Traditional Spanish Omelet (Tortilla Espanola) Recipe

I’ve refined a Spanish Omelette method that yields perfect slices and minimal fuss, whether I’m cooking for a quick dinner or a small gathering.

I love making a Homemade Spanish Omelette, it’s simple but kind of magical. With humble potatoes and eggs you get a golden crust and a slightly creamy center that makes people stop mid sentence.

I still cant explain why the first slice feels like a dare, the edges crack in a way that smells like childhood kitchens I never saw. This Spanish Omelette looks plain but carries this sneaky depth of flavor, like someone’s old trick that never gets old.

I mess up the flip more than I should, but that wobble in the middle only makes guests more curious.

Ingredients

• Potatoes: Starchy, filling, give carbs and fibre; makes tortilla creamy when slow cooked, kinda sweet.
• Yellow onion: Adds mild sweetness and moisture, has fiber and antioxidants, caramelizes into rich flavor.
• Eggs: Protein rich, binds ingredients, adds silkiness and savory depth, vitamins and healthy fats.
• Extra virgin olive oil: Gives fruit olive aroma, healthy monounsaturated fats, helps cook and brown gently.
• Sea salt: Enhances flavors, balances sweetness, small amount important, contains trace minerals.
• Black pepper: Adds subtle heat and complexity, low calorie, use sparingly for a fresh bite.
• Fresh parsley: Bright herb, freshens heavy flavors, provides vitamin C and color, optional garnish.

Ingredient Quantities

• 600 g potatoes (about 1.3 lb)
• 1 medium yellow onion (about 150 g / 5 oz)
• 6 large eggs
• 200 ml extra virgin olive oil (about 3 4 cup)
• 1 to 1 1/2 tsp fine sea salt
• Freshly ground black pepper to taste (optional)
• Fresh parsley small handful (optional)

How to Make this

1. Peel 600 g potatoes and slice them thinly, about 3 mm, then peel and thinly slice 1 medium yellow onion; try to keep slices similar thickness so they cook evenly.

2. Pour 200 ml extra virgin olive oil into a large, heavy skillet and warm over low to medium-low heat; add the potatoes, onion and 1 to 1 1/2 tsp fine sea salt and cook slowly, stirring every few minutes so nothing browns, until the potatoes are tender, about 20 to 30 minutes.

3. Use a slotted spoon to lift the potatoes and onions out and let them drain in a colander or on paper towels; reserve the cooking oil for later use, it has tons of flavor.

4. Crack 6 large eggs into a big bowl, beat lightly with a fork, season with a little freshly ground black pepper if you like and a tiny extra pinch of salt only if needed; chop a small handful of fresh parsley and add it now if using.

5. While the eggs are still warm, add the drained potatoes and onions to the bowl and fold gently so the egg coats everything without breaking the potatoes too much; let the mixture sit 3 to 5 minutes so the eggs soak up flavor.

6. Remove most of the reserved olive oil from the skillet leaving about 1 to 2 tablespoons, heat the pan to medium, then pour in the egg, potato and onion mix, spread it out evenly and cook undisturbed until the edges set and the bottom is golden, about 3 to 5 minutes; use a spatula to gently shape the sides.

7. To flip, put a large plate over the skillet, hold tight and invert the pan so the omelet lands on the plate, then slide it back into the pan to cook the other side until set but still slightly creamy inside, another 3 to 5 minutes; if you worry about flipping, finish the top under a hot broiler for 1 to 2 minutes instead.

8. Slide the tortilla onto a serving plate, let it rest 5 minutes (it firms up and gets easier to cut), sprinkle extra parsley if you used it, and serve warm or at room temperature; don’t throw away the leftover oil, strain and save for dressings or frying next time.

Equipment Needed

1. Large heavy skillet (10–12 in, cast iron or heavy nonstick)
2. Sharp chef’s knife for slicing potatoes and onion
3. Vegetable peeler
4. Cutting board
5. Slotted spoon to lift potatoes and onions out of the oil
6. Colander or paper towels for draining
7. Large bowl and a fork or whisk to beat the eggs
8. Heatproof spatula and a large plate for flipping (or an ovenproof lid/broiler to finish)

FAQ

Traditional Spanish Omelet (Tortilla Espanola) Recipe Substitutions and Variations

• Potatoes: swap for Yukon Gold or red potatoes. They hold their shape and give a creamier texture than russets, so cook the same way.
• Yellow onion: use white onion, a sweet onion like Vidalia, or two shallots if you want a milder sweeter taste. Slice thin and soften until translucent.
• Eggs: to cut richness use four whole eggs plus two egg whites, it keeps the structure but lowers fat. For a vegan twist try a chickpea flour batter mixed with water and a pinch of turmeric to mimic color.
• Extra virgin olive oil: use a neutral oil like sunflower or grapeseed, or half oil and half butter for a richer flavor, just watch the heat so the butter doesnt burn.

Pro Tips

– Cook the potatoes low and slow so they get tender not crisp, but slice them all the same thickness so they cook evenly. If you want more flavor, let them take on a little color at the very end of the simmering, just dont let them turn dark.

– Drain the potatoes and onions really well and let them cool slightly before adding to the eggs. Excess oil will make the tortilla soggy, but dont throw the oil away, strain and keep it in a jar for dressings or frying later.

– Dont overbeat the eggs. A light whisk keeps the texture a bit custardy and prevents the mixture from becoming rubbery. Fold gently so the potato slices stay mostly intact.

– If you dont trust flipping, use a flat plate to invert then slide back in the pan, or finish the top a minute or two under a hot broiler. Let the cooked tortilla rest 5 to 10 minutes before cutting so it firms up and slices cleanly.