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Crispy, fried potatoes and eggs make up this popular Spanish Omelette (Spanish Tortilla) that is perfect served hot or cold, and so easy to make!
It’s filling, naturally gluten free and perfect for picnics, parties, BBQs, or your traditional tapas menu! You can also team it up with a simple salad like an Easy Tomato Salad or an Avocado Tomato Corn Salad to make it a more filling and hearty meal.
Why This Recipe Works
One of the best things about this recipe is the fact that it is really easy to make, and is an incredibly hearty, wholesome and filling breakfast recipe that comes together super quick.
It is also super inexpensive as it requires minimal ingredients and is versatile and customizable too.
Ingredients
- Eggs: Choose good quality organic eggs. These will be the base for the omelette.
- Potatoes: To make the dish more hearty and filling. Feel free to use any kind of potatoes you have at hand. You can dice them into 1-inch thick pieces.
- Onions: For that savory, slightly sweet flavor.
- Seasonings: I just used some salt and pepper to season the Spanish Omelette. You can use some other seasonings of your choice too.
- Olive oil: To cook the potatoes. You can use any other cooking oil too!
Note: please see recipe card at the bottom for list of full ingredients and measurements
How To Make Spanish Omelette (Spanish Tortilla)
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.Of course, on days when I’m in the mood to put in a bit more effort, I turn to my Cheesy Bacon and Egg Hash or my Sheet Pan Full Breakfast with Garlic Butter Mushrooms recipes.
- Fry potatoes and onions: Start by heating oil in a nonstick pan over medium heat and fry the potatoes until they’re golden brown and crispy. Then add the onions and continue to fry until they’re transparent.
- Drain oil: Use a metal colander to drain the excess oil, Whisk the eggs in a bowl and season them with salt and pepper. Pour this mixture over the potatoes while moving them using your spatula.
- Flip time: Place a big plate on the top of the pan and with your hand holding the plate, flip the tortilla into the plate. Then, carefully slide it back into the pan to help it crisp up on the other side too.
- Garnish and serve: Use the flipping technique again to get the Spanish tortilla on the plate, garnish with chopped parsley and serve. You can slice it into triangles like you do a pizza, or cut into squares to serve as tapas.
Team up this Spanish Omelette with a slice of some No-Knead Crusty Artisan Bread if you’re looking for something no-frills, or some Caprese Grilled Cheese if you want something a bit more savory.
Want something healthier to go with it? Try my Avocado Feta Cucumber Salad or Caprese Stuffed Avocado recipes. And if you’re making this as a part of a huge breakfast spread you’re hosting, pair it with some Cream Cheese Scrambled Eggs, French Toast Casserole, some Cauliflower Hash Brown Egg Cups, Blueberry Pancakes and some Dalgona Coffee to finish it all up.
Recipe FAQ’s
Waxy potatoes like Yukon Gold or red potatoes work well, but any kind will do.
Use a large plate slightly bigger than the pan, and hold it firmly with one hand while flipping.
Absolutely. Add grated cheese on top after cooking or mix into the eggs before pouring.
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Spanish Potato Omelette (Spanish Tortilla)
Ingredients
- 1/2 cup olive oil
- 5 potatoes diced into 1-inch pieces
- 1 brown onion chopped
- 8 eggs
- 1 pinch salt to taste
- 1 pinch cracked pepper to taste
- 1 pinch parsley to garnish, optional
Instructions
- 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.
- Return potatoes and onions to the pan, arranging them in a single layer. Reduce heat down to low.
- 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.
- 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.
- Keep cooking, gently shaking the pan occasionally, until completely cooked through.
- 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).
- Serve with a salad, or use as an entree or appetiser. Great for snacks. Traditionally served as tapas in little squares.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
For a super fluffy version – dont flip it in the pan – stick under the grill (or broiler in the US) until brown
Very tasty. My attempt was Spanish Scramble but everyone enjoyed it for lunch today
I have always wanted to try making one of these and after seeing yiur recipe with easy instructions I decided to give it a go. Glad I did. Delicious. I easily cut recipe in half and used an 8-inch pan. I can think of a few ingredient options, i.e. sausage, mushrooms or bacon.
Great recipe! Saving this.
I used to cook this in my college days. I didn’t know it’s called @Spanish omelette “
I didn’t cook or eat anymore. I’m now retired and saw your recipe! I will be making this for me and my husband today! Thank you!
As Spanish I could say that I was very happy to found a Spanish recipe really close to the traditional one. You should try with sliced potatoes fried the same way. It’s a bit harder but improves a lot the flavour and texture. Also you can add diced zucchini as well or a tablespoon of mustard for variations. I’ll keep using your recipes for our international day meal that we do once a week 😉
I’ll try with the 1/3 cup oil next time as suggested by another commenter. I used a half cup of avocado oil and it came out great, but I also cooked the potatoes and onions mostly the night before, put it in the fridge, and finished in the am. Because of this I did not drain the oil.
Based on a tip from another recipe, when ready to cook the eggs, I removed the pan from heat, added the beaten eggs and let sit for 15 minutes. Mix everything gently to get an even distribution. Put the pan back on heated burner to cook the eggs, then see below.
There is no need to do any flipping of anything. Use a pan that can be put in the oven. Preheat the oven to 375F. When there’s a small layer of wet egg left on top, remove the pan from the stove top and bake for 10-12 minutes
Seriously the BEST brownie recipe out there! I’ve been trying different recipes over the past week with no luck – I baked these today and it turned out heavenly! I followed the recipe to a tee, baked it for 30 minutes on the dot and the brownies came out just perfect. They’ve been resting on the countertop for 3 hours now and they’ve set a bit making them even more delicious
Thank you for sharing this recipe!
Made this tonight. Only used 1/3 cup of good quality olive oil. Came out perfectly, great taste, I wouldn’t change a thing. May add some chorizo next time for a variation. A keeper of a recipe! Thank you, Karina.
Brilliant and authentic recipe.
It turned out perfect.