I can’t begin to tell you how many times my mom and I have made this Spanish Omelette (or Spanish Tortilla) recipe.
Not only is it a great option for using up eggs that are about to expire, but it also makes for a delicious brunch recipe or breakfast for dinner option, or even as an appetizer or snack.
What is a Tortilla Española?
A Tortilla Española (or tortilla de papa or tortilla de patatas) is a Spanish omelette made with eggs, potatoes, and onions. A traditional Spanish tapa if you will.
Let me show you how to make it!
Ingredients You’ll Need
- Extra-virgin olive oil. Make sure you use a high heat olive oil that is used for cooking/frying.
- White onions. I use large onions and I prefer white onions since they’re milder in flavor yet sweet which are perfect for this recipe.
- Yukon gold potatoes. Waxy potatoes are the best potatoes for Spanish omelettes. Yukon gold is my go-to since they’re slightly sweet and buttery. You can peel them if you want however I leave them as is. Make sure they are all evenly cut 1/2-inch thick.
- Eggs. We need 6 large eggs for this recipe.
- Salt + pepper to taste.
Recommended For This Recipe
How To Make Tortilla Española
- Cook the onions. In a large nonstick 10-inch frying pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook them until translucent, about 8-10 minutes. Transfer them to a bowl. Set aside.
- Cook the potatoes. Add the sliced potatoes to the pan in an even layer and add enough oil to cover them entirely, about 1 cup. Cook them on low heat for 20-30 minutes until tender. Drain the potatoes and transfer them to another bowl to cool slightly. You can reuse the olive oil, if you’d like, so no need to discard it.
- Prep the eggs. In a large bowl, whisk eggs with a pinch of salt + pepper. Add the cooled and drained onions and potato mixture to the bowl. Carefully mix together to combine.
- Cook the omelette. In the large nonstick pan, heat 2 tablespoons of olive oil over medium-high heat. Pour the potato-onion-egg mixture into the pan. Make sure the potatoes and onions are evenly distributed. Reduce heat to low. Cook for about 4-5 minutes or until the eggs are set.
- Check to see if the eggs are set. After 4-5 minutes, gently lift the tortilla using a spatula to make sure the eggs are set towards the bottom of the pan. You can also use a wooden spoon to lift it and take a peek.
- Flip the omelette. Place a large place over the pan and flip the pan so the omelette ends up on the plate. Now immediately, slide the omelette to the pan so the other side can cook. This should take another 4-5 minutes or until just lightly browned. Once cooked, transfer the omelette to a plate.
What is the difference between an omelette and a Spanish omelette?
Omelettes are typically folded with a variety of ingredients whereas a traditional Spanish omelette is a deep omelette that’s made with sliced potatoes and onions.
What can eat with Tortilla Española?
You can serve this recipe with an arugula salad or by itself with a spoonful of my fire-roasted salsa. Don’t knock it til you try it!
Storage Tips
- In the fridge. You can store any leftover slices in an airtight container in the fridge for up to 3 days.
- In the freezer. You can also freeze it for up to 2 months, just make sure it is tightly wrapped in plastic wrap or in an airtight container. Just bring to room temperature before reheating.
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- How To Make Cuban Coffee (Café Cubano)
4-Ingredient Tortilla Española (Spanish Omelette)
Tortilla Española (or Spanish omelette) is a traditional tapa from Spain made with 4 ingredients: eggs, potatoes, onions, and olive oil. The best brunch dish or a great way to use eggs before they expire. You won't resist the taste of this classic dish!
Ingredients
- 1 1/4 cup extra virgin olive oil divided
- 1 medium white onion thinly sliced
- 3 medium Yukon gold potatoes sliced 1/2-inch thick
- 6 large eggs whisked
- Salt + pepper to taste
Instructions
- Add the sliced potatoes to the skillet in an even layer and add enough oil to cover them entirely, about 1 cup. Cook them on low heat for 20-30 minutes until a knife can easily cut through them.
- Drain the potatoes and transfer them to another bowl to cool slightly. You can reuse the olive oil, if you’d like, so no need to discard.
- After 4-5 minutes, make sure the eggs are set towards the bottom of the skillet. You can use a wooden spoon to lift it and take a peek.
- Once cooked, transfer the omelette to a plate. Cut and serve. Enjoy!
Notes
You can store any leftover slices in an airtight container in the fridge for up to 3 days.
You can also freeze it for up to 2 months, just make sure it is tightly wrapped in plastic wrap or in an airtight container. Just bring to room temperature before reheating.
Nutrition
Serving: 1 servingCalories: 407 kcalCarbohydrates: 13 gProtein: 6 gFat: 37 gSaturated Fat: 6 gPolyunsaturated Fat: 4 gMonounsaturated Fat: 26 gTrans Fat: 1 gCholesterol: 140 mgSodium: 58 mgPotassium: 341 mgFiber: 2 gSugar: 1 gVitamin A: 204 IUVitamin C: 14 mgCalcium: 32 mgIron: 1 mg
Did You Make This?I want to know! Leave a comment & recipe rating below or tag @asassyspoon on social media!
D. says
What size do you consider a large skillet – 10, 12 or 14 inches?
Jamie Silva says
I used a 10-inch but feel free to use what you have! Just know the larger the skillet, the thinner the omelette will be. Happy cooking!
Joni says
Hi, Jamie, I have really enjoyed a tortillla I ate in Miami with maduros in it. It seems like it’s similar to what you are describing here, but this is very thin (½”?).
How would preparation for that be different than the deep tortilla you describe? Thanks!
Jamie Silva says
Hi Joni, the prep would be the same. Also, the potatoes are 1/2″ thin, not the omelette itself. You can replace the sliced potatoes with cooked sliced maduros to make the Miami version. :)