Best Spanish Omelette Recipe (Just 5 Ingredients)
on Apr 27, 2022, Updated Jun 10, 2026
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Spanish omelette – known in Spain as tortilla de patatas – is a Spanish classic for good reason. Made lovingly with just 4 main ingredients (plus salt and pepper), it makes a perfect brunch, tapas or light dinner for guests, snack or party or picnic food. There’s an art to making it – but it’s easy to master if you follow my tips to success!
An easy, delicious version of a classic
Along with this simple Spanish bruschetta (pan con tomate), this Spanish omelette (sometimes called Spanish tortilla) is one of my favorite simple Mediterranean recipes. At its simplest level, it’s just a humble potato omelette! It’s a classic recipe – one of Spain’s national dishes, in fact – but it’s so easy, impressive and versatile.
There are a few reasons why it’s so great. It’s really easy to make (when you know how!) with only four basic pantry ingredients, plus salt and pepper. It’s a lot more delicious and impressive than the sum of its parts. So much so that I’ve made it for guests many times. It’s perfect with nothing more than a salad or vegetables and perhaps fresh bread on the side.
To be honest, it’s quite bold of me to declare this the best version of a Spanish omelette. As with most classic recipes, there are lots of different opinions on how to make it. Some suggest cooking the onions and potatoes in a huge amount of olive oil (2/3 of a cup!), for instance. Others suggest only 2 tablespoons. Suggested potato amounts also vary a lot.
I go with the same proportions used in Jane Baxter’s recipe from the Guardian newspaper – 1/4 cup or 50ml of oil. This is enough to really taste the olive oil, but not too much so that you have to drain some oil off as some recipes suggest. I also include onions. For some Spaniards, the onions are a controversial ingredient. To include or not to include? To me, they add so much flavor that I definitely wouldn’t want to miss them out!
📌Recipe snapshot
- Prep: 10 minutes
- Cook time: 50 minutes
- Serves: 4 to 5
- Key ingredients: extra-virgin olive oil, potatoes, onion, eggs, salt & pepper
- Why you’ll love this: simple but delicious pantry recipe, perfect for the family or for guests, authentic flavor, easy once you’ve learned how to flip it!
5* Review
“I made this tortilla the other night and served it with your tomato, corn, avocado and basil salad. It was a winner, thank you! I was a bit hesitant at having a go at this because you had to flip the tortilla but followed your instructions and it was perfect and easy to do. I will be making this again definitely.” (Karen)
About the ingredients
Prepare to be amazed. This Spanish omelette is incredibly delicious, but this is all you need:
- Potatoes: Around 3 to 4 medium, peeled and sliced very thinly (about 2mm thick). Firm ‘waxy’ potatoes such as Yukon Gold, red potatoes, baby potatoes are best. However, even all-purpose white potatoes will work.
- Onion: As previously mentioned, I always add a medium sliced onion to my recipe. For some Spaniards, the onions are a controversial ingredient. To me, they add so much flavor that I definitely wouldn’t want to miss them out. To prep the onions, take off the skin, then cut in half. With each half cut side down, slice your onion into half moon shapes.
- Extra virgin olive oil (good quality): Since olive oil is a key ingredient in this recipe, I like to try to use a good quality olive oil so that you can actually taste it in the finished omelette. In case you’re interested, here are a few rules for buying the best olive oil.
- Eggs: You’ll need just 4 large eggs to make this. Just whisk in a bowl or jug, add plenty of salt and pepper, and set aside until needed!
- Salt and pepper: Careful seasoning is important for such a simple recipe!
I don’t know about you, but I nearly always have these ingredients at home!
How to make a Spanish omelette step-by-step
If you’re the sort of person who prefers to ‘see’ how to make something, here you are:
Heat the oil: The first step is to heat the oil in a medium-sized frying pan.
Cook the potato and onion slices: Do this slowly, on a low heat. Stir 2 or 3 times, but otherwise just let them cook for almost half an hour.
Add potatoes and onions to the eggs: Carefully spoon the cooked potato and onion into the eggs. Let stand for a while to let beautifully simple flavors meld together.
Cook: Heat a little more oil in a smaller pan. Pour the mixture in. Turn the heat down to low. Let the tortilla cook until around two thirds cooked through.
Flip your omelette: Use a plate to help (see tips below and also see the video!).
Finish cooking and serve: Let cook for a little longer on the other side. Then carefully slide out onto a serving board.
Helen’s Top Tips
- Potatoes: Slice them into THIN (around 2mm) slices. I usually use my food processor. It takes a couple of seconds that way, and you also get slices of even thickness. I’ve sliced my potatoes by hand many times though, so don’t worry if you don’t have a food processor.
- Egg mixture: After you’ve spooned the cooked potato and onion into the eggs, let the mixture stand for a while to let beautifully simple flavors meld together.
- Pan size: Bear with me here. You’re going to need TWO PANS to make your omelette. Use a medium frying pan or skillet to pre-cook/caramelise your onions and potatoes. Use a small omelette pan or small cast iron frying pan for the part where you add the eggs and cook your finished omelette.
- Cook slowly on a low heat: You’ll find that it will cook from the outside in, so the middle of the omelette will cook last. Your omelette should end up still a little moist in the middle – not uncooked, but barely set.
- How to flip: Simply slide the omelette onto a plate. You may need to coax it out a little with a spatula, but it should slide out pretty easily. Immediatey turn the pan over and place it over the top of the plate. Then quickly flip the pan and the plate together. It doesn’t have to look perfect!
Summary: Slice onions and potatoes thinly / Good quality extra virgin olive oil / Soak cooked onions and potatoes in eggs / Season really well / Cook on low heat / Small pan to cook your omelette / ‘Tease’ omelette into shape with spatula / Cook on first side until 2/3 cooked / Flip confidently / Resist overcooking
This is one of those recipes that I put off trying for ages, because I was afraid of failure. Don’t be like me! There’s nothing to be afraid of, and the results are absolutely delicious.
Watch the how-to video, then just give it a try!
How do you serve a Spanish omelette?
The best way to serve it is to slice it like a cake. It’s great on its own, but makes a fabulous light lunch served with fresh bread and a salad.
The best thing about this wonderful traditional Spanish recipe is that it’s so VERSATILE! You can:
- confidently serve it to guests. Serve with a few more tapas style dishes if you like! Or how about serving with a salad such as a Greek salad or this easy beetroot salad with walnuts and feta?
- make it for yourselves for an easy and healthy midweek lunch or dinner. Or, yes, breakfast – why not?
- serve it hot, warm or cold straight from the fridge. Which means it’s perfect for packing up for school or work lunches, or for picnics and parties.
- pile the leftovers into a fresh crusty baguette or roll to make a bocadillo de tortilla or omelette sandwich. Just trust me (not to mention millions of Spaniards!) on this one. It’s SO good.
Recipe FAQs
This is a great question. A Spanish omelette is sometimes even called a Spanish frittata. But no they really aren’t the same thing. Sure, both contain eggs as a main ingredient. But a Spanish omelette also has to contain lots of potatoes, and usually onions, too. A frittata (Italian) can contain any kind of different vegetables, herbs or even leftover meat.
Also, it’s true that they are both cooked slowly in a pan on the stove. But while a Spanish omelette is flipped, a frittata is usually finished off either in the oven or under a broiler/grill.
After you’ve flipped your tortilla, it’ll need roughly 5 minutes longer (on a low heat) to cook through enough. The outside will be completely set, but the inside will still be a little moist. If you press down on the top, it might still feel slightly wobbly.
The first time, you might guess a little when it’s done. With experience, however, you’ll be able to get it ‘just right’!
Yes, you can! Although there’s no need since a Spanish tortilla tastes good cold, too. Just microwave for a short amount of time (start with 45 seconds) on 80% power. Alternatively you can reheat it in a pan for short time on both sides until hot again. Just try not not to overheat since you don’t want the texture to become rubbery.
Got eggs in the fridge? You’ve got a meal! Try this ‘magic’ crustless quiche as well. Serve with a baked potato and salad!
More Spanish-style recipes
How about serving your Spanish omelette ‘tapas style’ as part of a Spanish themed dinner? Take a virtual trip to Spain with these other classic recipes!
Quick & Easy Desserts
Easy Basque Cheesecake (With Greek Yogurt)
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Pan Con Tomate (Spanish Bruschetta)
The best Spanish omelette recipe (just 5 ingredients)
Equipment
Ingredients
- ¼ cup olive oil, plus a little extra (up to 2 tablespoons)
- 4 small to medium potatoes, (400 grams or 14 ounces) peeled and thinly sliced (about 2mm thick)
- 1 large onion, chopped in half and sliced thinly (so you have half-moon shapes)
- 4 eggs
- salt and pepper
To serve
- salad, fresh bread, mayonnaise or chutney, (all optional)
Instructions
- Heat up the olive oil in a medium to large frying pan / skillet on a medium-high heat.¼ cup olive oil
- Add the potatoes and onions and season well with salt and pepper. Stir fry for a minute or two. Then turn the heat right down, cover and let cook slowly for 20 to 25 minutes. Stir 2 to 3 times during cooking.4 small to medium potatoes, 1 large onion, salt and pepper
- Meanwhile, whisk the eggs in a large jug or bowl. Grind in more salt and pepper.4 eggs
- Once the potatoes and onions are cooked, carefully lift them out of the pan with a slotted spoon (so that any excess oil gets left behind) and into the bowl/jug with the eggs. Let the mixture stand for about 10 minutes, to let the flavours meld together.
- Pour 2 more tablespoons of olive oil into a smaller (20 cm) frying pan / skillet on a medium heat (use up any leftover oil in the larger pan first).
- Tip the egg mixture into the pan. Let it sizzle for a minute, then turn the pan right down and let the omelette cook slowly (uncovered) for about 8 minutes or until it’s about 2/3 set. As it cooks, run a spatula around the outside of the pan to pull the omelette in towards the centre and shape it (optional but nice).
- Slide the omelette from the pan onto a plate, then immediately turn the pan over and hold it over the top of the omelette. Flip the plate and the pan over so that the omelette lands back in the pan, cooked side up.
- Put the pan back on the low heat, and let it cook slowly for another 5 minutes, shaping it a bit more with the spatula.
- Finally, slide the omelette onto a wooden board or serving plate, and cut into slices like a cake. Serve with salad, crusty bread and mayonnaise, if you like.salad, fresh bread, mayonnaise or chutney
I had tried a few other tortilla recipes but was not overly impressed with them. This one however is a keeper! I love the way the caramelized onions flavored the potatoes and letting those flavors sit with the eggs truly elevated this humble dish. I used the same nonstick pan to cook the vegetables as the final product so there was no problem to flip it. I didn’t mind that the outside was much browner than other egg dishes, like a frittata. It was delicious for a quick light stovetop dinner, and especially yummy the next day as a quick lunch, right out of the fridge.
Wonderful weeknight recipe that I’ll surely make again and again.
Hello Ellin, and thank you so much for your lovely and thoughtful review. I really appreciate the time you took to do that. Most of all, I’m happy that you loved the recipe so much! You described exactly why I love it myself – the same ingredients as an omelette, but elevated enough to serve to guests. I’m so happy to hear that you’ll be making it again! Have a wonderful week, Helen 🙂
I love a nice Spanish omelette and I have a real cheats way of making this. I boil the potato slices in the microwave, then I microwave the onions in some olive oil. I add both to a greased flat pasta bowl and drizzle with more olive oil and then add the beaten eggs. It then goes into my air fryer oven on convection setting 180c for about 20 mins. I’ve been making frittatas the traditional way for years and this hands down produces the best result for me. I like the leftovers best in a warmed ciabatta roll with lots of hot sauce 🌶️
Wow, that sounds pretty ingenious, Nikki! I do have an air fryer so I’ll have to try it that way too. I also approve of your ciabatta roll – one of my favorite things to eat in Spain!
Recipe looks delicious! I love a good tortilla…
Please don’t tell people to cook with extra virgin olive oil, though. It’s a complete waste of money to heat EVOO. It loses both its health benefits (omegas) and flavour with heating.
Save it for your dressings and for drizzling over already-cooked food. 😋🫒
Hope you give it a try, Louis. I tend to use EVOO for this recipe because the oil is such an integral part of the recipe and flavor. I know people have different views on cooking it, but despite being aware of that I do still choose to often use it in cooking. Must be all those years I spent in Greece! 😉
Thanks for the recipe! I made this for dinner last evening and it turned out so good! It didn’t hold together as much as I would have liked in the end but I may have cooked the potatoes too long as I cut them on a mandoline and perhaps they were too thin. I don’t usually add things to a new recipe until I’ve tried it but with the potatoes I added fresh chopped rosemary and thyme and when I mixed up the eggs I added fried crumbles of prosciutto that I wanted to use up and a touch of smoked paprika. The flavors were fantastic. I will make this again for sure! Thanks again Helen!
Hello Jon! Oh wow, I love the sound of your additions, especially the bits of prosciutto. I did find that I needed to ‘practise’ this recipe a couple of times to get it just right – held together but not overdone inside. In any case I’m glad it tasted good! Thanks so much for the feedback. 🙂
Made for the first time today, total success, preparation was quick and easy, cooking instructions were perfect, no need to watch it all the time, was cautious about flipping, but when I thought it through it went well, a delicious breakfast for two in Finland, half today, half another day!
Sooo good to hear this, Colin! I’m so impressed that you got it right first time. I think you’re right about it being worth studying the instructions and thinking it through before you begin. Then it’s pretty easy to get it right. Thank you so much for the feedback!
This is my very first tortilla de potato (cooking or eating). It was really great, and I will be using your recipe frequently.
Hello Julie! Ahhh I’m so happy that your first time making this went well… and most of all that you’ll mnake it again! Yay, that’s the biggest compliment ever. Thank you so much! 🙂
Making this again. I really must say I love your recipes because you give such clear instructions which many other bloggers don’t do. I’ve just popped the cover over it and can’t wait!
Hello Sue! It makes me so happy to hear you like it enough to make it again. And thank you so much for the lovely compliment. That makes my day since I always hope that my recipes will be easy to follow. Thank you!
Made this again. It’s amazing!
Aw thank you, Sue! This is one of my favourite recipes of all time. I’m so glad you like it as much as I do! 🙂
Have A Good Day