The Spanish omelette, or Tortilla Española, is one of Spain’s most iconic and simple dishes — made with just a few humble ingredients: potatoes, eggs, onion, and olive oil. Yet, the result is rich, hearty, and packed with traditional Spanish flavor.
In this guide, you’ll learn the best Spanish omelette recipe, just like it’s made in Spanish homes and tapas bars across the country.
🧾 Ingredients
- 4 medium potatoes (about 500g)
- 1 onion (optional but traditional)
- 6 large eggs
- 250 ml olive oil (for frying)
- Salt to taste
👨🍳 How to Make the Best Spanish Omelette – Step-by-Step
1️⃣ Peel and Slice the Potatoes
- Peel the potatoes and cut them into thin slices or small cubes, depending on your preference.
- If using onion, slice it thinly.
✅ Tip: Waxy potatoes work best as they hold their shape while cooking.
2️⃣ Fry Potatoes and Onions
- In a deep non-stick frying pan, heat the olive oil over medium heat.
- Add the potatoes (and onions, if using) and gently simmer, not fry, for about 15–20 minutes until soft, but not browned.
- Stir occasionally to avoid sticking.
✅ You’re aiming to confit the potatoes, not crisp them.
3️⃣ Drain and Cool
- Remove the potatoes and onions using a slotted spoon and drain the oil in a sieve or paper towel.
- Let them cool for 5–10 minutes.
4️⃣ Beat the Eggs
- In a large bowl, beat the eggs with a pinch of salt.
- Add the cooled potatoes and mix gently until the potatoes are fully coated.
Let this mixture rest for 5 minutes to absorb the flavors.
5️⃣ Cook the Omelette
- Heat 1–2 tablespoons of the reserved oil in a non-stick 22–24 cm pan over medium heat.
- Pour in the mixture and shake the pan gently to spread evenly.
- Cook for 4–5 minutes until the bottom is set and the top is slightly runny.
✅ Tip: Run a spatula around the edges to prevent sticking.
6️⃣ Flip the Tortilla
- Place a large plate over the pan and carefully flip the tortilla onto the plate.
- Slide it back into the pan to cook the other side for 3–4 more minutes.
- Cook longer for a firmer center, or less for a creamy texture.
7️⃣ Rest and Serve
- Let the tortilla rest for 10 minutes before slicing.
- Serve warm, cold, or at room temperature — it’s delicious any way!
🧠 Spanish Omelette FAQs
❓ Should I use onions?
Yes! Many Spaniards believe onion is essential. This version is called Tortilla de Patatas con Cebolla. Without onion, it’s simply Tortilla de Patatas.
❓ Can I bake instead of frying?
You can bake the tortilla in the oven at 180°C (350°F) for 25–30 minutes in a greased dish, but the texture will be different. Traditionalists recommend the stovetop.
❓ How do I store leftovers?
Store slices in the fridge for up to 3 days. Eat cold or reheat gently in a pan.
🥘 Serving Suggestions
- Serve with crusty bread and a green salad.
- Pair with alioli (garlic mayo) or roasted red peppers.
- Makes an excellent tapas dish, breakfast, or light dinner.