If you’re looking for a simple yet satisfying dish, this Spanish Tortilla with Tomato Bread is a timeless classic. We’ve enjoyed this delicious Spanish dish on multiple occasions, and it remains one of our favorites for its rustic simplicity. Made with humble ingredients like potatoes, eggs, and onions, it’s proof that great flavor doesn’t require anything complicated.
The addition of tomato bread (Pan Con Tomate) is completely optional, but it’s a beautiful, fresh accompaniment that elevates the meal and adds a bright contrast to the rich tortilla.
What Is a Spanish Tortilla?
A Spanish tortilla, also known as tortilla española or tortilla de patatas, is a traditional Spanish omelette made with eggs, potatoes, and often onions. It’s served in homes and tapas bars across Spain—sometimes warm, sometimes at room temperature, and always delicious.
A Bit of History
The Spanish tortilla dates back to the 18th century and has become a staple of Spanish cuisine. Like many traditional dishes, it varies by region and personal preference. Some cooks slice the potatoes thinly, while others dice them into chunks. Chef José Andrés has popularized a version made with potato chips!
Serve the Spanish tortilla warm or at room temperature, sliced into wedges. Pair it with the Pan Con Tomate and a dollop of spicy aioli for a complete, tapas-style meal!
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Chef Tips with Jason Hill | CookingSessions.com
Spanish Tortilla with Spicy Aioli and Tomato Bread
Ingredients
Method
- Bring a pot of salted water to a boil. Add the diced potatoes and cook for about 5 minutes, just until slightly tender. Drain and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for about 15 minutes until soft, golden, and caramelized.
- Pour in the white wine and cook for a few minutes, allowing the alcohol to cook off. Transfer the onions to a large mixing bowl.
- Crack the eggs into the bowl with the onions. Add the cooked potatoes and season with salt. Mix everything together gently until well combined.
- Heat the remaining 3 tablespoons of olive oil in the skillet over medium heat. Pour in the egg mixture and spread it evenly.
- Let it cook undisturbed for 3–4 minutes, until the edges begin to set.
- Place a large plate over the skillet and carefully flip the tortilla onto the plate. Slide it back into the skillet to cook the other side.
- Repeat this flipping process 2–3 times to ensure even cooking and a tender interior.
- The tortilla is ready when it’s golden on the outside and a knife inserted into the center comes out clean.
- In a small bowl, mix the Calabrian chili paste with mayonnaise. Adjust the amount of chili paste depending on your preferred spice level.
- Preheat your broiler and position a rack about 6 inches from the heat. Slice the bread and brush generously with olive oil. Broil for about 3 minutes, or until lightly golden.
- Grate the tomatoes using the large holes of a box grater, discarding the skins. Season the pulp with salt and a drizzle of olive oil (and a splash of lime juice if desired).
- Rub the toasted bread with the cut side of the garlic cloves. Spoon the grated tomato mixture over the top and serve immediately.
