Spanish Potato Omelette

A plate with a Spanish tortilla and a slice cut out of it

3.28 from 18 votes

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.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer

Cuisine: Spanish

Servings: portions

Calories: 101kcal

Author: Daniela Apostol

Ingredients

6 small potatoes
1 small onion
4 medium eggs
½ teaspoon salt
2 ½ tablespoon vegetable oil

Metric - US Customary

Instructions

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.

Video

Notes

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.

Nutrition