The Spanish Omelette recipe, also known as Tortilla Española or Tortilla de Patatas, is a beloved dish from Spain made primarily with eggs, potatoes, and onions. It’s simple yet rich in flavor, and it’s a staple in Spanish households, often served as a tapa, main course, or even a snack.
Whether you want to enjoy it warm, at room temperature, or cold, the Spanish Omelette is incredibly versatile and satisfying. In this guide, you’ll learn everything you need to know to make the perfect tortilla at home.
Why You Will Love This Recipe
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Minimal Ingredients: Uses only a handful of pantry staples.
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Hearty and Filling: A wholesome dish perfect for any meal.
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Great for Make-Ahead: It keeps well and can be eaten cold or reheated.
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Customizable: You can add ingredients like spinach, chorizo, or bell peppers for variation.
Ingredients List
To make a classic Spanish omelette, you’ll need the following:
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6 large eggs
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4 medium Yukon Gold or Russet potatoes, peeled and thinly sliced
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1 large onion, thinly sliced
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1 cup olive oil (for frying)
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Salt, to taste
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Freshly ground black pepper (optional)
Timing & Servings
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Prep Time: 15 minutes
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Cook Time: 30 minutes
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Total Time: 45 minutes
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Servings: 4 to 6 servings
Step-by-Step Instructions for Spanish Omelette Recipe
Step 1. Prepare the Potatoes and Onion
Start by peeling the potatoes and slicing them thinly (about ⅛-inch thick). Use a mandolin if you want even slices. Slice the onion thinly as well.
Step 2. Fry Potatoes and Onions
In a large skillet, heat the olive oil over medium heat. Add the sliced potatoes and onions, and cook gently for about 20 minutes. Stir occasionally, ensuring they soften but don’t brown too much. Season with salt.
Step 3. Drain and Cool
Once the potatoes and onions are soft, use a slotted spoon to transfer them to a bowl lined with paper towels to drain excess oil. Let them cool for 5–10 minutes.
Step 4. Beat the Eggs
Crack the eggs into a large bowl and beat them with a pinch of salt. Once the potatoes and onions have cooled slightly, mix them gently into the eggs.
Step 5. Cook the Omelette
In a non-stick or cast-iron skillet, add a tablespoon of oil (from the frying batch) over medium heat. Pour in the egg, potato, and onion mixture. Spread evenly and cook for 5–6 minutes.
Step 6. Flip the Tortilla
Place a flat plate over the skillet, hold it firmly, and invert the omelette onto the plate. Slide the omelette back into the pan to cook the other side. Cook for another 5–6 minutes until the tortilla is cooked through but slightly creamy inside.
Step 7. Let It Rest
Allow the tortilla to rest for 5–10 minutes before slicing. This helps the flavors settle and the center to firm up slightly.
Traditional vs Modern Techniques
H2. Traditional Method
Traditionally, a generous amount of olive oil is used to confit the potatoes and onions. This method results in a rich, flavorful tortilla.
H2. Healthier Version
For a lighter version, you can parboil the potatoes or use much less oil and roast or steam the potatoes before combining them with eggs.
Tips for the Best Spanish Omelette
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Don’t Overcook: A slightly runny center is prized in Spain.
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Use Good Olive Oil: The quality of the oil affects the flavor of the tortilla.
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Let It Rest: Resting allows the texture to improve and makes it easier to slice.
Common Variations
H3. With Chorizo
Add cooked and sliced Spanish chorizo for a smoky, spicy twist.
H3. With Bell Peppers
Sautéed red or green bell peppers offer color and sweetness.
H3. With Spinach
A handful of sautéed spinach adds nutrients and a fresh taste.
H3. With Cheese
Grated Manchego or even cheddar can make the tortilla creamier and more indulgent.
Serving Suggestions
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Serve with a side salad for a balanced lunch or dinner.
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Cut into wedges or cubes for tapas or party appetizers.
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Add a dollop of aioli or romesco sauce for extra richness.
How to Store and Reheat
H3. Refrigeration
Wrap leftover tortilla in plastic wrap or store it in an airtight container in the refrigerator for up to 4 days.
H3. Reheating
Reheat gently in a skillet or microwave, or eat it cold—it’s delicious either way.
Make-Ahead Tips
You can make the tortilla a day ahead and refrigerate it. It’s a great dish to prepare in advance for gatherings or meal prep.
What to Serve With Spanish Omelette
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Crusty bread
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Green salad with vinaigrette
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Marinated olives
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Tomato gazpacho or soup
Cultural Significance of Tortilla Española
The Spanish Omelette is more than just a dish; it’s a cultural icon in Spain. Every region, and even every family, has their own way of making it. It’s a popular offering in bars, restaurants, and home kitchens. It’s often enjoyed during festivals, picnics, and informal gatherings.
Spanish Omelette Around the World
Though it originated in Spain, the tortilla española has gained popularity around the globe. Variations can be found in Latin America and parts of Europe, where local ingredients are often used to add new twists to this timeless dish.
FAQs
Can I make Spanish omelette without onions?
Yes, you can omit the onions, though the traditional version includes them for added flavor.
Can I bake the tortilla instead of flipping it?
Yes. After pouring the egg mixture into an oven-safe skillet, you can place it in a preheated 375°F (190°C) oven for 10–12 minutes until set.
What’s the difference between Spanish omelette and frittata?
Spanish omelette traditionally uses more oil, fewer mix-ins, and features a softer center. A frittata typically includes a wider variety of vegetables, cheeses, and meats, and is fully cooked through.
Can I freeze Spanish omelette?
Freezing is not recommended as it affects the texture, but refrigeration works perfectly.
Conclusion
The Spanish Omelette proves that simplicity and tradition can come together to create something extraordinary. With just a few ingredients, a bit of patience, and attention to technique, you can make a comforting, filling, and delicious meal that never goes out of style.