Oven Baked Spanish Tortilla

Spanish Tortilla, or Tortilla Española, is one of Spain's most iconic dishes. Traditionally cooked in a frying pan and carefully flipped halfway through, this oven-baked version makes the process much easier while delivering the same delicious flavour and tender texture.

Made with just potatoes, onions, eggs, and olive oil, this simple recipe is perfect for breakfast, lunch, dinner, or even as part of a tapas spread. Baking everything in the oven means no tricky flipping, less hands-on cooking, and consistently great results every time.

Whether served warm or at room temperature, this classic Spanish potato omelette is always a crowd-pleaser.

Servings: 4 - Prep: 20 min - Cook: 50 min - Total: 1 hour 10 minutes

Ingredients

• 600 g potatoes (about 1 lb 5 oz)

• 5 large eggs

• 1 medium onion, diced

• 3 tbsp extra-virgin olive oil

• Salt, to taste

• Freshly ground black pepper, to taste

Instructions

1. Preheat the Oven

Preheat your oven to 190°C fan (210°C conventional) / 410°F.

2. Prepare the Vegetables

Peel the potatoes and slice them thinly using a mandoline or a sharp knife. Keeping the slices an even thickness helps them cook evenly. Dice the onion.

3. Bake the Potatoes

Place the sliced potatoes and diced onion into the baking dish. Drizzle over the olive oil and season generously with salt and black pepper. Mix well so all the potatoes are lightly coated. Cover the dish tightly with aluminium foil and bake for 20 minutes, stirring halfway through. The potatoes should become just tender but not browned or crispy.

4. Beat the Eggs

While the potatoes cook, crack the eggs into a large bowl. Season lightly with salt and pepper, then whisk until fully combined.

5. Cool the Potatoes

Remove the potatoes from the oven and allow them to cool for about 10 minutes.

This step is important because adding very hot potatoes directly to the eggs can begin cooking them, resulting in scrambled eggs rather than a smooth tortilla.

6. Assemble and Bake

Add the cooled potato and onion mixture to the beaten eggs and gently stir until everything is evenly coated. Pour the mixture back into the baking dish and spread it into an even layer.

Bake for 20–25 minutes uncovered until the tortilla is set in the centre. The centre should be just set with a slight wobble, as it will continue cooking while resting.

7. Rest and Serve

Allow the tortilla to rest for 10 minutes before slicing. Cut into squares or wedges and serve warm or at room temperature. It's delicious on its own, in a sandwich (bocadillo de tortilla), or as part of a Spanish tapas meal.

Tips and Tricks

✅ Use a mandoline to slice the potatoes evenly so they cook at the same rate.

✅ Choose waxy potatoes such as Yukon Gold, Charlotte, or Maris Peer for the best texture.

✅ Cover the baking dish with foil while the potatoes cook to keep them soft and tender rather than crispy.

✅ Let the potatoes cool slightly before mixing them with the eggs to prevent the eggs from scrambling.

✅ Don't over-season the eggs. The potatoes absorb a surprising amount of salt, so taste carefully.

✅ Bake until the centre is just set. Slightly underbaking gives the tortilla a softer, creamier texture.

✅ Allow the tortilla to rest for 10 minutes before slicing so it holds its shape better.

✅ Enjoy leftovers cold or at room temperature—they're just as delicious the next day.

✅ Serve with a simple green salad, roasted peppers, crusty bread, or garlic mayonnaise (alioli) for a complete meal.

✅ Store leftovers in an airtight container in the refrigerator for up to 3 days.