Go Back
+ servings

Basque Potato Tortilla

Tortilla española, happens to be one of Spain's most famous and national dishes that is loved by all! Made with ingredients you probably have at home: potatoes, eggs, and onions. This is Spanish comfort food you’ll be making all year round!
Prep Time10 mins
Cook Time30 mins
Course: Dinner
Cuisine: Spanish
Keyword: eggs, potatoes
Servings: 6
Author: Lora


  • 3 1/2 Tablespoons extra virgin Olive Oil
  • 1 pound potatoes peeled and cut into 1/2 inch cubes
  • 1 onion coarse chopped
  • 2 cloves garlic finely minced
  • 1 sprig fresh rosemary (not the stem) chopped
  • 9 Eggs
  • 1 ⁄2 teaspoon Spanish paprika
  • Salt & Pepper to taste


  • n a large skillet (or cast iron skillet), add 2 tablespoons of the olive oil. When heated up, add the onions, garlic, and rosemary (if using). Saute’ until the onions are translucent.
  • Remove onions and garlic from pan and set aside in a large bowl.
  • Add the potatoes to the hot oil. Cook until the potatoes are golden and tender when pierced. Once potatoes are tender, add them to the onion mixture.
  • Turn oven onto the broil setting.
  • In a large bowl, beat the eggs with salt, pepper and paprika, then add to onion and potatoes mixture.
  • Carefully wipe the skillet with a paper towel (if anything has stuck to the bottom of the pan, you should wash it--clean pan helps to release the tortilla)
  • Return the skillet to medium high heat, then add the rest of the olive oil to the hot skillet, and once the oil is hot add the potato and egg mixture.
  • Immediately lower heat and cook until the eggs start to set (about 2 minutes). Let the eggs slowly cook without touching them.
  • Release the edges of the tortilla by using a heatproof spatula to run around the edges of the skillet.
  • Cover the skillet and slowly cook until the eggs set on top for about 8-10 minutes. There will be some liquid and jiggly egg portions on top.
  • Continue to cook, adjusting heat to prevent bottom of tortilla from burning, and run the spatula around edge and bottom of tortilla to prevent sticking, about 3 minutes longer.
  • The top may will still be a bit jiggly.
  • Place pan under the broiler and let cook until the top is set and the tortilla is a nice golden brown (1½ - 2 mins). Be sure to check at one minute, it could already be golden brown and ready. If not ready at one minute mark, broil another half minute to a minute until it sets.
  • Let cool, then serve.


Serving: Cut tortilla into wedges for a meal and serve with a side salad. Also could be cut into cubes for an hors d'oeuvre–sized snack.
Leftovers: Even better at room temperature. Leftover tortilla can be refrigerated up to 3 days; allow to return to room temperature before serving.