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Spanish Potato Omelette

Tortilla Española, also known as Spanish Potato Omelette, is a traditional dish that has become a staple in Spanish cuisine. This delicious and hearty omelette is made with simple ingredients like eggs, potatoes, onions, and olive oil. Whether served as a tapa, a light lunch, or a part of a festive meal, this iconic dish is loved by people of all ages.
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The Story

Spanish Potato Omelette originated in Spain and has since gained popularity worldwide. It is a versatile dish that can be enjoyed at any time of the day. The combination of tender potatoes, caramelized onions, and creamy eggs creates a flavorful and satisfying omelette that will leave you craving for more. The dish is often served in slices, making it perfect for sharing with friends and family.


4 large potatoes, peeled and thinly sliced
1 onion, thinly sliced
6 eggs
1/4 cup olive oil
Salt, to taste
Optional: 1/2 cup chopped cooked ham or chorizo (for a variation)
4 Servings

Prep Time:

0 Hrs 20 Mins

Cook Time:

0 Hrs 30 Mins

Total TIme:

0 Hrs 0 Mins



Heat olive oil in a large non-stick frying pan over medium heat. Add the potatoes and onions, and cook gently until the potatoes are tender and slightly golden. Stir occasionally to prevent sticking. This process will take about 15 minutes. Remove from heat and set aside.


In a large bowl, crack the eggs and beat them lightly with a fork. Add a pinch of salt and mix well.


Add the cooked potatoes and onions to the bowl with the beaten eggs. Gently fold the mixture together until all the ingredients are evenly coated.


Place the frying pan back on the heat and add a little more olive oil if needed. Pour the potato and egg mixture into the pan, spreading it out evenly.


Cook the tortilla over low heat for about 5-7 minutes, or until the edges are set and the center is still slightly runny.


Carefully flip the tortilla using a flat plate or a lid that is larger than the frying pan. Slide the tortilla back into the pan, uncooked side down.


Continue cooking for another 5 minutes, or until the center is fully set and the tortilla is golden brown on both sides.


Once cooked, remove the tortilla from the pan and let it cool for a few minutes. Cut it into wedges or squares.


Once cooked, remove the tortilla from the pan and let it cool for a few minutes.

Tips for this recipe

For a variation, you can add chopped cooked ham or chorizo to the potato and onion mixture before folding in the eggs. This will give your tortilla an extra burst of flavor. Additionally, make sure to use a non-stick frying pan to ensure that the tortilla doesn’t stick while flipping.

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