The Classic Spanish Omelette (Tortilla Española) Recipe for Delicious Comfort
The Spanish omelette is one of those dishes that wins people over with its honest flavours and a smooth, creamy texture. Whenever I make it at home, I’m reminded of lively tapas nights and lazy afternoons in Spanish cafés, even if I’m just cooking in my own kitchen. With just a handful of basic ingredients, this recipe delivers a hearty and filling meal that feels a bit special but is actually super simple to pull off.
This classic Spanish dish is cooked on the hob and doesn’t need anything fancy. The method is all about patience and attention to detail, with the end goal of a golden, custardy omelette dotted with tender potatoes and sweet onions. It’s a dish I turn to for cosy family dinners, weekend brunch, or as a go-to potluck option that always gets recipe requests. It’s amazing how the simplest ingredients can come together to create a dish with such great character and warmth.
Why This Spanish Omelette Recipe Is Worth Making
- Easy to find ingredients. Potatoes, eggs, and onion are all you really need to make this dish shine.
- No oven required. Everything comes together on the hob (stovetop), which keeps things straightforward.
- Perfect for any meal. Enjoy it hot, cold, or at room temperature. It makes a fab breakfast, lunch, or dinner.
- Great for sharing. The tortilla slices up easily and is perfect for feeding a crowd or packing up for a picnic.
- Customizable. You can switch things up by adding your favourite veggies or some protein if you like.
Ingredients
Here are the core ingredients I use every time I make a Spanish omelette:
- 500g (about 1 lb) waxy potatoes, peeled and sliced into thin rounds
- 1 large yellow onion, thinly sliced
- 6 large eggs
- 150ml (about 2/3 cup) good olive oil
- Salt, to taste
- Optional: black pepper or a pinch of smoked paprika for a hint of warmth
Step-by-Step Guide: How to Make Spanish Omelette on the Hob
1. Prep the Potatoes and Onion
First, I get the potatoes and onion ready. I slice the potatoes into thin rounds, about the thickness of a coin, so they cook evenly. The onion also gets sliced as thinly as possible. This helps it soften quickly and blend right into the eggs later on.
2. Cook the Veggies
I pour the olive oil into a large, non-stick frying pan and heat it over medium. When it’s warm (but not smoking), I add the potatoes and onion, seasoning with salt. I gently stir so everything’s coated, then lower the heat and let it all cook slowly for about 20-25 minutes. The goal is soft, tender potatoes. Don’t rush this part. If things start to brown too quickly, dropping the heat a bit more helps keep everything creamy.
3. Drain and Cool Slightly
Once the potatoes and onions are super soft, I use a slotted spoon to transfer them to a colander set over a bowl, draining off excess oil (I keep this oil for the next step). Let the veggies cool for a few minutes.
4. Whisk and Combine Eggs
I break the eggs into a big bowl and give them a good whisk with a pinch of salt (and black pepper, if I’m feeling it). When the potatoes and onions have cooled a little, I gently fold them into the eggs, being careful not to break up the potato slices too much. The mixture should sit for 5-10 minutes so the potatoes absorb some of the egg. This step really brings everything together and gives the tortilla its rich, satisfying texture.
5. Cook the Omelette
I wipe out the frying pan and add a few spoonful’s of the reserved oil. Over medium-low heat, I pour in the egg and vegetable mixture. I use a spatula to gently push the edges in as the omelette sets, making sure it cooks evenly. After about 6-8 minutes, the bottom will be golden, and the top just set with a slight jiggle. If you want, you can cover the pan for a softer finish on top, but that crispy edge really makes it shine.
6. Flip and Finish Cooking
This next part takes a little confidence. I place a large plate flat against the pan and carefully invert the omelette onto it, then slide it back into the pan to finish cooking the other side for another 3-4 minutes. If flipping seems daunting, covering the pan and letting it finish on low also works. However, the classic Spanish touch is that golden crust on both sides which adds lots of flavour.
7. Rest, Slice, and Enjoy
Once cooked, I let the omelette cool on a plate for a few minutes before slicing it into wedges. Some people like it hot, but I think it’s even better at room temperature, served alongside a green salad or a hunk of crusty bread. It also makes a great addition to any tapas spread or sunset picnic.
Quick Tips & Variations
- If you prefer, leave the onion out for a super traditional potato only tortilla.
- For a heartier omelette, toss in some red bell pepper, spinach, or a bit of chorizo.
- Always use a non-stick frying pan to help with flipping and release.
- Leftover tortilla keeps well in the fridge for 2-3 days. It’s great as a snack or tucked into a sandwich the next day.
- Try topping your tortilla with a light dusting of smoked paprika or a drizzle of aioli for extra flavour.
- You can even cut the omelette into small cubes and serve them on toothpicks as an easy party snack.
Frequently Asked Questions
Q: Can I prepare Spanish omelette in advance?
Totally. The flavours actually get better after a few hours. Store it, covered, in the fridge and bring to room temperature before serving for the best texture. Some people even say it tastes best the next day!
Q: What’s the best oil for cooking Spanish omelette?
Olive oil gives the dish its classic flavour. I use a mild or regular olive oil rather than extra virgin, so it doesn’t overpower the potatoes and onions.
Q: How do I prevent the omelette from sticking to the pan?
A reliable non-stick pan with a bit of reserved olive oil is my go to. Letting the base cook properly before attempting a flip helps too. Make sure the oil coats the surface well, and don’t be afraid to add a touch more if needed.
Q: Can I make mini tortillas for appetizers?
Absolutely! Pour the potato and egg mixture into a smaller skillet or even muffin tins and cook the same way. They’re perfect for parties or tapas nights.
Try This Classic at Home and Make It Your Own
This Spanish omelette always hits the spot for me, coming together with just a few steps and some patience on the hob. I enjoy switching up the fillings based on what I have at home and sharing it with friends. Making tortilla Española is a simple way to bring a bit of Spain to your table, and there’s a good chance you’ll find yourself craving it again soon after the last slice is gone. So, check out this comforting recipe at home and don’t be afraid to add your own twist—the Spanish omelette is all about finding pleasure in good, honest food shared with people you care about.