Make this delicious traditional Spanish tortilla at home! Tender potatoes, eggs, and onions cooked together in a skillet and topped with fresh salsa. Bring the flavors of Spain to your kitchen!
I love making a hearty big breakfast on the weekends! If you need more weekend breakfast ideas then make these German pancakes, my Grandma’s pancakes, or omelet muffins.
Spanish Tortilla
Also known as a Spanish omelet, this Spanish tortilla is a staple recipe in Spain cuisine. I love how simple the ingredients are but how flavorful it is. The diced potatoes cook up tender on the inside and slightly crispy on the outside. Then the eggs just bring it all together in one big tasty Spanish tortilla. It’s easy to cook in one large skillet, and fun to see it make one large tortilla-shaped omelet. Enjoy this Spanish tortilla for breakfast, lunch, or dinner because it’s delicious and satisfying any time of day. It’s commonly enjoyed at room temperature and even tastier with my fresh salsa served on top!
My kids love these for breakfast and after school! Serve these with homemade guacamole, fresh fruit, or my easy Spanish rice if you really want to fill their bellies after a long day of school.
Ingredients Needed
The ingredients to make this Spanish tortilla are simple and fresh! You’ll always want to have these ingredients on hand so you can whip up this recipe! Your family will love this for breakfast, lunch, or even dinner!
Spanish Tortilla
- Russet Potatoes: Russet potatoes are perfect for this recipe because they cook soft and tender!
- Eggs: Use large room-temperature eggs.
- Yellow Onion: Dice the yellow onion.
- Garlic: Fresh minced garlic cloves add so much flavor.
- Olive Oil: Helps coat the pan and gives the tortilla its golden brown color.
- Salt and Pepper: Season to taste!
Fresh Salsa
- Tomatoes: Diced ripe tomatoes.
- Green Bell Pepper: Bell pepper adds a crunchy texture to the salsa.
- Red Onion: Minced red onion adds flavor.
- Red Wine Vinegar: The tastiest acidic element in the salsa.
- Salt and Pepper: Season to taste!
Spanish Tortilla Recipe
I love that this is a one-skillet recipe! This Spanish tortilla is easy to make and it’s fun to recreate this traditional dish from Spain. It’s a great weekend breakfast for your family to enjoy! Follow my instructions below because I to walk you through every step of this Spanish tortilla recipe.
Salsa
- Make the Salsa: Make the fresh salsa topping by adding the diced tomatoes, diced green peppers, minced onion, and red wine vinegar to a bowl and mixing with salt and pepper to taste. Allow the salsa to sit and marinate while you make the Spanish tortilla.
Spanish Tortilla
- Prepare the Potatoes, Onions, and Garlic: Wash and peel the potatoes, then dice them into about ¼ inch pieces. Prepare the onion and garlic.
- Cook the Potatoes and Onions: Heat ¼ cup of the olive oil over medium-high heat in a large skillet and add the potatoes and onion. Cook the onion and potatoes for about 20 minutes, until the potatoes are fork-tender.
- Saute the Garlic: Add the garlic to the skillet and saute for another minute. Remove the potato mixture from the heat then set aside to cool.
- Whisk the Eggs: While the potatoes are cooking, whisk the eggs in a large bowl with salt and pepper. Once the potatoes are cooked and have cooled a bit, add them to the eggs and mix to combine.
- Cook the Eggs and Potatoes: Add 2 tablespoons to a medium skillet and heat over medium-low heat. Add half the egg mixture and potatoes to the skillet and cook uncovered for about 5 minutes. The bottom should be a golden brown color before flipping.
- Flip the Tortilla: To flip the tortilla, get a large plate and place it over the tortilla in the pan. Flip the pan over so the tortilla is on the plate. Oil the pan again with another 2 tablespoons of oil then carefully slide the tortilla off the plate and back onto the pan to cook the other side.
- Cook the Other Side: Cook the tortilla for another 5 minutes until it is fully cooked. Remove the tortilla from the pan and repeat with the remaining egg and potato mix.
- Serve With Salsa: Serve the Spanish tortillas with fresh salsa on top and enjoy!
Tips and Variations
This Spanish tortilla is simple to make with minimal ingredients. However, you can create them to fit your taste buds and your cravings. Add more seasonings or veggies! Any way you choose to make them will be AMAZING!
- Potatoes: I diced my potatoes in this recipe, but you can thinly slice them if you prefer. The size and thickness of your potatoes will determine how fast they will cook.
- Veggies: Sneak in vegetables by adding chopped peppers or zucchini! Adding vegetables isn’t how they are traditionally made, but if you want veggies then go for it!
- Size: Your recipe will yield different amounts of tortillas based on the size of the pan you cook them in. A smaller pan will yield more tortillas.
- Fresh Salsa: I like to make my fresh salsa first to let the flavors marinate together for a fuller-tasting salsa. It complements the Spanish tortilla perfectly!
- Season: Add extra flavor by seasoning your potatoes or eggs with any spices you like. Chili powder, garlic powder, or cumin would be my first pick!
Storing Leftovers
The leftover Spanish tortilla is great for a quick breakfast or any time of day! Reheat leftovers in the microwave or oven. Follow the directions below to enjoy leftovers later.
- In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
- To Reheat: Reheat leftovers in the microwave until warmed through. Or place leftovers in an oven-safe skillet and reheat in the oven at 350° Fahrenheit for about 10 minutes.
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Spanish Tortilla
Ingredients
Spanish Tortilla
- 2 pounds russet potatoes
- 6 large eggs, room temperature
- 1 yellow onion, diced
- 2 cloves garlic, minced
- ½ cup olive oil, divided
- salt and pepper to taste
Fresh Salsa
- 2 tomatoes, diced
- 1 green bell pepper, diced
- ¼ red onion, minced
- ¼ cup red wine vinegar
- salt and pepper to taste
Instructions
Salsa
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Make the fresh salsa topping by adding the diced tomatoes, diced green peppers, minced onion, and red wine vinegar to a bowl and mixing with salt and pepper to taste. Allow the salsa to sit and marinate while you make the Spanish tortilla.
Spanish Tortilla
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Wash and peel the potatoes, then dice them into about ¼ inch pieces. Prepare the onion and garlic.
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Heat ¼ cup of the olive oil over medium high heat in a large skillet and add the potatoes and onion. Cook the onion and potatoes for about 20 minutes, until the potatoes are fork tender.
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Add the garlic to the skillet and saute for another minute. Remove the potato mixture from heat and set aside to cool.
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While the potatoes are cooking, whisk the eggs in a large bowl with salt and pepper. Once the potatoes are cooked and have cooled a bit, add them to the eggs and mix to combine.
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Add 2 tablespoons to a medium skillet and heat over medium-low heat. Add half the egg and potato mixture to the skillet and cook uncovered for about 5 minutes. The bottom should be a golden brown color before flipping.
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To flip the tortilla, get a large plate and place it over the tortilla in the pan. Flip the pan over so the tortilla is on the plate. Oil the pan again with another 2 tablespoons of oil then carefully slide the tortilla off the plate and back onto the pan to cook the other side.
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Cook the tortilla for another 5 minutes until it is fully cooked. Remove the tortilla from the pan and repeat with the remaining egg and potato mix.
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Serve the Spanish tortillas with fresh salsa on top and enjoy!
