The Spanish Omelette with Potatoes and Onions, traditionally known as Tortilla Española, is one of Spain’s most iconic and beloved dishes. Simple in ingredients yet rich in flavor, this classic omelette showcases how humble pantry staples can be transformed into something truly special. Made with eggs, potatoes, onions, and olive oil, it reflects the heart of Spanish home cooking—unpretentious, comforting, and deeply satisfying.

Why I Love This Recipe

I love this recipe because it proves that great food doesn’t need to be complicated. With just a few ingredients and careful cooking, you get a dish that is filling, flavorful, and versatile. The sweetness of slowly cooked onions paired with tender potatoes and creamy eggs creates a perfectly balanced bite. It’s also a recipe that feels both rustic and elegant, making it suitable for everyday meals or special gatherings.

Why This Is a Must-Try Dish

This is a must-try dish because it represents the essence of traditional Spanish cuisine. It’s affordable, easy to make, and incredibly versatile. You can enjoy it hot, cold, or at room temperature, and it works just as well as a main dish as it does as a snack or tapa. Once you master this recipe, you’ll have a reliable and comforting dish you can turn to anytime.

Preparation Time, Cooking Time, Servings, and Nutrition

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: Approximately 45 minutes

Servings: 4 servings
Calories: Approximately 300–330 calories per serving

Course: Breakfast / Main Course / Tapas
Cuisine: Spanish

Ingredients

• 6 large eggs
• 3 medium potatoes, peeled and thinly sliced
• 1 medium onion, thinly sliced
• ¾ cup olive oil (for cooking)
• Salt to taste

Cooking Directions

Potatoes and onions are gently cooked in olive oil until tender, then combined with beaten eggs and cooked slowly to form a thick, golden omelette. The omelette is flipped carefully to cook both sides evenly while remaining soft inside.

Step-by-Step Preparation Method

Step 1: Peel and thinly slice the potatoes. Slice the onion into thin strips. Season lightly with salt.

Step 2: Heat olive oil in a non-stick skillet over medium heat. Add potatoes and onions and cook gently, stirring occasionally, until soft but not browned, about 15–20 minutes.

Step 3: Using a slotted spoon, transfer the cooked potatoes and onions to a bowl, draining excess oil.

Step 4: Beat the eggs in a separate bowl with salt. Add the warm potato and onion mixture to the eggs and mix gently. Let rest for 5 minutes.

Step 5: Heat a small amount of the reserved oil in the skillet over medium-low heat. Pour in the egg mixture and cook gently until the edges set but the center remains slightly soft.

Step 6: Place a plate over the skillet and carefully flip the omelette. Slide it back into the pan and cook for another 3–5 minutes until just set.

How to Serve This Recipe

Serve the Spanish omelette warm or at room temperature, cut into wedges. It pairs beautifully with a simple green salad, crusty bread, or as part of a tapas spread. It can also be served in sandwiches or as a picnic dish.

Recipe Tips

Use a good-quality non-stick pan to make flipping easier. Cook the potatoes slowly to achieve a tender texture without browning. Let the omelette rest for a few minutes before slicing so it holds its shape. Adjust the doneness of the center according to preference.

Variations in Detail

For a more traditional version, omit the onion. Add roasted red peppers or chorizo for extra flavor. Herbs such as parsley or thyme can be mixed into the eggs. For a lighter version, reduce the amount of oil and parboil the potatoes before sautéing. Cheese can also be added for a richer omelette, though it’s not traditional.

Freezing and Storage

Store leftover omelette in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended, as the texture of the eggs and potatoes can become grainy when thawed. Reheat gently in a skillet or enjoy at room temperature.

Special Equipment Needed

• Non-stick skillet
• Mixing bowls
• Slotted spoon
• Plate for flipping
• Spatula

Frequently Asked Questions

Can I make this omelette without onions?
Yes, many traditional versions are made with only potatoes and eggs.

Should the omelette be runny inside?
Traditionally, the center is slightly soft, but you can cook it longer if you prefer it fully set.

What potatoes work best for this recipe?
Waxy or all-purpose potatoes work best as they hold their shape.

Can I use less oil?
Yes, but the traditional method uses more oil to gently cook the potatoes evenly.

Conclusion

The Spanish Omelette with Potatoes and Onions is a timeless classic that celebrates simplicity and flavor. With its tender potatoes, sweet onions, and creamy eggs, it’s a comforting dish that works for any meal of the day. Easy to prepare and endlessly adaptable, this recipe is a true staple that deserves a place in every home kitchen.