In Spanish, an omelette is called a tortilla or tortilla española. This Spanish omelette/omelet makes an amazing gluten-free breakfast, brunch, lunch, or dinner. We love it because it is filling and such an energy booster. It is a Spanish classic dish for very good reasons. It is simple to make, it is nutritious, and absolutely delicious. Oh, Spanish tapas! Check this Spicy Calamari, but aren't these simply the best?
This Spanish potato omelette makes the perfect breakfast or brunch, but truthfully, it would make a great main course for a quintessential lunch or the quickest light dinner. Think of this dish as a work lunch with a salad on the side. Just perfect, right?
🍳 What is a Spanish omelette?
Spanish omelet, also known as Spanish tortilla, also known as tortilla de patatas, a traditional Spanish dish, is definitely one of the signature dishes in Spanish cuisine. It is an omelet made with eggs and potatoes, optionally including onion. It is often served at room temperature as a tapa.
Oh, Spanish tapas!! Aren't these the best? They are indeed, and I can never have enough of these tapas every time I go to a Spanish restaurant here in the UK or when I visit lovely and sunny. Spain.
What is the best Spanish food? Paella! What do you call a Spanish omelet? A tortilla, of course!!
Apparently, a Spanish omelet is actually more like an Italian frittata or a French quiche - but the Spaniards are convinced it's their own invention. They won't give up on that name. Good for them. It is a great dish, and I do not care who invented it - it's simply beautiful.
10 reasons you need to try Spanish omelet (Tortilla)
- This omelet is an excellent source of healthy carbs and protein
- The traditional recipe goes back centuries to the Spanish Conquistadors
- Its flavor is incredible -- just a few simple ingredients can make it a perfect accompaniment to any meal
- There are so many ways to customize it, from adding cheese and vegetables to different herbs and spices
- It is versatile and can work as a main dish, a side dish, or even as a delicious snack
- It is relatively inexpensive to make, so you can make it as often as you'd like
- It's a great way to get more veggies in your diet
- It is incredibly filling and satisfying
- Makes a perfect addition to a tapas meal
- A great dish to share with friends and family
🥘 Ingredients and Substitutions
The beauty of the authentic Spanish tortilla recipe lies in its simplicity as well as its appearance. It has only four ingredients (an onion-hater would argue it has only three!): eggs, onion, potato, olive oil, and salt, as well as pepper.
- Eggs - use some nice chunky organic eggs - good ingredients make a difference
- Potatoes - these can be cooked potatoes. I always buy organic potatoes or use the ones we grow in our garden - this is such a privilege, as nothing tastes better than the potatoes that land in the pan straight from the ground. If you have freshly harvested new potatoes, you must also make this crusty baked potatoes recipe. As an alternative, use sweet potatoes for a sweet potato omelet.
- Onion - organic red or Spanish onion, shallots are also fantastic
- Olive oil - you don't need much oil, but use the best quality olive oil for the best flavor and results. Discard any excess oil.
- Salt and pepper - to taste
🌶 Variations
As I was saying, this is a versatile dish, so other ingredients could be added to this delicious omelette:
- Garlic, which you can do too, for some extra flavor.
- Peppers (used in this recipe) - I love peppers (any color will do, but I like adding red ones
- Add fresh herbs like dill, thyme, basil, or parsley too for even more flavor, of course. It will even look prettier.
- Chorizo, bacon lardons, and pancetta can also be added if you desire a meat omelet version
- Add some mushrooms - mmmm, delicious for some extra protein;
- I have added kale, spinach, or spring greens too in the past, just to add some more greens
- Chillis - hmm, yes, get some spice going
- Spices - feel adventurous and get the spices out of your pantry cupboard. Cumin powder, chili flakes, dry herbs, fresh turmeric or powdered, my brother adds ginger to his, and he loves it
Tips
For quickness - use cooked potatoes (parboiled or precooked).
🍽 What to serve the Spanish omelette with?
- Serve with a nice salad like this Easy Roasted Pepper Salad or a good tomato and feta cheese salad;
- With some super crusty and delicious sourdough bread;
- Along a green salad, olives, and feta, and a nice vinaigrette like in this salad;
- Serve it with some really lovely homemade fermented pickles! A treat! The recipe for homemade mixed pickles is coming soon.
♨️ How to serve a Spanish omelette
can be served hot, at room temperature, or even cold straight from the refrigerator.
• as a delicious, simple, yet sophisticated-looking breakfast or brunch;
• serve a packed lunch for work or school packed lunch;
• stuffed inside a baguette, making a great choice for a picnic;
• serve as an appetizer or an entree. Great for snacking too
• as it is traditionally served in Spain, make it in little squares- serve as tapas
👩🏻🍳 Other ways to cook a Spanish omelette
Yes, prepare it at night and have it for breakfast in the morning! Amazing!
You will need to mix the eggs, a little butter, milk, salt & pepper, and whatever fillings you choose ( mushrooms, peppers, potatoes, ham, onions).
So, it is very simple - beat the eggs with butter, milk, salt, pepper, chopped-up bacon, and some finely chopped onion.
Cook it on low heat for 10 minutes or so, and sprinkle some grated cheese on the top and allow it to melt for about 10 minutes, then turn the cooker on high for approximately 5 minutes.
📦 Storage
Any leftovers keep very well refrigerated for a good 3-4 days. It is also suitable for freezing, so you could freeze some for later use or if you have some leftovers that you may want to save for meal planning. Refrigerate or freeze in plastic containers.
Can you freeze a Spanish Tortilla?
Yes, absolutely! You will need to allow this to cool completely before transferring it into plastic containers (with a lid) and, of course, cutting it into the desired size squares or chunks. Place in the freezer for no longer than one month. Thaw overnight in the refrigerator and eat either cold or hot by reheating it (see notes on how to reheat it above).
💭 Recipe FAQs
There are some differences, but not many, in terms of ingredients, and here is a good comparison and a good explanation. A tortilla is an omelet. A true authentic Spanish Omelette recipe will only say eggs, waxy sliced potatoes, and onions for a vegetarian version, and chorizo for a meat option.
Originally and normally, a typical Spanish tortilla is meant to use quite a bit of olive oil. We are talking here about something like 2 cups, as the potatoes require deep frying.
I always managed to cut down significantly on this excessive amount of oil, and by using a nonstick pan, using just 2 tablespoons of good quality olive oil will help us achieve exactly the same potato crispness and golden color results, with just a fraction of the oil amount.
New potatoes absorb less oil 😉
Yes, it can definitely be reheated on a stove on low fire for 3-4 minutes on each side or in the oven in a Pyrex dish with a lid or wrapped in parchment paper and then aluminum foil.
Once the edges start to set, with the help of a palette knife or a wooden or silicone spatula, loosen the edges away from the pan. When the tortilla looks almost cooked (very little liquid in the middle), place a large plate over the pan. Flip the pan, holding the plate on it so the tortilla drops onto the plate. Slide the omelet back into the pan and finalize the cooking.
If you are afraid to try flipping the omelet, do not stress. Here is the solution. Finish it in the oven for 10 minutes at 190ºC or 375ºF in a preheated oven. Transfer from the stove to the oven, but make sure your pan can handle the oven heat, so choose a non-stick skillet to begin with.
🍳 Egg breakfast or brunch recipes you will love
- Quail eggs with spinach breakfast
- Spinach Feta Cheese Omelette
- Quick pizza slices for breakfast
- Cupcake omelet recipe
- Dutch baby pancake breakfast or brunch recipe
- A gorgeous and unmissable one-pan English breakfast
- Breakfast and a true classic - cheese omelet on toast
- Baked Broccoli, Cheese And Pepper Omelette
- Delicious Spanish Sardines Pasta
- Sweet Potato With Mushrooms, Green Beans And Green Leaves
I'm going to show you how easy it is to make a Spanish omelet is to make and ready in just under 30 minutes!
Let's crisp up some potatoes and crack some eggs, and make this yummy, popular Spanish Tortilla recipe. It can be served hot or cold, and it will make the perfect picnic choice, potlucks, or work lunch. Why not just give your traditional omelette an upgrade? How does this sound?
Please leave a 🌟🌟🌟🌟🌟 rating in the recipe card below and/or a review in the comment section further down the page. Thanks for stopping by!
📋 Easy Spanish Omelette (Spanish Tortilla)
Equipment
- skillet or non stick pan
- chopping board
- knife
- wooden spoon or spatula
Ingredients
- 6 large eggs
- 1 medium onion I used red organic
- 3 med potatoes sliced or cubed
- 2 tablespoons olive oil extra virgin
- ⅓ teaspoon salt kosher / Himalayan pink
- ¼ tsp black pepper or some chilli flakes/cayenne pepper
- 6 tbsp parsley fresh -chopped (optional)
- 1 med red pepper (optional) added in this recipe
Instructions
- Wash, peel, and slice the potatoes, rinse them again, and allow them to drain in a colander while you prepare other ingredients.
- Peel, wash, and shred the onion and add to the potatoes ready to be tossed in the heated pan.
- Heat the olive oil in a medium to large non-stick pan or non-stick skillet on medium-high heat.
- Add the 2 tablespoon of olive oil. Add the sliced potatoes and chopped onions, and season well with salt and pepper. Sautee these for 1-2 minutes. Turn the heat down and toss occasionally. Cover and allow those to cook slowly (on low heat) for 15 minutes until the potatoes are nice and soft. Don't forget to turn and toss them a couple of times while cooking. Add the shredded red pepper now if you choose to use it.
- Meanwhile, whisk the 6 eggs in a large bowl. Whisk them well and season a little more with salt and pepper.
- Add the whisked eggs to the potato and onion. Mix a little so the egg mixes with the potato and spread evenly around the pan.
- Let it sizzle for 1 minute or so, then turn the heat down to the minimum and allow the omelet to cook (uncovered) slowly for approximately 7-8 minutes.
- When the tortilla is about ⅔ set, slide the omelet from the pan onto a plate, then immediately flip the plate so that the omelet lands back in the pan, cooked side up.
- Place the non-stick pan back on low heat, and let it cook slowly for another 4-5 minutes.
- When the omelet is ready, take it out onto a serving plate and cut it into slices, pizza-like slices. Serve with any salad, crusty bread, or however you fancy.
Notes
- 3 medium potatoes ( mandarine size) or 4 smaller ones;
- use organic ingredients if you can;
- mix the potatoes and onions with the beaten/whisked eggs and allow to rest for 10-15 min for the flavors to blend in. I only do this when I have the time.
- Serve with crusty bread and some homemade avocado oil mayo. Mmm!
Cornelia says
Made this for brunch on Sunday and it was so good. Just potatoes, eggs, and onion but somehow it feels fancy. Ate the leftovers cold the next day and it was still great.
Ramona says
Thank you so much! I’m so happy you enjoyed it — and I completely agree, there’s something about such simple ingredients coming together that makes a Spanish omelette feel really special. I love it cold the next day too!
And I have to say, seeing your name made me smile because you share the same name as my mum. ❤️ Thank you for taking the time to leave such a lovely comment.
Julia says
I loved how the low-and-slow potatoes made this tortilla hearty, tender, and perfect for brunch.
Anna says
I loved how the low-and-slow potatoes made this tortilla hearty, tender, and perfect for brunch.
Jen says
An easy but impressive brunch. We love the crispy outside and the fluffy eggs inside.
Mari says
I love the inclusion of potatoes in this omelette, eggs and potatoes are just a heavenly combination!