tastes really good if you make it just from potatoes, onions and green pepper!!! It is worth a try!!

Jun 18, 2007

I give this recipe 4 points because I think it's using too much potatoes. I love the idea of frying the potatoes more than boiling. Don't think you have to deepfrying them. Use enough oil to make them look shiny in the pan. Use mid to hing temperature and lower it when potatoes are golden. Add amounts of onions, and fry till they look clear and starting to burn a little. They should be crispy on the outside and soft in the inside. Lower your temperature when pouring the eggs. A burned tortilla doesn't have a good flavor. Never over cook it. Let it slowly love the pan and remove it right before it's completely done. The warmness remaining will do the trick of a cooked but still tender tortilla. ENJOY!!!

Apr 06, 2008

This is a decent start, but ... no. This is sort of a pale imitation. Mark Bittman of the new york times has a great version on his blog, Bitten - check that out. But a tip for the potatoes would be to slice them thin, not cube them - they'll cook much more evenly and lend themselves much better to the dish, settling in a horizontal pattern in the dish. And yes - more olive oil is certainly needed.

Nov 02, 2004

An authentic tortilla recipe, with one exception. Tortilla espanola as it would be in Madrid is only made with potato and onion. I was glad to find this recipe true to form, having lived in Spain 3 months. Thanks Ryan.

Jun 02, 2007

I used Ole Ida's cubed hashbrowns O'Brian style (seasoned with red and green bell peppers and onions). This was much faster and great tasting! Added shredded cheese. FABULOUS! This is now one of my favorite recipes. At first I thought that the potatoes were a little weird, but they really balance the flavor of the spicy chorizo. This is a great way to impress people with your broad scope of Mexican cuisine. It's like thinking outside the box!


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  • Calories
  • 489 kcal
  • 24%
  • Carbohydrates
  • 45.8 g
  • 15%
  • Cholesterol
  • 188 mg
  • 63%
  • Fat
  • 25.6 g
  • 39%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 19.6 g
  • 39%
  • Sodium
  • 778 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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