This simple yet tasty Spanish tortilla (tortilla Española) can be made with traditional potato or swap it for rutabaga for a lower carb version. It’s great as part of a tapas meal, or take it on a picnic or to a party. Versatile, comforting and so good.
Tortilla Española, or tortilla de patatas, is something you would see in virtually every bar and cafe that served food in Spain. For those unfamiliar, it’s a type of omelette, Spain’s version of a fritatta, most typically made with potato and onion.
Some would be relatively ‘normal’ sized while others could be a good three inches thick (in case you are wondering, there are special double-sided pans that help that be possible but it still takes some skill).
It was always a regular on our tapas selection when I lived there, usually sitting outside on a patio. So it seems fitting to share it for today’s Sunday Supper which celebrates getting outside for a picnic in line with Earth Day and National Picnic Day coming up this week.
As I said, a Spanish tortilla is most commonly made with potato, but I sometimes also make it with rutabaga which has a very similar texture but is is a little less starchy and lower in carbs, if that’s important to you.
How to make Spanish tortilla, tortilla Española
Whether using potato or rutabaga, you peel and cut slices that are around bite-sized pieces before frying them with the onion. Beat the eggs then add the cooked vegetables along with some salt and pepper, before you put them back in the pan.
You can get pans that will let you flip it over in the same pan, or if you don’t have one the common alternative is to put a plate over the top, flip over the pan then slide it off on the other side. However these days I often cheat a little and go more down the frittata cooking method of finishing it off under the grill/broiler. It’s certainly less likely to have collapsing/falling on the floor or other similar issues!
Spanish tortilla is a great thing to take along to a picnic as it is easily transportable, not too messy and you can cut it either into wedge portions or bite-sized cubes to make for easy dividing up and eating. It also goes well with pretty much anything so you don’t need to worry too much about what others are bringing. Oh, and it’s also really tasty, so what could be better?
Dishes that work really well with Spanish tortilla include:
If you want to know more about tapas, head over to my what are tapas post that also has lots of classics to try.

Spanish tortilla is a classic tapas menu item and for good reason. Great for lunch or as part of a tapas meal.
- 13 oz potato 370g, or you can use rutabaga/swede (I use nearer 14oz/400g with this)
- 1 onion small-medium
- 1 1/2 tbsp olive oil
- 4 eggs large
- salt and pepper
-
Peel the potato/rutabaga and onion. Cut the potato/rutabaga in to relatively thin disks - this is probably easiest if you cut chunks around 1in/2.5cm square or a bit smaller then slice them around 1/8in/3mm thick. Peel and dice the onion.
-
Heat the oil in a small skillet/frying pan over a medium heat then add the potato/rutabaga and onion. Cook, stirring regularly to move the bottom pieces to the top and prevent browning for around 20min, until the potato/rutabaga slices are soft to the knifepoint.
-
Beat the eggs in a medium bowl and season with salt and pepper. Add the cooked potato/rutabaga and onion and mix through.
-
Add a little more oil to the skillet if it is dry then tip in the egg mixture and cook over a medium-low heat until you can see it has cooked round the outside and is fairly set in the middle. Heat the broiler/grill and put the pan under until the top is fully set - you aren't looking for it to brown too much, just set the egg.
-
Allow to rest slightly before loosening from the pan, then place a plate over the pan and invert onto the plate. Serve warm or room temperature in slices or cubes.
Recipe Video
Note - if using potatoes, I find it helps to put the slices of potato in a bowl of water as you cut them to help save them from browning and remove some excess starch. Pat the slices dry before adding to the skillet.
Here’s what everyone else is bringing to the Sunday Supper picnic, do take a look:
Appetizers:
- Caprese Skewers by Hezzi-D’s Books and Cooks
- Crisp Cucumber Salsa with Southwest Style Chips by Momma’s Meals
- French Onion Dip, with Greek Yogurt by Casa de Crews
- Mediterranean Spiced Hummus by Take A Bite Out of Boca
- Watermelon Salad by annaDishes
Beverages:
- Blackberry Lemonade by The Redhead Baker
- Blueberry Mojito Mocktails by NeighborFood
- Grandma’s Stuff by Jane’s Adventures in Dinner
- Minty Cardinal Punch by Food Lust People Love
- Pineapple Ginger Lemonade Spiked with Turmeric by Sue’s Nutrition Buzz
- Sangria Punch by A Day in the Life on the Farm
- Strawberry Pineapple Lemonade by Noshing With The Nolands
Main Dishes:
- Avocado Sriracha Egg Salad by Rants From My Crazy Kitchen
- Barbecue Ranch Quinoa Chicken Salad by Cupcakes & Kale Chips
- Boneless Chicken Wings by Nosh My Way
- Chicken Salad Sliders by Life Tastes Good
- Spanish tortilla by Caroline’s Cooking (you’re here!)
Sides:
- Broccoli & Tomato Pasta Salad by Flour On My Face
- Buffalo Macaroni Salad by Sew You Think You Can Cook
- Couscous Veggie Salad with Pesto by Cooking Chat
- Fully Loaded Baked Potato Salad by Serena Bakes Simply From Scratch
- Granola Salad by Cindy’s Recipes and Writings
- Greek Style Asparagus Salad by Curious Cuisiniere
- No Mayo Slaw with Poppyseed Dressing by Palatable Pastime
- Spiralized Beet and Goat Cheese Salad by The Girl In The Little Red Kitchen
Soups and Salads:
- Barley and Rice Salad by Family Foodie
- Broccoli Salad with Bacon and Dried Cranberries by Food Done Light
- Layered Mason Jar Pasta Salad for Two by The Weekend Gourmet
- Smoked Turkey Salad by Our Good Life
- Spinach Salad with Apples & Pecans in an Apple Balsamic Vinaigrette by Carrie’s Experimental Kitchen
Desserts:
- Bacon-Bulleit Brownies by Culinary Adventures with Camilla
- Fudgey Coca Cola Cake by Recipes Food and Cooking
- Earth Day Cupcakes by Savory Experiments
- Lemon Lime Pound Cake by Vintage Kitchen
- Lemon Yuzu Cookies by NinjaBaker.com
- Mini Lemon Chess Pies by Bobbi’s Kozy Kitchen
- Peanut Butter Bars by Cosmopolitan Cornbread
- Peanut Butter Carob Bars by Pies and Plots
- Sourdough Chunk Cookies by What Smells So Good?
Post has been updated, primarily with new photos, previous photos include the following in case you’re looking for them:
Tara says
Now, that is really cool, I love it!! Great unique idea for a picnic!
Caroline's Cooking says
Thanks, Tara, we have taken it to a few outdoor picnic/parties and always goes down well!
Cindys Recipes and Writings says
I love rutabagas thanks for the recipe!
Caroline's Cooking says
You’re welcome, I hope you manage to try and like it!
Laura Dembowski says
I would definitely not have the courage to flip this over, but I am totally adding it to my list of things to make.
Caroline's Cooking says
I understand, Laura, but at least there’s an alternative! I hope you manage to make it and enjoy!
Hezzi-D says
This looks wonderful! So many of my favorites in one dish!
Caroline's Cooking says
Thanks, it is a simple but tasty dish
Liz says
Wow, what a perfect tortilla! A great picnic entree!
Caroline's Cooking says
Thanks, Liz, yes it’s great for a picnic.
Sarah | Curious Cuisiniere says
Ooh, I have been wanting to try making one of these! Yours looks terrific!
Caroline's Cooking says
Thanks, Sarah, I hope you get the chance to make it and like it; it’s not lots of ingredients but is tasty.
Serena | Serena Bakes Simply From Scratch says
This looks fabulous!
Caroline's Cooking says
Thanks, Serena!
Shaina says
Such a simple and delicious dish, I’ve had it once before and it is just perfect !
Caroline's Cooking says
Thanks, Shaina, sometimes simple is the best!
Sarah says
We LOVE these here! Great version
Caroline's Cooking says
Thanks, Sarah, they are great, aren’t they?
Wendy, A Day in the Life on the Farm says
It turned out lovely and I like that you use rutabaga instead of potatoes.
Caroline's Cooking says
Thanks, Wendy, yes the rutabagas are great in there.
Lauren @ Sew You Think You Can Cook says
I’ve never had rutabaga before, but my produce-curious adventurous husband really wants to try it because it “looks funny”.
Caroline's Cooking says
Sometimes funny-looking hides tasty! This is a nice easy introduction to it, so I hope you give it a try!
Tammi @Momma's Meals says
I would never have thought to bring something like this to a picnic but your right! Easy to slice and carry.
Caroline's Cooking says
Thanks, Tammi, yes it’s maybe not conventional but really works!
Loretta says
Isn’t this just a meal in itself? Love your pictures too!
Caroline's Cooking says
Thanks, Loretta. Yes it’s definitely a meal in itself, just maybe not in our hungry household 🙂
Jhuls says
Wow! This is such a great dish, Caroline – so easy to make and very simple dish. Thanks for sharing and happy FF. xx
Caroline's Cooking says
Thanks, Jhuls, yes simple can be great. Thanks for co-hosting FF this week!
Sadia says
This is very new dish for me. Very nice! 🙂
Caroline's Cooking says
Thanks, Sadia, I hope you get a chance to try it, it’s very tasty!
Julie @ HostessAtHeart says
What a show stopper dish! I’ve never used rutabaga before but this is a year of firsts for me!
Caroline's Cooking says
Thanks, Julie, well first time for everything – this is a nice easy introduction to it, you’d hardly know!
Effie says
What a great dish to bring to a picnic. Thanks for sharing with FF#65
Caroline's Cooking says
Thanks, Effie, yes it’s both very tasty and great picnic food. Great for lots of occasions!