Spanish Omelette (Spanish Tortilla) Recipe

Introduction

The Spanish Omelette, or Spanish Tortilla, is a classic and hearty dish that features crispy potatoes and tender onions cooked in a rich egg base. Perfect as a main course, appetizer, or snack, this delicious omelette brings a taste of Spain to your kitchen with simple ingredients and easy steps.

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

1. Step 1: Heat the olive oil in a nonstick medium-sized (30cm/12-inch) pan over medium heat. Add the diced potatoes and fry until they become crispy, golden, and tender. Add the chopped onion and continue frying until the onion is transparent. Drain the excess oil using a metal colander or carefully pouring it out.
2. Step 2: Return the potatoes and onions to the pan, spreading them out evenly in a single layer. Reduce the heat to low.
3. Step 3: Beat the eggs with salt and cracked pepper to taste in a bowl. Pour the egg mixture over the potatoes and onions in the pan. Use a plastic spatula to gently move the potatoes and onions around, allowing the eggs to cook evenly on the bottom and minimizing uncooked egg on top.
4. Step 4: Once the edges begin to set, place a large, round plate on top of the pan. Holding the plate firmly, carefully flip the pan to transfer the tortilla onto the plate.
5. Step 5: Slide the tortilla back into the pan carefully, ensuring the potatoes and onions stay in place. Continue cooking on low heat, gently shaking the pan occasionally, until the tortilla is cooked through.
6. Step 6: To serve, place a clean plate over the pan and flip the tortilla onto the plate again. Garnish with parsley, if desired.
7. Step 7: Serve warm with a fresh salad or as part of a tapas spread. The tortilla can be cut into small squares for snacks or appetizers.

Tips & Variations

• Use a nonstick pan to make flipping easier and prevent sticking.
• If you prefer, add chopped bell peppers or spinach for extra flavor and color.
• For a creamier texture, whisk in a splash of milk or cream with the eggs.
• Serve with aioli or tomato sauce for dipping to enhance the traditional flavors.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave until warmed through. This omelette can also be enjoyed cold or at room temperature, making it great for picnics or packed lunches.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Spanish omelette ahead of time?

Yes, the Spanish omelette can be prepared a day in advance, stored in the refrigerator, and served cold or reheated, making it a convenient option for meal prep or entertaining.

What kind of potatoes work best?

Starchy potatoes like Russet or Yukon Gold work best as they become tender and crispy without falling apart during cooking.

Spanish Omelette (Spanish Tortilla) Recipe

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4.6 from 136 reviews

A traditional Spanish Omelette, also known as Spanish Tortilla, made with crispy potatoes, sautéed onions, and fluffy eggs. This classic dish is perfect as a tapa, snack, or light meal with a simple preparation that results in a flavorful and satisfying recipe.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Breakfast, Snack, Appetizer
• Method: Frying
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Olive Oil

• 1/2 cup olive oil

Vegetables

• 5 potatoes, diced into 1-inch pieces
• 1 brown onion, chopped

Egg Mixture

• 8 eggs
• 1 pinch salt, to taste
• 1 pinch cracked pepper, to taste

Garnish

• 1 pinch parsley, optional

Instructions

1. Heat the oil and fry potatoes: Heat the olive oil in a nonstick medium-sized (30cm/12-inch) pan over medium heat. Add the diced potatoes and fry until crispy, golden, and tender, stirring occasionally to cook evenly.
2. Add and sauté onions: Add the chopped brown onion to the pan with the potatoes. Continue frying until the onions turn transparent and soft. Then, drain the excess oil using a metal colander or carefully pouring off the oil, leaving the potatoes and onions in the pan.
3. Return potatoes and onions to pan: Return the drained potatoes and onions back into the pan and spread them out to form a single layer. Reduce the heat to low to prepare for adding the eggs.
4. Beat eggs and cook: Beat the eggs with salt and cracked pepper to taste in a separate bowl. Pour the egg mixture evenly over the potatoes and onions in the pan. Use a plastic spatula to gently move the potatoes and onions around in the eggs to ensure even cooking. Occasionally shift the eggs beneath the potatoes to help cook the eggs on the bottom evenly, as the top will remain slightly runny at this stage.
5. Flip the tortilla: Cover the pan with a large round plate. Holding the plate firmly, flip the pan so the tortilla falls onto the plate. Then, carefully slide the tortilla back into the pan with the cooked side up, making sure the potatoes and onions remain evenly distributed.
6. Finish cooking: Continue to cook the tortilla on low heat, gently shaking the pan occasionally so it doesn’t stick, until the eggs are fully cooked through.
7. Remove and garnish: To remove the tortilla, place a clean plate on top of the pan and flip the tortilla out onto it. Garnish with optional chopped parsley.
8. Serve: Serve warm or at room temperature as a tapa, appetizer, entrée, or snack. Traditionally, the tortilla is cut into small squares and served with a salad or as part of a tapas selection.

Notes

• Use a nonstick pan to prevent the tortilla from sticking and help with flipping.
• If you don’t have a metal colander, drain oil carefully by tilting the pan slowly over a heat-safe container.
• Adjust salt and pepper quantities according to personal taste.
• This dish can be enjoyed warm or at room temperature, making it ideal for picnics or packed lunches.
• Optional garnishing with parsley adds a fresh, herby flavor and a pop of color.
• If desired, you can add other ingredients such as bell peppers or chorizo to customize the tortilla.

Keywords: Spanish omelette, Spanish tortilla, potato omelette, tapas, traditional Spanish recipe, potato and onion egg dish