The Spanish potato omelet, or Tortilla Española, is a staple of Spanish cuisine. This simple yet flavorful dish is made with just a few ingredients: eggs, potatoes, onions, and olive oil. Unlike other omelets, the Spanish version is thick and hearty, with a soft yet structured texture.
Making a traditional Spanish tortilla starts with gently frying thinly sliced potatoes and onions in olive oil until they become tender. Once drained, they are mixed with whisked eggs and then cooked in a pan until the edges are set. The most crucial step is flipping the tortilla to cook both sides evenly, creating a golden, firm yet tender omelet.
One of the best things about Tortilla Española is its versatility. It can be served hot, cold, or at room temperature, making it an excellent dish for breakfast, lunch, or dinner. It is commonly found in Spanish tapas bars, sliced into small squares and served with aioli or crusty bread. While the classic version includes only potatoes and onions, many variations exist, including chorizo, roasted peppers, or spinach for an extra burst of flavor.
Whether you’re looking for a quick meal, a potluck-friendly dish, or an authentic taste of Spain, this Spanish potato omelet is a must-try recipe. With just a few simple ingredients, you can create a delicious and satisfying dish perfect for any occasion.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Spanish Potato Omelet
The Spanish potato omelet, or Tortilla Española, is a classic Spanish dish made with eggs, potatoes, and onions. It has a rich, tender texture and can be served warm or at room temperature.
Ingredients
4 medium potatoes, peeled and thinly sliced
Instructions
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Cook the Potatoes and Onions: Heat the olive oil in a non-stick or cast-iron skillet over medium heat. Add the sliced potatoes and onions, cooking gently until tender but not browned (about 10–15 minutes). Stir occasionally to prevent sticking.
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Drain and Cool: Remove the potatoes and onions from the pan using a slotted spoon and drain on paper towels. Let them cool slightly.
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Whisk the Eggs: In a large bowl, beat the eggs with salt and pepper. Gently fold in the cooked potatoes and onions. Let the mixture rest for 5 minutes.
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Cook the Tortilla: Heat a bit of olive oil in the same skillet over medium heat. Pour in the egg mixture, spreading it evenly. Cook for about 5 minutes, or until the edges start to set.
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Flip the Omelet: Place a large plate over the pan and carefully flip the omelet onto the plate. Slide it back into the pan to cook the other side for another 3–5 minutes.
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Serve: Once golden brown and fully cooked, slide the tortilla onto a serving plate. Let it cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 16g25%
- Cholesterol 190mg64%
- Total Carbohydrate 18g6%
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a more traditional taste, use extra virgin olive oil and cook the potatoes slowly.
Some variations include chorizo, red peppers, or peas for added flavor.
This dish can be served hot, cold, or at room temperature, making it perfect for tapas or picnics.
