Quick Spanish Tortilla with Potatoes and Onion

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic Spanish tortilla featuring thinly sliced potatoes and onions gently cooked and bound with eggs for a simple yet satisfying dish. This spanish-inspired quick meals ready in about 40 minutes pairs medium 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 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.

Prep: 10 min Cook: 30 min Serves 4 Spanish cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1/2 cup extra virgin olive oil in a large non-stick skillet over medium heat until shimmering, about 2 minutes.
  2. Step 2: Add 3 peeled and thinly sliced medium potatoes and 1 thinly sliced medium onion, stirring to coat with oil. Cook gently for 15-18 minutes, turning occasionally, until potatoes are tender but not browned.
  3. Step 3: Meanwhile, crack 6 large eggs into a large bowl, add 1 tsp salt and 1/2 tsp black pepper, and whisk until combined.
  4. Step 4: Drain the cooked potatoes and onions in a colander to remove excess oil, then fold them gently into the beaten eggs.
  5. Step 5: Remove excess oil from the skillet, reserving about 1 tbsp, and heat over medium.
  6. Step 6: Pour the egg, potato, and onion mixture back into the skillet, spreading evenly, and cook for 4-5 minutes until the edges start to set.
  7. Step 7: Use a large plate to carefully flip the tortilla, then slide it back into the skillet to cook the other side for 3-4 minutes until fully set and golden.
  8. Step 8: Slide the tortilla onto a serving plate and let rest for 5 minutes before slicing and serving warm or at room temperature.

Equipment for this recipe

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Frequently asked questions

How long does Quick Spanish Tortilla with Potatoes and Onion take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Quick Spanish Tortilla with Potatoes and Onion?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium onion, thinly sliced from drying out.

Can I substitute ingredients in Quick Spanish Tortilla with Potatoes and Onion?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Quick Spanish Tortilla with Potatoes and Onion for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Quick Spanish Tortilla with Potatoes and Onion?

Spanish quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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