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Tomato-Topped Spanish Tortilla (Tortilla de Patatas)

Prep 15 min Cook 25 min Difficulty 2/5

Simple tomato-topped Spanish tortilla (tortilla de patatas)—ready in 40 minutes. Clear steps for beginners and busy cooks.

Why this recipe works

A classic Spanish tortilla (tortilla de patatas) topped with fresh tomato—simple, satisfying, and great for weeknight dinners or picnic fare. This version is straightforward and suited to home cooks of all levels who want a reliable, quick recipe.

Search intent: recipe / how-to cook Spanish tortilla
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Key takeaways

Use a 24–26 cm nonstick skillet for even cooking.
Reserve a bit of oil to cook the eggs for flavor and nonstick surface.
Finish under the broiler or covered—both give a set, tender top.

Recipe guide

A classic Spanish tortilla (tortilla de patatas) topped with fresh tomato—simple, satisfying, and great for weeknight dinners or picnic fare. This version is straightforward and suited to home cooks of all levels who want a reliable, quick recipe.

Make a classic tortilla de patatas topped with fresh tomato in under 45 minutes.

  • Use a 24–26 cm nonstick skillet for even cooking.
  • Reserve a bit of oil to cook the eggs for flavor and nonstick surface.
  • Finish under the broiler or covered—both give a set, tender top.

Ingredients (serves 4)

500 g potatoes, peeled and thinly sliced; 1 medium onion, thinly sliced; 6 large eggs; 2 medium tomatoes, thinly sliced; 2 tbsp olive oil (plus extra if needed); 1 tsp salt; 1/2 tsp black pepper; 1 tbsp chopped parsley.

Step-by-step (40 minutes)

Prep (15 min): slice potatoes 3–4 mm and onion; beat eggs with remaining salt, pepper and parsley. Cook (25 min): heat 1 tbsp oil in a 24–26 cm nonstick skillet over medium. Add potatoes and onion, season with half the salt and pepper, and cook gently, stirring occasionally, until tender (12–15 min). Drain excess oil, reserving about 1 tbsp. Combine potatoes/onion with beaten eggs gently. Reheat reserved oil over medium-low, pour mixture in, spread evenly and cook undisturbed until edges set and bottom is golden (6–8 min). Arrange tomato slices on top and either finish under a preheated grill/broiler 2–3 min or cover and cook until top sets. Slide onto a plate; flip briefly if you want a browned top. Rest 5 min, slice into wedges and serve warm or at room temperature.

Tips & variations

Use a 24–26 cm skillet so the tortilla cooks evenly; larger pans make it thinner. For creamier texture, remove from heat a little earlier—residual heat will finish it. Variations: add sliced chorizo or roasted peppers when combining with eggs; serve with aioli or a green salad.

Ingredients

  • 500 g potato
  • 1 medium onion
  • 6 large eggs
  • 2 medium tomatoes
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp chopped parsley

Instructions

  1. Peel and thinly slice potatoes into 3–4 mm rounds.
  2. Peel and thinly slice the onion.
  3. Heat 1 tbsp olive oil in a 24–26 cm nonstick skillet over medium heat.
  4. Add potatoes and onion, sprinkle with half the salt and half the pepper, and cook gently, stirring occasionally, until potatoes are tender but not browned (12–15 minutes).
  5. While potatoes cook, beat eggs in a bowl with remaining salt and pepper and fold in chopped parsley.
  6. Drain any excess oil from the skillet, reserving about 1 tbsp.
  7. Add cooked potatoes and onions to the eggs and gently combine without breaking the potatoes.
  8. Heat the reserved oil in the skillet over medium-low, pour the egg-potato mixture in, spread evenly, and cook undisturbed until edges set and bottom is golden (6–8 minutes).
  9. Slice tomatoes thinly and arrange on top of the tortilla, pressing lightly.
  10. Finish under a preheated grill/broiler for 2–3 minutes or cover the skillet and cook gently until the top is set.
  11. Slide the tortilla onto a plate, flip to brown the other side briefly if desired, then transfer to a serving plate.
  12. Let rest 5 minutes, slice into wedges and serve warm or at room temperature.

FAQs

Can I use a different pan size? Yes—use a smaller pan for a thicker tortilla or a larger pan for a thinner one; adjust cooking time so the center sets without burning the edges.
How do I know when it’s done? Edges should be set and slightly golden; the center should no longer be runny. If uncertain, finish under the broiler or cover the pan until set.
Can I make it ahead and reheat? Yes—cool to room temperature, refrigerate up to 2 days, reheat gently in a low oven or serve at room temperature.