Pan-Fried Spanish Tortilla with Potato and Onion

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

Traditional Spanish tortilla made by gently frying thinly sliced potatoes and onions, then slowly cooking them with eggs into a thick golden omelet. This Spanish-inspired vegetarian recipe (gluten free), ready in about 50 minutes, pairs onion, thinly sliced, extra virgin olive oil, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 (about 1.5 lbs) medium potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• 1/2 cup extra virgin olive oil
• 6 large eggs
• 1 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1/2 cup extra virgin olive oil in a large nonstick skillet over medium heat. Add 3 thinly sliced medium peeled potatoes and 1 large thinly sliced onion, seasoning with 1 tsp salt and 1/4 tsp black pepper. Cook gently for 20-25 minutes, stirring occasionally, until the potatoes are soft but not browned.
2. Step 2: Meanwhile, crack 6 large eggs into a large bowl and whisk until smooth.
3. Step 3: Using a slotted spoon, transfer the potato and onion mixture into the bowl with the eggs and gently combine without breaking the potatoes.
4. Step 4: Remove excess oil from the skillet, leaving about 1 tbsp. Heat skillet over medium-low heat and pour the egg, potato, and onion mixture in. Cook for 6-8 minutes until the edges are set and golden.
5. Step 5: Carefully invert the tortilla onto a large plate, then slide it back into the skillet to cook the other side for 4-5 minutes until fully set and lightly browned. Slide onto a plate to cool slightly before slicing and serving.