Spanish Omelette Recipe (Tortilla de Patatas)
This Spanish omelette recipe (Tortilla de Patatas) is rich, delicious, and comforting. Hearty and easy to make, it’s perfect for a savory breakfast, brunch, or dinner everyone will love!
Also known as tortillas de patatas, tortilla de papas, tortilla Española, or a Spanish tortilla recipe, this Spanish omelette recipe can be thought of as a cross between a frittata, like this spinach and mushroom frittata, and an American omelet.
Golden and slightly crisp on the outside, it features a soft center full of savory potatoes and onions. Truly unique, it’s a classic Spanish dish that’s perfect for hosting and guaranteed to impress your guests!
Video Recipe
Watch the full video recipe to learn how to make the best Spanish omelette recipe. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Why You’ll Love This Spanish Omelette Recipe
This tortilla de patatas recipe is always a showstopping option. Here are a few reasons why it will be one of your favorite meals:
- 😋Flavor: Every bite is full of rich, savory flavor.
- 😍Texture: The potato omelet is crisp on the outside and soft in the center with added texture from the veggies.
- 🍳Easy to Prepare: This dish looks impressive, but the steps are simple and easy to execute.
- 👨🏻🍳Filling: Packed with protein, fats, carbs, and fiber, this tortilla de papas will keep you full and satisfied until your next meal.
What Ingredients Are in a Spanish Omelette?
- Potatoes: Use 3 medium potatoes such as Russet potatoes or Yukon Gold potatoes.
- Onions: Use white or yellow onions for a pungent, slightly sweet taste.
- Large Eggs: Form the base of the omelette.
- Extra Virgin Olive Oil: This is crucial for frying the potatoes and cooking the omelette, achieving a golden exterior!
- Salt and Pepper: Adjust to taste.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
How to Make This Spanish Omelette Recipe (Tortilla de Patatas)
Here’s an overview of how to make this tortillas de papas recipe:
- Prepare the Potatoes: Peel the potatoes, and cut them in half lengthwise. Then, cut them in half again, and slice each half into thin slices.
- Fry: Add the olive oil to a 9-inch (23-centimeter) skillet, and heat it over medium-high heat. Once hot, add the sliced potatoes, and fry until golden. Then, add the onions, and cook over medium heat, stirring occasionally until the potatoes are fork-tender. Be careful not to overcook!
- Cool: Drain the potatoes, and reserve the oil. Then, set them aside to cool slightly.
- Combine: In a large bowl, beat the eggs with salt until smooth. Then, add the potato and onions to the beaten eggs, and toss to coat. Set the egg and potato mixture aside to rest.
- Cook: Pour the reserved oil back into the pan. Add the potato and egg mixture, and cook over medium heat just until the eggs begin to set.
- Flip: Hold a plate over the pan, carefully flipping the tortilla omelette. Continue to cook until the omelette is set but still slightly runny in the center. Enjoy warm!
How to Store and Reheat
This Spanish omelette recipe is best served right away while it’s still warm. However, if you have leftovers or want to plan in advance, you can store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in 30-second increments in the microwave or in a skillet over medium heat. Just note that the center will set slightly as the omelette warms.
Frequently Asked Questions
A frittata is an Italian, egg-based dish that is partially cooked on the stovetop and then finished in the oven. On the other hand, a Spanish omelette cooks entirely on the stovetop. The Spanish recipe always contains eggs, potatoes, and onions whereas frittatas contain any variety of ingredients including various veggies, cheese, and meat.
It may seem like this recipe uses a large amount of oil, but you don’t actually consume all of it. Most of the oil is left in the pan and can be reserved for other recipes.
You can easily serve this recipe on its own. Or, pair it with a side salad such as a healthy kale salad or a tabbouleh salad, sautéed vegetables, garlic mushrooms, toast, or fresh fruit.
Spanish Omelette Recipe (Tortilla de Patatas)
Ingredients
- 3 Potatoes medium
- Onion thinly sliced
- 6 large eggs
- 1½ cups (360 ml) Olive oil extra virgin
- Salt to taste
- Black pepper to taste
Instructions
- Peel the potatoes, cut them in half lengthwise, then cut in half again while the flat side on the cutting surface. Slices potatoes into thin slices.
- Add olive oil to a 9-inch (23cm) skillet, heat over medium-high heat. When the oil is hot, add sliced potatoes and fry for 2-3 minutes, then add sliced onion. Cook over medium heat, stirring occasionally, for about 10-15 minutes, until potatoes are fork tender. Do not overcook.
- Drain the potatoes and reserve the oil. Let cool slightly.
- In a large bowl beat the eggs with salt. Add potato and onion and toss to coat. Let mixture sit for about 20 minutes.
- In the same pan where you fried the potatoes, pour back 2 tablespoons of the reserved oil and heat. Pour potato mixture into the pan, cook on medium heat for 6-8 minutes. When the bottom is cook, flip the tortilla, using a big plate, and slide it back to the pan. Run a rubber spatula or a wooden spoon along the outer edges of the tortilla. Cook for 2-3 minutes, until the omelette is set but still a bit runny on the middle.
- Slide the omelette onto a plate and serve.
Video
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
Spanish person here and I approve this recipe! Exactrly how we make it, and yes including the onion. Thank you for your recipe.