Tortilla Española

Source: Lulu Navarro​​

Tortilla Española

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 8


  • 6 medium-sized potatoes

  • 10 eggs

  • 1 small yellow or white onion, chopped finely.

  • 1 clove garlic, chopped finely

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 1 cup of shredded mozzarella cheese

  • Toppings al gusto. I usually do one cup of sliced mushrooms, but you can include any toppings you’d like—ham , turkey, prosciutto , salami , chorizo, pepperoni, etc. Just make sure to cut the veggies or meats into bite-sized pieces.

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Preparing the ingredients

  1. Peel and cut the potatoes into 3/4 pieces.

  2. In a medium-size bowl, whisk all of your eggs.

  3. After whisking the eggs, add the remaining ingredients into the bowl, mixing all of the toppings.

Preparing the tortilla española

  1. Add 1/2 cup of olive to a large frying pan.

  2. Add the egg and topping mixture and cook until it browns on the bottom.

  3. Once it browns, flip the tortilla (see tips below).

  4. Once the tortilla is fully cooked on both sides (about 15 to 20 minutes), it is ready to plate and serve!

    Buen Apetito !!

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There are a few different options for flipping the tortilla. 

1. You can take a similar sized pan or plate and place it on top, carefully flipping the tortilla while making sure not to spill any oil. 

2. You can use one pan and toss it into the air, flipping it on to the other side. 

3. You can use a frittata-style pan, which is what I use at home.

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About the Author

Lulu 'Malu' Navarro

Mom of four and grandmother of three beautiful grandchildren. Based in Dallas, Texas and originally from Saltillo, Coahuila. I have been cooking homemade Mexican recipes for over forty years. Fun Fact: My daughter is Luisa Fernanda Navarro—the founder and creator of Mexico In My Pocket.

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