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Spanish Recipe: Tortilla Española Picante (Spicy Spanish Omelette)

Cooking 60 minutes Preparation 30 minutes 4 medium
Recipe type: Tapas Cuisine: Spanish

If you’re not coming to Spain for a traditional tapas tour, then follow our recipe for an alternative take on the iconic Spanish omelette!

Tortilla española (tortilla de patatas) is one of Spain’s most famous and beloved national dishes. It’s the perfect late night snack, breakfast pairing and all-around delicacy when paired with a glass of Cava. And although it’s nothing more than egg, potato, and onion cooked in olive oil, when spiced with chorizo, it’s pure heaven! 

I am a huge fan of tortilla Española and almost always cook this when I have company to my home. It is satisfying, filling, and something most people do not normally have the opportunity to enjoy. A number of recipes exist even for traditional tortilla but mine originates from my dear friend, Alicia, at Catacurian in Spain (with very few modifications). You can also check out the original 

Note 1: The tortilla may be eaten immediately; however it is much better if allowed to cool down for at least an hour. It is even better the next day. 

Note 2: To make a 4 person tortilla, you will need two frying pans, one 12? diameter which is used to fry the ingredients, and the other an 8? diameter to make the actual tortilla. It is highly recommended that you use a non-stick pan, so as not to burn the tortilla. 

Want to learn how to make Tortilla de Patatas from the best? Contact us for a custom Spanish cooking class!


  • 4 medium potatoes (red potatoes work best) cut into irregular pieces approximately 3/4 in size
  • 1 medium onion (white) cut like the potatoes
  • 3 large eggs
  • Salt
  • Olive oil (extra virgin, of course)
  • 8 oz chorizo (sliced and quartered)
  • 2 tbls Pimentón (spicy)
  • Small jar (approximately 6 oz.) Piquillo peppers (sliced in strips)


  1. Cook the chorizo in the olive oil. Remove the chorizo and set aside (save the oil).
  2. Place the larger frying with the olive oil from the chorizo on medium heat, and when it is hot, add the potatoes and the onions. Fry until they are golden in color. Place them in a colander to drain the oil.
  3. Beat the eggs in a bowl and add salt to taste.
  4. Put the potatoes, onion, chorizo, paprika, and piquillo peppers into the egg and add more salt, if necessary. Mix thoroughly.
  5. Place the smaller frying pan on high heat and add a tablespoon of olive oil. When it is hot, pour the egg, potato, and onion mixture into the pan a spread evenly using a wooden spoon. Cook on medium heat for a few minutes making sure to separate the mixture from the side of the pan.
  6. Lower the heat (medium-low), place a plate the size of the pan upside down over the pan and, with both hands, flip the whole thing over so that the plate is now underneath the pan.
  7. Place the empty pan back on the flame and slide the tortilla into the pan.
  8. Allow to cook a little while, and then repeat the flipping process. Keep flipping the tortilla until it takes on a golden color, and is firm when pushed with the spoon (or finger).

Recipe Video

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