Spanish Omelette Recipe

This Spanish omelette recipe is a classic dish made with tender potatoes, onions, and eggs cooked gently until soft, golden, and full of flavour. Known in Spain as tortilla española, it has a rich, creamy centre with lightly crisp edges that make every slice incredibly satisfying. It is simple enough for beginners yet impressive enough for brunch, lunch, or tapas-style dinners. This comforting recipe takes about 50 minutes from start to finish and uses everyday ingredients you probably already have in your kitchen.

Ingredients

For the Spanish Omelette

• 6 large eggs
• 500g potatoes, peeled and thinly sliced
• 1 medium onion, thinly sliced
• 150ml olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

For Serving

• Fresh parsley, chopped
• Extra olive oil for drizzling
• Mixed salad or crusty bread

Kitchen Equipment

• Large non-stick frying pan
• Mixing bowl
• Sharp knife
• Spatula
• Large plate for flipping

Preparation and Cooking Time

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6 slices

How to Make Spanish Omelette Recipe

• Prepare the potatoes and onions: Peel the potatoes and slice them thinly into small rounds. Slice the onion into thin strips so it softens evenly while cooking.
• Heat the oil: Pour the olive oil into a large non-stick frying pan and place over medium heat. Allow the oil to warm gently before adding the potatoes and onions.
• Cook the vegetables slowly: Add the sliced potatoes and onions to the pan. Stir gently so everything is coated in oil. Cook over medium-low heat for about 20 minutes until the potatoes are soft but not crispy.
• Drain excess oil: Using a slotted spoon, transfer the cooked potatoes and onions to a large bowl. Leave behind most of the oil in the pan. Allow the mixture to cool slightly.
• Whisk the eggs: Crack the eggs into a separate bowl and whisk until smooth. Add the salt and black pepper.
• Combine the filling: Pour the beaten eggs over the potatoes and onions. Mix gently until everything is evenly coated.
• Cook the omelette: Add 1 tablespoon of the reserved oil back into the frying pan over medium heat. Pour in the egg mixture and spread it evenly with a spatula. Cook for 5 to 6 minutes until the bottom is golden and the edges begin to set.
• Flip carefully: Place a large plate over the pan. Carefully flip the omelette onto the plate, then slide it back into the pan to cook the other side.
• Finish cooking: Cook the second side for another 4 to 5 minutes until lightly golden and fully set but still soft in the centre.
• Cool and serve: Transfer the Spanish omelette to a serving plate and allow it to rest for 5 minutes before slicing. Sprinkle with parsley and serve warm or at room temperature.

Tips for the Best Spanish Omelette Recipe

Why should the potatoes cook slowly?

Cooking the potatoes slowly helps them become soft and creamy instead of crisp. This creates the traditional texture that makes Spanish omelette so delicious.

How do I stop the omelette from breaking when flipping?

Use a large flat plate that completely covers the pan. Hold the plate firmly against the pan before turning quickly and confidently.

Can I add extra ingredients?

Yes, you can add chorizo, spinach, roasted peppers, or cheese. Keep additions small so the omelette still holds together properly.

How do I know when the omelette is cooked?

The centre should feel just set with a slight softness. Overcooking can make the texture dry instead of creamy.

Serving Suggestions

• Serve with a fresh green salad
• Pair with crusty bread and olives
• Cut into cubes for tapas platters
• Enjoy warm or cold for lunchboxes
• Serve with roasted tomatoes or grilled vegetables

Storage

Room Temperature

The omelette can sit at room temperature for up to 2 hours before serving.

Refrigerator

Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve chilled or reheat gently in a pan or microwave.

Freezing

Wrap slices tightly in cling film and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 18g
• Protein: 12g
• Fat: 22g
• Saturated Fat: 4g
• Sodium: 380mg

Nutrition values are estimates and may vary depending on ingredients and portion sizes.

FAQs

Spanish Omelette Recipe

Recipe by Milli RoseCourse: BreakfastCuisine: SpanishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Traditional Spanish omelette made with tender potatoes, onions, and eggs cooked until golden and creamy. Perfect for breakfast, lunch, tapas, or light dinners.

Ingredients

• 6 large eggs

• 500g potatoes, peeled and thinly sliced

• 1 medium onion, thinly sliced

• 150ml olive oil

• 1 tsp salt

• 1/2 tsp black pepper

• Fresh parsley, chopped

• Crusty bread or salad, for serving

Directions

• Peel and thinly slice the potatoes and onion.
• Heat olive oil in a non-stick frying pan over medium heat.
• Cook the potatoes and onions gently for about 20 minutes until soft.
• Drain the vegetables and allow them to cool slightly.
• Whisk the eggs with salt and pepper in a large bowl.
• Mix the potatoes and onions into the eggs until evenly coated.
• Pour the mixture into the frying pan and cook until golden underneath.
• Flip carefully using a large plate and cook the second side until set.
• Rest for 5 minutes before slicing and serving.

Notes

• Cook potatoes slowly for the best creamy texture.
• Use a non-stick pan to make flipping easier.
• Spanish omelette tastes delicious warm or cold.