Tortilla de Patatas: the dish that brings Spain together (especially at Easter)

As you walk through Spanish villages during Semana Santa, the holy week leading up to Easter, there’s one scent that follows you everywhere: olive oil and gently frying onions. Because while Spain is full of regional traditions, there’s one dish that appears across the board — tortilla de patatas.
It may look like a simple potato omelette, but it carries deep emotional weight. Every family has their own version, every village its preference, and everyone — truly everyone — has an opinion about it.

Why especially at Easter?

During Semana Santa, it’s traditional to eat less — or no — meat. And tortilla de patatas is the ultimate meat-free comfort food: hearty, affordable, easy to share, and above all, delicious. Whether served warm or cold, at home or on a plastic plate during a procession — the tortilla is everywhere.

For many Spaniards, it’s also a taste of childhood — grandmothers frying in the kitchen, family picnics in the spring sun, sharing the last slice during a procession. It’s no coincidence that this dish is so present during this week. It’s tradition. It’s home.

Recipe: classic tortilla de patatas

Ingredients (serves 4):

• 500 g firm, waxy potatoes
• 1 large onion (optional, but highly recommended!)
• 6 eggs
• Olive oil (good quality, and plenty of it!)
• Salt

Preparation method:

1. Peel the potatoes and slice them into thin rounds or small cubes. Slice the onion into half rings.
2. Heat a generous amount of olive oil in a frying pan. Cook the potatoes (and onion) over medium heat until soft and golden. They should be tender, not crispy.
3. Meanwhile, beat the eggs in a large bowl with a pinch of salt.
4. Drain the potatoes and onion in a colander and let them cool slightly. Then mix them into the beaten eggs.
5. Heat a little more oil in the pan and pour in the mixture. Let it set over low heat. Use a spatula to gently loosen the edges.
6. Now comes the trickiest part: flipping. Place a plate (slightly larger than the pan) over the tortilla and, in one smooth motion, turn it over. Slide it back into the pan and cook the other side for a few more minutes.
7. Serve warm or cold. And don’t forget to spark the age-old debate with your guests: with or without onion?

Feliz Semana Santa – and enjoy your meal!