The Spanish omelette, or Tortilla Española, is a classic dish from Spain that showcases the simplicity and elegance of Spanish cuisine. Made with just a few basic ingredients—potatoes, eggs, onion, olive oil, and salt—it is both hearty and versatile. Traditionally served as a tapa (appetizer), it can also be a main course or a snack. The tortilla has a golden, slightly crispy exterior and a tender, flavorful interior that melts in the mouth.
Spanish Omelette (Tortilla Española)
2
servings20
minutes5
minutesSpanish omelette is celebrated for its rich texture, delicate balance of flavors, and ability to be enjoyed warm or cold. Variations may include the addition of bell peppers, chorizo, or cheese, but the basic recipe remains a cherished staple in Spanish households and bars.
Ingredients
6 medium potatoes (about 1 kg), peeled and thinly sliced
1 large onion, thinly sliced (optional but traditional)
6 large eggs
1 cup olive oil (for frying)
Salt, to taste
Directions
- Heat olive oil in a large, deep skillet over medium heat.
- Add the sliced potatoes and onions to the hot oil. Fry gently, stirring occasionally, until they are tender but not browned (about 15-20 minutes). Use a slotted spoon to remove them and drain excess oil.
- In a large mixing bowl, beat the eggs with a pinch of salt.
- Add the cooked potatoes and onions to the eggs and mix gently. Let the mixture rest for 5-10 minutes.
- Heat 2-3 tablespoons of the reserved olive oil in a non-stick or well-seasoned skillet (about 9-10 inches in diameter) over medium heat.
- Pour the egg and potato mixture into the skillet, spreading it evenly.
- Cook on one side until the edges start to set and the bottom is golden brown (about 5-7 minutes).
- Place a large, flat plate over the skillet. Carefully flip the skillet to transfer the tortilla onto the plate.
- Slide the tortilla back into the skillet to cook the other side, adjusting its shape if needed.
- Cook for another 5-7 minutes until golden brown and set.
- Slide the tortilla onto a clean plate and let it cool slightly.
- Slice into wedges or cubes and serve warm or at room temperature.
