Best Tortilla de Patatas in Madrid

La Falda is a small taberna in Lavapiés, one of two Madrid branches alongside a sister site in Chamberí, and its potato tortilla is the reason to go. The kitchen makes it Betanzos-style, without onion, and its own menu credits the dish as the winner of Spain's Best Tortilla title in 2025. A version comes topped with Ceboleiro chorizo and turnip greens for a little more. Beyond the tortilla, La Falda calls itself a relaxed taberna with serious cooking, built on modern, creative plates and a wine list the room is proud of.

“Alejandro Oliveira, chef de La Falda, gana el XVIII Campeonato Nacional Trofeo Tescoma a la mejor tortilla de patatas de España”— Directo al Paladar

Casa Dani, the counter inside Mercado de la Paz in Salamanca, is built almost entirely around one dish: its own menu bills the item outright as "the best tortilla de patata in Spain," offered with or without onion. Daniel García and Dolores 'Lola' Cuerda from Albacete opened it in 1991, and their children Daniel and Noelia run it now. The house says it won the II Campeonato Nacional de Tortillas in Tenerife in March 2019, and the Academia Madrileña de Gastronomía gave it its Premio al Bar the same year. Phil Rosenthal filmed there for Somebody Feed Phil, and the visit reopened the running con cebolla or sin cebolla argument. It's more of a pincho counter than a sit-down restaurant, open mornings into the afternoon, and under €25 a head.

“todo el mundo va con ganas de probar el famosísimo pincho de tortilla de Casa Dani”— ¡Hola!

Bib Gourmand

Las Tortillas de Gabino builds its whole menu around one dish. Chef Nino Redruello opened it in 2005 as his first restaurant. In the 1960s, Gabino's tortillas at La Ancha on Calle Velázquez became a Salamanca-district classic; decades later his family built a restaurant entirely around them on Calle de Rafael Calvo, where Almagro meets Chamberí. It belongs to Familia La Ancha, the Redruello family's group, now run by the fourth generation: Nino Redruello in the kitchen, Santiago in management. Every tortilla is made to order, starting from the classic Velazqueña and running through versions with sailor-style clams, prawns in spicy tomato sauce, Torta del Casar cheese, stewed tripe, truffle, Galician-style octopus, and potato chips with salmorejo. It holds a Michelin Bib Gourmand.

“sabrosa, tradicional e incomparable tortilla española”— Time Out Madrid

Bar H Emblemático, on Calle Castelló in the Castellana part of Salamanca, runs tortilla in four different formats: a Tortilla Pincho, a Tortilla Mollete, a straight Spanish Tortilla the menu describes as juicy and with onion, and a Tortilla with Tripe the menu calls "a super classic." The kitchen is billed as clásica actualizada, updated Spanish classics, traditional bar food done carefully. It opened at the start of 2023. It's the Hevia family's tribute to the classic Spanish bar, open from 08:00 on weekdays, until 17:00 Monday to Wednesday and until 00:30 Thursday to Saturday, with Sunday 12:00 to 17:00.

“tortilla española con callos, un clasicazo”— Time Out Madrid

Bodega La Ardosa has poured on Calle Colón in Malasaña since 1892, when Toledo vineyard owner Rafael Fernández Bagena opened it as one of a chain of Ardosa bodegas selling his own wine and vermut. More than a century on, it's still a bar de toda la vida, and its own materials single out two things it's known for: the vermut on tap and its tortilla de patatas. The menu runs a straight Tortilla Pincho and a Madrid-Style Tortilla made with tripe. Beyond that, the kitchen keeps to rabas, fried squid, salt cod, artichokes and a croqueta lineup, the same classics repeated well enough that people keep ordering them.

“jugosa, con patata bien integrada y un cuajado muy meloso”— ¡Hola!

Alto Bardero is an international, cosmopolitan restaurant on Plaza de Puerta de Moros in La Latina, part of the bardero.es group and holding a Solete in the Guía Repsol. Chefs León Bonasso and Pablo Paternostro opened it in early 2025. Its pintxos list includes a Spanish tortilla with confit onion for €5, alongside dishes like smoked-salmon tamagoyaki and a fried soft-shell crab taco that give away the kitchen's cross-cultural leanings. "Bardero" is Argentine slang for someone who stirs things up, and the menu runs with that idea, mixing traditions rather than sticking to one. There's a no-reservations bar as well as the dining room, open Tuesday to Sunday and closed Monday.

“lleva cebolla confitada, es muy jugosa, con un bonito tono tostado y poco cuajada”— ¡Hola!

Taberna Gallega Garelos runs its Betanzos-style tortilla as a declared specialty on its own menu, sold in small and large sizes. This is the Paseo de Eduardo Dato branch, in Almagro on Chamberí's edge; Garelos runs four addresses in the area. It's a Galician tavern in the €26 to €50 per-person band, and bookings run through a TheFork widget on the brand's own site.

“tortilla de Betanzos, casi líquida”— Time Out Madrid

Colósimo brings Cádiz cooking to Calle José Ortega y Gasset in Lista, the residential end of Salamanca, and its own materials call its tortilla de patata with onion one of the house's specialities, alongside croquetas de puchero and cochinillo confitado. Executive chef Ricardo Romero and head chef Manuel Romero, the team behind Menudeo across the street, run the kitchen. The kitchen leans on Gaditano tradition and slow-fire cooking on seasonal produce, built to share rather than for solo plates. It's listed in the Guía Repsol. It opens every day but Monday, from 11:00 through past midnight, with a terrace.

“Patata agria y cebolla bien confitada”— Time Out Madrid

La Penela, on Calle Velázquez, is the Madrid arm of a Galician family group, the Simón-Barallobre family, that grew from A Coruña out to Madrid and Barcelona. Traditional Galician cooking is the whole project: the group buys fish and shellfish daily at the A Coruña lonja, grows its own potatoes and legumes, and bottles its own Albariño Barallobre from the Pazo de Ximonde in DO Rías Baixas. Tortilla is on the menu alongside a bonito tuna empanada and croquettes. It's listed in the Guía Repsol, and family members often serve the tables themselves.

“su poco cuajada tortilla de Betanzos”— Time Out Madrid

La Raquetista opened in the summer of 2015, when brothers Javier and Paco set it up on Doctor Castelo in the Ibiza part of Retiro, as a double homage: to Bodegas Santurce, the winery that had just closed after 53 years, and to the pelota players in their maternal family. Its own Instagram describes the tortilla as made with seasonal potatoes, free-range Galician eggs and sweet onion, cooked fresh to what the caption calls the exact point of melosidad, that soft, semi-set texture. Tapas and market cooking fill out the rest of the menu, seasonal and product-led, and it's listed in the Guía Repsol.

“cremosa, con el interior muy jugoso y ese punto exacto que conquista”— ¡Hola!

MichelinRepsol

La Tasquería, Javier Estévez's casquería-focused restaurant on Calle Modesto Lafuente, treats tortilla as one more canvas for offal: its own menu has listed a version built from potato and brains. It's a fitting dish for a kitchen that's built its identity, and a Michelin star, around cooking the parts of the animal most fine-dining rooms skip. Estévez opened it in 2015, moved to Modesto Lafuente in 2024, and the Michelin Guide has kept the star through the move since it was first awarded for the 2019 edition. The rest of the carta runs into lamb brains, veal tongue, calf's testicles and rabbit kidneys, all built for sharing.