Spanish Omelette

Why You’ll Love This Recipe

Spanish Omelette, or “Tortilla Española,” is a classic Spanish dish made with just a few simple ingredients—eggs, potatoes, and onions—yet it delivers incredible flavor and texture. With its golden crust and creamy interior, this hearty omelette can be enjoyed hot or cold, making it perfect for breakfast, lunch, or even tapas.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

potatoes (starchy variety like Russet or Yukon Gold)onionseggsolive oilsaltpepper

directions

Peel and thinly slice the potatoes and onions.

Heat a generous amount of olive oil in a large non-stick or cast-iron skillet over medium heat.

Add the potatoes and onions to the pan and cook gently, stirring occasionally, until the potatoes are soft but not crispy (about 15–20 minutes).

Drain the potatoes and onions in a colander, reserving some of the olive oil.

In a large bowl, beat the eggs and season with salt and pepper.

Add the warm potatoes and onions to the eggs and let sit for 5 minutes to absorb.

Heat a bit of the reserved oil in the skillet over medium heat.

Pour the egg mixture into the pan and spread evenly.

Cook for 4–5 minutes until the edges begin to set, then use a spatula to loosen the sides.

Place a large plate over the skillet, carefully flip the omelette onto the plate, then slide it back into the pan to cook the other side.

Cook for another 3–4 minutes until fully set and golden.

Let rest for a few minutes before slicing and serving.

Servings and timing

This recipe yields 4–6 servings.Preparation time: 10 minutesCooking time: 25–30 minutesTotal time: 35–40 minutes

Variations

Add chopped bell peppers, chorizo, or spinach for extra flavor.

Use sweet potatoes for a twist on the traditional recipe.

Add herbs like parsley or thyme for a fresh touch.

Serve with a garlic aioli or tomato-based sauce.

Make mini versions using a muffin tin for individual servings.

storage/reheating

Store Spanish Omelette in an airtight container in the refrigerator for up to 4 days.Enjoy cold or reheat slices in a skillet over low heat or in the microwave for 30–60 seconds.It can also be frozen for up to 1 month; thaw in the fridge before reheating.

FAQs

Can I make Spanish Omelette without onions?

Yes, though onions add sweetness and depth. You can omit them if preferred.

Why do I need to soak the potatoes in eggs?

This step helps the eggs absorb the potato flavor and bind everything together.

Can I use less oil?

Traditional recipes use generous olive oil, but you can reduce it slightly or use a non-stick pan.

Is Spanish Omelette served hot or cold?

It can be served warm, at room temperature, or cold—it’s delicious all ways.

How do I flip the omelette safely?

Use a large plate or lid that fits the skillet, flip quickly and carefully, and return it to the pan to finish cooking.

Can I bake the omelette instead?

Yes, pour the mixture into a greased baking dish and bake at 375°F (190°C) for 20–25 minutes.

What type of potatoes are best?

Starchy potatoes like Russet or Yukon Gold work best for a creamy interior.

Is Spanish Omelette gluten-free?

Yes, it’s naturally gluten-free with no modifications needed.

Can I add cheese?

While not traditional, cheese can be added for a richer texture.

Can I make it ahead of time?

Yes, it keeps well and is great for meal prep or next-day lunches.

Conclusion

Spanish Omelette is a timeless dish that transforms humble ingredients into something extraordinary. Whether served as a light dinner, a brunch centerpiece, or a snack with friends, this savory classic is easy to make and endlessly satisfying. Try it once, and you’ll keep coming back to its comforting simplicity.

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