Spanish Omelette Recipe (Tortilla Española)
- Vanesa R. Crespo
- May 22
- 2 min read
Updated: Jul 23
The Heart of Every Spanish Kitchen is the Spanish Omelette.
If there’s one dish that brings me right back to my childhood in Spain, it’s this one, and we call it tortilla española but has nothing to do with a taco! Golden, humble, and full of flavor, it’s the kind of recipe that lives in every household — passed from abuelas to mothers to daughters (and sons, of course), each with their own twist and each defending theirs is the best.
I remember standing on a chair in my grandmother’s kitchen, watching her carefully flip the tortilla pan — a sacred object that, like a ceremonial item, was never used for anything else. With nothing but a plate and years of practiced confidence, she performed what felt like a ritual only she could master. I was always terrified it would end up on the floor, but somehow, it never did. The smell of sweet, slow-cooked onions and potatoes gently frying in olive oil would fill the whole house, and I knew dinner would be something special — simple, and comforting
.
Today, I want to share my version of the traditional Spanish omelette, along with tips and variations you can try at home. This dish is a great place to start my series of Spanish Tapas Recipes. It’s only made with 3 ingredients — but trust me, the magic lies in how you treat them.
What Is a Spanish Omelette?
The Spanish omelette (or tortilla de patatas) is a traditional Spanish dish made with potatoes, eggs, and often onions, cooked slowly and with care. Unlike a French omelette, this one is thick, hearty, and often enjoyed warm or cold, as breakfast, a tapa, main dish, or even tucked into a sandwich with mayo for the ultimate comfort food.
Making a Spanish omelette is a lesson in patience and love. It’s not flashy. It doesn’t need fancy ingredients. But when you get it right, it wraps you up like a memory — comforting, familiar, and delicious.
If you make it, let me know how it goes! And if you'd like to learn more about Spanish classics, check out my online course on Spanish Tapas — we dive into dishes just like this one, and I’d love to cook with you.
1
TIPS FOR SUCCESS:
I always recommend to use the best quality of olive oil you can afford. This will give a higher nutritional value and better flavour.
Let the potatoes cook slowly until soft and some have caramelised.
Cook your potatoes and onions separately if you like sweeter taste, or together if you want that soft blend.
2
Variations to Try:
Add chorizo for a smoky twist
Zucchini or peppers for a veggie-rich version
Use sweet potatoes instead of regular ones for Ketogenic Diet
Notes
1
In a non-stick or cast iron pan, heat the olive oil over medium-low heat. Add the potatoes and onions and make sure the are all covered by oil. Let them simmer gently, so they poach instead of fry — you want them tender, not crispy. This can take around 20 minutes. Do not stir so the bottom layer of potatoes brown, this will give great flavour.
2
While your potatoes cook, beat the eggs in a large bowl with salt.
Once the potatoes and onions are tender (they break easily when moved), drain them (reserve a little oil for cooking later) and mix them into the eggs. Let the mixture rest for about 5–10 minutes — this helps cream the eggs and it binds better.
3
Heat a bit of reserved olive oil in a smaller non stick pan (about 22 cm works well), and pour in the mixture. Cook on medium-low heat for about 5 minutes, until the bottom is set but the top is still a little runny.
4
This is the famous part. Use a flat plate that’s slightly bigger than your pan. Cover the pan with the plate, hold both tightly as if you are trying to push against each other and keeping them together, and in a short movement and with impulse, flip. Then slide the tortilla carefully back in to cook the other side for another 3–4 minutes.
5
Rest your tortilla for 5 minutes before cutting — it helps the flavors settle, and it's easier to slice.
Instructions
4 medium size potatoes
3 eggs
1 onion (optional)
salt & pepper
1 cup Extra Virgin Olive Oil (EVOO)
Spanish Omelette
Head Chef
Vanesa R. Crespo
The Spanish omelette (or tortilla de patatas) is a traditional Spanish dish made with potatoes, eggs, and often onions, cooked slowly and with care.
Servings :
6 Servings
Calories:
290 Calories / Serve
Prep Time
10 min
Cooking Time
25 min
Rest Time
5 min
Total Time
40 min
Comments