Tortilla de Patata (Spanish Tortilla)

Tortilla de Patata (Spanish Tortilla)


"This is a fine Spanish potluck dish that can be served hot or cold, is inexpensive, delicious, and easy to pack. Hope there will be leftovers to take home, but don't count on it."

Ingredients {{adjustedServings}} servings 244 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

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  1. Place potatoes in a large bowl, cover with cold water, and refrigerate for 30 minutes or so. Drain, pat dry, and season with salt.
  2. Melt butter in a large skillet over medium heat. Saute bell pepper, poblano pepper, and onion in butter until soft. Remove from pan, and set aside. Melt remaining 2 tablespoons butter and bacon fat in pan, and fry the potatoes until crisp and medium brown. Transfer to a plate lined with paper towels.
  3. Preheat oven to 225 degrees F (110 degrees C).
  4. Arrange the potatoes in a lightly-buttered, non-stick pan, preferably a deep, slope-sided skillet. Arrange the onions and peppers over the potatoes, and then spread cheese over the top. In a mixing bowl, beat eggs with water, parsley, and salt and pepper; pour the mixture over the potatoes. Put the skillet in a larger pan with a half inch of water in it.
  5. Bake in preheated oven until eggs set, about 30 to 40 minutes. Remove the tortilla, let cool, and loosen edges from the pan. Put a serving plate over the skillet, and flip the tortilla over onto the plate. Cut into small pie-shape wedges. Refrigerate until ready to serve; reheat if desired.
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  • The tortilla can be cooked on the stovetop in a skillet, and flipped to cook both sides.
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Reviews 11

  1. 18 Ratings


I find that this recipe has too many ingredients. The typical spanish tortilla only consists of potatoes, onion, garlic and eggs.

Liz in Marlin, TX

The way I make this dish, I give it 5 stars, but the way this recipe is written, only 4. The good thing about Tortilla de Patata is that there are as many different ingredient varieties as you like. You can put in whatever you please. It is good for breakfast, lunch or supper. Sometimes I put a package of thawed chopped broccoli in mine, or I caramalize some onions to serve on top. I have added crumbled cooked sausage or bacon. After I remove it from the oven and flip it onto the serving plate, I put a layer of shredded cheese (usually cheddar, but pepperjack would be good or whatever you like) on the top and allow it to melt. I like to serve it with a simple salad and some crusty bread. Yummy!


Overall I feel this spanish tortilla contained all the flare of what an authentic "patata" demands: a delicious dichotomy of chrispy outershell and soft center. Recommendations: I suggest this spanish delicacy be enjoyed along with a toasted bagget with a spoonful of mayonnaise!