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Spanish Omelette or Tortilla

Get ready to master the Spanish Omelette, aka Tortilla, with this easy-to-follow recipe. Including detailed instructions and photos for each step of the process. You’ll be a master of the feared tortilla flip on your very first try!

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side view shot of spanish omelette on a plate with one slice cut out, and garnished with chives

If you’ve never tried this version of an omelette before, you may be surprised upon first glance with how it looks. Standing tall, layers of potato stacked through the egg. This isn’t your standard omelette! I may even be so bold to say it’s better.

The golden brown onions, soft potatoes, all encompassed in fluffy egg. It’s such a simple concept with flavor that truly is greater than the sum of its parts. You might just fall in love at first bite.

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What is a Spanish omelette?

Otherwise referred to as ‘tortilla’, we’re not talking flatbreads today. This dish, often served as tapas in Spain, is made very simply with potatoes, onion, and, like the omelettes you know and love, eggs. That’s where the similarities end! Spanish omelette, or tortilla, stands tall and thick, and is served in cake-like slices.

overhead shot of all the ingredients needed to make a spanish tortilla

Ingredients

Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

  • Olive oil – For frying the veggies. Don’t use extra virgin olive oil. Other oils you can use are safflower, sunflower, canola, grapeseed, or vegetable.
  • Potatoes – I used Yukon Gold. Russets will work too.
  • Salt & pepper – Season to taste.
  • Onion – Halved and sliced. White, yellow, or Spanish onions are all great options.
  • Eggs – I used large eggs.
  • Chives – These are optional but makes for great garnish.
detailed process shots showing how to make a spanish omelette

How to make Spanish omelette

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  1. Mix eggs: Whisk the eggs well in a large bowl with salt and pepper to taste.
  2. Fry potatoes: Heat the olive oil in a non-stick skillet, 10-12 inches in diameter, over medium-high heat. Add the potatoes, then fry until soft and golden brown. Transfer the potatoes from the skillet to the egg bowl using a slotted spoon.
  3. Fry onion: Add the onion to the same skillet, and fry for 3-5 minutes until golden. Transfer the onion from the pan the same bowl with the eggs and potatoes and drain the oil, leaving a few tablespoons in the skillet. Gently stir the potatoes with the onion and eggs.
  4. Cook & flip: Pour the egg mixture into the skillet and reduce the heat to low. Use a spatula to even out the surface.Cover with a lid and cook for 3-4 minutes until the edges are completely set. Loosen the edges with a spatula. Place a large plate over the omelette, and use your hand to carefully hold the plate against the omelette. Firmly grip the skillet handle and in one swift motion, flip the omelette over onto the plate.
  5. Finish: Slide the omelette off the plate back into the skillet, with the cooked side now facing upwards. Cook for another 3-4 minutes until completely cooked through.
  6. Serve: Remove the omelette from the pan by either sliding it out onto a plate, or you can repeat the flipping step with a large plate. Garnish with chives and serve.
side view shot of a full spanish omelette on a grey plate garnished with chives

How to tell when Spanish omelette is done cooking

With a dish like this, comprising mostly of eggs, it’s important to make sure it’s cooked all the way through before slicing and serving.

Poke the omelette in the center. Once you see it spring back up, it’s ready and fully cooked. If your finger makes an indentation, give the omelette a little more time.

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How to serve

Cut your omelette like a cake into slices. This classic Spanish breakfast is usually served on its own. Give it a drizzle of hot sauce for an extra kick. If you’d like variety, Spanish omelette, is served with anything, will be enjoyed with a simple green salad.

overhead shot of spanish omelette on a plate with one slice cut out, and garnished with chives

Storage instructions

Transfer the omelette to an airtight container and store in the fridge up to 3 days. Make sure it has fully cooled down to room temperature before storing to avoid condensation forming inside the container.

I don’t recommend storing Spanish omelette/ tortilla in the freezer. Since it’s predominantly eggs, the texture will be odd and liquidy once freezing and thawing.

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Reheating

Spanish omelette/ tortilla is often served cold as tapas. It is wonderful to enjoy warm out of the pan, and equally scrumptious cold out of the fridge.

If you do prefer eating it hot, you can reheat either in the microwave for a few minutes, checking it every 30 seconds or so. You can also use a skillet, over low heat, covered with a lid, for 5-10 minutes or until warmed through.

two slices of spanish tortilla stacked on top of each other on a beige plate garnished with chives
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Print

Spanish Omelette or Tortilla

Get ready to master the Spanish Omelette, aka Tortilla, with this easy-to-follow recipe. Including detailed instructions and photos for each step of the process. You’ll be a master of the feared tortilla flip on your very first try!

  • Author: Admin
  • Prep Time: 15 MINUTES
  • Cook Time: 20 MINUTES
  • Total Time: 35 minutes
  • Yield: 6 SERVINGS 1x
Scale

Ingredients

  • 1/21 cup olive oil
  • 1 lb potatoes such as Yukon Gold, peeled, sliced 1/4″ thin
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 1 large onion sliced
  • 6 eggs
  • 1 tbsp chives chopped, for garnish

Instructions

  • Mix eggs: Whisk the eggs well in a large bowl with salt and pepper to taste.
  • Fry potatoes: Heat the olive oil in a non-stick skillet, 10-12 inches in diameter, over medium-high heat. Add the potatoes, then fry until soft and golden brown. Transfer the potatoes from the skillet to the egg bowl using a slotted spoon.
  • Fry onion: Add the onion to the same skillet, and fry for 3-5 minutes until golden. Transfer the onion from the pan the same bowl with the eggs and potatoes and drain the oil, leaving a few tablespoons in the skillet. Gently stir the potatoes with the onion and eggs.
  • Cook & flip: Pour the egg mixture into the skillet and reduce the heat to low. Use a spatula to even out the surface. Cover with a lid and cook for 3-4 minutes until the edges are completely set. Loosen the edges with a spatula. Place a large plate over the omelette, and use your hand to carefully hold the plate against the omelette. Firmly grip the skillet handle and in one swift motion, flip the omelette over onto the plate.
  • Finish: Slide the omelette off the plate back into the skillet, with the cooked side now facing upwards. Cook for another 3-4 minutes until completely cooked through.
  • Serve: Remove the omelette from the pan by either sliding it out onto a plate, or you can repeat the flipping step with a large plate. Garnish with chives and serve.

Notes

  1. Transfer the omelette to an airtight container and store in the fridge up to 3 days. Make sure it has fully cooled down to room temperature before storing to avoid condensation forming inside the container.

Nutrition

  • Calories: 291kcal
  • Sugar: 2g
  • Sodium: 262mg
  • Fat: 22g
  • Saturated Fat: 4g
  • Carbohydrates: 16g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 164mg
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