Spanish omelette (Tortilla Española)
A Spanish omelette—also called Tortilla Española—is a classic dish from Spain made with eggs, potatoes, olive oil, and often onions. It’s thick, hearty, and can be eaten hot or cold.
Ingredients
- 4–5 eggs
- 2 medium potatoes, thinly sliced
- 1 small onion, thinly sliced (optional but traditional)
- ½ cup olive oil
- Salt to taste
Instructions
- Cook the potatoes
Heat olive oil in a frying pan. Add sliced potatoes and onion. Cook on medium heat for about 10–15 minutes, stirring gently until soft but not crispy. - Beat the eggs
In a bowl, beat the eggs and add a little salt. - Combine
Drain most of the oil from the potatoes and mix the potatoes and onions with the beaten eggs. - Cook the omelette
Pour the mixture back into the pan and cook on medium-low heat for 4–5 minutes until the bottom sets. - Flip the omelette
Place a plate over the pan, flip the omelette onto the plate, then slide it back into the pan to cook the other side for 3–4 minutes. - Serve
Let it rest a few minutes, then slice like a pie.
Optional Add-ins
- Chorizo
- Bell peppers
- Cheese
- Spinach
🍳 Serving Idea: In Spain it’s often served as a snack or sandwich filling in bread called bocadillo.
If you’d like, I can also show you:
- The easiest Spanish omelette (no flipping method)
- Spanish omelette in the oven
- A 4-ingredient authentic Spanish tortilla recipe.
