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4.56 from 18 votes

Spanish Potato Omelette (Spanish Tortilla)

Making a traditional Spanish omelette at home requires just five basic ingredients and a few simple steps. Soft, tender potatoes and onions are cooked gently in olive oil, then mixed with well-beaten eggs and set in a pan until thick and sliceable. It is a hearty, easy meal that works just as beautifully for a quick weeknight dinner as it does for a lazy weekend breakfast.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Dinner, Lunch, Snack
Cuisine: European, Mediterranean, Spanish
Keyword: comfort food, kid-friendly, Omelette, party food, quick, Spanish Potato Omelette
Servings: 12 people
Author: Karina Carrel

Ingredients

  • 1/2 cup olive oil
  • 5 potatoes diced into 1-inch pieces (yukon gold potatoes are my favorite here!)
  • 1 brown onion chopped
  • 8 eggs
  • 1 pinch salt to taste
  • 1 pinch cracked pepper to taste
  • 1 pinch parsley to garnish, optional
US - Metric

Instructions

  • Heat the olive oil in a nonstick medium-sized (30cm/12-inch) pan over medium heat.
    Olive oil heating in a nonstick pan for making Spanish Omelette with chopped potatoes and onion nearby.
  • Add the diced potatoes and cook gently, stirring occasionally, until they begin to soften.
    Diced potatoes starting to cook in olive oil in a pan
  • Continue cooking the potatoes until tender with lightly golden edges (not crispy).
    Potatoes softened and lightly golden for tortilla española
  • Add the chopped white onion to the pan.
    Adding chopped onion to cooked potatoes in pan
  • Cook the potatoes and onion together until the onion is soft and translucent.
    Potatoes and onions cooking together until soft
  • Drain most of the oil using a colander or by carefully removing excess oil from the pan. Return the potato and onion mixture to the pan and spread evenly. Reduce heat to low.
    Draining excess oil from cooked potatoes and onions
  • Beat the eggs with salt and pepper in a bowl and pour the egg mixture over the potatoes and onions.
    Pouring beaten eggs over potatoes and onions in pan
  • Gently move the mixture with a spatula to evenly distribute the eggs and help them cook through.
    Mixing eggs with potatoes and onions in pan
  • Cook until the edges are set and the center is still slightly soft.
    Tortilla española partially set with soft center
    • Lightly stir at the beginning to avoid dense spots, then stop to let it set.
  • Place a large plate over the pan and carefully flip the tortilla onto the plate.
    Plate placed over pan ready to flip tortilla española
  • Carefully flip the tortilla onto the plate.
    Flipped tortilla española on plate after turning
    • Hold the plate firmly and flip in one quick, confident motion. Gently tuck the edges in for a clean, rounded shape.
  • Slide the tortilla back into the pan to cook the other side.
    Flipped tortilla española on plate after turning
  • Cook until fully set and golden underneath. Flip again onto a plate and garnish with parsley if desired.
    Finished tortilla española garnished with parsley
  • Slice and serve.
    Slice of tortilla española being served
    • Finish with a light drizzle of mayonnaise on top if you want a little extra flavour.

Video

Notes

Storage and Reheating

I always let the tortilla cool completely to room temperature before putting it away. Once cooled, I transfer it to an airtight container and keep it in the fridge for up to 4 days. I love storing it already sliced so I can just grab a piece for a quick snack or light meal during the week.
To reheat, I place a slice in a skillet over medium-low heat to warm it gently. This keeps the inside soft without drying out the eggs. You can definitely use the microwave for convenience, just heat it in short bursts and cover it with a damp paper towel to lock in the moisture.
While you can freeze the slices for up to a month in an airtight container, keep in mind the potatoes might change texture a bit. Thaw them in the fridge overnight before reheating them gently on the stove.

Troubleshooting Your Omelette

If you run into any issues while making this, here is usually what went wrong:
  • Potatoes turned hard: Your heat was too high. Lower it so they soften slowly in the oil instead of frying.
  • It falls apart: There were not enough eggs to bind everything. Make sure all the potatoes are heavily coated before pouring them back into the pan.
  • Greasy texture: Too much oil was left in the pan. Always drain the excess before mixing the warm potatoes with your eggs.
  • Cracks when flipping: It was left on the heat too long before turning. Make sure to flip it while the center is still a little soft.
  • Uneven texture: The potatoes were likely cut inconsistently. Take your time slicing them into even pieces so they all cook at the same rate.
Let the tortilla rest for at least 5–10 minutes before slicing. This helps it set properly and makes it easier to cut clean slices without it falling

Nutrition

Calories: 194kcal | Carbohydrates: 17g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 51mg | Potassium: 428mg | Fiber: 2g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 18mg | Calcium: 29mg | Iron: 1mg