This Spanish Omelette (Tortilla Española) is a simple dish that I learned how to make while traveling in Spain. It’s hearty, comforting and easy to make with eggs, potatoes and (optional) onions.
Enjoy this Spanish Omelette Any Time of Day
I learned how to make a Spanish omelette (Tortilla Española) in a cooking class I took during our recent trip to Spain. I immediately fell in love with this simple, comforting dish and knew I had to recreate the recipe at home to share with you! In Spain, tortilla española is most commonly eaten as a tapa, a small snack served alongside drinks. It’s also enjoyed as a mid-morning snack or for lunch or dinner, with some bread or a salad.
This Spanish omelette recipe calls for just 4 everyday ingredients and you don’t need any fancy equipment to make it, just a 7-inch nonstick skillet. We cook the potatoes in oil until they get so soft that they practically melt into the eggs. This quick and easy dish has become a staple for us and I hope you love it too!
Ingredient Notes
This popular Spanish tapa goes by a few different names: Tortilla de Patatas (“potato omelette”), Tortilla Española (“Spanish omelette”) or Spanish Tortilla. Here’s a look at what you’ll need to make it:
- Olive Oil: We cook the potatoes in a generous amount of olive oil until they become very soft. The oil brings rich flavor to the omelette. Use a good-quality olive oil that you enjoy the flavor of.
- Potato: We use one medium gold or yellow potato and cut it into thin slices.
- Yellow Onion: Adding onion is optional. I love the additional flavor that it brings, so I add it!
- Eggs: My recipe calls for 4 large eggs and makes a 2-serving tortilla.
- Salt: To season the eggs.
How to Make a Spanish Omelette
This is an overview of the recipe steps with step-by-step photos. Find the printable recipe with measurements in the recipe card below.
Cook the potato and onion. Heat the olive oil in a 7-inch nonstick skillet over medium-low heat. Add the potatoes and onion (if using) and cook, stirring occasionally, for 15-20 minutes or until the potatoes are very soft.
Beat the eggs. While the potatoes cook, crack the eggs into a medium bowl and add the salt. Use a whisk to beat the eggs well.
Add potatoes to eggs and let rest. Use a slotted spoon to transfer the potato and onion to the bowl with the eggs, leaving the oil in the skillet. Let egg mixture rest for 2 minutes. Carefully pour most of the oil from the skillet into a small bowl or container, leaving 1-2 teaspoons of oil in the pan. Discard the extra oil or save it for another use.
Cook the omelette. Transfer the egg/potato mixture to the pan. Cook over low to medium-low heat for 4-6 minutes, until the omelette is mostly set but still a little runny on top. During the first 1-2 minutes, gently stir the egg mixture with a rubber spatula, then do not stir it any more. For the next minute, swirl the pan in a circular motion to help shape the edges of the omelette as they firm up. Then leave the pan alone for the remaining cook time.
Flip the omelette. Off of the heat, carefully place a large plate on top of the omelette pan and quickly flip over so that the omelette transfers to the plate. Then slide the omelette back into the pan and cook for 1 more minute, using a rubber spatula to help shape the edges into a nice rounded edge. Transfer to a clean plate, cut into wedges, serve and enjoy!
Tips for making the best Spanish Omelette:
- Use a good quality olive oil, since the flavor will really come through in the tortilla.
- Use the right size pan. This recipe is designed for a 7-inch nonstick skillet and uses 4 eggs.
- Have patience. It takes time for the potatoes to soften without getting too browned and you don’t want the heat too high or they will burn. Same goes for when you’re cooking the eggs.
- Gently stirring the egg and potato mixture during the first 1-2 minutes of the cook time helps the omelette to cook through more evenly.
- Flip the omelette onto the plate quickly so the runny egg doesn’t spill out. Then gently slide it back into the skillet. Don’t try to flip it again!
Did you make this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Spanish Omelette (Tortilla Española)
Ingredients
- ⅓ cup olive oil*
- 1 medium (150g) gold/yellow potato, or 2 small potatoes, halved and then sliced ⅛-inch thick (about 1.25 cups)
- ½ cup (55g) chopped yellow onion, optional
- 4 large eggs
- ¼ teaspoon fine sea salt
Instructions
- Heat the olive oil in a 7-inch nonstick skillet over medium-low heat. Add the potatoes and onion (if using) and cook, stirring occasionally, for 15-20 minutes or until the potatoes are very soft. Adjust the heat as needed so that the potatoes soften without getting too browned.⅓ cup olive oil*, 1 medium (150g) gold/yellow potato, ½ cup (55g) chopped yellow onion
- Meanwhile, crack the eggs into a medium bowl and add the salt. Use a whisk to beat the eggs well.4 large eggs, ¼ teaspoon fine sea salt
- Use a slotted spoon to transfer the potato and onion to the bowl with the eggs, leaving the oil in the skillet. Let egg mixture rest for 2 minutes. Carefully pour most of the oil from the skillet into a small bowl or container, leaving 1-2 teaspoons of oil in the pan. Discard the extra oil or save for another use.
- Heat the skillet over low heat. Transfer the egg/potato mixture to the pan. Cook over low to medium-low heat for 4-6 minutes, until the omelette is mostly set but still a little runny on top. During the first 1-2 minutes, gently stir the egg mixture with a rubber spatula, then do not stir it any more. For the next minute, swirl the pan in a circular motion to help shape the edges of the omelette as they firm up. Then leave the pan alone for the remaining cook time.
- Off of the heat, carefully place a large plate on top of the omelette pan and quickly flip over so that the omelette transfers to the plate. Then slide the omelette back into the pan and cook for 1 more minute, using a rubber spatula to help shape the edges into a nice rounded edge. Transfer to a clean plate, cut into wedges, serve and enjoy!
Notes
- Use a good quality olive oil, since the flavor will really come through in the omelette.
- Nutrition estimate assumes that 2 tablespoons of the oil will be consumed.
