The Best Spanish Omelet Recipe (Tortilla Española)
Golden, comforting, and incredibly satisfying, this truly best Spanish omelette recipe (tortilla española) is a classic recipe made with just five everyday ingredients. Perfect for breakfast, lunch, dinner, or snacks, it’s a dish that’s stood the test of time in Spanish kitchens — and for good reason.
Why You’ll Love This Recipe
- Simple & Budget-Friendly: Only potatoes, eggs, onion, oil, and seasoning.
- Versatile: Serve warm, room temp, or cold; enjoy as a meal or snack.
- Impressive but Easy: Looks fancy, but is surprisingly simple to make.
- Make-Ahead Friendly: Stays delicious for up to two days in the fridge.
Important to Know
The key to this Spanish omelette is the slow-cooked, tender potatoes combined with well-seasoned, fluffy eggs. Cooking slowly prevents browning and keeps the interior soft. Flipping ensures both sides cook evenly, creating a golden crust while the inside stays custardy and creamy.
How to Serve Spanish Omelette
- With a my Favorite Tomato Salad recipe.
- Alongside crusty bread and a drizzle of olive oil.
- As part of a tapas spread with olives, cheese, and cured meats.
- Cold or room temperature in lunchboxes or picnics.
- Topped with a dollop of aioli or garlic mayo for extra richness.
The Best Spanish Omelette Recipe
Ingredients
- 4 small to medium potatoes, peeled and thinly sliced
- 1 large onion, chopped
- 1 small green bell pepper, chopped (optional)
- 4 to 5 large eggs
- ¼ tsp smoked cayenne pepper powder (optional)
- ¼ cup (60 ml) olive oil or vegetable oil, plus extra for frying
- Salt and pepper, to taste
Instructions
- Cook potatoes, onion, and pepper in olive oil over low heat, covered, 15–20 min.
- Whisk eggs with salt, pepper, cayenne. Fold into cooled potatoes.
- Pour into pan, cook low 8–10 min until set.
- Flip onto plate, return to pan, cook another 5 min.
- Slice and serve!
Video
Expert Tips for Success
- Use the right potatoes: Waxy potatoes (like Yukon Gold) hold their shape best.
- Low and slow: Cook the potatoes over gentle heat for a creamy texture.
- Confident flipping: Use a plate slightly larger than your pan and flip firmly but carefully.
- Rest before slicing: Let the omelette sit for 5–10 minutes after cooking for easier slicing and better texture.
Frequently Asked Questions (FAQ)
Can I make Spanish omelette ahead of time? Yes! It tastes great cold or at room temperature and keeps in the fridge for up to 2 days.
Do I have to use onions and peppers? Traditional Spanish omelettes use just potatoes and eggs, but onions and peppers add extra flavor and sweetness.
What if I don’t want to flip it? You can finish the omelette under a broiler for a few minutes instead of flipping, though it may affect the texture slightly.
What’s the best pan size? For a thick omelette, use an 8–9.5 inch pan; for a thinner one, use a larger pan.
Can I add other ingredients? Yes! Try adding cooked chorizo, herbs, or cheese for a twist.
