Tortilla Espanola

Tortilla Espanola

RyanM 0

"Spanish Tortilla is a tasty mixture of potatoes and eggs and can have a number of things added to it such as chorizo or spinach."


55 m servings 489 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 489 kcal
  • 24%
  • Fat:
  • 25.6 g
  • 39%
  • Carbs:
  • 45.8g
  • 15%
  • Protein:
  • 19.6 g
  • 39%
  • Cholesterol:
  • 188 mg
  • 63%
  • Sodium:
  • 778 mg
  • 31%

Based on a 2,000 calorie diet

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  1. Heat 2 tablespoon oil in a large, nonstick skillet over medium-low heat. Fry potatoes and onion in oil for about 15 minutes. Stir in chorizo, if desired; cook for five more minutes, or until potatoes are soft and lightly browned and meat is cooked. Season with salt and pepper to taste.
  2. Beat eggs together in a large bowl. Pour potato and onion mixture into eggs, and mix together.
  3. Heat 1 tablespoon oil in a large, nonstick skillet over medium-low heat. Carefully spread mixture evenly over the bottom of the pan. Cook without stirring for about 10 minutes. Then place a large plate over the pan, flip the pan to transfer the eggs onto the plate. Cooked side should be golden brown. Carefully slide tortilla back into pan, and cook the other side for 5 to 10 minutes.
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  1. 21 Ratings


I am a Spaniard that has been living in the States for 6 and a half years. I have made tortilla espanola many times and for many people, and never with the amounts indicated in this recipe.If yo...

In Spain we don't usually add chorizo or black pepper, but I'm sure it will please many a palate all over the world. Authentic Serving Suggestion: Once the tortilla is cooled to room temperatur...

This was the first time I cooked tortilla espanola. It did not come very close to what I've seen and eaten in Spain, but I think that was my error and I plan on trying again. It certainly was go...

As other reviewer said, when you're frying the potatoes it is very important to make sure that they're partially covered with oil, it is a must!!! This is an essential part of the process, if yo...

I give this recipe 4 points because I think it's using too much potatoes. I love the idea of frying the potatoes more than boiling. Don't think you have to deepfrying them. Use enough oil to mak...

This is a decent start, but ... no. This is sort of a pale imitation. Mark Bittman of the new york times has a great version on his blog, Bitten - check that out. But a tip for the potatoes woul...

An authentic tortilla recipe, with one exception. Tortilla espanola as it would be in Madrid is only made with potato and onion. I was glad to find this recipe true to form, having lived in Spai...

I used Ole Ida's cubed hashbrowns O'Brian style (seasoned with red and green bell peppers and onions). This was much faster and great tasting! Added shredded cheese. FABULOUS! This is now one...

I haven't made the recipe but I have a helpful shortcut for the potatoes. If you don't want to fry them in a bunch of oil, you can prebake them till they're softened but still some what firm. Th...