If you’re on the hunt for a simple yet deeply satisfying classic, the Spanish tortilla is calling your name. This isn’t the flatbread kind of tortilla — we’re talking about that golden, thick, eggy, potato-packed wonder that shows up in tapas bars across Spain and steals the show every time. It’s rich, savoury, perfectly sliceable, and honestly? The ultimate comfort food.

And the secret to a fluffy, tall tortilla? A lot of eggs. Don’t skimp.

First, let’s talk about Spanish tortilla

At its heart, a Spanish tortilla (also known as tortilla de patatas) is just potatoes, onions, and eggs — but when done right, it becomes something magic. The edges crisp up golden, the middle stays soft and custardy, and it’s just as good warm from the pan as it is the next day, eaten cold with a fork straight from the fridge (yes, we’ve all done it).

What makes this version special? It’s fluffy. Not dry or rubbery, not too thin, not overloaded with extras — just a proper, thick wedge you could eat with a glass of wine or pile into a sandwich.

Ingredients you’ll need

5–6 medium potatoes (waxy is best — like Yukon Gold or baby potatoes)
1 medium onion, thinly sliced
8 large eggs (yes, 8 — this is where the fluff comes from!)
Salt to taste
Olive oil for frying (don’t be shy, Spanish cooking loves good oil)

How to make it

Peel and slice your potatoes thinly — think 2–3 mm slices. Do the same with the onion.
Heat a generous amount of olive oil in a non-stick or cast iron pan. Add the potatoes and onions together, season with salt, and gently fry them on medium-low heat. You want them soft and golden, not crispy or brown — think confit, not chips.
While that’s cooking, crack your eggs into a big bowl and beat well with a pinch of salt.
Once the potatoes and onions are tender (about 20 minutes), drain off most of the oil and let them cool slightly.
Stir the warm potatoes into the beaten eggs and let it sit for 5–10 minutes — this helps everything mingle.
Wipe out your pan, add a touch of oil, and pour the mixture back in. Cook over medium heat until the edges start to set.
Now comes the flip. Place a large plate over the pan, flip the tortilla onto it, then gently slide it back into the pan to cook the other side.
Cook for another few minutes until it’s set but still a little soft in the centre.
Let it rest before slicing (if you can wait). Serve warm, at room temperature, or cold — every way is the right way.

Why does this tortilla rise so well?

It’s all about the eggs. Using 8 eggs for this amount of potato gives you that thick, souffle-like texture in the middle. Letting the egg-potato mixture sit before cooking also helps the tortilla hold together beautifully when flipped.

Looking for a wine to go with it? A chilled Albariño or light Rioja red is always a good idea.