Spanish Tortilla: For Brunch, Dinner, and More

A Spanish Tortilla (Tortilla Española) is a silky, golden Spanish potato omelette that turns a few pantry staples into a dish that works for brunch, dinner, or meal-prep.

This version keeps the method streamlined, uses a broiler-safe pan for an easy broiler finish, and includes precise pan size and timing so results are consistent every time. Expect tender potatoes, sweet onion, and custardy eggs that slice beautifully.

What you’ll need

Ingredients

• 2 medium Yukon Gold potatoes, thinly sliced (about 500 g / 1.1 lb; ~⅛ in / 3 mm)
• 1 small yellow onion, thinly sliced (120–150 g)
• 6 large eggs
• ¾ cup (180 ml) extra-virgin olive oil (for frying; you will reserve some)
• 1–1¼ tsp kosher salt, divided
• Black pepper, optional

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Equipment

• 9–10 in (24–26 cm) cast-iron or broiler-safe nonstick skillet
• Heatproof bowl + fine strainer
• Spatula
• Oven mitts; instant-read thermometer (optional)

Recipe: Spanish Tortilla with Broiler Finish

Step 1: Slice and season

Peel the potatoes if you like; keep slices even for uniform cooking. Toss potatoes with ½ tsp salt. Thinly slice the onion.

Step 2: Gently fry the potatoes

Warm the olive oil in the skillet over medium heat. When it shimmers, add potatoes. Cook gently, stirring occasionally, until tender but not crisp—about 10–12 minutes. You want soft, silky potatoes, not chips.

Step 3: Soften the onion

Stir in the onion and cook 3–4 minutes more until translucent and sweet. The mixture should be tender with no hard edges.

Step 4: Drain and reserve the oil

Set a fine strainer over a heatproof bowl. Carefully pour the potato-onion mixture into the strainer, catching the oil. Reserve 1 Tbsp oil for the pan; save the rest for future cooking.

Step 5: Beat the eggs and combine

Whisk eggs with ¾–1 tsp salt (and pepper if using). Gently fold in the drained potatoes and onion. Let stand 5–10 minutes so the potatoes absorb some egg; this helps the tortilla set neatly.

Step 6: Set the base on the stovetop

Return 1 Tbsp reserved oil to the skillet over medium-low. Pour in the egg mixture and smooth the top. Cook until the edges are set and the center is softly wobbly, 4–6 minutes, running a spatula around the sides to prevent sticking.

Step 7: Broiler finish for a perfect top

Move the skillet to the oven on the top rack, 5–6 inches from the broiler. Broil 3–6 minutes, rotating once for even color, until the surface is lightly browned and just set in the center. For peace of mind, cook egg dishes to 160°F/71°C at the core.

Rest 10–15 minutes before slicing into wedges; the carryover time improves texture and sliceability.

Serve & pair

Enjoy warm or at room temperature. For a tapas feel, cut into bite-size squares and spear with toothpicks. A spoon of garlic mayo/alioli, roasted red peppers, or a crisp green salad makes the tortilla shine.

It’s also excellent in a bocadillo (sandwich) tucked into a crusty roll, or as the anchor of a simple Spanish-style lunch. Because the flavors are gentle, a squeeze of lemon and a sprinkle of chopped parsley can add brightness without stealing the show.

Dialing In the Texture: Custardy or Firm

The beauty of a Spanish Tortilla (Tortilla Española) is that you can steer its texture. For a luscious, custardy center, use a slightly higher egg ratio and keep the stovetop heat gentle so the mixture sets slowly before the broiler finish.

Prefer a slice that stands tall on a buffet? Go a touch lower on eggs and extend the stovetop set by a minute to drive off a bit more moisture.

Pan size subtly shifts the outcome too. A 9-inch skillet yields a taller Spanish potato omelette with a more delicate center, while a 10-inch pan spreads the mixture thinner for a quicker, slightly firmer set.

Resting matters: give the combined egg-potato mixture 5–10 minutes before it hits the pan so the potatoes absorb some egg, then let the finished tortilla rest 10–15 minutes after the broiler so the custard firms just enough for clean slices.

Use simple cues instead of guesswork. When the rim looks matte and the center still has a gentle jiggle, it’s ready for the broiler. Keep the skillet 5–6 inches from the element and rotate once for even color.

If you want extra certainty, aim for an internal 160°F/71°C at the center—then slice once it’s no longer steaming hot for picture-perfect wedges.

Make-ahead, Storage & Reheating

One reason this classic is so beloved is its make-ahead friendliness. After cooking, let it cool until just warm; it slices more cleanly as it rests. Keep perishable dishes within the general 2-hour rule before refrigerating.

• Storage: Refrigerate in an airtight container for 3–4 days.
• Reheat: Warm wedges at 325–350°F (165–175°C) for 8–10 minutes, or enjoy cold; many fans prefer the texture straight from the fridge.
• Freezing: Not recommended—the potatoes can turn mealy.

Tips for Flawless Results

• Even slicing = even cooking. Aim for ⅛ in (3 mm) potato slices; a mandoline helps.
• Low and slow on the stovetop. A gentle confit gives the signature silky bite.
• Right pan, right height. A 9 in pan yields a taller, custardy center; 10 in is slightly thinner and faster. Keep the skillet close to the broiler for quick, even browning.
• Season in layers. Salt the potatoes as they fry and the eggs as you whisk for balanced flavor.
• Minimalist spirit. Classic tortilla is about restraint; add-ins are fine, but keep them light so the Spanish potato omelette remains the star.

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