Skip to main content New<> this month
Get the Allrecipes magazine

Tortilla Espanola (Spanish Tortilla)

Rated as 4.38 out of 5 Stars

"Unlike most omelets, a Spanish tortilla is served at room temperature. It is the classic tapa, prepared all over Spain."
Added to shopping list. Go to shopping list.


2 h 20 m servings 477
Original recipe yields 6 servings (1 tortilla)


{{model.addEditText}} Print
  1. Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.
  2. Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.
  3. Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.
  4. Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.
  5. Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.

Nutrition Facts

Per Serving: 477 calories; 32.3 35.8 12.5 198 449 Full nutrition

Explore more


Read all reviews 62
  1. 78 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

I live in Spain and this recipe, although delicious, differs from the classic tortilla española in the fact that the classic one, the one you get in bars and restaurants does not have the serran...

Most helpful critical review

My mixture required much more egg (80% more) to be as eggy as I remember it from Spain. I found most of the cooking directions under-heated on my standard GE electric stove. Use a non-stick pan ...

Most helpful
Most positive
Least positive

I live in Spain and this recipe, although delicious, differs from the classic tortilla española in the fact that the classic one, the one you get in bars and restaurants does not have the serran...

I lived in Barcelona for years and my S.O. is Catalan, so I make tortilla almost once a week to have on hand for snacks (Potatoes, onions, and cheese only). I thought I would offer some tips to...

I make this but leave it in the skillet after cooking the first side and then broil the other side about 6 inches away from the broiler. It is much easier to handle this way and looks real good...

I ate this many times each week when I lived in Spain, and am so happy to have a reliable recipe to make it back in Seattle. Mix and match the "extra" ingredients to suit your tastes - I have ne...

Fabulous! Tastes just like I remember in Sanlucar de Barrameda. I definitely recommend broiling it as opposed to trying to flip it (especially with all that oil in the pan -- agreed, use a bit...

This is delicious as written. My only advice is to begin well ahead of time (1.5 to 2 hrs) as it takes awhile to cook the ingredients, let cool, and then assemble and cook the dish. It's not har...

I lived in northern Spain (Galicia)and we used green peppers,(just cut up into small pieces, not roasted) onions, potatoes and eggs. It's actually easy to add all ingredients at once (less time...

Very tasty, but too much oil. My recommendation is to deep fry the potatoes in 3/4 cups olive oil (saving the olive oil for later french fry/potato frying purposes) and using the 2 tablespoons ...

This was fabulous! I lived in spain for 1 1/2 years and ate these a lot. The onions and pepper add a lot of flavor as I don';t care for plain eggs.