Spanish Frittata: Traditional Potato Tortilla

7 months ago

traditional potato tortilla

No, it doesn’t have any tortilla as the name implies. It’s actually closer to the Italian frittata than the Mexican tortilla. Traditional Potato Tortilla, or more common called as Tortilla Española, primarily consists of chunks or slices of potatoes though a few additions like chorizo are welcome. This tapa is perfect for any time of day and best served with salsa or toasted bread.


Traditional Potato Tortilla
Makes 5-6 servings


6 Large eggs, beaten

½ cup Fresh milk

4 Tbsps Olive oil, divided

2 Tbsps Unsalted butter

2 Large white onions, thinly sliced

1 tsp Sugar

3 cloves Garlic, minced

3 cups Medium diced steamed potatoes

  • Salt and pepper, to season

½ tsp Spanish or hot paprika


  1. In a bowl, mix the eggs and milk until well-combined. Set aside.
  2. In a non-stick skillet, put two tablespoons olive oil and butter until just melted. Add the onions and set on low heat. Sprinkle the sugar on top. Check occasionally and move around as needed until it is golden brown and caramelized. Remove from heat and set aside.
  3. In the same oil over low heat, add the garlic and sauté until cooked. Add potatoes until lightly browned. Season with salt and pepper.
  4. Pour milk-egg mixture into the pan and gently move it around as you would cook scrambled eggs.
  5. When the tortilla is starting to take shape, add caramelized onions all over. Cover the skillet and set to low heat for two minutes. When the tortilla has taken shape but still a bit runny, turn off heat. Cover skillet with a plate, then immediately flip to transfer tortilla onto the plate. Drizzle the remaining olive oil over the cooked tortilla then season with salt, pepper, and paprika. Serve immediately with salsa and slices of toasted bread.


NOTE: Use a fairly large skillet so your tortilla won’t get too thick, causing it to burn at the bottom before the top cooks. You may opt to add thinly sliced ham or chorizo. If you are using spicy or smoked chorizo, mind the salt and pepper as well as the finger chili.



1 cup Diced tomatoes

3 Tbsps Balsamic vinegar

2 Tbsps Olive oil

½ tsps Sugar

  • Salt and pepper, to season

¼ Finger chili, slivered (optional)

2 Tbsps Chopped flat leaf parsley (optional)


Mix all ingredients together. Set aside in the chiller.


Recipe by Chef Giney Villar

Photographed by Miguel Abesamis of Studio 100


While you’re at it, why don’t you check out these other traditional dishes?

Layered Cherry Panna Cotta

Farsumagru (Sicilian Meat Roll)

Rosemary Raspberry Lemon Poundcake

Lamb Stew with White Beans

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