Tortilla Española
BY KILIAN RÜCKRIEGEL
Introduction
The original, unadulterated Spanish tortilla — just eggs, potatoes, onion, olive oil and salt.
Pure and classic — five ingredients, six steps. In Spain it is eaten every day and bought from the bar counter at room temperature, tucked into bread rolls, or served at home straight from the pan. The first recipe is the classic tortilla, the following one is an elevated version with a mix of seasonal vegetables.
Hi, I’m Kilian
I am 17 and the recipe developer and cook behind this website. I have been cooking since I was young. My recipes are influenced by my family heritage (American and German), studying abroad in Spain, traveling to other countries, and my community in Crown Heights, Brooklyn. I have also done research, volunteered, and advocated to end food insecurity in New York City for years. This site was initially inspired to provide affordable and easy-to-make recipes for families who struggle to feed their families quality delicious meals.
Enjoy! Aprovecha!
Affordable Easy Vegetarian Gluten Free
PREP TIME: 10 mins
COOK TIME: 45 mins
COOLING TIME: 5 mins
METHOD
Slow-fry the potatoes and onion: Pour 0.5 cups olive oil (for slow-frying) into a 24–26cm non-stick frying pan over medium-low heat. Add 4 medium potatoes, peeled and very thinly sliced (2–3mm) and 1 medium onion, thinly sliced into half-moons together. Season with 1 teaspoons salt. Cook gently, stirring occasionally, for 20–25 minutes. Q. The potatoes and onion should soften completely and almost melt together — they must not brown or crisp. This slow confit in olive oil is the foundation of the whole dish. Be patient.
Drain and rest: Using a slotted spoon, lift the potatoes and onion out of the oil into a large bowl. Reserve the infused olive oil — you will use some of it to finish the tortilla. Let the vegetables cool for 5 minutes. Do not skip this rest — adding hot potatoes directly to the eggs will begin cooking them unevenly before you are ready.
Beat the eggs and combine: Crack 6 large eggs, room temperature into the bowl with the cooled potatoes and onion. Add a pinch more salt. Beat everything together firmly until the eggs fully coat every slice of potato. The mixture should look thick and substantial, not thin and loose. Rest for 5 minutes — this allows the potato to absorb the egg and creates a more cohesive tortilla.
Cook the first side: Heat 2 tablespoons of the reserved olive oil in the same pan over medium heat. Pour in the egg and potato mixture, spreading it evenly with a spatula. Shake the pan gently to settle everything. Cook undisturbed for 5–7 minutes. The edges should be fully set. The centre will still be slightly wobbly — this is correct. Shake the pan: the tortilla should slide freely. If it sticks, run a spatula around the edges.
The flip: Place a large flat plate or lid slightly bigger than the pan firmly on top. Grip the pan handle with one hand and the plate with the other. In one confident, swift motion flip the pan so the tortilla lands on the plate, cooked-side up. Slide it back into the pan, uncooked-side down. Tuck the edges in neatly with a spatula to keep its round shape. Cook for a further 3–4 minutes. The centre should remain just slightly soft and custardy — a fully firm tortilla is overcooked by Spanish standards.
Rest and serve: Slide the tortilla onto a board or serving plate. Let it rest for at least 5 minutes before cutting — it firms up as it sits and slices much more cleanly when not piping hot. Cut into wedges like a cake. Serve warm, at room temperature, or cold the next day. Excellent with crusty bread, a simple green salad, or tucked into a bread roll as a bocadillo de tortilla — the greatest Spanish sandwich.
INGREDIENTS
Servings 4
6 large eggs, room temperature
4 medium potatoes, peeled and very thinly sliced (2–3mm)
1 medium onion, thinly sliced into half-moons
0.5 cups olive oil (for slow-frying)
1 teaspoons salt
TIPS
Go slow — the potatoes must confit gently, not fry. 20–25 minutes on medium-low, not 10 minutes on high.
Slightly underdone in the centre — a custardy, just-set interior is the authentic Spanish standard. Pull it off the heat while the very centre is slightly underdone. A custardy, just-set interior is the Spanish standard — not a fully cooked-through omelette
The flip of the tortilla is not to be feared. Hesitation causes spills. A plate slightly larger than the pan, a firm grip on both, one fast motion. Even a slightly messy flip produces a delicious tortilla.
A Bocadillo de tortilla –a cold tortilla tucked inside a crusty bread roll– is one of Spain's great everyday foods. Make a full tortilla the night before and pack it for lunch the next day. One tortilla made on a Sunday evening can become four packed lunches the next day.
If you make this dish, please tag me on Instagram. I will enjoy seeing what you create and how you adapt my recipes.
Copyright 2026, Kilian Ruckriegel
