One of the greatest omelettes in the world is a Spanish Tortilla, an omelette made with just olive oil, eggs, potatoes and onions. Great at any time of the day, warm or at room temperature, and frequently included in Tapas menus!
There are some seriously fancy omelettes in this world. Fully loaded, with truffles, loaded with 4 kinds of cheese, even lobster.
Me – I’m more of a “fridge clean out” omelette kind of gal. Meaning – when I make an omelette, it’s usually to use up bits and pieces in the fridge.
With the exception of a Spanish omelette. 🙂 This is one of the few omelettes in the world that I will make intentionally!
Spanish Tortilla is made with surprisingly few ingredients. Just eggs, potato, onions and olive oil. Though you’ll find many variations around, even in Spain, this is the classic way to make it.
One thing unique about Spanish Tortillas is the way the potatoes are cooked. The potato are sliced then “stewed” in oil on the stove. In a fairly generous amount of oil – about 1/2 a cup. Which sounds like a lot I know, but the potato does not actually absorb that much oil so it isn’t as bad as you would expect!
It’s almost like confit potatoes, and making it this way makes the potatoes gorgeously creamy which is what makes Spanish Omelettes so good!
This really is lovely served at room temperature but I definitely prefer it warm. And while an omelette is usually associated with breakfast or brunch, this Spanish Omelette is just at home in a Tapas spread both traditionally in Spain and at Spanish restaurants and tapas bars. Certainly here in Sydney, Australia, it is regularly on tapas menus.
I made this Spanish Omelette as part of a Spanish Fiesta extravaganza, as part of the Easy Tapas spread to start the meal. On Wednesday I’ll be sharing the main course – a generous Chicken & Seafood Paella – and on Friday, the most famed Spanish dessert of them all – CHURROS!!
So what do you think? Will you have this for breakfast, lunch, dinner……. or tapas? 😉 – Nagi x
Spanish Tortilla Extended Family
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Frittata with Bacon – the father, made the traditional way (stove then oven)
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Quiche Lorraine – the French mother, with the buttery flaky crust
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Salmon Quiche – loaded with smoked salmon
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Italian Sausage Quiche – the cheeky Italian uncle
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Hash Brown Crust Quiche Lorraine – the flashy cousin with a hash brown crust
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Frittata Egg Muffins – the healthy sister
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Baked Vegetable Frittata – the uncle,made the easy way (pour and bake!)
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Spanish Tortilla (Omelette)
Ingredients
- 750 g / 1.5 lb potatoes (Note 1), peeled and cut into 0.5cm / 1/5" thick slices
- 1 onion , sliced
- 1/2 cup / 125 ml olive oil
- 8 eggs
- Salt and pepper
- Fresh parsley
Instructions
- Heat oil in a non stick fry pan over medium heat. Add onion and potatoes, then turn over.,Place a lid on and stew the potatoes gently for 20 minutes or so, turning the potatoes 3 or 4 times with an egg flip until soft and cooked through. If the potatoes sizzle and are browning, turn the heat down.
- Meanwhile, whisk eggs then season with salt and pepper.
- When potatoes are ready, remove with a slotted spoon into a colander to allow excess oil to drain away.
- Pour out most of the remaining oil in the skillet, leaving behind about 1 1/2 - 2 tbsp of oil.
- Turn stove up to medium high. Turn grill/broiler onto high.
- Return potatoes to the skillet, then pour over the egg. Cook for 5 minutes or until the underside is light golden.
- If the centre is still uncooked, which mine almost always is, pop the omelette under the grill/broiler for a couple of minutes until the centre is just set.
- Remove then rest for a few minutes. Place a serving platter on top of the fry pan then flip to turn out the omelette upside down.
- Serve warm or at room temperature (I prefer warm!).
- I served this as part of a Tapas Spread!
Recipe Notes:
Nutrition Information:
Just made this during a 35c heatwave on Gran Canaria. Thanks it tastes great and your method is so straightforward. Here in Spain there’s always debate over onions or no onions but your recipe is great with them – glad you didn’t suggest adding anything like chorizo (this has previously caused a national outcry). I loved the choice of floury potato – my husband is Irish and thinks waxy potatoes don’t count as proper potatoes
I made this omelette today. my family loved it. So delicious. Thank you Nagi xx
I’m so glad it was a hit Hesala, thanks so much for letting me know!! N x
Mmmm ¡tortilla de patatas!
I like that you do it with onions – that’s a heated debate in Spain. I always add a bit of garlic and parsley, I like how the green looks in the mix as well.
I have to say I didn’t realize your recipe doesn’t include the flipping of the omelette? That’s actually a crucial and signature step to this dish, but I guess a difficult one to explain correctly with just words. With it you can achieve a slightly runny inside, which is all kinds of perfection (My mouth is watering now and I’m not even hungry)
Yours still look delicious, though!
My mother always let the potatoes rest after drained for about 20-30 minutes before mixing them with the whisked eggs and parsley. I think it prevented the eggs from getting cooked too early because of the remaining heat and allowed everything to mix well.
This looks amazing! Can’t wait to try it. Pinning it now!
Step 6 on instructions when you add the eggs do you then put the lid back on & cook on the stove or is the lid off. Sorry if this is obvious. Is there no need for salt/pepper. Cheers
Hi Narelle, cook with the lid off, and yes salt and pepper to taste 🙂 N x
I would love to know what size frypan to use for this. Any suggestions?
HI I would like to know the size of the frypan as well please! Also can I use the ordinary frypan(not non stick one)?
I made this a couple of times and it was delicious. I am now going to try the tapas dishes.
Made the cheesy mushroom omelette for myself on Mothers Day as you do when you’re in iso in Qld and your only child is in Perth… it was delicious 😋 I
Thanks Nagy
That’s great to hear Wendy! N x
I’m making your tapas feast, but want to make less work. Would this be easy to make in advance and then reheat on the day?
Yes totally Tamsin, love to know how it all goes!! N x
DESPERATELY WANT TO MAKE THIS, BUT I’M WAITING FOR YOU TO ADD INSTRUCTIONS ABOUT THE ONION! IT WOULDN’T BE A TRUE SPANISH TORTILLE WITHOUT ONION.
Actually it wouldn‘t be a truly Spanish omelette without some argument about whether it has onion or not 😀
Hi Sheridan – It’s all in the directions 🙂
Like you said, this omlette would be amazing with a little sprinkling of Truffle! I got some truffle off the truffle queen in Melbourne ( https://www.thetrufflequeen.com ) Pretty much porfect in this kind of weather for a kick start in the morning. Yum yum. Thanks for the recipe 🙂 I really like your site.
Ooooh! SO PLEASED you enjoyed this Jake and YES to finishing it off with truffle!! N xx
Made this last week to go with your Pork Tenderloin with Creamy Marsala Sauce and my guests loved it and asked for a doggie bag hee hee………… I make weekly your sausage roll recipe for my partner to take for lunch every day… he just loves those sausage rolls …..Jane
I’m so glad you enjoyed the pork Jane!! I love the Marsala Sauce soooo much 🙂 You treat your guests well! As for your partner…he is so lucky……can you make ME sausage rolls every week???
I am totally confused on how to cook the potatoes. It sounds like you add the potatoes, cover the pan with a lid and then turn upside down??? Any clarification would be great!
Hi Ally! Just put the potatoes in and put the lid on so they “stew”, and turn them occasionally. Sorry for the confusion!
I love Spanish tortilla, and I am definitely going to make yours.
I hope you do Lucy!!! The stewing of the potatoes in olive oil is just fabulous, makes it so creamy! Even using ordinary dirt brushed potatoes 🙂
I’ve been eating this fritatta since I was a little girl in New York. I’m now 85 and I’m still making this. My family loves this as lunch or dinner. We are Italian and the only difference is that we flip it after the first side is cooked and place it back in the pan to cook the other side, which makes both sides crispy and yummy. It is also eaten, sometimes, on good, Italian bread, and sometimes has sliced peppers and mushrooms added. Whatever is available to make this scrumptious meal. Thank you.
That’s the way we Spaniards do it too: mixing the drained and semifried potatoes with the egg, pouring it back in the pan, flipping it and cooking the other side.
But I think it is not an easy step to explain and to understand if not seen once live? No sticking pan, no excess oil and no indecision are crucial
How do you peel and the potatoes easily and safely? Can I use canola oil instead of olive oil? About how many potatoes is 1.5 lbs.? So excited to try this recipe this weekend!
I love these warm or cold and wish I had one now! This is a beauty.
Love your mom’s site, too cool!!! See even I use lots of exclamation marks!
Must try this. As there is only me and moi I am thinking of halving the recipe, what size skillet did you use?
Oh, and to answer your question I would have this for breakfast, lunch and dinner.
Now answer my question, where is Dozer? I hope the RSPCA let him go back home!
Don’t halve the recipe! Having some tortilla left the day after is one of the wonderful things about the recipe. Mind you, that happens almost never in my house…
It tastes delicious freshly made and fantastic the day after (I usually leave it just covered with another plate outside the fridge – if the weather is not too warm).