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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.

Ingredients

Scale

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

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