No.34 The 100 Most Popular Recipes Ever · October 2026

Spanish tortilla

Made famous by Simone Ortega

Photo: Tamorlan, CC BY-SA 3.0, via Wikimedia Commons

From 1080 Recipes, 1972.

Spain's most eaten dish: potatoes and eggs, sold in every bar. The version in 1080 Recipes, Spain's household cookbook, is the classic.

Written in our own words and tested in a home kitchen. Get the original in 1080 Recipes.

Ingredients

• 1 1/2 lb (680 g) waxy potatoes, peeled and sliced 1/8 inch thick
• 1 medium onion, thinly sliced (optional, but most Spaniards use it)
• 1 1/2 cups (360 ml) olive oil, for poaching
• 1 1/2 tsp fine salt
• 6 large eggs

Steps

1. Heat the oil in a 10-inch nonstick skillet over medium heat. Add the potatoes and onion with 1 teaspoon salt. They should be mostly submerged and bubble gently, not fry.
2. Cook 20 to 25 minutes, turning now and then, until the potatoes are completely tender and break when pressed but have barely colored.
3. Drain in a colander over a bowl, saving the oil.
4. Beat the eggs in a large bowl with the remaining 1/2 teaspoon salt. Add the hot potatoes and onion, stir, and let sit 10 minutes so the potatoes soak up the egg.
5. Wipe the skillet and heat 2 tablespoons of the saved oil over medium-high heat. Pour in the mixture and spread it out. Shake the pan and run a spatula around the edge for the first minute.
6. Lower the heat to medium-low and cook 4 to 6 minutes, until the edges are set and the bottom golden but the top still runny.
7. Set a large flat plate over the pan and, holding them together firmly, flip. Slide the tortilla back into the pan, uncooked side down, and tuck the edges with the spatula.
8. Cook 2 to 4 minutes more: shorter for a creamy center, longer for firm. Slide onto a plate and serve warm or at room temperature.

Chef's tips

• Strain and reuse the potato oil for frying eggs or more tortillas.
• Flip over the sink the first time.

This is Chef Amazing's write-up of the dish, tested for a home kitchen. The original is in 1080 Recipes by Simone Ortega and Inés Ortega: get the book, No. 49 on The 100 Greatest Cookbooks.

← No. 33Paella valenciana→ No. 35Gazpacho