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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 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.
Hi Carina
I was just about to make my own Tortilla when yours came in on my I pad so I thought I would like to tell you about mine .
I lived in Spain for 21 years so I can speak with some authority’s have a special omelette pan which is two pans which lock together it saves all the messing about using one pan ‘also you can cook both sides easily without getting scalded with hot egg etc.
In the Spanish markets they are plentiful and quite cheap.
I put mushrooms ‘red pepper and onion of course plus garlic and it is delicious.
Hope you like this comment
Yours frank
This recipe turned out amazingly! I feel like it would be sooo good with a drizzle or side of spicy marinara sauce.
I started out frying the diced potato, but felt like it was tough to brown evenly on all sides. So after about 7 min I popped the potatoes into my air fryer for another 7 minutes and it was perfection. While airfrying, I sautéed the onions and removed them to a bowl, adding the crispy potatoes once done.
Then I put the beaten egg in my cast iron pan, gave the bowl of potato and onion a good mix, and threw it on top of the eggs, mixing slightly to coat the top layer with a little bit of egg mixture.
Flipped like a dream and was extremely satisfying to eat. Saved half for a quick breakfast for the fam tomorrow.
Thanks!
This recipe looks delicious. I also want to comment that I really like the menu bar at the top of your page. I scrolled through so many tasty looking recipes and surely will prepare some of them!
Always looking for new options for breakfast and this recipe is definitely added to the menu!
Simple and delicious 🤤Thank you!!!
The beauty of this thing is when you flip it out on a plate and are all: VOILA! i made greatness!
This looks delicious. I already have dinner plans tonight, and tomorrow lunch defrosting. But this is on the menu for dinner tomorrow. This should appeal to all. Can’t wait and thanks for sharing.
i have tried it &it is so good thank you for the recipes.
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!
Thank you Sandra! And YES I agree regarding the potatoes. It’s just not the same!
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?
It says to drain the oil with a metal colander, which means the onions and potatoes shouldn’t be in the pan anymore. Also it says to flip once. The second flip is to get it out of the pan onto a plate. It’s not that hard to understand if you read the recipe closely.
it’s still confusing even with your know-it-all reply. also why does spatula have to be plastic? i’m trying to learn and this is just not clearly written for the novice.
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.,