Spanish omelette – known in Spain as tortilla de patatas – is a Spanish classic for good reason. Made lovingly with just a few ingredients (4 main ingredients plus salt and pepper), it makes a perfect brunch, 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!
A classic recipe, but so easy, impressive and versatile
Along with this simple Spanish bruschetta (pan con tomate), this Spanish omelette or Spanish tortilla (or Spanish frittata!) is one of my favourite Mediterranean classics.
Why? Simple! It’s:
- REALLY EASY to make – when you know how!
- made with only four basic pantry main ingredients
- a LOT more delicious and impressive than the sum of its parts. So much so that I’ve made it for guests quite a few times.
- both light and healthy – perfect with nothing more than a salad or vegetables on the side and a couple of pieces of fresh bread.
- perfect if you’re trying the Mediterranean diet. Use really good quality extra virgin olive oil for a delicious taste of the Mediterranean.
Spanish omelette ingredients
Prepare to be amazed. Although this Spanish tortilla is incredibly delicious, you only need:
- around 4 small to medium POTATOES, peeled and sliced very thinly (about 2mm thick)
- 1 medium ONION, also sliced thinly
- loads of good quality OLIVE OIL (this is key to a REALLY GOOD omelette)
- 4 EGGS (of course!)
- SALT AND PEPPER for careful seasoning
I don’t know about you, but I nearly always have these ingredients at home.
What are the secrets to the best tortilla de patatas?
It doesn’t surprise me at all that there are lots of different opinions on how to make it. I find this always happens with traditional foods. But that’s usually a good thing. It means it’s a dish worth mastering.
Some suggest cooking the onions and potatoes in a huge amount of olive oil (2/3 of a cup!), for instance, while others suggest only 2 tablespoons. Potato amounts also vary from about 200 to 600 grams.
So… how much oil, onion, potato and eggs DO I use?
- 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.
- The onions are easy. I go with one medium to large onion.
- I also use roughly 1 small to medium potato (that’s around 100 grams) per egg. I use 4 eggs so of course that’s 4 small to medium potatoes.
Pro tip: Use the best quality extra virgin olive oil you can find for this recipe. Think of it as using a fine wine instead of a cheap one. You can even get all fancy and try the recipe with different olive oils. Let me know if you can taste the difference!
Preparing the ingredients (hint: it’s easy)
OIL: Pour into your medium frying pan and heat. When it’s quite hot, add the onions and potato slices. Pop a lid on the pan and let them cook slowly to caramelised deliciousness!
ONION: Take off the skin, then cut in half. With each half cut side down, slice your onion into half moon shapes! But it really doesn’t matter if you cut it another way. You can even slice your onion thinly in a food processor if you prefer.
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.
EGGS: Just whisk in a bowl or jug, add plenty of salt and pepper, and set aside until needed!
What size pan to use
Bear with me here. You’re going to need TWO PANS to make your omelette. Don’t panic, it’s still a really easy recipe, but this is really important.
- Use a medium frying pan (affiliate link) or skillet to pre-cook/caramelise your onions and potatoes.
- Use a small omelette pan (affiliate link) or small cast iron frying pan for the part where you add the eggs and cook your finished omelette. This way you’ll end up with a lovely thick omelette.
Cook it slowly
You should cook your beautiful Spanish tortilla slowly and with care.
You’ll find that it will cook from the outside in, so the middle of the omelette will cook last.
In fact, your omelette should end up still a little moist in the middle – not uncooked, but barely set. Don’t worry, though – if you cook your omelette on a really low heat, this will be easy to achieve.
Whichever recipe you use to make a Spanish omelette, if you follow these two rules (cook it slowly, and don’t overcook!), you’ll end up with something absolutely delicious.
How to make your potato omelette step by step
If you’re the sort of person who prefers to ‘see’ how to make something, here you are:
How to flip a Spanish omelette
Don’t be intimidated by the idea of having to flip the tortilla! it doesn’t have to look perfect after you flip it and slide it back into the pan.
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.
If you’re finding it hard to imagine, watching my how-to video will help!
Don’t be afraid of turning the omelette over. Slide it onto a plate, place the pan over it and flip both the pan and plate. Do it quickly and confidently. It doesn’t matter if the omelette doesn’t land back in the pan looking perfect.
The most important things to remember
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
Watch the how-to video, then give it a try!
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.
Just give it a try!
How do you serve a Spanish omelette?
The best way to serve a Spanish omelette 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.
- 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 on this one. It’s SO good.
Think of a Spanish omelette as suitable for breakfast, brunch, lunch, afternoon snack, dinner, breakfast-for-dinner, picnics or any variation in between!
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 amazing Mediterranean recipes that you must try!
- Our favourite Greek baked eggplant with tomato and feta
- These life-changing fried halloumi bites (perfect appetizers for guests!)
- Crispy fried chickpeas (great on salads or soups!)
- you have to try this incredible 5-minute tahini dressing! It’s perfect with roasted vegetables, salads, falafel wraps, bowls and more!
- Another Spanish one… try this traditional ‘pan con tomate’ or Spanish bruschetta. It’s incredible, and unbelievably easy to make!
- Did you know you can fry olives, and that they’re delicious? You do now!
Or browse all my Mediterranean recipes here
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The best Spanish omelette recipe (just 5 ingredients)
Equipment (affiliate links)
Ingredients (UK/Australia? Click below for grams/ml)
- 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.
- 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.
- Meanwhile, whisk the eggs in a large jug or bowl. Grind in more salt and pepper.
- 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.
Leah says
Easy to make and super delicious! Thanks for the great recipe!
Helen says
Thank you for the feedback, Leah. So happy you enjoyed it!
Robin Bailey says
Helen, this was fantastic! My first time, at age 74, of cooking this recipe. Covid lockdowns have encouraged me to explore and experiment a little with the world of cooking. I used 40ml of extra virgin oil instead of 50ml to cook the potato and onion and added a strained 400ml tin of chopped tomatoes. There was no discernable amount of oil after cooking and before adding to the eggs. I did cook the combined egg and veg mix a little over aggressively so it didn’t finish with the golden colour of your photos! Delicious non the less. The ‘flipping’ went extremely well. A good balance when served with a mixed salad. The preparation took quite a bit lot longer by hand than the ten minutes suggested and due to my being overly careful. The sizing references to utensils to be used was welcomed, as some other recipes leave one guessing. Thank you very much for this introduction, you can’t beat simplicity and extremely thorough instructions!
Helen says
Hello Robin! Thank you so much for your lovely review! It’s very encouraging to hear that the detailed instructions were helpful. The sizing of the pan is definitely important. I tried to make this recently without my usual pan and it didn’t go so well, although it still tasted good. I like your idea of adding the tomatoes – it’s good to hear that turned out well too. A mandolin or food processor with a veggie slicer really helps with the potatoes, but I realise that’s a bit of an investment. Thanks again and have a lovely day!
Sue R says
I’ve been scared to make this forever and did it today..long and slow like you said worked! I love that we only needed 1/4 of olive oil too. I can see myself making it again. There was no need for more and draining it. Love it!
Helen says
Hello Sue! I totally know what you mean. I’ve always had great success with this recipe but made it a few weeks ago and had a bit of a disaster because I didn’t quite let it cook long enough. It sounds like you nailed it first time though! I’m so glad my tips helped! Thank you so much for the feedback! 🙂
Sue R says
Yes you just need to set an alarm a couple of times to flip the potatoes and onions and have patience. When it’s so low on the flame you don’t need to stand around so it’s not so bad it takes a while to cook. I feel so much better now I know I can make this. Thanks so much! I wouldn’t have known to use a smaller pan for the final part but that really helped. Also the lid on the pan when frying off the veggies is a must too. Awesome!
Helen says
I’m so so happy you found my tips helpful, Sue. It’s a labour of love, but so worth it! 🙂
daniel anderson says
My mother would also add parcley to her Torta.
Helen says
Ahhh yes parsley would go well! Thanks for the idea, Daniel!
Liz says
I haven’t made a Spanish omelet in years!!! This will be a great meatless meal for Lent!
Helen says
Absolutely, Liz! Let me know how you get on if you do make this!
Karen says
Hi Helen,
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.
Regards,
Karen
Helen says
Thank you so much for the feedback, Karen! I absolutely love this simple tortilla – in fact you’ve just reminded me to make it again soon. Also great idea to serve it with the salad!
ignacio says
Oh! It is so difficult to eat a really good tortilla here in Spain. There is a mistery about this dish, one person makes very good tortillas, tasty and juicy, and his or her brother just does not. In my experience women make usually better tortillas. I am a man and after many years cannot reach excellence, don´t ask me why.But i have seen excellent things made without any precise rule, with or without onion and so on. Only one point: we spaniards never measure oil in the pan, just put more or less half the capacity. The potatoes must be well drained. You can get an oily tortilla using a small amount of oil if you do not have the skills to drain well the potatoes. Tortilla de patata never never never, like the britons be enslaved, must be seasoned with black or white pepper, only salt. And the fire must be high when you pour in the mixture of eggs and potatoes, and inmediately softened in order not to burn the egg. There is a fierce battle in Spain about onion in tortilla, I should say that if you are not endowed by the gods with the art of cooking this dish, as most mortals are not, onion usually makes the final result more palatable. But in my opinion really good tortillas are onionless. One final remark, best tortilla in Spain, as most contests and chefs agree, is cooked in the marvellous medieval little town of Betanzos, in Galicia.
Helen says
Hello Ignacio,
How wonderful to get tips on a proper Spanish omelette from a real Spaniard! Thank you so much! I will definitely give some of your tips a go next time I make this. I’m sure my recipe isn’t perfectly authentic, but it’s delicious all the same. It’s truly genius of the Spaniards to make something so so delicious with so few ingredients. I love it.
Thank you for passing by, and I hope you visit the blog again! 🙂
ignacio says
Helen, your recipe is quite good and authentic, and no doubt you can get a good tortilla following its instructions.I should say it is one of the best I have found in english or french blogs about cooking, Congratulations ! My comment just pretended to make your recipe even more spanish: anything about
this dish published on spanish media is inmediately followed by many comments like mine, he ,he.
Helen says
Well, I really appreciate your input, Ignacio. Thank you again! 🙂
Monique Hermus-van Leem says
I love tortillas! If you think they will be a staple in your house, you might want to consider buying a real tortilla pan. It’s like one frying pan om top of the other (one pan bottom down and one bottom up. Do I make sense at all?😉). It closes with a small hinge like a paninigrill. When the first side is done, all you have to do is hold om to the handles and flip it over. No mess or additional dishes. Works like a charm. I bought mine in the Netherlands, where I live, but you can also buy them at Amazon.
https://www.amazon.com/Spanish-Tortilla-Pan-diameter-Spain/dp/B01IWQDZ00/ref=sr_1_4?s=kitchen&ie=UTF8&qid=1477983978&sr=1-4&keywords=tortilla+pan
Helen says
Hi Monique. Thank you so much for this tip! I didn’t know such a thing existed, but will definitely check it out. It is a bit of an art doing the flipping part, isn’t it, and this would make it SO much easier!
Lorraine @ Not Quite Nigella says
That is an absolutely beautiful specimen Helen! I’ve heard omelettes are often the hardest thing to perfect. I guess there is nowhere to hide with an omelette. Thanks for doing all the experimenting and sharing your recipe! 😀
Helen says
Thank you Lorraine! Actually, this isn’t too hard – you just have to be a bit patient. Hope you give it a go some time!
Bam's Kitchen says
Helen your photography is just stunning and your Spanish omelet is just perfect. Perfectly toasted and delicious. I love this as a delicious brunch or even dinner with a salad. Wishing you a super weekend!
Helen says
Hello Bam. Thank you so much for the compliment on the photos. Wishing you a great weekend too! 🙂
mira says
I haven’t had this kind of omelette in years! Looks incredible! Thanks for the reminder Helen! Can’t wait to make it!
Helen says
Thanks, Mira! I hadn’t made a Spanish omelette in years either – so worth the effort!
Eva says
Comment tu peut bien imaginer, j’adore la tortilla de patata! Tu as raison, on peut la mangé à n’importe quelle heure. Quand je la fait pour le diner et qu’il reste un petit bout je suis très heureuse de le manger froid le lendemain au petit déjeuner. Par contre, je la préférè sans oignons! En tout cas Helen, bravo!! ta recette est vraiment authentique 😉 Hasta pronto !
Helen says
La tortilla serait bonne avec y sans les oignons – ce n’est pas du tout etonnant que c’est un classique!
Kathleen | Hapa Nom Nom says
Oh my, this is one of my favorite comfort foods! I remember the first time I had a Spanish tortilla! I was at a friends house in high school (ages ago), her mom was from Madrid and she made a snack for us – a Spanish tortilla. One bite and I was like, omg what is this?! It was phenomenal! And so simply made! I still remember the way she’d say potato – ‘por-ta-to’ 😉 Fabulous dish, Helen!
Helen says
Oh that’s hilarious Kathleen… por-ta-to! I’ll think about that next time I make this!
Marissa says
Your Spanish Omelette turned out perfectly! I must admit that I’ve burned them once or twice so your tips are much appreciated. This and a green salad for lunch or dinner (or breakfast!) and I’d be one happy girl!
Helen says
Burned it?! Oh no, Marissa! Cook it sloooowly next time, and you’ll be just fine!
Ksenia @ At the Immigrant's Table says
This definitely brings back memories of travelling in Europe! Actually, a spanish omelette (tortilla) is my favourite thing to order for breakfast whenever I see it on a menu, so I’ll have to try making it at home. Thank you for the recipe!
Helen says
You’re so welcome, Ksenia! A really good Spanish omelette is a truly magical thing! 🙂
ann says
I’ll certainly be trying this one, looks yummy.
Thanks for another Scrummy recipe.
Helen says
You’re so welcome, Ann! Let me know how you get on! 🙂
[email protected] says
This is exactly how I enjoy an omelette and I love it with potatoes. You’re right, this dish is perfect anytime.
Helen says
🙂
ann says
Looks yummy and will no doubt be in a pan near me in the next few days.
Thank you for another Scrummy recipe.
Helen says
I hope it does end up in a pan near you soon, Ann! 🙂
Dannii @ Hungry Healthy Happy says
We always make this for tapas night and I have very happy memories of eating this when I was in Barcelona.
Helen says
Ooh, tapas night – now there’s an idea!
Chrissy says
One of my faves (especially with a little aioli!) 🙂
Helen says
Great idea – I’m serving it with aioli next time!