Pan-Fried Spanish Tortilla with Potatoes and Onions

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A classic Spanish tortilla featuring thinly sliced potatoes and onions gently cooked and bound with eggs to create a thick, savory omelette. This Spanish-inspired vegetarian recipe, ready in about 50 minutes, pairs yellow onion, thinly sliced, olive oil, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 large (about 1 lb) medium potatoes, peeled and thinly sliced
• 1 large yellow onion, thinly sliced
• 1/4 cup olive oil
• 6 large eggs
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 1/4 cup olive oil in a 10-inch non-stick skillet over medium heat. Add 3 large peeled and thinly sliced potatoes and 1 large thinly sliced yellow onion. Cook gently for 20 minutes, stirring occasionally, until potatoes are tender but not browned.
2. Step 2: In a large bowl, whisk 6 large eggs with 1 tsp salt and 1/2 tsp black pepper. Drain the potatoes and onions from the oil using a slotted spoon and add them to the eggs, stirring gently to combine.
3. Step 3: Remove excess oil from the skillet, leaving about 1 tbsp. Pour the egg, potato, and onion mixture into the skillet and cook over medium-low heat for 6-8 minutes until edges are set but center is still slightly runny.
4. Step 4: Carefully invert the tortilla onto a large plate, then slide it back into the skillet to cook the other side for 4 minutes until fully set. Slide onto a serving plate and let rest for 5 minutes before slicing.