This easy Spanish tortilla with boiled potatoes is a lighter take on the traditional version. Instead of frying the potatoes, you use pre-boiled ones, which saves time and cuts down on oil without compromising flavour. The result is a fluffy, golden tortilla with a soft centre, crisp edges, and that comforting savoury egg and onion combination.
It’s also ideal for using up leftover potatoes, making it both practical and delicious.
Ingredient Breakdown & Substitutions
- Boiled potatoes: A great way to repurpose leftovers. For a different twist, try sweet potatoes.
- Eggs: The base of the tortilla—free-range eggs give the best colour and flavour.
- Onion: Adds sweetness and depth. You can skip it or replace it with spring onion or leek for variety.
- Olive oil: Essential for that golden exterior. If needed, use another neutral oil, but olive oil keeps it authentic.
- Salt & pepper: Season generously for balance. A pinch of smoked paprika wouldn’t hurt either.
Tips & Tricks
- Use a good non-stick pan – This helps you flip the tortilla easily and ensures it doesn’t stick.
- Don’t rush the cooking – Keep the heat low to let the eggs set gently.
- The flip – Use a plate that fits snugly over your pan, and work carefully but confidently.
- Rest before slicing – Letting the tortilla rest makes it easier to cut and improves the texture.
Serving Suggestions
This Spanish tortilla with boiled potatoes is great served warm, at room temperature, or even cold.
Try it with a green salad for a simple breakfast or lunch, or slice and tuck into crusty bread for a filling sandwich. You can also pair it with a spoonful of homemade tomato salsa or a swipe of aioli for extra depth.
Storage & Make-Ahead
- Fridge: Keeps well for up to 2 days in an airtight container.
- Reheating: Gently warm in a pan over low heat, or serve at room temperature.
- Make-ahead tip: You can cook it the night before and pack it for lunch the next day—ideal for meal prep.
Spanish tortilla with boiled potatoes FAQs
Can I make a Spanish tortilla with raw potatoes instead?
Not with this recipe. This version relies on boiled potatoes for speed. Traditional methods call for frying thin slices of raw potato in oil first.
Can I bake this instead of using the stovetop?
Yes, just pour the mixture into a greased oven-safe dish and bake at 180°C for about 15–20 minutes.
Is this recipe gluten-free?
Yes, all the ingredients in this Spanish tortilla with boiled potatoes are naturally gluten-free. Just check labels if you’re using store-bought mayo or stock.
Can I add vegetables or cheese to this Spanish tortilla?
Absolutely. This recipe is easy to customise—try adding chopped peppers, grated cheese, spinach, or fresh herbs to the egg mixture for extra flavour and colour.
Easy Breakfast Spanish Tortilla with Boiled Potatoes
Equipment
- Non-stick frying pan
- Spatula
- Knife
- Mixing bowl
Ingredients
- 3 medium potatoes boiled and cut into chunks
- 4 eggs beaten
- 1 small onion finely sliced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat 1 tbsp olive oil in a non-stick pan over medium heat.
- Add the boiled potato cubes and cook until nice and crispy. Remove from pan.
- Add the chopped onion to the pan.
- Cook for 2-3 minutes, until the onion softens then add the potatoes, stirring occasionally, so they absorb the onion flavour.
- In a bowl, whisk the eggs with salt and pepper.
- Pour the mixture over the potatoes and onion and gently shake the pan to distribute evenly.
- Cook for 4-5 minutes on low heat, until the edges are set but the centre is still slightly runny.
- Place a plate over the pan, carefully flip the tortilla onto the plate, and slide it back into the pan.
- Cook for another 3-4 minutes until fully set.
- Let the tortilla rest for a couple of minutes before slicing.
- Serve warm or at room temperature.
English (UK) 
Română