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A Spanish Omelette (or Tortilla) is simplicity at its finest. A traditional dish that has basic ingredients and a method that is really easy when you know. Follow my tips and tricks below for getting it perfect, every time.
When in Spain, eating Tapas, there’s a couple of dishes I always order, wedges of Spanish Omelette has to be one.
I don’t know why it’s so satisfying but it really is. Something about the texture or is it comfort food because it’s so plain?! I don’t know but I cannot resist it.
Known more traditionally as Spanish Tortilla, or Tortilla Española, this age-old dish with eggs, potato and onion is a tasty example of basic but delicious Mediterranean cuisine.
Why you’ll love this Easy Spanish Omelette recipe
⭐️ Enjoy hot or cold for all kinds of meals
⭐️ Easy, basic but really delicious!
⭐️ Add your favourite ingredients
Sarah’s notes
I make this often when I have a backlog of eggs to use up, but it’s also fantastic for a make-ahead main meal, brunch or part of a tapas meal (which you also must add Gambas Pil Pil and Padron Peppers to!)
This is my take on a traditional Spanish Omelette, but it’s easily customisable with extra ingredients such as diced chorizo or chopped peppers. The choice is yours!
Here is a fascinating backstory on the origins of the humble tortilla by The Spanish Chef.
Spanish Omelette Ingredients
- Olive oil – The oil you use for this recipe will be one of the main flavours you taste so use the best olive oil you have.
- Onion – Sliced up.
- Potatoes – Waxy ones work best for this recipe. You will need to peel and thinly slice them before cooking.
- Eggs – I use free range, medium sized.
- Sea salt and freshly ground black pepper – Season to taste.
How to make Spanish Omelette
1. Add the sliced potatoes and onion into a large non-stick pan with hot oil over a medium heat. Cook gently as per the full recipe below.
2. Once cooked, use a slotted spoon to transfer the potatoes and onions to a bowl. Beat the eggs with a pinch of salt and gently stir in the cooled potato and onion mix and leave as per recipe below.
3. Heat the oil and pour in the egg mixture, spreading it out evenly. Cook on low heat until the bottom is set and golden.
4. Place a large plate over the pan, carefully flip the tortilla onto it, then slide it back into the pan to cook the other side until set. Slide the tortilla onto a board to cool before serving.
Substitutions
- Enjoy this plain or add your favourite vegetables or meats to flavour it. Pepper, chorizo, mushrooms, ham… the possibilities are endless!
Storing
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving or enjoy it cold.
In the freezer This recipe freezes well. Just wait until it’s totally cold, wrap it up well and then put it into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or eat it cold.
What to serve with Spanish Omelette
If you’re making this for brunch, you could cook some bacon or sausages.
For lunch, you could try a side salad or Coleslaw, or as a main meal with Homemade Chips!
More brunch recipes…
Cheap Eats
Corned Beef Hash {Super Easy Recipe!}
Breakfast
Shakshuka Recipe
Comfort Food
Creamy Salmon Bake {with Potatoes & Broccoli}
FAQs
Yes, this keeps well in the fridge for up to 3 days and then you can enjoy it hot or cold. Keep it well covered until you’re ready to eat.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Spanish Omelette
Ingredients
- 100 ml (0.5 cups) Olive oil
- 1 Onion, Sliced
- 450 g (1 lb) Potatoes, Peeled and thinly sliced
- 8 Eggs, Medium, free range
- Sea salt and freshly ground black pepper
Instructions
- Heat the olive oil over medium heat in a large non-stick frying pan.
- Add the sliced potatoes and onion. Stir to coat everything in the oil, reduce heat to low and cook gently for 15–20 minutes, stirring occasionally, until the potatoes are tender but not browned.
- Being careful not to break the potatoes up too much.
- Once cooked, use a slotted spoon to transfer the potatoes and onions to a bowl. Let them cool slightly. Reserve a little of the oil for cooking the tortilla.
- Beat the eggs in a large bowl with plenty of salt and pepper and gently stir in the slightly cooled potato and onion mix and leave to sit for 10 minutes.
- In the same frying pan (or a slightly smaller one, to help make it easier to flip your tortilla) heat 1–2 tbsp of the reserved oil over medium heat. Pour in the egg mixture, spreading it out evenly.
- Cook on low heat for about 5–6 minutes, or until the bottom is set and golden.
- Run a spatula around the edges every so often to make sure it isn’t sticking.
- Place a large plate over the pan, carefully flip the tortilla onto it, then slide it back into the pan to cook the other side. Cook for another 3–4 minutes until set.
- Slide the tortilla out of the pan and onto a board to cool for a few minutes before serving.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on September 21, 2025 and updated later to make improvements.
I’d say to cook the potatoes a bit more, until they’re suuuuper soft (I also cut them in smaller pieces). Such a great dish! (L)
I’ve tried for years to make a Spanish Tortilla but it’s never quite worked out. This one day! Such an easy to follow recipe. Thank you Sarah.