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The starter, Mediterranean

Spanish tortilla with green salad

Spanish tortilla is a potato and egg starter for 6 people that takes 40 minutes of active work. You make it in the morning so it can rest and be served warm at dinner, with no last-minute stress. It's easy to pull off, costs about €1.10 per person, and the secret is confiting the potatoes gently in oil without browning them.

A real tortilla like in Madrid, thick, soft, served warm with a small salad.

Spanish tortilla with green salad
For
6 people
Work
40 min
Total time
1 h 10
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€1.10
Calories per person
290 kcalcalculated by Kiloach, your weight coach

What makes a Spanish tortilla stand out is its thickness. The potatoes, slowly confited in olive oil, turn almost melting, and the egg that binds them stays slightly creamy in the center. There's no crisp golden crust, no fried taste, just that particular softness you find in tapas bars in Madrid.

It's a starter that fits almost any occasion, a casual dinner with friends, a Sunday family meal, or cocktail bites if you cut it into small cubes. It pairs well with a simple green salad and a Mediterranean style menu, ham, cheeses, grilled vegetables. Kids tend to love it as much as adults do.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 4 steps, 40 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

In the morning, cook the potatoes, assemble the tortilla and let it cook all the way through, that's the bulk of the work. Just before guests arrive, make the salad and let the tortilla finish cooling to room temperature, never in the fridge. At serving time, cut it into slices with a thin knife and serve alongside the salad.

The ingredients

6 people

Fruits and vegetables

  • Potatoes 900 g
  • Onions 2
  • Green salad 1

Dairy

  • Eggs 8

Pantry

  • Olive oiloften in the pantry 15 cl
  • Wine vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch

Allergens Eggs

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Peel the potatoes and cut them into thin rounds, slice the onions thinly.

    A mandoline gives even rounds that all cook at the same rate.

  2. Cook them gently in the olive oil with a pinch of salt, without letting them color. 20 min

    Stir occasionally, they should mash easily under a spoon without falling apart.

  3. Drain them and mix with the beaten eggs, then let the mixture rest. 10 min

    This rest lets the egg fully coat the potatoes.

  4. Cook the mixture in an oiled nonstick pan, flip the tortilla using a plate and finish cooking. 10 min

    Keep the center a bit soft, it will keep cooking as it cools.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Make the salad and dressing, and let the tortilla cool to room temperature.

    Don't refrigerate it, it would lose its softness.

When it's time to serveThe final touches, right in front of your guests.

  1. Cut the tortilla into wedges and serve with the salad.

    A thin blade, dipped in hot water, cuts cleanly without crushing it.

Our tips to get it right

  • Pick a waxy, firm potato variety, it holds together better during cooking and keeps the tortilla from turning too dense or too runny.
  • Use a pan sized to match the amount of eggs and potatoes, a pan that's too large will give you a thin tortilla that dries out fast.
  • Flipping it onto a plate feels scary the first time, do it with one quick confident motion, and practice with a small batch before the big day if you can.

The variations

  • Cook the onions longer until caramelized for a sweeter version that works especially well as a party bite.
  • For a faster version, use potatoes that are already boiled and sliced, you'll save about fifteen minutes of cooking time.
  • For kids, cut the tortilla into small cubes and serve with toothpicks, it turns into an easy finger food.

What to serve it with

  • Simple green salad with vinaigrette
  • Serrano ham and Spanish cheeses
  • A glass of chilled dry white wine

Storage

The tortilla keeps for two days in the fridge in a sealed container, though it's best warm on the day it's made. It doesn't freeze well, the potatoes turn grainy. Reheat it gently in a pan over low heat rather than in the microwave, to keep its soft texture.

Questions about this recipe

How do you flip the tortilla without breaking it apart?

Choose a plate wider than the pan, press it firmly over the top, and flip both together in one confident motion. Then slide the tortilla back into the pan to finish cooking the other side.

Can you swap the onions for another vegetable?

Yes, some cooks add finely diced red bell pepper or slow cooked zucchini along with the potatoes. Onion remains the most classic choice, adding a mild sweetness that balances the dish well.

How should you plate the tortilla for a dinner with friends?

Serve it warm, cut into thick triangular wedges, simply placed on a board or a large platter. A lightly dressed green salad on the side is enough, there's no need for extra decoration.

Can Spanish tortilla work for more than 6 people?

You can double the quantities using two pans or cooking in two batches, the cooking time stays about the same. Avoid using one oversized pan for a single tortilla, it would cook too thin and lose its softness.

Can a Spanish tortilla be made ahead?

Yes, during the day. The recipe needs 40 min of work in total, split up like this, the same day, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a Spanish tortilla?

Allow 1 h 10 in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "easy".

How many calories are in a Spanish tortilla?

About 290 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Spanish tortilla cost?

About €1.10 per person, that's €6.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs. Remember to ask your guests about their allergies before putting your menu together.

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