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Sometimes the simplest dishes are the most satisfying—and Tortilla Española is proof. This classic Spanish recipe uses just a few humble ingredients (potatoes, onions, eggs, and olive oil), but the result is pure comfort. Think of it as a cross between a potato omelet and a crustless quiche, with a golden, custardy center and lightly crisp edges. It’s delicious warm, but maybe even better the next day straight from the fridge.
In this step-by-step cooking class, Executive Chef Justin Wangler walks you through his foolproof method for making Tortilla Española at home. Whether you're serving it as a brunch centerpiece, a light lunch with a simple salad, or a snack with a chilled glass of Chardonnay wine, this dish is all about ease and flavor. Let’s get cooking.
Why You'll Love this Tortilla Española Recipe
Tortilla Española is one of those classic comfort foods that’s deceptively simple, yet always impressive. It’s built on humble ingredients—potatoes, onions, eggs, and olive oil—but comes together into something rich, satisfying, and surprisingly elegant. What we love most is how versatile it is: serve it warm for brunch, slice it up for a light dinner, or enjoy it cold the next day (it somehow gets even better). Pair it with a chilled glass of Chardonnay, and you’ve got a beautifully balanced meal—creamy, savory, and just the right amount of indulgent. This is the kind of recipe that becomes part of your regular rotation—not just because it’s delicious, but because it’s comforting in the best possible way.
Key Ingredients
This Spanish classic comes together with just a handful of kitchen staples—but the quality of each really matters here. Choose the best ingredients you can find for a simple dish that shines.
- Yukon Gold potatoes – Their creamy texture holds up beautifully and brings the perfect bite to each slice.
- Yellow onion – Adds gentle sweetness that balances out the richness of the eggs and oil.
- Olive oil – Use a good-quality one, since it plays a starring role in both flavor and texture.
- Eggs – The heart of the dish. Go for fresh, large eggs for the fluffiest, most flavorful result.
- Kosher salt – Essential for drawing out the natural sweetness in the potatoes and onions.
Optional but highly recommended? A little aioli on the side—and a glass of Chardonnay in hand.
How to Make Tortilla Española
Start by peeling and slicing your onions and potatoes nice and thin—that way, everything cooks evenly and melts together perfectly. Toss them in a bowl with olive oil and a good pinch of salt so each slice gets a little love.
Next, gently cook the potatoes and onions over medium heat until they’re tender but not browned, stirring occasionally to keep everything cozy. Meanwhile, whisk those eggs with a bit of salt until they’re smooth and ready to bind it all together.
Once the potatoes and onions are done, drain them (saving some of that flavorful oil!) and fold them into your eggs. Heat a bit of the reserved oil in your pan, then pour the mixture in, letting it cook undisturbed for a few minutes until the edges set.
Here’s the trickier part: flipping the tortilla. Use a plate to help flip it out of the pan, then slide it back in to cook the other side until golden and just set through. Let it rest a bit before slicing—this helps the flavors marry and the texture to firm up.
Serve it warm with a smear of aioli or enjoy it cold the next day. Either way, it’s a winner.
Tortilla Española (Spanish Egg and Potato Omelette) Recipe
Recipe Type:
Main Dish
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Servings:
6
Ingredients
Ingredients
- 1 bottle Kendall-Jackson Chardonnay
- 1 onion
- 2 lbs of potatoes
- 1 cup olive oil
- 8 eggs
- Salt
Equipment
- Cutting board
- Knife
- Vegetable Peeler
- Wooden spoon
- Strainer
- 2 stainless steel bowls
- 10 in non-stick or carbon or cast-iron pan with high sides
Instructions
- Open wine and pour the chef and yourself a glass.
- Peel onion, cut in half, and thinly slice. Peel potatoes, cut in half, and slice thinly.
- Place 1 cup olive oil in a bowl and add onions and potatoes and 1 tablespoon salt and stir until oil covers.
- Place in a nonstick pan over medium heat. Bring to a simmer and stir occasionally. Cover with a lid and allow to cook for 20 minutes.
- In a large stainless-steel bowl crack 8 eggs, whisk, and season with 1 tablespoon salt.
- When potatoes and onions are cooked, drain and reserve oil.
- Pour the potatoes and onion mixture into the bowl with the eggs, stir, and add in about 3 tablespoons of reserved oil.
- Next, add enough oil back into the pan to cover the bottom.
- Place the pan on medium heat and pour the potato mixture back into the pan.
- Stir around for about 20 seconds, then allow to cook with oil bubbling for about 3 to 5 minutes, or until eggs start to set.
- Remove from heat and carefully place a plate on top of pan and pour off a little oil. Then in one swoop flip pan over so tortilla is on the plate. Then again add oil to coat bottom of pan and slide tortilla back into pan. Place back on heat and cook for two to three minutes, or until golden brown on bottom. Slide out on to a clean plate and allow to rest for an hour at room temperature. Serve with aioli. This is also great served chilled the next day.
How to Pair Tortilla Española with Wine
A classic Spanish dish like Tortilla Espanola deserves a wine that can match its comforting, savory flavors without overpowering them. For a fresh and budget-friendly option, the Kendall-Jackson Vintner’s Reserve Chardonnay, widely regarded as one of the best Chardonnays under $20, offers bright acidity and subtle fruit notes that cut through the richness of the eggs and potatoes perfectly. Its crispness balances the olive oil’s silkiness and enhances the simple but bold flavors of the tortilla.
If you’re looking to elevate the experience, the Kendall-Jackson Grand Reserve Chardonnay, often celebrated as one of the best Chardonnays under $30, brings more complexity with layers of ripe tropical fruit, vanilla, and a hint of toasted oak. This fuller-bodied option pairs beautifully with the golden crust and caramelized edges of the tortilla, adding depth and richness without overwhelming the dish.
Both wines complement the Tortilla Espanola’s comforting heartiness while keeping the meal bright and approachable. Pour a glass, take a bite, and savor the simple joy of this perfect pairing.
