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Spanish Recipe: Sweet Potato Tortilla w/ Pancetta

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 a touch of pancetta or Spanish Jamon, it’s pure heaven! 

Pancetta is an Italian bacon made of pork belly meat, that is salt cured and spiced with black pepper, and sometimes other spices. The two basic types of pancetta are the arrotolata (rolled) and stesa (flat). The arrotolata, salted, is mainly cut in thin slices and eaten raw as part of antipasti or simply as a component of a sandwich; the stesa is often used chopped as an ingredient in many recipes, or cut in thick strips, that are usually eaten grilled. We’ll be using stesa for this recipe, or Jamon Serrano if you can get your hands on it 🙂 

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!


  • 1/3 lb cubed pancetta (you can also use smoky bacon or Jamón Serrano)
  • 2 large sweet potatoes (yams) 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)
  • 1 tbl Brown sugar (optional)


  1. Cook the pancetta in the olive oil. Remove the pancetta and set aside (save the oil).
  2. Place the larger frying with the olive oil from the pancetta 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, pancetta in with the eggs and mix thoroughly. Add salt and brown sugar and mix (if desired)
  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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