Potato Tortilla

Potato tortilla is a classic Spanish dish for which each family in Spain has its very own recipe. This is a basic recipe to which you can add your own variations.

Makes 1200g.

Potato Tortilla

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!







olive oil (or sunflower oil)






olive oil

As needed:



Preparation method

  • Peal the potatoes.
  • Cut along the length in half and then in equal slices.
  • Heat the 500ml of oil in a frying pan and gently fry the sliced potato until soft and golden brown, turning them every now and again.
  • Sprinkle the potatoes with salt, remove them from the pan, and drain.
  • Add a dash of salt to the eggs and beat them in a large bowl.
  • Gently stir the sliced potatoes through the eggs.
  • Heat the olive oil in a large frying pan and pour in the egg mixture. Cook until the bottom of the tortilla has set and starts to brown. Gently shake the pan every now and again to loosen the tortilla.
  • Use the lid of the pan or a plate to turn over the tortilla and slide it back in the pan.
  • Cook the tortilla on a low heat until the bottom is set and golden brown. 

Serving suggestions

  • Add some onion and/or garlic when you fry the potatoes.
  • Use ham, chorizo, green herbs, or roasted peppers in the tortilla mix.
  • Use in a composition with components of spinach, tomato and anchovies.

Previous page