Spanish Omelette (Spanish Tortilla) is perfect served hot or cold, and so easy to make!
Crispy, fried potatoes and eggs make up this popular Spanish Omelette (Tortilla) recipe, perfect for picnics, parties, bbq’s, or your traditional Tapas menu! Upgrade your omelette!
This tortilla has been in my life for as long as I can remember. It was with me at breakfast times when I couldn’t look at another bowl of cereal, with us at family barbecues and picnics, with me through breakups, and saved me from eating plain eggs AGAIN when I couldn’t stomach any more plain, scrambled eggs.
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Normally, a typical tortilla is made first by deep frying the potatoes in 1 – 2 cups of oil, depending on how many potatoes you are using. My mother, however, has managed to cut this amount down to 1/2 a cup, which gives exactly the same crisp and golden results, with half the fat! So long as you use a good quality nonstick pan to prevent sticking, 1/2 cup is the perfect amount of oil. Thanks mama!
Serve with a salad, or use as an entree or appetiser. Great for snacks. Traditionally served as tapas in little squares.
Your guests will LOVE this!
For more omelette recipes with an international flair, try this Caprese Frittata!
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Spanish Potato Omelette (Spanish Tortilla) is perfect served hot or cold, and so easy to make! Crispy, fried potatoes and eggs make up this popular Spanish Tortilla recipe, perfect for picnics, parties, bbq's, or your traditional Tapas menu! Upgrade your omelette!
- 1/2 cup olive oil
- 5 medium-sized potatoes, diced into 1-inch pieces
- 1 large brown onion, chopped
- 8 eggs
- Salt, to taste
- Cracked black pepper, to taste
- parsley, to garnish (optional)
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Heat the oil in a nonstick medium-sized (30cm/12-inch) pan. Fry potatoes until crispy, golden and tender. Add the onion and fry until transparent. Drain oil (use a metal colander if you have one), until all of the oil is drained.
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Return potatoes and onions to the pan, arranging them in a single layer. Reduce heat down to low.
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Beat eggs with salt and pepper to taste. Pour egg mixture into the pan, moving the potatoes and onions around the eggs using a plastic spatula. Every so often, move the eggs around the potatoes while it's cooking to ensure the eggs cook on the bottom, so there's not much eggs left on the top.
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Place a big, round plate on top of the pan, and with your hand holding the plate, flip the tortilla onto the plate. Then, slide the tortilla back into the pan carefully, moving the onion and potatoes carefully back into the pan along with the tortilla.
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Keep cooking, gently shaking the pan occasionally, until completely cooked through.
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To remove the tortilla from the pan, place a clean plate on top of the tortilla and flip again onto the plate. Garnish with parsley (optional).
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Serve with a salad, or use as an entree or appetiser. Great for snacks. Traditionally served as tapas in little squares.
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samri says
i have tried it &it is so good thank you for the recipes.
Karina says
Thank you Sandra! And YES I agree regarding the potatoes. It’s just not the same!
Sandra says
I grew up on these–YUM! Love that you and your mom use the oil…so disappointing when someone tries to achieve the same results with boiled potatoes. I’m new to your site and am OBSESSED with your salads!
Marsha Layman says
I have to admit that this recipe makes no sense to me. What is the purpose of all this flipping onto and off of a plate? The first flip instruction is followed by “put the potatoes and onion back in” – there was never any indication they were to be separated from the eggs? This seems to be a frittata that’s flipped a few times. What am I missing?
Robert (Bobby) Marullo says
Hi Karina, Sorry about my earlier comment. I should have read the captions under your wonderful pictures and then I would
have seen the 1/2 cup of oil suggested by Mama. I will make this omelet this weekend, and like most of your other recipes, they always have been perfect. Thanks again and accept my apology for talking before completely reading.,