Spanish Potato Omelette (Tortilla)
To make a Spanish tortilla, gently cook sliced potatoes and onion in oil until soft, mix them into beaten eggs, then cook the whole thing slowly in a pan, flipping it once, until set and golden. Cooking the potatoes low and slow so they're tender before they meet the eggs is the key. It's made from three cheap staples — potatoes, eggs, onion — feeds several, and is just as good cold, so it doubles as next-day lunch.
A Spanish tortilla is proof that three of the cheapest things in the kitchen — potatoes, eggs, and an onion — can become something genuinely special. Thick, golden, and satisfying, it feeds several people for a couple of dollars and is just as good cold the next day, so one pan is dinner tonight and lunch tomorrow.
Cook the potatoes slowly
The one step that matters: cook the sliced potatoes and onion low and slow in plenty of oil until they’re completely soft — almost poaching them — before they meet the eggs. The tortilla itself cooks gently and quickly, so the potatoes need to be tender first. Don’t rush them over high heat or you’ll get raw middles.
The flip (or the broiler)
To cook both sides, slide it onto a plate and invert it back into the pan — confidently, over a clear counter. If that feels risky, just finish it under the broiler instead; no flip needed.
Better the next day
It’s traditionally eaten at room temperature and is arguably better cold, so it’s ideal budget meal-prep — keeps for days and slices into wedges for lunches.
Make it yours
- Add-ins: peppers, peas, chorizo, or leftover cooked veg.
- Cheesy: a little grated cheese in the egg.
- Herby: parsley or chives.
- Serve with: bread and a simple salad.
Let it cool a little, cut it into wedges, and eat it however you like — hot, warm, or cold. It’s humble, filling, and endlessly practical: the kind of cheap, honest cooking that never goes out of style.
At a glance
Spanish Potato Omelette (Tortilla)
Ingredients
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Instructions
- Gently cook the sliced potatoes and onion in plenty of oil over low-medium heat until soft, 15–20 minutes. Drain off most of the oil.
- Beat the eggs with salt; stir in the warm potatoes and onion. Rest 5 minutes.
- Heat a little oil in a non-stick pan; pour in the mixture and cook on low until the edges set and the bottom is golden.
- Slide onto a plate, invert back into the pan, and cook the other side (or finish under the broiler).
- Cool a little; serve in wedges, hot or cold.
Frequently asked questions
How do I flip the tortilla without a disaster?
Slide the half-set tortilla onto a large plate, then invert the pan over the plate and flip the whole thing back into the pan to cook the other side. Use a plate bigger than the pan, do it confidently over the sink or a clear counter, and make sure the edges are set first. If flipping feels risky, finish it under the broiler for a few minutes instead — no flip required.
Why cook the potatoes slowly first?
The potatoes need to be fully tender before they go into the eggs, because the tortilla itself cooks fairly gently and quickly. Simmering the sliced potatoes and onion low and slow in oil (almost poaching them) makes them soft and sweet without browning. Rushing them over high heat leaves them raw in the middle. It's the one step that matters, and it's hands-off.
Can I eat it cold or keep it?
Absolutely — a Spanish tortilla is traditionally served at room temperature and is arguably better cold the next day, which makes it perfect budget meal-prep. It keeps in the fridge for 3–4 days, slices into wedges for lunches, and travels well for a packed meal. One cheap pan feeds you for days, hot or cold, which is exactly what a tight budget needs.