This Spanish Tortilla combines soft-cooked potatoes, onions, and eggs creating a delicious breakfast or lunch. Served with a mouthwatering roasted red pepper sauce, this dish is amazing served either warm or chilled!
Updated March 8th, 2026
Not Your Average Tortilla
If you’ve ever traveled to Spain—or lingered at a good tapas bar—you’ve likely encountered a Spanish tortilla, also known as tortilla española or tortilla de patatas. This beloved Spanish classic is a humble yet deeply satisfying dish made with thinly sliced potatoes, eggs, and olive oil, slowly cooked into a thick, golden Spanish potato omelette. It’s hearty, comforting, and just as welcome at breakfast as it is alongside a glass of wine at dinner.
In this version, I pair the traditional Spanish tortilla with a vibrant roasted red pepper sauce that adds brightness and a little smoky sweetness. The result is a dish that feels both authentic and slightly elevated—perfect for brunch, tapas, or an easy make-ahead meal.
Whether you’re new to tortilla española or already a devoted fan, this recipe shows just how simple and delicious the classic Spanish egg and potato dish can be.
What Is A Spanish Tortilla?
In Spain, tortilla is commonly served as a tapa in bars and cafés, often sliced into wedges or cubes. It’s also called tortilla de patatas, which translates to “potato omelette.” Unlike Mexican tortillas, this dish is thick, hearty, and traditionally cooked slowly in olive oil.
This tortilla española is essentially a baked omelette consisting of soft-cooked potatoes and onions. This mixture is cooked in oil and eventually mixed into whisked eggs and cooked. Traditionally, it’s served at room temperature.
How To Make A Spanish Tortilla
As previously mentioned, a Spanish potato omelette includes 3 primary ingredients: potatoes, onions, and eggs. The method in which they’re prepared, however, is what sets the tortilla apart:
- Potatoes are peeled and very thinly sliced, along with the onion.
- They both are added to a saute pan filled with ample oil: enough to have them swimming in it.
- The potatoes and onions aren’t fried, rather gently cooked in the simmering oil.
- Once tender, they’re drained and added to a skillet filled with whisked eggs and cooked.
- Once eggs start to firm up and there is very little liquid remaining, invert the tortilla on plate and flip it to cook on the other side.
How To Serve A Spanish Tortilla
A Spanish Tortilla is traditionally served at room temperature, although I’ve eaten this recipe both warm and completely chilled. It’s delicious any way! However, I highly recommend serving it with a mouthwatering sauce, like my roasted red pepper sauce. It’s tangy, velvety, and salty and is the perfect accompaniment to the tortilla.
How to Store Spanish Tortilla
Store leftovers in the refrigerator for up to 4 days. Enjoy cold, room temperature, or gently reheated in a skillet.
FAQs
What is a Spanish tortilla?
A Spanish tortilla (also called tortilla española or tortilla de patatas) is a classic Spanish dish made with eggs, potatoes, and olive oil, often served at room temperature.
Is Spanish tortilla served hot or cold?
Traditionally it is served at room temperature as a tapa, but it’s also delicious warm or chilled.
What potatoes are best for Spanish tortilla?
Waxy potatoes like Yukon Gold hold their shape best.
Do authentic Spanish tortillas include onions?
This is one of Spain’s biggest food debates. Some recipes include onions while others don’t.
How do you flip a Spanish tortilla?
Place a large plate over the skillet and carefully invert the tortilla before sliding it back into the pan to cook the second side.
Tips for the Best Spanish Tortilla
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Slice potatoes very thin so they cook evenly.
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Cook potatoes gently in olive oil, not at high heat.
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Use a nonstick skillet to make flipping easier.
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Let the tortilla rest before slicing so it holds together.
Breakfast Is Served
This recipe is delicious served fresh, but it also stores well in the refrigerator, making it an excellent meal prep option. A slice warmed up for breakfast is excellent, or served with lightly dressed greens for lunch is equally superb.
However, you eat it, enjoy it! Be sure to share if you try this recipe and what you think!
Other Egg Dishes To Try
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Spanish Tortilla with Roasted Red Pepper Sauce
Ingredients
For the Spanish Tortilla:
- 1 cup olive oil
- 1 lb yellow potatoes, peeled and sliced very thinly
- 1 small yellow onion, sliced very thinly
- 8 eggs
- 1/4 tsp salt
- Chopped Parsley, for serving
For the Roasted Red Pepper Sauce:
- 1 cup jarred roasted red peppers
- 1 tsp lemon juice, (about half of a small lemon)
- 1 clove garlic
- Pinch salt
Instructions
- Add olive oil to a 12-inch skillet set over medium heat. Once the heat is warm but not simmering, add potatoes and onions. You don't want the oil so hot that the fry - you're just cooking them gently. Allow cooking for about 20 minutes or until potatoes are fork-tender. Drain, reserving the oil. Set potatoes and onions aside.
- Add some of the reserved oil if the pan doesn't have at lease 2 tablespoons worth leftover. Set over medium heat.
- Whisk eggs with salt until frothy and add to the pan. Immediately add the potatoes and onions, shaking the pan to combine. Move eggs around with a spatula as they cook: you want to eliminate as much of the liquid as possible.
- Once the bottom is browned and the top has very little liquid eggs present, invert a plate over the skillet. Carefully flip the skillet, allowing the tortilla to invert onto the plate. Return the tortilla to the skillet, with the cooked side up. Cook until the other side is browned, similar to the first.
- Remove from the skillet and allow to cool as you prepare the roasted red pepper sauce.
Roasted Red Pepper Sauce:
- Add roasted red peppers, lemon juice, garlic, and salt to a blender, and process until smooth. Transfer to a serving dish and serve with the Spanish Tortilla, sprinkled with chopped parsley.
What size jar of red peppers?