Traditional Spanish Tortilla with Potatoes and Onions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty, authentic Spanish potato omelet cooked slowly in olive oil until golden and tender, featuring rustic potatoes and sweet onions for an iconic dish. This spanish-inspired breakfast (vegetarian) ready in about 60 minutes combines grams potatoes, grams yellow onions, milliliters extra virgin olive oil into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 420 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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.

★ 4.0 (8 ratings) Prep: 25 min Cook: 35 min Serves 4 Spanish cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Peel and slice 500 grams potatoes into 1/4-inch thick rounds; thinly slice 200 grams yellow onions into half-moons.
  2. Step 2: Heat 120 milliliters extra virgin olive oil in a 10-inch nonstick skillet over medium heat until shimmering (not smoking).
  3. Step 3: Add potatoes and onions to oil, stirring to coat; cook for 20-25 minutes, stirring occasionally, until potatoes are tender and onions are golden brown (they should be very soft but not broken).
  4. Step 4: Whisk 6 large eggs in a bowl with 5 grams sea salt until fully combined; pour over potatoes in skillet, gently stirring to distribute.
  5. Step 5: Cook over low heat for 8-10 minutes, tilting skillet to ensure even cooking, until edges set but center is still slightly runny.
  6. Step 6: Place a large plate upside down over skillet, then flip tortilla onto plate; slide back into skillet to cook the other side for 3-4 minutes until golden.
  7. Step 7: Transfer to serving plate, sprinkle with 10 grams finely chopped fresh parsley, and slice into wedges while warm.

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Frequently asked questions

How long does Traditional Spanish Tortilla with Potatoes and Onions take to make?

Total time is about 60 minutes (25 min prep + 35 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Traditional Spanish Tortilla with Potatoes and Onions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Traditional Spanish Tortilla with Potatoes and Onions?

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 Traditional Spanish Tortilla with Potatoes and Onions 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.

Is Traditional Spanish Tortilla with Potatoes and Onions vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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