nationwide · Spain
Tortilla Española
Tortilla española is Spain’s thick potato omelette: slow-cooked potatoes (and often onion) bound in egg and set in a pan until golden outside and just-set inside. Served warm or at room temperature, in wedges or as a bar bite, it is the country’s most universal dish.
Approximate, per 1 large wedge (~200g). Values vary by recipe and portion.
Where it comes from
Spain's national egg-and-potato omelette, first documented in the early 19th century, with a widely cited 1817 reference from Navarra describing it as cheap, filling food for poor rural families. Potatoes, onion and egg bound in olive oil gave labourers a portable, protein-rich meal. It became a ubiquitous bar tapa and household staple across every region.
Where to eat Tortilla Española
0 restaurants worldwide serve it.
Cook it yourself
- Tortilla Española — bar-style, just-set centre
Spain’s national potato omelette: slow-cooked potatoes, sweet onion, and a centre that stays gloriously just-set. The flip is easier than you fear.
FAQ
Is tortilla española served hot or cold?
Both are correct. Bars typically serve it at room temperature; at home it is often eaten warm, just set.