Spanish Tortilla

Spanish Tortilla

Spanish tortilla makes for a great lunch and is a good way of getting rid of leftovers. It also tastes good cold on a day out, so try bringing some along as a packed lunch or as part of a picnic spread.


  • Slice the potatoes. Peel and slice the onion.
  • First fry the onion in butter in a frying pan until soft.
  • When the onion is soft, just add the potatoes, and fry them with the onions until the potatoes are warm, which should take around one minute.
  • Whisk together the eggs and milk. Pour the mixture into the pan. Lift the potatoes so that the batter can drain.
  • Fry until the omelette sets. Using a large lid, turn it over and fry on the other side.
  • Sprinkle with herbs and serve.
  • Ready!

Try adding a little bit of smoked paprika to the mixture. This gives the tortilla nice subtle smokiness.

Spanish Tortilla

How do you know when to flip a Spanish tortilla?
Fry your tortilla on medium heat. Too hot, and your tortilla will burn on the bottom before cooking through enough to flip. It should cook enough for the top to start hardening – that’s when you reach for a large lid or plate, take a deep breath, and flip the omelette. Don’t wait until the top of your tortilla is completely hardened and dry. A bit of runniness is not a problem, as you will continue cooking after flipping.
How long does a tortilla keep in the fridge?
If you’re lucky enough to have leftovers, simply wrap it in plastic wrap or put it in a sealed container and pop it in the fridge. You can refrigerate the tortilla for 3-4 days, making sure to check that it looks and smells good before eating. Cold tortilla is widely appreciated in Spain – why not try having your omelette straight from the fridge? You can also freeze your freshly cooked tortilla once it’s cooled off. Wrap or place the omelette in a freeze-safe container and freeze it for up to a month.
What is the difference between a Spanish tortilla and a Mexican tortilla?
The word tortilla literally means “little cake” in Spanish. Not every tortilla is a Spanish omelette, though. Notably, Mexican tortillas are a kind of flatbread made from corn or wheat flour, used to hold fillings in a burrito, wrap, or taco. It can also be cooked together with fillings to make mouth-watering quesadillas or chimichangas. Finally, when cut into pieces and deep fried, a Mexican tortilla transforms into the ultimate guacamole scoop: tortilla chips. So, know your tortilla from your tortilla as you venture into the irresistible cuisines of Spain and Mexico.


Cold boiled potatoes
300 g
Fresh onions
1 tsp
Black pepper
1 tsp
100 ml
Coarsely choppe fresh herbs
1 bundle

A Spanish classic and an everyday, all-day meal or snack: this potato omelette can be served hot or cold, by itself or with a fresh salad. A simple, versatile, and satisfying recipe to turn to, again and again.

Potato omelette: Spain’s favourite dish

If you’ve ever eaten a well-crafted Spanish omelette or tortilla, perhaps with a dash of creamy aioli, then you know that despite its humble stature, this is a truly memorable dish. In Spain, tortilla de patatas is a real classic and a favourite to be enjoyed hot or cold for breakfast, lunch, dinner, or as a snack. The beauty of a tortilla lies in its apparent simplicity: just a few simple ingredients combined in a thick omelette. But as with any good cooking, the trick is to use high-quality ingredients and to learn the secrets of the dish by repetition.

Use up leftovers in your tortilla

In Spain, you will rarely find a tortilla that ventures beyond potatoes. However, we believe that your omelette can serve as an excellent base for using up leftover veggies, mushrooms, and cheese. Peas, corn, bell pepper, and broccoli will all find themselves at home in your tortilla. Finely cut pieces of meat such as chicken, ham, or cooked sausage can only make your tortilla even more flavourful. Take a chance and go for zero waste with the help of your Spanish tortilla.