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Breakfast Ideas Cooking Time : 45 minutes Recipe Servings : 6 Recipe Dificult : easy 0.00

Spanish Omelette (Tortilla Española) Recipe | Classic Spanish Potato Omelette

Spanish Omelette, traditionally known as Tortilla Española or Tortilla de Patatas, is one of Spain's most beloved dishes. This classic potato omelette combines tender sliced potatoes and onions with beaten eggs to create a thick, golden, and satisfying dish with a beautifully set exterior and soft, creamy center. Simple ingredients make this recipe a staple in Spanish homes, tapas bars, and cafés. Served warm, at room temperature, or chilled, Spanish Omelette is perfect for breakfast, brunch, lunch, dinner, or as a tapas-style appetizer.

Cooking Method

Peel the potatoes and slice them thinly and evenly. Thin slices help the potatoes cook gently and evenly.
Heat the olive oil in a large non-stick skillet over medium-low heat.
Add the potatoes and sliced onion. Cook gently for 15–20 minutes, stirring occasionally, until the potatoes are very tender but not deeply browned.
Transfer the potato and onion mixture to a colander or bowl, reserving a small amount of the oil. Allow the excess oil to drain.
In a large bowl, whisk the eggs with the salt and black pepper.
Add the warm potatoes and onions to the eggs and gently mix. Let the mixture stand for 5 minutes so the eggs coat the potatoes.
Heat 1–2 tablespoons of the reserved oil in a non-stick skillet over medium heat.
Pour in the potato and egg mixture and spread it evenly. Cook for 4–5 minutes, gently shaking the pan occasionally, until the bottom is golden and mostly set.
Carefully place a large plate over the skillet and flip the tortilla in one controlled motion. Slide it back into the skillet to cook the other side for 3–4 minutes, until golden and set to your preferred consistency.
Transfer to a plate, rest for a few minutes, garnish with parsley and a drizzle of olive oil, then slice into wedges and serve.