Make a delicious Spanish tortilla with hearty blend of eggs, potatoes and onions with fresh parsley for extra flavor.

What is Spanish Tortilla?

Spanish Tortilla, or Tortilla Española as it’s called in Spain, is a traditional omelette made with eggs, potatoes, and often onions. Commonly served as a tapa, this dish stands apart from a regular omelette or frittata; it’s typically enjoyed at room temperature or even chilled. Dense yet delicious, each slice has beautiful layers of tender potatoes, almost resembling a savory cake.

What you Need

I put my own spin on this classic Spanish tortilla by adding lots of freshly chopped parsley. I always keep fresh herbs on hand to brighten up my dishes, and the parsley in this recipe adds a refreshing and flavorful twist.

Eggs
Yellow Potatoes – Choose small, firm potatoes for the best texture.
Onion – Use one small onion or half of a large one. I prefer sweet onions for their milder, sweeter flavor, which complements the tortilla.
Fresh Parsley – Regular or Italian parsley both work well. Just use whatever you have on hand.
Olive oil
Salt

Recommended Equipment

When making Spanish tortilla, I recommend using a non-stick pan to make it easier to invert the omelette onto a plate. This recipe is just the right size for an 8-inch non-stick pan. For reference, I use the Parma pan made in Italy by Ballarini and it’s been one of my best cookware investments. It features a durable non-stick coating that’s free of PFOA (perfluorooctanoic acid) and even includes a built-in sensor on the handle that lets you know when the pan is perfectly preheated.

Tips to Make this Delicious Spanish Omelette

Cook the onions and potatoes until tender, but avoid browning them.
Once cooked, let the onions and potatoes cool for a few minutes before combining them with the egg mixture.
Make sure to leave enough olive oil in the pan to cook the omelette properly.

Pour the egg mixture into the heated pan and cook over medium heat until the edges begin to set. Then, reduce the heat to medium-low, cover the pan, and cook for 7–8 minutes, or until the bottom is firm and golden brown.
To flip the omelette, place a large plate over the pan and carefully invert it onto the plate. Then, slide the omelette back into the skillet to cook the other side. Reduce the heat to low, cover, and cook for another 2–3 minutes.

Let the omelette to cool before serving. Remember, Spanish tortilla is not served hot, straight from the pan!

How to Serve Spanish Tortilla

Serve this tasty omelette as a perfect addition to a tapas spread. Pair it with other Spanish favorites like:

Serrano ham
Iberico ham
Chorizo
Spanish salami (Salchichon)
Manchego cheese

It also complements with fresh salads, roasted vegetables or soups. Some of my favorites include:

I always like to serve my Spanish dishes on pieces with Mediterranean colors or patterns to add vibrant flair to the table. The bold hues and intricate designs really complement rich, savory flavors of the food.

Print Recipe

Spanish Tortilla with Parsley

Prep Time5

Cook Time21

Servings: 8

Equipment

8-inch non-stick pan

Ingredients

¼ cup olive oil
4 eggs
½ onion diced
¾ cup parsley, chopped
3 yellow potatoes peeled and sliced in quarters
½ tsp sea salt

Instructions

In a bowl whisk together eggs, chopped parsley and set aside.
Heat pan over medium heat. Add olive oil and once it starts to sizzle, add onions and potatoes and cook until tender for about 10 minutes, but do not brown.
Once done, turn off heat and cool for few minutes.
Next transfer onions and potatoes to the bowl* and combine with egg mixture. Stir in salt and mix to combine.
Heat same pan over medium heat. Pour the egg mixture into the pan and cook until edges begin to set. Then, reduce the heat to medium-low, cover the pan, and cook for 7–8 minutes, or until the bottom is firm and golden brown.
To flip the omelette, place a large plate over the pan and invert it onto the plate. Slide the omelette back into the pan to cook the other side. Reduce the heat to low, cover, and cook for another 2–3 minutes.
Once the bottom of omelette is firm and golden brown, transfer onto a serving plate and let cool. Serve at room temperature or chilled.

Notes

*Make sure to leave enough olive oil in the pan to cook the omelette properly.