Tortilla Española

Tortilla española exists in almost every corner of Spain: as a tapa in fancy city restaurants; as a filling for bocadillos (sandwiches) at gas-station cafés; as a main course served on worn metal plates in home kitchens. Mario Batali's version, based on one he tasted in the Ribera del Duero wine region, is baked until golden brown and offers an especially high ratio of potatoes to eggs.


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  • Servings: 6

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  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 1/4 pounds red bliss potatoes, peeled and sliced 1/8 inch thick
  • 1 onion, halved and thinly sliced
  • Kosher salt and freshly ground pepper
  • 8 large eggs

How to make this recipe

  1. Preheat the broiler. Heat 1/4 cup of the olive oil in a large cast-iron skillet. Add the potato and onion slices, season with salt and pepper and cook over moderate heat, stirring frequently, until the potatoes and onion are tender but not browned, about 15 minutes.

  2. In a large bowl, lightly beat the eggs and season with salt and pepper. Scrape the potato mixture into the bowl, being sure not to leave any in the skillet.

  3. Return the skillet to the heat and add the remaining 2 tablespoons of oil. Add the egg mixture, spreading it out in an even layer. Cover and cook over low heat until the <em>tortilla</em> is set on the bottom and the edges, about 10 minutes. Transfer the skillet to the oven and broil 8 inches from the heat just until the top is set, about 1 minute longer. Set a large plate over the skillet and carefully invert the </em>tortilla</em> onto the plate. Let stand for 5 minutes. Cut into wedges and serve warm or at room temperature.

Make Ahead

The tortilla can stand at room temperature for 3 hours before serving.

Suggested Pairing

Across Spain, white wines are undergoing a renaissance, with better bottlings being produced from nearly every region. For this classic tapa, pour a white with substance, for instance a white Rioja with a touch of oak.

Contributed By Photo © Quentin Bacon Published September 2008

472111 recipes/tortilla-espanola 2013-12-06T23:54:43+00:00 Mario Batali fall|spring|spanish|appetizers-starters|side-dishes|6|fast|healthy|make-ahead|vegetarian|brunch|weeknight-dinner|lunch september-2008,Mario Batali,tortilla espanola,Spanish food,Spanish omelet,bocadillos,potato and egg fritatta recipes,tortilla-espanola 472111

Aggregate Rating value: 3

Review Count: 2180

Worst Rating: 0

Best Rating: 5

Author Name: Edgar Chiriff

Review Body:  Typical ignorant that has no world culture or culinary knowledge talking with his ass. Tortilla is as Spanish as anything can be. It is served as an appetizer, main dish, breakfast, etc. To the Spanish speaking world (except Mexico and maybe another Central American country, not sure) this is what tortilla is. The Italians call it frittata, but to every other Spanish speaking country (with noted exceptions) it is tortilla. Normally you turn it over on the fry-pan instead of putting in the oven to cook the underside but it's the same final product. And yes, you can put whatever leftovers you have or Spanish Red Sausage (not chorizo, which is the generic name for sausage in Spanish and doesn't refer to a specific kind of sausage), but the recipe from Mario is the plain tortilla.

Date Published: 2016-12-29

Author Name: gareth617

Review Body: this one is a favorite! a crowd pleaser at a small party (you'll have to make 2!) We've tried it with Muga Blanco D-dish!

Date Published: 2017-03-30

Author Name: Craig Coelho

Review Body: Spain my ass, this is a staple, made with left-over potatoes (and whatever else is in the fridge), to create not only a fritata, but served as "sangwiches" for everyone, from school-children to lunch-carrying laborers, in Italy and the US; and has been for generations...and any real Italian would know that.

Review Rating: 1

Date Published: 2016-09-10