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This may not be the most authentic Spanish omelet, but it's still delicious AF.

Spanish Frittata (Tortilla Española)


  • Grapeseed oil, for frying

  • 7-8 fingerling potatoes

  • 1 Spanish onion

  • 12 eggs

  • Kosher salt

  • Paprika

  • To serve:

  • Sriracha

  • Mayonnaise

  • Grilled green onions


  1. Fill a cast-iron skillet with oil 3/4 of the way up; bring to 350°F.

  2. Cut the fingerling potatoes into 3/4-inch slices; carefully add to hot oil.

  3. While potatoes are frying, slice the onion into 1/8-inch half moons. Crack 12 eggs into a large mixing bowl; beat them with a fork until they are combined.

  4. Once potatoes begin to crisp, add onions to frying pan. Fry onions until they're golden brown. Using a spider tool, remove potatoes and onions from pan and place onto a baking sheet lined with a wire rack to drain. Sprinkle generously with salt and paprika.

  5. Add potato and onion mixture to the bowl with the eggs. Stir with fork to combine.

  6. Remove all but 2 tablespoons of oil from the pan. Pour the egg mixture into the skillet. Use fork to stir while shaking pan until mixture begins to set. Once eggs are no longer runny, use a rubber spatula to form the frittata. Continually move spatula around edges of the pan to loosen. Once the bottom has good color, cover the skillet and invert the frittata out of the pan onto the lid.

  7. Add a little more oil to the skillet if necessary. Slide the frittata back into the skillet cooked-side up, and continue to cook and form those edges with the spatula.

  8. Invert onto a plate when done. Serve with a little mayo or Sriracha and garnish with grilled green onions.

Spanish Frittata (Tortilla Española)




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- Good morning, good afternoon, good evening. Today we're making a tortilla, but not this kind of tortilla, this kind of tortilla. And the Spanish eat it for breakfast, they eat it for lunch, they eat it for dinner, all three. It's mind boggling. Let's get started. So beautiful potatoes. There's a lot of controversy with this dish about putting onions in it. The Spanish specify when there's onion in it. So it's either tortilla espanola, or tortilla de patata, or tortilla de papas. The really traditional one just has egg and potato. Some people like onion but, as is tradition in any European country, that is very controversial. So when people put onion, they have to specify that they put onion in it. So I have beautiful little fingerling potatoes here, and I'm cutting them kind of thick. They're gonna be between a French fry and a potato chip. We have oil. It is hot. It is like 360 degrees, and you want to be uber careful because this is how you get a serious burn. Be careful. All right, so potatoes are in. Because of their thickness, I'm not worried about these overcooking so quickly. So we have plenty of time to cut the onion, the controversial onion. We'll go in half, alright, and then we can just kinda like go like this here and get some nice choo-chooed onions. As many eggs as the size of your pan, so if you've got a 12 inch pan, 12 eggs. You want one like, one good whack, and then it just pops open on a good day. Today's a pretty good day so far. So 12 eggs. We want it thick, so it stands proud and tall in the plate, so that's why you need more eggs. This is a lot of starch and potatoes just like in pasta. You know the most important you do in pasta in the water is to stir right away so the noodles don't stick together. Well, guess what, when you're frying potatoes also mucho importante, stir. We've got our eggs and we don't want to use a whisk 'cause we don't want to whisk air into it, we're not making a souffle, so the fork works better. That's sort of homogenizing this. You see way less bubbles than if I were using a whisk. All right, the potatoes are looking like they're starting to get a little crispy, so now I'll throw the onions in with them. Be careful. So something I really love about this dish is it's something that my friend Carlos' mom made for me when I visited them in Spain and it truly is something that the families of Spain have out at all times. Okay so now, look we've got color on our onions, we got color on our potatoes, so now we go fishing and we just want to drain it a little bit, yeah. Be extra careful with this spider. You haven't washed it off because you're not gonna have any water on this, 'cause when the water hits the oil it splatters and you'll lose an eye, so don't do it. And so right now while the oil is hot, you wanna hit it with the salt, like a lot. A little paprika, or as the Spanish call it, pimenton. So now this is all drained and we will try to get these in. Homogenize a little bit. All right, guys, so we were deep frying, we're gonna pour our oil and save it for later. You can fry multiple times with oil. Now this has oil and it's hot and it's all ready for this to not stick. You want to stir and shake. You have cooked bits that have started to get into the center. You know before it really starts setting up, just try and like bring it in. And you can see that it's not sticking. It's a beautiful thing. So now we've got to start forming the tortilla, right. So you start coming along the sides. You're coming along, you start to see a little bit of brown, just make sure you got the strength, you're ready to go channel your inner Schwarzenegger, and you're come over here like this and you're gonna... Okay, the pan goes down. Here we go, we gotta cook the other side. All right, so very important, we want the edge to be beautiful when you look at it from the side, so the only way to really make it round is to like plump it up and push it in and curl it under. You know you start feeling it. You want it to be egg and fluffy-y, and then you've got the center that will continue to cook because of all this egg mass, once we remove it, which I'm doing now. Okay so these are scallions and they're grilled and although you would probably never see this on a Spanish frittata, it is paying homage to the burnt grilled leeks that the Spanish eat with Romesco sauce. So here's Sriracha, just cause we like spicy. Hashtag Spanish frittata literally. Like I said, eat it cold, eat it hot, and you can have it breakfast, lunch, and dinner. It's a beautiful thing.