Not a Culinary Cognate.
I live in the land of the tortilla. Well, at least tortillas as we know them in Mexican cuisine. When we went to Spain the first time, we discovered the word tortilla means something unlike the flour or corn flatbreads we use for tacos and enchiladas. No cognates here.
A Spainish tortilla is more closely related to an Italian frittata or a French omelette but, to be sure, it is like neither. The Tortilla Española is an egg dish filled with onions and potatoes that is most often served as a tapa and, more often than not, at room temperature. (And gorgeous eggs from my friend Lisa and her son Maksim at Experience Ancient Seas.)
Naturally, I returned from Spain eager to try my hand at making this iconic dish. For my first attempt, I used two of my 10-inch skillets and carefully tried to flip the tortilla to cook the second side. But I was not careful enough; it was a mess. The second time, I used the age-honored tradition of flipping it onto a platter, then slipping it back into the pan for the second side. Better, but still quite messy.
Finally, I gave in and bought the two-piece tortilla pan set (see photos below the recipe). Never has a gadget been more welcomed by Markipedia, who adores this dish. It works like a dream. And it tastes like a dream, too.
~ David
Tortilla Española
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Ingredients
- 1/2 cup extra virgin olive oil, preferably Spanish oil
- 1 large sweet yellow onion (about 1 pound)
- 3 medium yellow-fleshed potatoes (about 1 1/2 pounds)
- 6 large organic eggs
- 1 teaspoon sea salt, or to taste
Instructions
- Heat a nonstick skillet over medium heat and add the olive oil. (Note: I bought a set of pans specifically for making the Tortilla Española. It can be done with a regular pan but I highly recommend nonstick.)
- Dice the onion and add to the pan with the olive oil, and stir so the onions are coated. Cook the onions gently until clear — about 5 minutes.
- While the onions are cooking, peel and quarter the potatoes lengthwise, then cut the quarters into 1/4 inch thick slices.
- When the onions are clear (do not brown), add the sliced potatoes and mix well to coat each slice. Cook the potatoes for 24 minutes, stirring them every 3 minutes.
- Meanwhile, crack the eggs into a large bowl and whisk together until combined.
- After the 24 minutes, the potatoes should be a golden color and perfectly cooked. Remove the pan from the heat and, using a slotted spoon, transfer the hot potatoes and onions to the bowl with the eggs. Drain off most of the oil in the pan, leaving just a little; stir the potatoes and eggs to coat and season with the salt. Let sit for 5 minutes.
- Heat the same pan over medium-low heat (with the residual oil) and add in the egg and potato mixture. Spread it evenly into a flat single layer. After 5 minutes, run a spatula around the edge to make sure it is ready to release from the pan when you flip it. My special pan comes with a second pan which I hook onto the first to flip the tortilla; brush it lightly with olive oil. Flip the tortilla and cook on the stovetop an additional 5 minutes.
- If you don’t have a tortilla pan set, place a large flat platter upside down onto the pan then, wearing oven mitts, flip the tortilla onto the platter. Ease it back into the same pan and cook the additional 5 minutes. Use a spatula to push in the edges, giving it the characteristic round sides.
- Transfer the cooked tortilla to a serving platter, and enjoy! This can be served in large wedges for a meal, smaller wedges (or cut into squares) for a tapa. And, it can be served hot or room temperature.
- Make one 9-inch tortilla.
© 2026 Copyright Cocoa & Lavender
My recipe is adapted from the blog, “Spain on a Fork.”
angiesrecipes
June 21, 2025 at 5:40 amThat used to be one of my favourites…my husband hates it because of cooked eggs and potatoes..Can you believe that a German doesn’t eat potatoes? Well, he eats french fries…just not other potato dishes…
Cocoa & Lavender
June 21, 2025 at 7:27 amThat is rather shocking, Angie — one of my favorite things about my summer in Heidelberg was discovering all the different ways potatoes were used! But, you know what I say: more for you and me!
Barb
June 21, 2025 at 6:46 amThis is my kind of tortilla! Potatoes and eggs are a great combination, and the tortilla is very attractive. The special skillet is very interesting, but I’ll have to try this using the platter method.
Cocoa & Lavender
June 21, 2025 at 7:28 amThe platter method works perfectly fine, Barb — just a bit messier at times! I hope you enjoy this wonderful dish.
Mad Dog
June 21, 2025 at 8:20 amThat looks very good! There are some versions of Tortilla Español with potatoes only, but I prefer it with potato, onions (the softer the better) and garlic, though I do appreciate why you wouldn’t use that!
For anyone having trouble (making a mess) when flipping, tortillas can be rebuilt as long as the pan is hot and you flip it a few more times. It will come back into the shape of the pan. Shake the pan backwards and forwards to stop the egg sticking.
Some people (including restaurants) serve tortillas with a sticky, undercooked, runny centre. I like it runny, but I know that won’t suit everybody.
Cocoa & Lavender
June 21, 2025 at 9:35 amThanks, Mad Dog — I have never come across one with garlic — it is always my safest bet when in Spain! We did come across one with green bell peppers, which wasn’t great, but it may have been that the tortilla wasn’t seasoned well.. and, to be fair, it was during the blackout.
As for your second comment, that actually happened to me in Granada this visit. It accidentally slipped off into the sink… happily, into the egg bowl. I was able to slide it back into the pan with a modicum of ease. My French friend, for whom I made it, refers to it as Tortilla del Sinko.
Mad Dog
June 21, 2025 at 11:00 amROFL. I saved one from the floor once. It had just been washed and the hot pan would have killed the germs! I wouldn’t do that when cooking in a restaurant but at the time (at home) we didnt have any more eggs.
Kitt
June 21, 2025 at 9:28 amOne of the first things I ate when I went to Spain! Loved it. Will have to try your recipe!
Cocoa & Lavender
June 21, 2025 at 9:36 amIt is one of the best things to come out of a Spanish kitchen!
Eha Carr
June 21, 2025 at 4:05 pmHave never seen a tortilla pan like yours – love the look of it! I dunno ( 🙂 !), potatoes, eggs and onions were very often served like this in my childhood in the Baltics and I have continued preparing it like that all my life (without the gorgeous pan!) . . ,. have just learned from you that it is meant to be Spanish – methinks most in northern Europe would kind’of scratch their heads 🙂 !
David Scott Allen
June 21, 2025 at 9:29 pmWell, as I noted, many countries have their own version — this one happens to be the Spanish version. The pan is fun to have!
Jill
June 21, 2025 at 4:26 pmSummer supper main dish for sure!!
David Scott Allen
June 21, 2025 at 9:29 pmThat’s what we do, Jill! This plus a salad makes us happy!
FEL!X
June 21, 2025 at 5:41 pmLooks perfect and definitely delicious!
And what a handy pan-set!
David Scott Allen
June 21, 2025 at 9:30 pmThanks, Felix — I love having the pans!
Fran @ G'day Souffle'
June 22, 2025 at 1:01 pmWow- I didn’t know that special omelet pan existed! Good job on creating a perfect-looking Tortilla Española! I find this tortilla to be a bit plain tasting so I usually add a little bit of cooked, finely-chopped bacon into the egg mixture (shhh, don’t tell the purists)!
Cocoa & Lavender
June 22, 2025 at 1:11 pmThe pan makes it so much easier — we were told about the pan when we took a paella class in Sevilla two years ago. As to the tortilla — I don’t find it bland at all — perhaps you aren’t seasoning it well enough? Not being a huge bacon fan (at least American-style bacon), I think it would ruin the simple beauty of tortilla.
Ben | Havocinthekitchen
June 23, 2025 at 1:38 pmI may not be a big fan of Mexican tortillas, but you’ve got my attention with this recipe as I do love frittata and similar dishes!
David Scott Allen
June 24, 2025 at 8:43 amThanks, Ben — I actually like Mexican tortillas, especially the flour ones (which are the tradition here in Sonora). But this one is a truly different thing, and I know you will love it.
Raymund
June 25, 2025 at 7:16 pmI had the exact same confusion the first time I heard ‘tortilla’ in Spain! Yours looks absolutely perfect, and that pan set sounds like a total game-changer. Definitely giving this recipe a go soon!
Cocoa & Lavender
June 26, 2025 at 8:45 amWhile the pan set isn’t necessary, it does take away a lot of stress when flipping. And, when you are making this for guests, that is a big deal!
sherry
June 26, 2025 at 2:17 pmI first ate this dish many moons ago when i studied Spanish at uni. Soooo delicious! I make it now and then, but it’s a bit of faffing so I don’t do it often but oh yes please! I’d love a big slice. That reminds me we used to have a tapas train near us (ie a cafe type place that had a sushi train type thingy that went around and around and they had slices of tortilla which disappeared at a rate of knots!)
sherry
Cocoa & Lavender
June 26, 2025 at 4:47 pmThanks, Sherry — I was amazed when I first tasted it. How could those simple ingredients come together to create something so delicious!? I love the idea of a tapas train. Our grandson loves the sushi train!
Pauline
June 27, 2025 at 4:32 pmDavid I can tell the pan is quite essential to the outcome. Your tortilla looks so moreish. We love dishes like this based on eggs in our house. Thanks for the inspiration, I will try to make it, Sunday seems to be our day for this kind of meal.
David Scott Allen
June 28, 2025 at 5:41 pmWell, perhaps not essential, Pauline, but it makes it a whole lot easier! I hope you get to try this and enjoy it as much as we do!
Lisa Harper
July 6, 2025 at 8:35 amYour recipe worked perfectly. I served for Sunday lunch with VAL D’ARGAN red.
Cocoa & Lavender
July 6, 2025 at 9:46 amThanks for letting me know, Lisa — I’m so glad you enjoyed it! Charles would be do happy to know you served his wine alongside.
Valentina
July 9, 2025 at 9:27 pmSpanish tortilla is soooo delicious! I’ve never seen a pan like that. Brilliant — and I can think of so many other things I’d use it for. Is it called a ‘tortilla pan?’ I’m doing a search asap. 🙂 I’m not big into gadgets, but like Mark, I’d welcome this one. There’s something so comforting about the onion, potato and egg — so many soft textures combined into a bit. I love it. Thank you for reminding me how much I love it. ~Valentina
David Scott Allen
July 10, 2025 at 7:26 amThe pan does have so many more uses for those who are creative! The comfort of egg, potato, and onion — and olive oil — is irresistible. Thanks, Valentine — your comments are always so kind!
Valentina
July 9, 2025 at 9:32 pmI couldn’t wait. Just found the pan online. Getting it and can’t wait to make this!
David Scott Allen
July 10, 2025 at 7:25 amYou and I are so much alike. As soon as I heard about the pan (when I was in Spain), I was online and placing the order. It made it home before we did!
2pots2cook
July 11, 2025 at 2:35 amOh dear, gobbled hundreds of them but never tried to make one at home. Why, no one knows! Thnak you so very much for the pan photo!!!!!!!
Cocoa & Lavender
July 12, 2025 at 10:37 amThey are definitely worth making it home, Davorka!