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4.8 from 15 votes

Spanish Omelette or Tortilla

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •3/21/22 20 Comments

This post may contain affiliate links. Please read my disclosure policy.

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!

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.

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

  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.

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 such as these:

  • Kale and Quinoa Salad
  • Fresh Spinach and Strawberry Salad
  • Kale Salad with Blueberry Vinaigrette
  • Mushroom Arugula Warm 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.

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

Looking for more unique breakfast or brunch recipes?

  • Quiche Lorraine
  • Easy Quiche Recipe
  • Crescent Bacon Ring
  • Spinach Ricotta Brunch Bake
  • Breakfast Casserole
  • Egg Muffins

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of spanish omelette on a plate with one slice cut out, and garnished with chives
Print
4.80 from 15 votes

Spanish Omelette or Tortilla

Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Rate Recipe
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!
6

Ingredients

  • 1/2-1 cup olive oil
  • 1 pound potatoes (such as Yukon Gold, peeled, sliced 1/4" thin)
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • 1 large onion (sliced)
  • 6 eggs
  • 1 tablespoon chives (chopped, for garnish)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Video

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 Information

Serving: 1servingCalories: 291kcal (15%)Carbohydrates: 16g (5%)Protein: 7g (14%)Fat: 22g (34%)Saturated Fat: 4g (25%)Cholesterol: 164mg (55%)Sodium: 262mg (11%)Potassium: 415mg (12%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 259IU (5%)Vitamin C: 17mg (21%)Calcium: 39mg (4%)Iron: 2mg (11%)
© Author Jo

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

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

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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20 Comments
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David Abela
David Abela
Posted: 10 months ago

Is the Nutritional information per serve or for the entire dish?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  David Abela
Posted: 10 months ago

It’s per serving.

0
Reply
Lesley C
Lesley C
Posted: 1 year ago

5 stars
This tortilla was amazing! My family devours it every time I make it. I usually add two more eggs because we like it a tad eggier than when it’s made with 6 eggs. It’s filling and a great make-ahead dish for breakfast, lunch or dinner.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lesley C
Posted: 1 year ago

So glad you guys like it!

0
Reply
Cooki Turner
Cooki Turner
Posted: 2 years ago

5 stars
Yum yum as a tapas to bring for a painting class with a glass of wine. Instead of flipping over can’t it be finished in the oven instead? If it can what temp & for how long & do you need to put a lid on it.

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Cooki Turner
Posted: 2 years ago

It will need to be flipped! The bottom will burn otherwise on the hot pan.

0
Reply
Rick
Rick
Posted: 2 years ago

5 stars
I used a mandolin to slice the potatoes and onion at 1/8 inch and used the full cup of oil in the skillet. Simply delicious! Thanks for yet another great recipe!

0
Reply
Al Ainsworth
Al Ainsworth
Posted: 2 years ago

This is a truly great dish. We had no idea it was called Spanish Omelette. We find it is a great way to use up any left over vegetables. We often have it as a side dish, and it makes a great light lunch.

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Al Ainsworth
Posted: 2 years ago

It’s so delicious! We’re glad you love the recipe 🙂

0
Reply
Jody Padfield
Jody Padfield
Posted: 2 years ago

Will hash browns work? Add Ins? Sounds like a fun recipe!

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Jody Padfield
Posted: 2 years ago

You can try hash browns and add ins for sure! I think that would be great.

0
Reply
Cynthia
Cynthia
Posted: 2 years ago

Thank you so much for this recipe! I recently saw a show on Spanish street and this was one of the dishes they featured. Looking forward to making it!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Cynthia
Posted: 2 years ago

Great! Let me know how you like it!

0
Reply
Mary
Mary
Posted: 2 years ago

I have Russett potatoes. Can I use that instead?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Mary
Posted: 2 years ago

Absolutely!

0
Reply
Mushrooms Canada
Mushrooms Canada
Posted: 9 years ago

5 stars
Thanks for sharing a tasty, simple recipe for a stressful time. I also just came through Calgary and was shocked at the level of damage done to the city. The whole country is thinking of you!

-Shannon

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Mushrooms Canada
Posted: 9 years ago

Thanks Shannon.

0
Reply
Lurline T. Wagner
Lurline T. Wagner
Posted: 9 years ago

5 stars
My thoughts and prayers to my fellow Albertans !

You will survive ! We are strong !

Thanks for all those delicious recipes you’ve been sharing!
Take Care

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lurline T. Wagner
Posted: 9 years ago

Thanks Lurline.

0
Reply
Tony
Tony
Posted: 9 years ago

I just came home from Calgary and was shocked at what I saw, never before. I love the city and people and I hope it all works for you all. BTW, nice and each Omlettle/frittata.

0
Reply

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I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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