Traditional Spanish Omelet (Tortilla Espanola)
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Spanish omelet or tortilla espanola is a simple potato recipe dish that can be enjoyed hot or cold, as a starter, main dish or as tapas at a picnic.
Spanish omelet is a classic Spanish dish that you can find ready made in any decent supermarket. You can eat it warm or cold, bring it to a picnic, family gathering or a Spanish-themed party.
It is one of the dishes you have to try when in Spain alongside paella (if possible: Paella Valenciana, Homemade Churros and Gazpacho Soup).
What is in a traditional Spanish omelet?
Eggs, potatoes, salt and onion (optional).
Now just so you know the Spaniards call it either Tortilla Espanola or Tortilla de Patatas. Many of them don’t like calling this dish an omelet at all. However, in the rest of the world we know it under that name so I will be using it.
How to make Spanish omelet
First thing to do is prep the potatoes. Rinse them, peel them and slice them. To do this, cut them in half length-way and again in half (meaning you end up with quarters).
Slice these thinly. While doing this, pour oil into a frying pan. You will need about 2 cups of oil.
Once the oil is hot, add the potatoes in. Do this carefully so you don’t burn yourself.
Fry the potatoes for about 5 minutes before adding in the sliced onion. The cooking time might vary depending on the thickness and type of potatoes.
Meanwhile, in a mixing bowl beat 4 eggs. Add a generous pinch of salt and give it a mix. When the potatoes are cooked, drain the excess oil and add them into the bowl with beaten eggs. Mix everything together and let it rest.
Then heat oil in the frying pan and pour the potato/egg mixture in. Make sure to use about ¼ cup of oil so that the omelette will not stick to the bottom and also stays juicy.
Cook until set around the edges, flip over (using a large plate) and cook until it looks to your liking
Serve on its own or with meat of your choice (i.e. Balsamic Chicken Skewers or Sticky Hoisin Chicken Wings).
What oil to use?
Olive oil is the best choice. However, don’t use the best and most expensive one you have on hand. Olive oil for cooking/frying will do just fine.
Recipe variations
Doneness – I’ve seen some Spanish chefs cooking the omelet for only a few minutes just so the eggs set on the outside while runny on the inside. As much as I love runny eggs, this is not the way I like my Spanish omelet. I prefer it done on the inside as well.
However, this depends on everyone’s taste so if you want to give it a go, reduce the cooking time slightly. If you press down the omelet with a spatula and it’s still “wobbly” that means the eggs are not set yet. If it’s hard, the omelet is set.
Combining eggs with cooked potatoes & onion – this can be done 2 ways:
- Get a bowl, add eggs, salt, drained potatoes and onions & combine everything together.
- Get a bowl, add eggs and salt. Whisk this first, then add the potatoes and onions and mix together.
The way you choose is up to you. Just make sure that everything is well combined.
Onion – some people say the traditional Spanish omelette is without onion, while others say with. I recommend using it. It adds sweetness to this Spanish dish. However, if you don’t like it or don’t have it on hand, it is OK. Just omit it so.
Can I substitute any of the ingredients?
No. This recipe uses 5 very simple ingredients and substituting is not really an option here. You will lose its authentic taste.
However, you can add more eggs if you like (1 or 2 is plenty for the amount of potatoes).
Alternative cooking method – using less oil
Now, if you are worried that there is way too much oil involved in the process of making the authentic Spanish tortilla, you can make it slightly differently – let’s say less authentic:
Par-boil (pre-cook) diced potatoes for 5 minutes in 2 cups water + 1½ teaspoons salt. Drain. Heat 2 tablespoons of olive oil in a frying pan. Add finely chopped onion and saute until translucent.
Add potatoes and cook for about 5-7 minutes, stirring/tossing occasionally. Add this mixture to a large bowl with 4 beaten eggs + a pinch of salt. Chopped fresh parsley can also be added.
Add 2 tablespoons oil into the pan and pour in the potato mixture. Cover with a lid and cook on low until the egg is set around the edges. Remove the lid, check if the tortilla is not stuck anywhere and cover with a large plate. Hold the plate tight with one hand and the pan with another.
Flip the pan over so that the omelet ends up on the plate. Pour about a tablespoon of oil into the pan and slide the omelet back in. Cook until set.
Now you should know that the authentic Spanish potato omelet recipe yields a juicier tortilla. I highly recommend trying it!
More Spanish recipes
Traditional Spanish Omelet
Ingredients
- 1.3 pounds potatoes (600 grams)
- 1½ teaspoons salt
- 2¼ cup olive oil (560 milliliters)
- 1 onion , small or medium
- 4 eggs , medium to large
Instructions
- Rinse and peel the potatoes. Cut them into quarters length-wise then slice thinly.
- Pour 2 cups of oil into a frying pan/skillet. Turn on the heat to high. When the oil is hot, add sliced potatoes and reduce the heat to medium. Fry the potatoes for 5 minutes, stirring occasionally.
- Meanwhile: Peel the onion, cut it in half and slice each half thinly. Add it to the potatoes and cook for a further 5 minutes (the potatoes should be cooked at this stage).
- Meanwhile, in a mixing bowl beat 4 eggs. Season with a generous pinch of salt. When the potatoes and onions are cooked, drain the excess oil and add them into the bowl with beaten eggs. Mix everything together and let it rest (5 minutes).
- Heat ¼ cup of olive oil in a frying pan/skillet. Wait until the oil is hot and only then pour in the potato mixture. Push down the edges with a spatula. Let it cook until the edges are set (a few minutes).
- Cover the pan with a large plate. With one hand hold the plate tight and with the other one hold the handle of your pan/skillet. Flip over the skillet so that the plate is underneath.
- Lift the empty pan/skillet and place it back onto the heat. Add a little oil (2 tablespoons). Slide the omelet back into the pan. Cook until set or until it looks to your liking.
Notes
- If large onion is all you have on hand, use half of it only.
- This recipe may feed 2 to 12 people: 2 (eaten as a main), 4 (starter/side), 8-12 (tapas/party appetizer).
- Waxy potatoes are the best option as they hold their shape better after being cooked.
- I don’t recommend substituting olive oil for sunflower/vegetable or any other type of oil.
- This omelet fits perfectly into a frying pan with base size: 7-inch/18-centimeter.
Quick, easy and delicious dinner to serve with a salad. Whole family enjoys it .
That’s so good to hear, Michele!
Absolutely delicious! I seasoned the potatoes and eggs with garlic salt.
Thanks for your feedback!
Very tasty thanks for the recipe. I modified a few things cuz I can’t help myself lol. Half rutabaga to lower the carb, added some minced green pepper and paprika to the egg and cracked black pepper. I do find it somewhat a bland recipe so I think I would spice up further maybe some garlic or anchovies. Eaten with a side of salsa it was tasty. I fried it in half avocado oil and half olive. I think I will try sautéed next to reduce the oil. A fun recipe to play with and personalize.
Made this for breakfast this morning and it was a hit, but i had to tweak the recipe for what I had on hand. So I fried my potatoes in oil like I would for making potatoes and eggs. While they got a light golden brown, I started to mix my eggs. Then into the mixed eggs, I added Picante Chunky Salsa (mainly because I didn’t have an onion), a few shakes of Tabasco, and cheese. I seasoned my potatoes with onion and garlic powder while they drained off the oil. I then mixed it and cooked as directed. It was very delicious and will make its rotation into the breakfast ideas. Thanks for this delicious recipe which sparked my interest to make it my own.
Thanks for your feedback, Sara! Your versions of Tortilla Espanola sounds delicious!
I too grew up eating this recipe…without the onion though. It one of my very favorite thing to eat! I love it hot or room temperature. Now as an adult…I do add onion. I make it at least once a week. I love it so much 😜!
I grew up eating a tortilla weekly. My great aunt made the best. Her mom was born in Spain. She always had onion in hers and sometimes she would add green pepper she would roast and take the skin off. That was my fave it may not be authentic but my Abuela made them that way!
Thank you Julia for this amazing recipe. I made it today with the addition of bacon. My daughter is crazy for bacon 🤣. The recipe turned out delicious. I will be making this one of our weekly favourites.
Thank again 👏🏽😊
:) You are welcome, Kerrie! Hope you find more recipes you like on our blog. Happy cooking!
Loved this recipe! I have never made it before. without onions just onion granules and it tasted amazing!
Thank you for your feedback, Rachel! Glad to hear you enjoyed it :)
Havent made this is a decade or more and tried your recipe and totally nailed it!! Made it the night before and cait wait for breakfast tomorrow!! Do some add garlic ever? Seems like a good addition but didnt think of it in time.
Glad to hear that, Brian! :) The traditional Spanish omelette is very simple and many don’t even add the onion. Now that being said, if you like garlic and would like to add it, you absolutely can (I would suggest sautéing it first and adding it to the potatoes at the very end, not frying them together).Enjoy!
Always looking for new options for breakfast and this recipe is definitely added to the menu!
Simple and delicious 🤤Thank you!!!
That’s great to hear, Cece! Thanks for finding time to leave feedback.
I love Spanish omelette, both warm and cold, for breakfast or lunch! I sometimes make it with leftover potatoes which may not taste exactly the same as yours but is good too!
I like the idea of using leftover potatoes!
I am putting this recipe on my breakfast plans for the weekend! Looks so good, my family will love it.
Glad to hear that, Erin! :)
I have never tried this! It looks some good though, and I love both eggs and potatoes! This will be great for breakfast tomorrow!
You gotta give it a go for sure :)
I love this recipe! This would be perfect in my house for breakfast or dinner. Great pictures, too! Thanks for this sharing.
Thanks, Sally!
I love that this recipe is easy enough to make any day of the week and that I always have these ingredients on hand – yum!
Thanks, Lauren! :)
Yummy. Thanks for sharing.
I love spanish tortlla. Your looks amazing. I will make it soon for my spanish husband. have a great week:-)
Thanks a lot! Glad you like it. Happy cooking!