Recipe for the Perfect Spanish Tortilla

Few dishes capture the soul of Spain as simply and completely as the tortilla de patatas (the Spanish omelette), made with just a handful of ingredients: eggs, potatoes, onions, olive oil, and a pinch of salt (I add a little paprika too).

What seems rustic and humble at first bite is, in fact, a dish of infinite debate: should the potatoes be sliced or cubed, the onions caramelized or barely softened, the tortilla firm or creamy in the middle? In the end it doesn’t matter as long as you enjoy it.

Here’s how to make a tortilla that will transport you straight to Spain and to memories of my last trip to Barcelona and my daughter, who lives there. I miss her, and I miss the city, but cooking tortilla in my Brussels kitchen brings both a little closer.

Preparation for the tortilla recipe

1. Prepare the potatoes and onions

Peel the potatoes and cut them into thin slices. Slice the onion into half-moons and halve them again.

Heat the olive oil in a frying pan over medium heat. Add the potatoes in several batches so they don’t stick to each other. Season with a good pinch of salt, and let them gently cook (around 20 minutes). Turn them over half way through and put them aside in a plate with kitchen paper. Then repeat for the next batches.

Once soft, scoop the potatoes. Keep the oil and cook the onions until tender and sweet (around 15 minutes). Set the onions aside. Keep a few spoonfuls of the oil—you’ll need it for cooking the tortilla.

2. Mix with eggs

Beat the eggs in a large bowl, season with salt and a pinch of sweet paprika, then fold in the warm potatoes and onions. Let the mixture rest for 5–10 minutes; this allows the flavours to marry.

3. Cook the tortilla

Heat a couple of tablespoons of the reserved oil in a non-stick frying pan. Pour in the mixture and spread it evenly. Cook on medium-low heat until the bottom sets and the edges begin to firm, about 5–6 minutes.

4. The flip

Place a large flat plate over the pan, hold it firmly, and in one swift movement flip the tortilla onto the plate. Slide it back into the pan, uncooked side down. Cook for another 3–4 minutes, depending on whether you like your tortilla runny in the middle or fully set.

5. Rest and serve

Let the tortilla rest for at least 10 minutes before cutting—this helps it hold together and develop flavour. Serve warm or at room temperature, cut into wedges or little squares for tapas.