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    Home » Recipes » Dinner

    Spanish Omelette (Spanish Tortilla)

    Published: Aug 13, 2020 · Modified: Sep 22, 2021 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Slice of tortilla with text overlay.
    Skillet of tortilla, with text overlay.
    Slice of omelette on a plate, with text overlay.

    Whip up this tasty classic Spanish Omelette in 25 minutes with 4 simple pantry ingredients. This tortilla recipe is delicious served hot or cold and makes a great breakfast, lunch, dinner or tapas.

    Skillet with potato omelette.

    Spanish omelette (Spanish tortilla) is a popular rustic dish with just a few ingredients: eggs, onion and potatoes.

    It's simply a potato omlet, but the beauty of this recipe is that it still packs in an incredible taste.

    It’s a family-favourite fridge-raider meal when we don’t know what to cook.

    The caramelised onions and potatoes get wonderfully sweet - perfect with the soft yet crispy egg.

    Enjoy slices of potato tortilla hot or cold any time of day.

    Spanish tortilla is a great recipe to have up your sleeve when you don't know what to cook.

    It's quick, easy and most people usually have all the ingredients on hand.

    Skillet with Spanish Omelette with a piece taken out.

    Why you'll love this recipe

    Crispy fried slices of potato and onions enveloped in fluffy omelette - bliss!

    A traditional Spanish recipe.

    You only need 4 simple pantry ingredients.

    Ready in just 25 minutes.

    A versatile recipe that's great for breakfast, lunch, dinner, appetizer or tapas.

    It's a tasty make-ahead lunch that's perfect for lunchboxes or picnics.

    It keeps in the fridge for up to 3 days.

    Other versions

    Spanish Omelette is a classic dish that's loved around the world.

    There are loads of recipes online with subtle variations, such as recipes by Jamie Oliver, BBC, Cafe Delights and Tasty.

    Some non-traditional versions include chorizo, or others have a little smoked paprika or jamon (ham). But typically, it's a potato omelette with or without onion.

    As with all regional dishes, there are variations depending on where in Spain the recipe hails. Most controversial is the inclusion of onion. For many, it is an essential addition, while others wouldn't dare add it. I'm firmly in the pro-onion camp as every time I've been to Spain it's been in my tortilla.

    This is my traditional Spanish version and I hope you'll love it as much as we do.

    Close up of a piece of Spanish potato omelette.

    Step by step tutorial

    This is a very simple recipe. Follow these step by step photos for perfect results. Then scroll down to the recipe card for the full ingredients list and method.

    Sliced potatoes and onions on a cutting board.

    Peel and slice the potatoes into thick rounds, then rinse in cold water and pat dry. Peel and thinly slice the onions.

    Skillet of onions and potatoes.

    Heat the oil in a skillet, add the potatoes and onions and cook until the potatoes are soft - about 15 minutes, gently stirring occasionally.

    Skillet of cooked potatoes and onions

    Carefully remove the potatoes and onions from the pan with a slotted spoon and set aside to drain on a plate lined with kitchen paper.

    Bowl of whisked eggs.

    Beat the eggs in a large bowl and season with salt and pepper.

    Bowl of eggs, potatoes and onions.

    Add the cooked potatoes and onions. Use immediately, or for the best flavour, set aside for 15 minutes.

    Skillet of eggs, potatoes and onions.

    Pour the mixture back into a non-stick pan and cook over a high heat for 2 minutes, then reduce the heat and cook on low for 5 minutes. Check the edges aren’t sticking.

    Skillet of omlet.

    Place a plate over the pan and carefully invert the omelette, then slide it back into the pan to cook the other side for a few minutes. To test that it’s done, press the centre and cook until it springs back.

    For the full recipe, scroll down to the recipe card.

    Tips

    Chooose starchy/waxy potatoes, rather than fluffy, floury varieties. This means the sliced potatoes stay together and don't crumble. Try Baby / New Potatoes, Charlotte, Anya, French Fingerling, Red Bliss, Creamers, Red Adirondack or Russian Banana.

    Often, traditional methods call for frying the potatoes in a LOT of oil. However, I find that you can reduce this down to 5 tablespoon and it all still works perfectly.

    There’s still quite a lot of oil in this recipe (5 tbsp), so save it for another recipe after cooking the onion and potato.

    If you have time, let the cooked potatoes and onions sit in the egg mixture for 15 minutes before cooking. It infuses the eggs with the flavor of the spuds and onions.

    To serve, cut into triangular wedges - as it's served in Spain.

    Serving suggestions

    This is such a versatile dish. Serve it for breakfast, lunch, dinner, appetizer, snack, lunchbox or as tapas.

    Try it with green salad, steamed green veggies, green beans almondine or alongside traditional Spanish Beans.

    In Spain, when served as tapas, it's usually cut into small slices and served with cocktail sticks. Perfect with Blistered Padron Peppers and Sopa de Ajo (garlic soup).

    FAQs

    How long does Spanish omelette keep?
    You can serve this dish immediately, or allow it to cool completely and store in the fridge in an airtight container or bag. The omelette will keep in the fridge for up to 3 days.

    Can you eat Spanish Tortilla cold?
    Yes! Enjoy this potato omelette warm or cold. It's portable and delicious unheated so it's a great lunchbox or picnic food.

    What is a Spanish Omelette called in Spain?
    In Spain, this dish is known as Tortilla de Patatas, Tortilla de Papas or Tortilla Española.

    Plate of omelette and salad.

    Spanish recipes

    If you love this tortilla, you'll also love these other meat-free Spanish recipes:

    Spanish Beans
    Spanish Rice
    Vegan Paella
    Pisto

    Quick dinner recipes

    If you're looking for more quick vegetarian dinner recipes that the whole family will love, try these!

    Mushroom Tart
    Easy Pea Soup
    Lentil Dahl
    Halloumi Souvlaki
    Vegetable Tagine
    Mushroom Fajitas
    Halloumi Burger
    Sweet Potato Frittata

    Skillet of omelette with a piece out.
    Veggie Desserts Cookbook by Kate Hackworthy

    Check out the Veggie Desserts + Cakes cookbook on Amazon

    Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this food blog. I love sharing vegetarian and vegan recipes with you all.
    Kate x

    Spanish omlette in a skillet.

    Spanish Omelette (Spanish Tortilla)

    Kate Hackworthy | Veggie Desserts
    Whip up this tasty classic Spanish Omelette in 35 minutes with 4 simple pantry ingredients. This tortilla recipe is delicious served hot or cold and makes a great breakfast, lunch, dinner or tapas.
    5 from 9 votes
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    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Dinner, Lunch
    Cuisine Spanish
    Servings 6
    Calories 238 kcal

    Equipment

    • skillet / frying pan
    • mixing bowl

    Ingredients
     

    • 500 g 3.5 cups / approx 3 medium starchy/waxy potatoes
    • 1 white onion
    • 5 tablespoon olive oil
    • 6 eggs beaten
    • Salt and pepper

    Instructions
     

    • Peel and slice the potatoes into thick rounds, then rinse in cold water and pat dry. Peel and thinly slice the onions.
      sliced potatoes and onions.
    • Heat the oil in a large frying pan over a medium/high heat. Add the potatoes and onions and cook until the potatoes are soft - about 15 minutes, gently stirring occasionally, taking care not to break up the potatoes.
      Skillet of potatoes and onions.
    • Carefully remove the potatoes and onions from the pan with a slotted spoon and set aside to drain on a plate lined with kitchen paper. Save the oil for another recipe.
      Skillet of cooked potatoes and onions
    • Beat the eggs in a large bowl and season with salt and pepper.
      Bowl of whisked eggs.
    • Add the cooked potatoes and onions. Use immediately, or for the best flavour, set aside for 15 minutes.
      Bowl of eggs, potatoes and onions.
    • Pour the mixture back into a non-stick pan and cook over a high heat for 2 minutes, then reduce the heat and cook on low for 5 minutes. Check the edges aren’t sticking.
      Skillet of eggs, potatoes and onions.
    • Place a plate over the pan and carefully invert the omelette, then slide it back into the pan to cook the other side for a few minutes. To test that it’s done, press the centre and cook until it springs back.
      Skillet of omlet.
    • Cut into wedges and serve hot or cold.

    Video

    Notes

    Chooose starchy/waxy potatoes, rather than fluffy, floury varieties. This means the sliced potatoes stay together and don't crumble. Try Baby / New Potatoes, Charlotte, Anya, French Fingerling, Red Bliss, Creamers, Red Adirondack or Russian Banana.
    Often, traditional methods call for frying the potatoes in a LOT of oil. However, I find that you can reduce this down to 5 tablespoon and it all still works perfectly.
    There’s still quite a lot of oil in this recipe (5 tbsp), so save it for another recipe after cooking the onion and potato.
    If you have time, let the cooked potatoes and onions sit in the egg mixture for 15 minutes before cooking. It infuses the eggs with the flavor of the spuds and onions.
    To serve, cut into triangular wedges - as it's served in Spain.
    How long does Spanish omelette keep?
    You can serve this dish immediately, or allow it to cool completely and store in the fridge in an airtight container or bag. The omelette will keep in the fridge for up to 3 days.

    Can you eat Spanish Tortilla cold?
    Yes! Enjoy this potato omelette warm or cold. It's portable and delicious unheated so it's a great lunchbox or picnic food.
    Serving suggestions
    This is such a versatile dish. Serve it for breakfast, lunch, dinner, appetizer, snack, lunchbox or as tapas.
    Try it with green salad, steamed green veggies, green beans almondine or alongside traditional Spanish Beans.
    In Spain, when served as tapas, it's usually cut into small slices and served with cocktail sticks.

    Nutrition

    Calories: 238kcalCarbohydrates: 17gProtein: 7gFat: 16gSaturated Fat: 3gCholesterol: 164mgSodium: 68mgPotassium: 438mgFiber: 2gSugar: 2gVitamin A: 238IUVitamin C: 18mgCalcium: 39mgIron: 2mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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    Reader Interactions

    Comments

    1. Beth

      April 10, 2021 at 5:27 pm

      5 stars
      We all love this simple spanish omelette recipe. The kids always request it for lunch.

      Reply
    2. Julia

      April 08, 2021 at 6:24 pm

      5 stars
      It looks amazing! Its problably one of my favorite recepies. However, as a Spanish i only have one tip, we like leaving the tortilla slightly undercooked, that way when you cut into it the egg is runny. I promise it tastes a million times better!!

      Reply
    3. Jayne

      August 13, 2020 at 6:52 pm

      5 stars
      I love a great Spanish omelette and this is a great recipe.

      Reply
    4. Cookilicious

      August 13, 2020 at 6:22 pm

      5 stars
      Oh I have never tried this..but I love it..will try it

      Reply
    5. jack

      August 13, 2020 at 5:51 pm

      5 stars
      I have never tried a Spainish omelette. They are my new favourites now 😛

      Reply
    6. Suzy

      August 13, 2020 at 5:43 pm

      5 stars
      Love how hearty this omelette is! So easy to put together and taste great!

      Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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