Spanish Omelette or Tortilla
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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!
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.
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.
How to make Spanish omelette
- 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.
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
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.
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.
Spanish Omelette or Tortilla
Ingredients
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
- 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
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
It’s delicious! My family loves it. The preparation and everything was so easy until the flipping…. I’ll just have to make it more frequently to hone the omelette-flip skill. Thank you!!
Is the Nutritional information per serve or for the entire dish?
It’s per serving.
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.
So glad you guys like it!
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.
It will need to be flipped! The bottom will burn otherwise on the hot pan.
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!
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.
It’s so delicious! We’re glad you love the recipe 🙂
Will hash browns work? Add Ins? Sounds like a fun recipe!
You can try hash browns and add ins for sure! I think that would be great.
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!
Great! Let me know how you like it!
I have Russett potatoes. Can I use that instead?
Absolutely!
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
Thanks Shannon.
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
Thanks Lurline.
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.