Tortilla Española (Potato and Onion Frittata)

By
Marian Blazes
Marian Blazes
Marian Blazes is a freelance writer and recipe developer with a passion for South American food. She wrote a cookbook focusing on the cuisine of Brazil.
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Updated on 08/16/22
Tortilla Española (Potato and Onion Frittata)

The Spruce Eats / Bahareh Niati
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
338 Calories
20g Fat
28g Carbs
12g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 338
% Daily Value*
Total Fat 20g 26%
Saturated Fat 6g 29%
Cholesterol 263mg 88%
Sodium 207mg 9%
Total Carbohydrate 28g 10%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 12g
Vitamin C 12mg 61%
Calcium 70mg 5%
Iron 3mg 14%
Potassium 763mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This potato and egg frittata came to South America from Spain, where it is often cut into small wedges and served as tapas. Tortilla española, also known in Latin America as torta de papas, makes a great one-dish supper, thanks to simple ingredients that are often on hand.

Add whatever else you find in the fridge, like ham, bacon, chorizo, mushrooms, red peppers, or cheese, for a different twist on this dish every time you make it.

Many recipes call for flipping the torta and returning it to the pan to cook the other side. You need a good nonstick pan or lots of oil to do this successfully. The broiler method is an easier option.

Ingredients

  • 3 to 4 medium potatoes

  • 1 large onion

  • 1/4 cup vegetable oil, or olive oil, divided

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 8 large eggs

  • 1/3 cup heavy cream, or whole milk

  • 1 tablespoon finely chopped fresh cilantro, or parsley, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for tortilla española (potato and onion frittata) recipe gathered

    The Spruce Eats / Bahareh Niati

  2. Peel the potatoes and slice thinly (about 1/4 inch thick) using a mandoline or a very sharp knife, or cut them into 1/2-inch cubes.

    Peeled and sliced potato on a cutting board

    The Spruce Eats / Bahareh Niati

  3. Place the cut potatoes into a bowl and cover them with salted water. Soak for about 15 minutes.

    Sliced potatoes in a bowl with water

    The Spruce Eats / Bahareh Niati

  4. Slice the onion thinly.

    Sliced onions on a cutting board

    The Spruce Eats / Bahareh Niati

  5. In a large, deep, nonstick, ovenproof skillet, heat 2 tablespoons of the oil over medium heat. Add the sliced onion and cook until the onion is soft, fragrant, and turning golden.

    Onions cooking in a pan

    The Spruce Eats / Bahareh Niati

  6. Drain the potatoes and pat them dry.

    Drain the potatoes and pat them dry on a towel

    The Spruce Eats / Bahareh Niati

  7. In a large bowl, toss the potatoes with the remaining 2 tablespoons of oil and season with salt and pepper. Reserve the bowl.

    Season potato slices in a bowl

    The Spruce Eats / Bahareh Niati

  8. Add the potatoes to the onion in the skillet.

    Potatoes cooking in a pan

    The Spruce Eats / Bahareh Niati

  9. Cover and cook the potatoes over low heat until tender, stirring occasionally to keep them from sticking to the pan and burning.

    Potatoes and onions in a pan

    The Spruce Eats / Bahareh Niati

  10. In the reserved large bowl, whisk together the eggs and cream, seasoning with salt and pepper.

    Eggs and cream in a bowl

    The Spruce Eats / Bahareh Niati

  11. Pour the cream and egg mixture over the potatoes and onion in the skillet. Sprinkle chopped parsley or cilantro over the eggs and potatoes, if using.

    Egg mixture added to the potatoes in the pan

    The Spruce Eats / Bahareh Niati

  12. Cook the mixture over low heat until the eggs seem mostly set, being careful not to burn them, about 5 to 8 minutes.

    Frittata cooking in a pan

    The Spruce Eats / Bahareh Niati

  13. Carefully flip the frittata by turning a plate upside down over the skillet.

    Cover the frittata in the pan

    The Spruce Eats / Bahareh Niati

  14. Turn the skillet over so the frittata falls onto the now right-side-up plate.

    Frittata on a plate

    The Spruce Eats / Bahareh Niati

  15. Slide the frittata from the plate back into the skillet so the browned side is facing up and cook over low heat for a few more minutes.

    Frittata placed into a pan

    The Spruce Eats / Bahareh Niati

  16. Cut the tortilla into wedges to serve.

    Tortilla española (potato and onion frittata) on a plate

    The Spruce Eats / Bahareh Niati

Tips

  • Get creative and add some extra ingredients to the mix, such as pieces of ham or bacon, shredded cheese, chopped bell peppers, or whatever you desire.
  • Enjoy it with a dollop of sour cream on the side.

To Finish Under the Broiler

If your skillet is not nonstick, you can finish cooking the eggs under the broiler. Preheat the broiler, then place the skillet under the broiler until the top of the frittata is browned and slightly crispy.

How to Store

Leftovers of this potato and onion frittata will last in the refrigerator for three to four days. Perfect for breakfast, lunch, snacks, or dinner. Slice it up into individual portions and put it in an airtight container. Eat cold or warm, whichever you prefer.