Tortilla Espanola (Spanish Tortilla)

Tortilla Espanola (Spanish Tortilla)

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"Unlike most omelets, a Spanish tortilla is served at room temperature. It is the classic tapa, prepared all over Spain."
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2 h 20 m servings 477 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 32.3 g
  • 50%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 198 mg
  • 66%
  • Sodium:
  • 423 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.
  2. Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.
  3. Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.
  4. Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.
  5. Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.


  1. 49 Ratings

Most helpful positive review

I live in Spain and this recipe, although delicious, differs from the classic tortilla española in the fact that the classic one, the one you get in bars and restaurants does not have the serran...

Most helpful critical review

My mixture required much more egg (80% more) to be as eggy as I remember it from Spain. I found most of the cooking directions under-heated on my standard GE electric stove. Use a non-stick pan ...

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I live in Spain and this recipe, although delicious, differs from the classic tortilla española in the fact that the classic one, the one you get in bars and restaurants does not have the serran...

I lived in Barcelona for years and my S.O. is Catalan, so I make tortilla almost once a week to have on hand for snacks (Potatoes, onions, and cheese only). I thought I would offer some tips to...

I make this but leave it in the skillet after cooking the first side and then broil the other side about 6 inches away from the broiler. It is much easier to handle this way and looks real good...

I ate this many times each week when I lived in Spain, and am so happy to have a reliable recipe to make it back in Seattle. Mix and match the "extra" ingredients to suit your tastes - I have ne...

Fabulous! Tastes just like I remember in Sanlucar de Barrameda. I definitely recommend broiling it as opposed to trying to flip it (especially with all that oil in the pan -- agreed, use a bit...

This is delicious as written. My only advice is to begin well ahead of time (1.5 to 2 hrs) as it takes awhile to cook the ingredients, let cool, and then assemble and cook the dish. It's not har...

I lived in northern Spain (Galicia)and we used green peppers,(just cut up into small pieces, not roasted) onions, potatoes and eggs. It's actually easy to add all ingredients at once (less time...

Very tasty, but too much oil. My recommendation is to deep fry the potatoes in 3/4 cups olive oil (saving the olive oil for later french fry/potato frying purposes) and using the 2 tablespoons ...

This was fabulous! I lived in spain for 1 1/2 years and ate these a lot. The onions and pepper add a lot of flavor as I don';t care for plain eggs.

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