A traditional dish in Spain, this easy Spanish Omelette is simple to make in minutes. Made with potatoes, eggs and onions, dinnertime just got even simpler to throw together at a moment’s notice!

Spanish omelette in a silver skillet with a wooden handle. and a slice of omelette on a plaid plate.

This authentic and popular Spanish Omelette recipe is super simple to make and you can get it on the table in as little as 30 minutes. It’s kind of like a crustless quiche or frittata and we’ve been eating them for as long as I can remember.

The Spanish Potato Omelette, also knows as Tortilla Espanola and Spanish Tortilla, is a signature Spanish recipe that’s made of potatoes, onions and eggs. For the record, it’s also called Tortilla de Patata….the Spaniards don’t like to call this an omelette at all. But since the rest of the world does, that’s what we’re calling it here. Often served at room temperature, as tapas, you can adapt this recipe just about anyway you want.

We love to top them with a few splashes of hot sauce or a sprinkle of chopped bell pepper to add some freshness but it’s fantastic just on it’s own. You can even eat it cold, straight from the fridge as a snack if the mood strikes.

My favorite tapas restaurant serves the BEST mini Tortilla Espanola topped with fried chorizo sausage and they’re so amazing I crave them on the regular. I didn’t realize how simple they are to make at home until I was desperate for one and the restaurant was closed. So, as usual, I started making them myself at home and the results were better than I imagined!

Ingredients You Will Need

  • Olive Oil – While I usually grab the extra-virgin olive oil for everything, this one requires an olive oil that can withstand a higher heat. So use a light olive oil or another neutral oil like avocado oil.
  • Potatoes – I love the buttery flavor of Yukon gold potatoes but you can also use russet potatoes. You just want to use the type of potatoes that will hold together but is not waxy like a red potato.
  • Onion – Yellow Onions or sweet onions are wonderful in this recipe because the sugars caramelize perfectly and add a hint of sweetness. You can substitute with white onions but skip the red onions because they can bleed and cause the color to change.
  • Eggs – Large eggs at room temperature are best for this recipe. If your eggs are straight out of the refrigerator, take the chill off by letting them sit in a bowl of warm water for about 30 minutes.
  • Seasoning – I season simply with kosher salt and black pepper. You can amplify the flavor with garlic powder, onion powder and smoked paprika if you want.

For the full ingredient list and instructions, see the recipe card below.

Spanish Tortilla slice on a plaid plate with bell pepper on top.

How To Make A Spanish Omelette

To make a Spanish Omelette, or tortilla española, most of your time will be spent peeling potatoes. If you’re like me, it’s very therapeutic so it’s not so bad, but if you hate it, it only takes about 5 minutes.

  1. Prep the potatoes by peeling them and then thinly slicing. I like to cut them into quarters and then slice them about 1/4 inch thick.
  2. Cut the onions into thin slices.
  3. Heat the oil in a large skillet or frying pan over medium-high heat.
  4. Add the potatoes and onions to the skillet and cook until the potatoes are crispy.
  5. Drain the excess oil from the skillet and spread the potato mixture into an even layer. You don’t want too much oil in the skillet when you add the eggs or the oil will make your omelette greasy.
  6. Whisk the eggs in a large mixing bowl with salt and pepper.
  7. Pour the egg mixture into the skillet over the cooked potatoes and continue to cook until the omelette is just set.
  8. Invert the omelette by placing a large plate on top of the skillet and turning the omelette onto the platter.
  9. Slide the omelette back into the skillet and continue cooking over medium heat for a couple of minutes until crispy and golden brown.
  10. Serve the omelette with hot sauce, chopped parsley or red pepper on top of the omelette, if desired.

For best results, use a nonstick pan so your tortilla de patata doesn’t stick to the pan. If you’re a seasoned cook, you can try using a stainless steel pan or a cast iron skillet.

Tortilla Espanola in a skillet on a wicker placemat.

Variations and Subsitutions

Sometimes we like to mix things up and add some extra things to our omelette. Make your own Spanish omelette recipe the way you like it by trying some of our favorite add-ins.

  • Fresh chopped herbs
  • Sausage, like spicy Italian or chorizo are both fabulous
  • Grated cheese, any type of well melting cheese, like gouda, Manchego or Cheddar are all great.
  • Chopped Bell Peppers, just sauté them with your onions and potatoes.

Feel free to use your imagination but know that adding other ingredients will not make this an authentic and traditional Spanish Omelette. That’s just my two cents.

Spanish omelette in a skillet with a slice take out and a knife on top of the skillet.

What To Serve With Spanish Omelette

Whenever we make this, I like to serve it with a light salad like this Wedge Salad.  It makes it a complete meal without breaking a sweat.

We also love it with a pile of green beans or this baked asparagus for something green….the kids love that. 🙂

Tortilla Espanola in a skillet on a wicker placemat.

Get the Recipe: Spanish Omelette Recipe

Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
A traditional spanish dish, this easy Tortilla Espanola is made with just eggs, potatoes and onions. Quick and simple, this recipe is on the table in just 30 minutes.
5 from 3 votes
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Ingredients

  • 1/3 cup olive oil
  • 5 Yukon gold potatoes, peeled and thinly sliced
  • 1 cup thinly sliced onion
  • 8 large eggs
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh ground pepper

Equipment

  • skillet

Instructions 

  • Heat the oil in a large skillet over medium high heat.
  • Add the potatoes and onions to the skillet. Cook the potatoes until tender and crispy, approximately 5-6 minutes.
  • Drain the oil from the skillet and return to the heat.
  • Whisk the eggs in a large bowl with the salt and pepper.
  • Add the eggs to the skillet and, using a spatula, move the potatoes around so the egg can get into the nooks and crannies. Cook the omelette until it’s just set around the edges but still a little wobbly in the center.
  • Carefully, Invert the omelette by placing a large platter on top of the skillet and turning the omelette onto the platter.
  • Slide the omelette back into the skillet and continue cooking until crispy and golden, an additional 3 minutes.
  • Serve the omelette with hot sauce, chopped parsley or red bell pepper, if desired.

Notes

You can make your Spanish omelette up to a day in advance. 
To reheat, place in a 350˚F oven for 10-15 minutes or until warmed through.
You can also serve your Spanish Tortilla at room temperature.
Calories: 322kcal, Carbohydrates: 28g, Protein: 12g, Fat: 19g, Saturated Fat: 4g, Cholesterol: 248mg, Sodium: 298mg, Potassium: 727mg, Fiber: 4g, Sugar: 2g, Vitamin A: 360IU, Vitamin C: 30mg, Calcium: 60mg, Iron: 2mg
Author: Kellie
Course: Breakfast, brunch, Dinner, lunch
Cuisine: spanish

More Easy Potato Recipes

If you love this recipe, you may also like these French Lyonnaise Potatoes and this recipe for roasted baby potatoes is simple and amazing. OR try these easy Scalloped Potatoes with Ham for a comforting meal all in one dish.

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