8 Tortilla Española Recipes, A Spanish Omelette For Any Occasion

The beloved Tortilla Española—Spain’s iconic potato and egg omelette—might look simple, but it’s a masterpiece of versatility, lending itself beautifully to endless variations.

From the classic rendition, rich with golden potatoes, to creative twists that include chorizo, tuna, Manchego cheese, and even a vegan version, there’s a tortilla recipe for every palate and occasion.

In this roundup of 8 Tortilla Española Recipes, we’ll take you through exciting options like the crispy Potato Chip Tortilla with Jamón Serrano and the Mediterranean-inspired Bacalao Tortilla with salted cod.

Perfect for breakfast, brunch, or tapas, each recipe celebrates the comforting flavors and creativity that make the Spanish omelette a cherished dish across Spain and beyond.

What Is Tortilla Española

Tortilla española is one of Spain’s most popular dishes and our list of 21 Delicious Spanish Foods To Die For.

It also goes by the names of Tortilla de Patatas and Tortilla de Papas.

At it’s simplest form it is an open faced omelette with it’s main ingredients consisting of eggs, potatoes and onions.

Tortilla española is enjoyed for breakfast, lunch, dinner and even as a snack. Typically along with some crusty bread.

It can also be eaten as a tapas appetizer or even as a main course. You can serve the spanish omelette hot, cold or as most prefer at room temperature.

How To Make Tortilla Española

Since there aren’t many core ingredients, a tortilla española is easy to make.

There can be a few extra steps to take when adding additional ingredients such as jamon, chorizo or any number of spanish cheeses.

The one somewhat tricky part is the tortilla flip. You can use a Tortilla Española Pan, a Spanish Omelette Flipper or simply a plate larger then the pan you’re cooking with.

Okay, let’s get to cooking tortilla española!

1. Classic Tortilla Española Recipe

 

 

The Classic Tortilla Española is a timeless Spanish omelette made simply with potatoes, eggs, and often onions, creating a dish that’s rich, satisfying, and full of comforting flavors.

This traditional recipe is a staple of Spanish cuisine, beloved for its golden, tender texture and perfect for any meal of the day.

Ingredients Needed

• 3 large eggs
• 2 lbs. of potatoes, peeled and diced
• 1 ¼ diced onions
• 1 large garlic clove
• 18 oz. Spanish olive oil
• Salt

Instructions

1. First, crack eggs in bowl and whisk. Finely grate garlic into eggs. Next, mix onions and potatoes together in bowl. Heat the oil in the frying pan, add potato and onion mixture then lower heat slightly. Add salt and stir repeatedly for 10 minutes or until potatoes are cooked. Strain mixture over a bowl. Wait a minute and add mixture to eggs and stir thoroughly. Return pan to the heat and add just enough oil to cover the base of the pan. Wait 30 seconds and egg and potato mixture immediately spreading it evenly in pan. Cook on high.
2. After 2 minutes, add oil to a plate and place over pan then flip pan so the tortilla is placed on plate. Then, return pan to the heat, add a teaspoon of oil. After 15 seconds, slide tortilla off plate back onto pan. Cook for another minute and then slide onto serving plate. To serve as a tapa, cut into eight segments, then cut again into three segments, insert toothpicks to each portion and serve alongside crumbly bread. Makes 24 portions. Enjoy!

Serving Tips

• Serve at Room Temperature: The Classic Tortilla Española is delicious both warm and at room temperature, making it an ideal dish for gatherings.
• Garnish: A dollop of aioli or a side of pico de gallo can elevate the dish, offering a creamy or zesty element that complements the richness of the tortilla.

2. Tortilla Española with Chorizo Recipe

The Tortilla Española with Chorizo takes the classic Spanish omelette up a notch, adding smoky, savory chorizo to the mix for an extra burst of flavor.

This hearty twist on the traditional recipe makes it an ideal choice for brunch or a satisfying meal any time of day.

Ingredients Needed

• 1/4 cup Extra Virgin Olive Oil
• 1 Small Yellow Onion, Finely Diced
• 6 oz Dried Chorizo Cut into 1/4 inch Pieces
• 1 1/2 lbs Yukon Gold Potatoes, Peeled and Cut into Cubes
• 6 Large Eggs, Beaten
• Salt and Pepper

Instructions

1. Heat oil over medium heat in a heavy 8″ skillet. Add onions and potatoes and season with salt. Cover and cook, stirring often, until potatoes are tender, about 10-13 minutes. Transfer potatoes and onion to a bowl using a slotted spoon.
2. Add sliced chorizo to skillet and cook, for 4 minutes. Transfer chorizo and pan drippings to the bowl with the potato-onion mixture. Reserve skillet.
3. Add eggs to potato-onion mixture, and season with salt and pepper.
4. Lightly coat skillet with more oil if needed, and heat over medium heat. Pour in egg, potato, onion mixture; stir to combine. Cook, running a thin, rubber spatula along edge of pan to separate egg mixture from sides, until edges set and the underside of the tortilla turns golden, about 6 to 8 minutes.
5. Place a plate, slightly larger than the skillet, upside down over skillet, and quickly flip the tortilla onto the plate. Add 1/2 TBSP of Spanish olive oil to skillet. Slide tortilla, cooked side up, back into skillet. Cook over low heat until completely set in the center and golden brown on bottom, 3 to 6 minutes. Transfer to a serving plate, and let cool slightly before cutting into wedges. The tortilla is delicious served warm or at room temperature.

Serving Tips

• Serve with a Side Salad: Pair the tortilla with a light arugula salad, dressed with a simple lemon vinaigrette.
• Accompany with Bread: Offer slices of crusty Spanish bread or a toasted baguette on the side.

3. Vegetable Tortilla Española Recipe

 

The Vegetable Tortilla Española brings a fresh, colorful twist to the classic Spanish omelette, incorporating vibrant veggies like bell peppers, zucchini, and spinach.

This lighter, nutrient-packed version is perfect for a wholesome breakfast or a delightful addition to any tapas spread.

Ingredients Needed

• 2 Yukon Gold Potatoes
• Salt & Pepper
• Pinch of Saffron, Ground in Mortar
• 1/4 Cup plus 2 TBSP, Extra Virgin Olive Oil
• 2 TBSP Boiling Water
• 1 Medium Onion, Thinly Sliced
• 1 Small Red Pepper, Seeds and Thinly Sliced
• 1 Small Zucchini, Thinly Sliced
• 1 Cup Spinach, Sliced
• 6 Large Eggs

Optional

• 1/4 Cup Mayonnaise
• 2 Cloves Garlic, Grated
• 3 TBSP Extra Virgin Olive Oil

Instructions

1. In a medium saucepan, cover the potatoes with water and a pinch of salt and simmer over moderate heat until the potatoes are tender, about 25 minutes. Drain and let cool completely, then peel and cut into 1/3″ pieces.
2. In a small bowl, mix the saffron with 2 TBSP of boiling water until dissolved. Set aside to cool.
3. In a heavy 8″ skillet, heat 
1/4 cup of olive oil. Add the onion and a pinch of salt 
and cook over medium-high heat, stirring occasionally, until translucent, 
about 4 minutes.
4. Add the red pepper, zucchini and a pinch of salt and cook, stirring occasionally, until tender, about 5 minutes.
5. Add the potato and cook until coated and hot, about 3 minutes.
6. Stir 
in the spinach until just wilted. Season with salt and pepper. Transfer 
the vegetables to a colander to drain and cool completely, about 30 minutes.
7. In a large bowl, beat the eggs with the saffron and a pinch of salt. Fold in the vegetables. Set aside and let stand for 10 minutes.
8. Heat 1 TBSP of olive oil in the skillet, until almost smoking. Add the egg mixture and cook over medium high heat, running a thin, rubber spatula along edge of pan to separate egg mixture from sides, until edges set and the underside of the tortilla turns golden, about 6 to 8 minutes.
9. Place a plate, slightly larger than the skillet, upside down over skillet, and quickly flip the tortilla onto the plate. Add a 1 TBSP of olive oil to skillet. Slide tortilla, cooked side up, back into skillet. Cook over low heat until completely set in the center and golden brown on bottom, 3 to 6 minutes. Transfer to a serving plate, and let cool slightly before cutting into wedges.
10. Optional – In a small bowl, whisk mayonnaise with garlic and 3 TBSP of olive oil. Season with pinch of salt. Cut the tortilla into wedges and serve with the garlic mayonnaise.

Serving Tips

• Pairing Beverages: Enjoy with a glass of Spanish red wine, such as Tempranillo, or a refreshing Spanish white wine like Albariño to enhance the overall dining experience.
• Serve with a Side Salad: Serve the tortilla with a side of fresh mixed greens or a light salad dressed with lemon vinaigrette to complement the richness of the omelette.

4. Potato Chip Tortilla Española with Jamón Serrano Recipe

The Potato Chip Tortilla Española with Jamón Serrano is a quick, ingenious take on the classic Spanish omelette, using potato chips instead of fresh potatoes for a delightful crunch.

Paired with savory Jamón Serrano, this version is perfect for anyone craving authentic Spanish flavors with minimal prep time.

Ingredients Needed

• 8 Eggs, Beaten
• 4 Cups, Thick Cut (Kettle Cooked) Potato Chips
• Kosher Salt and Freshly Ground Black Pepper, to Taste
• 3 TBSP Extra Virgin Olive Oil
• 4 oz Thinly Sliced Jamón Serrano

Instructions

1. Combine the potato chips, eggs, jamon, salt and pepper in a bowl. Set aside to allow the chips to soften in the eggs, about 5 minutes.
2. Heat 2 TBSP olive oil in a 8″ skillet over medium heat.
3. Add the egg mixture to the skillet and cook, without stirring, until bottom begins to brown, about 3 minutes.
4. Place a plate, slightly larger than the skillet, upside down over skillet, and quickly flip the tortilla onto the plate. Add 1 TBSP of olive oil to skillet. Slide tortilla, cooked side up, back into skillet. Cook over low heat until completely set in the center and golden brown on bottom, 3 to 6 minutes.
5. Cut into wedges. Serve warm, room temperature, or cold.

Serving Tips 

• Serve as Tapas: Cut the tortilla into bite-sized squares and serve them on a platter as a fun tapas option.
• Garnish with Jamón Serrano: For an extra touch of flavor and presentation, garnish each piece of tortilla with a thin slice of Jamón Serrano on top or arrange them on the side.

5. Spanish Tortilla with Manchego and Green Olives Recipe

 

The Spanish Tortilla with Manchego and Green Olives adds a flavorful twist to the traditional tortilla, blending the rich, nutty taste of Manchego cheese with the briny bite of green olives.

This variation brings a touch of indulgence and Mediterranean flair to the classic Spanish omelette, making it a delicious choice for tapas or a light meal.

Ingredients Needed

• 1 Medium Yellow Onion, Thinly Sliced
• 1/4 Cup Plus 3 TBSP Extra Virgin Olive Oil 
• 1 1/2 lbs Yukon Gold Potatoes, Thinly Sliced
• 8 Large Eggs, Beaten
• Salt & Pepper to Taste
• 1/2 Cup Spanish Olives, Pitted & Chopped 
• 1/4 lb Manchego Cheese

Instructions

1. Heat 2 TBSP olive oil in a 10″ nonstick skillet over medium heat. Add onion and 1/2 teaspoon salt, and cook until onion is translucent, about 8 minutes. Transfer onion to a large bowl and set aside.
2. In the same skillet over medium heat, heat 2 tablespoons oil. Working in batches, add half of potatoes and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until potatoes begin to soften, about 8 minutes. Transfer to the bowl with the onions and set aside. Repeat until all of the potatoes are cooked.
3. Add eggs and olives to the onion, potato mixture, and stir to combine.
4. Over medium heat, heat the remaining olive oil. Add half of the potato, onion and egg mixture to the skillet, smoothing with the back of a spoon to create an even layer. Top with the Manchego cheese; then cover with remaining potato, onion and egg mixture, smoothing with the back of a spoon to create an even layer. Cook over medium heat while running a thin, rubber spatula along edge of pan to separate egg mixture from sides, until edges set and the underside of the tortilla turns golden, about 8 minutes.
5. Place a plate, slightly larger than the skillet, upside down over skillet, and quickly flip the tortilla onto the plate. Add 1 TBSP of olive oil to skillet. Slide tortilla, cooked side up, back into skillet. Cook over low heat until completely set in the center and golden brown on bottom, 3 to 6 minutes.
6. Transfer to a serving plate, and let cool slightly before cutting into wedges.

Serving Tips

• Add a Zesty Drizzle: Just before serving, drizzle the tortilla with a bit of extra virgin olive oil and a squeeze of fresh lemon juice.
• Pair with Spanish Wine: Enhance the dining experience by serving the tortilla alongside a glass of Spanish white wine, such as Albariño or Verdejo.

6. Spanish Tortilla with Tuna and Piquillo Peppers Recipe

Ingredients Needed

• 8 Large Eggs
• 1 lb Yukon Gold Potatoes, Peeled and Thinly Cut
• 4 oz Tuna in Olive Oil
• 2 oz Idiazabal or Manchego Cheese, Grated
• 4 Roasted Piquillo Peppers
• 5 TBSP Olive Oil
• Salt

Directions

1. Beat the eggs into a large bowl and add salt. Add the tuna and cheese and mix well.
2. Heat 2 TBSP of olive oil in a 8″ skillet over a medium heat. Add potatoes and season with salt. Cover and cook, stirring often, until potatoes are tender, about 12 minutes. Transfer potatoes to a bowl using a slotted spoon.
3. Heat 2 TBSP of olive oil in the skillet over a medium heat. When the pan is hot, add the egg, tuna and cheese mixture. Lower the temperature and cook while running a thin, rubber spatula along edge of pan to separate egg mixture from sides, until edges set and the underside of the tortilla turns golden, about 8 minutes.
4. Place a plate, slightly larger than the skillet, upside down over skillet, and quickly flip the tortilla onto the plate.
5. While the half cooked tortilla is on the plate, add 1 TBSP of olive oil to the skillet and place the peppers flat in the pan.  Cook for 1 minute on each side. Slide the tortilla back on top of the peppers and cook on low until golden on bottom and cooked through, for about 5 more minutes.
6. Cut into wedges and serve warm or at room temperature.

Serving Tips

• Garnish for Extra Flavor: Top each slice with a few strips of grilled piquillo peppers and a sprinkle of fresh parsley or basil just before serving.

7. Vegan Tortilla Española Recipe

Vegan Tortilla Española uses chickpea flour as the egg substitute. This dish keeps the original texture and flavors while remaining entirely plant-based.

The chickpea flour batter creates a hearty, flavorful omelette that’s crisp on the outside and tender inside.

Ingredients Needed

• 1 ½ cups chickpea flour (also known as gram flour or besan)
• 1 ½ cups water
• ½ teaspoon baking powder
• Salt and black pepper, to taste
• 2 large potatoes, peeled and thinly sliced
• 1 medium onion, thinly sliced
• ¼ cup olive oil, divided
• ½ teaspoon smoked paprika (optional for extra flavor)
• Fresh parsley or chives for garnish (optional)

Instructions

1. In a mixing bowl, combine the chickpea flour, water, baking powder, salt, and black pepper. Whisk until you achieve a smooth, lump-free batter. Set aside to rest while you cook the potatoes and onions. This resting time helps the chickpea flour hydrate and become fluffier.
2. Heat half of the olive oil (about 2 tablespoons) in a non-stick skillet over medium heat. Add the sliced potatoes and onions, seasoning with a pinch of salt and black pepper. Sauté for about 10-15 minutes, stirring occasionally, until the potatoes are tender but not crispy. Lower the heat if needed to prevent them from browning too much.
3. Once the potatoes and onions are cooked, gently fold them into the chickpea batter along with the smoked paprika (if using). Mix well to ensure everything is evenly coated.
4. In the same skillet, heat the remaining olive oil over medium heat. Pour the chickpea-potato mixture into the skillet, spreading it out evenly with a spatula. Let it cook without stirring for about 8-10 minutes, until the bottom is golden and firm.
5. Carefully place a plate over the skillet, and quickly flip the tortilla onto the plate. Then, slide it back into the skillet to cook the other side for an additional 5-7 minutes. The tortilla should be golden and set all the way through.
6. Transfer the tortilla to a serving plate and allow it to cool for a few minutes before slicing. Garnish with fresh parsley or chives if desired.

Serving Tips

• Tofu Variation: If you’d like, you can replace half of the chickpea flour mixture with mashed tofu for a different texture.
• Serve It Tapas-Style: Cut into small squares and serve with vegan aioli or alongside olives for a classic Spanish tapas experience.
• Pairing Ideas: This tortilla is delicious with a simple salad, roasted red peppers, or crusty bread.

8. Bacalao (Salted Cod) Tortilla Española

Bacalao (Salted Cod) Tortilla Española is a unique variation on the classic Spanish omelette that incorporates the rich flavors of desalted cod, fresh parsley, and green onions, adding a Mediterranean twist that’s sure to please seafood lovers.

Ingredients Needed

• 200 grams (about 7 oz) salted cod (bacalao), desalted and shredded
• 2 large potatoes, peeled and thinly sliced
• 1 medium onion, thinly sliced
• 6 large eggs
• ¼ cup olive oil, divided
• Salt and black pepper, to taste
• 2-3 green onions, finely chopped
• ¼ cup fresh parsley, chopped

Instructions

1. Rinse the salted cod under cold water. Place it in a bowl and cover with fresh water. Let it soak for 24-48 hours, changing the water every 8 hours to remove excess salt. Once desalted, shred the cod into small pieces and set aside.
2. Heat half of the olive oil (about 2 tablespoons) in a large skillet over medium heat. Add the sliced potatoes and onions. Season lightly with salt and pepper (remember the cod may still be slightly salty). Sauté for 10-15 minutes, stirring occasionally, until the potatoes are tender but not crispy.
3. Once the potatoes and onions are tender, add the shredded cod and green onions to the skillet. Cook for another 2-3 minutes, allowing the flavors to meld, and then remove the skillet from heat. Let cool slightly.
4. In a large bowl, beat the eggs and add the chopped parsley. Gently fold in the potato-cod mixture until everything is evenly coated with egg.
5. Wipe out the skillet and heat the remaining olive oil over medium heat. Pour the mixture into the skillet, spreading it out evenly with a spatula. Let it cook without stirring for about 8-10 minutes, or until the bottom is golden and set.
6. Place a plate over the skillet and carefully flip the tortilla onto the plate. Slide it back into the skillet to cook the other side for another 5-7 minutes, or until fully set.
7. Allow the tortilla to cool for a few minutes before slicing. Serve warm or at room temperature, garnished with extra parsley if desired.

Serving Tips

• Aioli or Piquillo Peppers: Serve with a side of aioli or piquillo peppers for an extra Spanish touch.
• Pairing Ideas: This Bacalao Tortilla pairs well with a light green salad, marinated olives, or crusty bread.

Celebrating the Versatility of Tortilla Española

 

 

The versatility of Tortilla Española shines through in these eight delicious recipes, each offering its own unique twist on the beloved Spanish omelette.

Whether you prefer the traditional flavors of the classic tortilla, the heartiness of chorizo, or the refreshing bite of vegetables, there’s a tortilla variation for every taste and occasion.

These recipes not only celebrate the rich culinary heritage of Spain but also invite creativity in the kitchen, making them perfect for sharing with family and friends.

So gather your ingredients, get cooking, and enjoy a taste of Spain right at home!

More Spanish Foods to Explore

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Whether it be the iconic Jamón Iberico or the holiday favorite Spanish Turrón, Spain is rich with culinary treasures.

Keep exploring spanish dishes by checking out our Spanish blog section.

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