Spanish Potato Omelette, the very famous Tortilla Española de Patatas is the most delicious potato omelette, and one of the many amazing tapas that the Spanish cuisine is well known for. Great as a brunch or a light dinner, this Spanish tortilla recipe is an absolute treat every single time.
This tortilla Espanola recipe is a proof that once again, the most basic ingredients can make the most delicious and satisfying dishes that can be enjoyed by the whole family.
Unlike a regular omelette, the Spanish omelette is traditionally made with potatoes, which makes it filling and so hearty, without it being too heavy. If you are a fan of omelettes, and my veggie omelette is still one of the most popular recipe on my blog, you will definitely love this Spanish version too.
What is a Spanish tortilla?
Although the term tortilla might create a some sort of confusion, this recipe has nothing to do with the Mexican wrap. It's probably closer to the Italian fritatta, although usually tortilla is pan-fried rather than baked. I did try once to bake it, but l found that the taste was a tad less appealing, although l guess one may argue it was on the healthier side.
But basically, a Spanish tortilla or tortilla de patatas is a potato omelette made with crispy fried potatoes and eggs. It is one of the most delicious tapas the Spanish cuisines is famous for.
What are tapas?
Are usually appetizers or snacks that are very popular in Spain. Anything (super delicious) of a smaller-size portion could be considered a tapa, and they are usually served as a nibble before lunch or dinner.
Now, imagine what a party you could throw with some delicious tapas! Food like this makes me wish l visited Spain, l would probably eat there until l pop. So much to choose from!
Ingredients needed to make a potato omelette
- potatoes - use any kind of potatoes
- onion - some people might argue that onions are not a regular addition to a potato omelette, but I think it adds a lot of flavour
- salt - without it the omelette would be quite bland
- oil - for frying, I prefer an odourless oil like vegetable oil or sunflower oil
Step-by-Step instructions and photos
This recipe is super easy to make, and with great results every single time:
- peel and chop the potatoes into small think cubes - thick cubes will take longer to fry and won't be as crispy
- peel and chop the onion, add it to the potatoes with half of the salt, and mix well
- heat up the oil in a frying pan set over a medium heat
- fry the potatoes in 2 batches until they are crispy and cooked through
- remove the first batch from the pan, add the second batch of potatoes, and allow them to fry the same way
- when they are ready, bring the first batch back to the pan
- in a small bowl, beat the eggs well, than add them to the pan
- leave the omelette to cook on one side until golden, place a plate on top of the frying pan, and turn the omelette onto the other side
- carefully slide the omelette back into the frying pan so it can cook on the other side too
- use the back of a spoon to press gently over the tortilla so that the middle can be cooked properly.
Tips, variations and FAQ
Making this omelette is really easy, but my first piece of advice would be to be careful when you flip the potato onto the plate. If there is too much oil in the pan, this can drip onto your hands - the oil is hot!
So make sure that when you add the eggs to the potatoes, there isn't too much oil, not only this can be dangerous, but the omelette will also be too greasy.
Other delicious addition to this omelette would be garlic - but don't fry it at the same time with the potatoes, or it will become bitter, best to add it before the eggs to cook for no more than 1 minute.
Chorizo, cheese or ham and other great additions, again, no need to add them from the beginning, but towards the end.
If the eggs haven't cooked well it's because the heat was too high, which resulted in the omelette browning too quickly at the top, while the middle didn't have a chance to cook well. While the potatoes can be fried on a medium to high heat, when the eggs are added, the heat has to be decreased to low-medium.
This delicious potato omelette can be served with any fresh salad on the side or any side dish. It's a great addition to any bbq, picnic or family gathering.
The potatoes have to be cut thinly, so they can fry quickly and become crispy. If the potatoes are cut too thick, they will brown on the outside, while the texture is still tough.
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Spanish Potato Omelette
- 6 small potatoes
- 1 small onion
- 4 medium eggs
- ½ teaspoon salt
- 2 ½ tablespoon vegetable oil
- Peel and cut the potatoes in small and thin cubes.
- Peel and chop the onion, then add it to the potatoes with a quarter teaspoon of salt, and mix well
- In a frying pan, add two tablespoons of oil and fry half the potatoes and onion until golden and crispy.
- Remove them from the pan, and fry the second batch of potatoes.
- When they are cooked, add the first batch of potatoes back to the pan.
- In a bowl, whisk the eggs well with the remaining salt.
- Add more oil to the pan if necessary, before adding the beaten eggs.
- Cook gently on a low to medium heat until the edges become golden.
- Shake the pan a bit, then place a plate large enough to cover the pan on top of it and quickly flip the tortilla over.
- Slowing transfer the omelette back to the pan.
- Cook on the other side until completely set. Use the back of a spoon to press gently over the tortilla so that the middle can be cooked properly.
- Seve hot or cold.
- Making this omelette is really easy, but my first piece of advice would be to be careful when you flip the potato onto the plate. If there is too much oil in the pan, this can drip onto your hands - the oil is hot!
- So make sure that when you add the eggs to the potatoes, there isn't too much oil, not only this can be dangerous, but the omelette will also be too greasy.
- Other delicious addition to this omelette would be garlic - but don't fry it at the same time with the potatoes, or it will become bitter, best to add it before the eggs to cook for no more than 1 minute.
- Chorizo, cheese or ham and other great additions, again, no need to add them from the beginning, but towards the end.