A Spanish omelette is a simple potato dish with crispy onions and eggs. This recipe can be enjoyed warm or cold as a main dish or as part of a classic Tapas menu at picnics!
More breakfast recipes to try include quiche lorraine, this western omelette recipe or egg white omelette.
Table of Contents
Spanish Tortilla
This Spanish potato omelette, otherwise known as tortilla de patatas or a tortilla Espanola recipe, is a humble dish, similar in simplicity to an egg white omelette or ham and cheese quiche.
It’s made with thinly sliced potatoes and onions coated in an egg mixture seasoned with simple salt and pepper and pan-fried in a skillet until the potatoes are tender, the eggs are cooked, and there’s a beautiful golden brown crust on top.
It’s served warm, room temperature, or even cold which makes it a great make-ahead breakfast, brunch, or snack that travels well for potlucks and picnics!
What is a Spanish Omelette?
A Spanish omelette, or Spanish tortilla (the dish with many names!) originating in Spain, is a classic Spanish dish traditionally part of tapas. It is a Spanish version of the French omelette but a bit more similar to a Spanish frittata. Either way I know you will love it!
Spanish Omelette Recipe Ingredients
Spanish potato omelette ingredients are easy to find, if they’re not already all in your kitchen. This is what makes this such an easy go-to recipe for even busy weekday mornings, especially when you make it ahead!
Find the full printable recipe with specific measurements below.
- Olive oil: I use extra virgin olive oil not only to fry the potatoes and onions, but it’s to create a non-stick surface even if you’re using a non-stick pan or skillet. You want the Spanish omelette to slide right out when it’s done.
- Potatoes: Baby gold potatoes, peeled and sliced thin are what I use. You can use whatever potatoes you like but know that waxy potatoes like Yukon Golds will hold together better and have a creamier texture.
- White onion: Thinly sliced onions get cooked with potatoes and taste amazing in this recipe.
- Large eggs: An essential part of a Spanish omelette! It’s the egg part of the tortilla which helps to bind everything together. Bring them to room temperature about 30 minutes before.
- Salt & pepper: A very simple seasoning. Use more of either one or both if needed.
Substitutions and Variations
A traditional Spanish omelette is made with an ingredient list of eggs, potatoes, salt, and pepper. Even the onions are optional. However, I love that you can add in whatever you like to make it your own!
Add ham and cheese for extra bulk and flavor! Toss in some veggies like spinach, mushrooms, or bell pepper.
A goat cheese and caramelized onion version would be an incredible flavor combination.
It will change the flavor profile, and make it less authentic, but if you like the taste of Greek potatoes or rosemary roasted potatoes for example, you can add extra herbs and spices.
How to Make Spanish Omelette
In a large skillet over low heat, heat the oil and add the potatoes and onions. Simmer for 20 minutes, flipping occasionally. Remove the potatoes and onion from the oil and transfer them to a paper towel-lined plate. Cool for about 10 minutes.
Grab a large mixing bowl. Crack the eggs, add salt and pepper, and beat until combined and smooth. Add the cooked potato mixture to the egg mixture and stir to coat. Let that sit for 15 minutes. Drain oil from skillet.
Pour the potato and egg mixture into the skillet and cook over low heat for 6-8 minutes. DO NOT STIR. Use a rubber spatula to run along the edges to keep the eggs from sticking.
Grab a plate that is larger than the frying pan and place it upside down overtop the pan. Flip it quickly and slide the Spanish omelette back into the skillet for another 6-8 minutes until the uncooked side heats through. Once it’s set, slide it onto a platter and allow it to cool for a few minutes before slicing and serving.
Recipe Tips
- Use a mandolin for even thin potato slices. You can even dice the potatoes if that makes your life easier.
- Low heat. Always cook the eggs no higher than medium-low heat. Low heat is even better that way you’re not overcooking them. You don’t want to burn the outside before the inside catches up.
- Two smaller omelettes. If you’re nervous about flipping a large Spanish omelette, feel free to divide the potato and egg mixture in half and use two smaller skillets.
- And be sure to wear oven mitts when flipping. Sometimes you’ll have egg splatter happen from the uncooked parts.
Serving Suggestions
Serve with diced tomatoes, salsa, or hot sauce on top for an easy appetizer or snack.
If you want to make it a meal, a crispy wedge salad, green beans, or roasted asparagus on the side would make a great addition.
Any leafy green salad will work as would a fresh honey lime fruit salad if you’re serving it for brunch.
Recipe FAQs
An authentic Spanish tortilla is made with just potatoes and eggs. It’s probably more potato than it is egg, whereas a frittata is mostly egg with a variety of mix-ins for flavor and texture. It’s also usually finished in the oven.
Tortilla Espanola or tortilla de patatas is what this dish is called in Spain. In the states, we call it an omelette because that is what we are familiar with, especially since we know tortillas as Mexican flatbread!
Use a pizza cutter or long sharp knife to make clean even slices. Just as you would a pizza!
Enjoy some scrambled eggs and potatoes!
Storing
Keep leftovers of your Spanish omelette in an airtight container in the fridge for up to 3 days. Make sure it’s cooled completely before storing. If you trap heat, the moisture will make your potato and eggs soggy!
You can eat your leftovers straight out of the fridge or at room temperature. However, if you do want it warmed up, the microwave is a quick and easy way.
If you want to attempt to crisp it back up a bit, you can pan-fry it in a skillet with a bit of oil.
More brunch recipes to try include eggs benedict, egg skillet and this breakfast hashbrown casserole!
More Recipes with Eggs
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Spanish Omelette Recipe
Video
Ingredients
- olive oil
- 1 ½ pounds baby gold potatoes , peeled and sliced thin
- 1 white onion , sliced thin
- 8 large eggs , at room temperature
- 1 teaspoon Kosher salt , plus more if needed
- Freshly cracked pepper , plus more if needed
For serving (optional): diced tomatoes, salsa or hot sauce
Instructions
- In a large skillet, heat about 1/2 cup olive oil over low heat. Add the potatoes and onion. Add more oil, if needed, to cover the veggies. Simmer 20 minutes, flipping veggies occasionally. It's okay if the potatoes break a part a little.
- Using a slotted spoon, transfer the potatoes and onion to a paper towel-lined plate to cool about 5 minutes.
- In a large bowl, beat the eggs with salt and pepper until well combined and smooth.
- Stir the potatoes and onions into the eggs and let sit 15 minutes.
- In the same skillet, drain the oil. Place the skillet over low heat and add the egg mixture. Do not stir and cook 6 to 8 minutes. Use a rubber spatula to run along the edges to keep the eggs from sticking. Be sure the heat isn't too hot or it will make the egg rubbery.
- When ready to flip, place a large plate (bigger than the skillet) over the skillet and flip quickly. It may be a little runny, but slide the egg mixture back into the skillet and cook 6 to 8 minutes more, or until set on the outside.
- Slide onto a platter and let cool 5 minutes before serving.
Notes
- Ham and cheese
- Goat cheese and caramelized onion
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Breakfast, Dairy-Free, Eggs, Gluten-Free, Meal Prep, Mediterranean, Nut-Free, Savory Breakfast
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I think this Spanish omelette is my new favorite breakfast recipe! It’s so easy to make and tastes amazing, thank you!
OK, this was sooooooo delicious! It was a huge hit with my kids, too – we can’t wait to have it again!
I love making this for breakfast! I’ve even made it for dinner before!