The humble Spanish omelette, or tortilla española, is a cozy classic that feels like a warm hug from the kitchen. Whenever I crave something simple yet satisfying—be it brunch, lunch, or a laid-back dinner—I turn to this Spanish Omelette Recipe. It’s the perfect comfort food that’s both hearty and elegant, with that golden crust and soft, tender center that always delivers.
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Why You’ll Love This
This Spanish Omelette Recipe is a brilliant balance of creamy potatoes, silky eggs, and a crispy golden crust that’s incredibly satisfying. It's a versatile dish that works for any meal and always feels just a little special.
- Reliable Texture, Great Flavor: The slow-cooked potatoes become tender and creamy, melding beautifully with the smooth eggs.
- Crisp–Golden Finish: Cooking it low and slow rewards you with a delicate crust that’s toasty and slightly caramelized.
- Pantry-Friendly Ingredients: With just a handful of staples—eggs, potatoes, olive oil—you’ve got a foolproof recipe.
- Weeknight Easy, Weekend Worthy: It’s simple enough for a quick dinner but impressive enough for guests.
Ingredient Snapshot
Picking the right ingredients for your Spanish Omelette Recipe is key here—freshness and a bit of patience will take it to the next level.
- Potatoes (waxy): Choose waxy varieties like Yukon Gold for tender, creamy bites that hold their shape well.
- Eggs: Fresh large eggs always give the best custardy texture and richness.
- Olive Oil: Use good-quality extra virgin olive oil; it infuses the potatoes with subtle fruity notes.
- Salt: Don't skimp—it brightens all those mellow flavors perfectly.
- Onion (optional): Thinly sliced onions add sweetness and depth if you like a bit more complexity.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Spanish Omelette Recipe
Step 1 — Set Up & Season
Begin by heating the olive oil over medium-low to low heat in a non-stick skillet. You'll want the oil shimmering but not smoking—slow and gentle is the secret here to tender potatoes without browning them too fast. While that warms, whisk your eggs with the salt in a large bowl until well combined. Trust me, seasoning the eggs early helps make the entire dish flavorful through and through.
Step 2 — Sear, Toast, or Mix
Add your thinly sliced potatoes—and onions if you're using them—to the warm oil. Cook them gently, stirring occasionally but carefully, for 15 to 20 minutes. You'll notice the potatoes soften and absorb the oil, becoming tender yet intact. This stage requires patience; rushing might leave them underdone or burnt. Once cooked, use a slotted spoon to lift them out and let any excess oil drip off before mixing them with your eggs. This lets the eggs soak up the flavorful bits without becoming greasy.
Step 3 — Finish for Best Texture
Pour the potato-egg mixture back into your skillet and cook on low heat. This slow cook, around 5 to 7 minutes, allows the eggs to set without drying out. Be patient here—you want the edges to come together but the center still slightly wobbly. Now the trickiest part: invert your omelette onto a plate, then slide it back into the pan to cook the other side for about 5 more minutes. This flip forms that signature golden crust on both sides and ensures everything is cooked evenly. It might seem intimidating the first time, but once you get the hang of it, it's a smooth move.
Smart Little Tips
Making a Spanish omelette can feel a bit tricky at first, but with these pointers, you’ll breeze through it like a pro.
- Doneness Cue: The omelette is ready to flip when the edges are firm but the center still jiggles slightly.
- Temperature Trick: Keep the heat low throughout cooking to avoid burning the outside while the inside remains raw.
- Make-Ahead Move: Let it cool to room temperature, then refrigerate—flavors deepen and it’s perfect serve-chill or rewarm.
- Avoid This Pitfall: Don’t crowd the pan with potatoes—too thick a layer steams instead of crisps.
Serving Ideas
Finishing Touches
I love finishing my Spanish Omelette Recipe with a sprinkle of flaky sea salt and a few fresh herbs like parsley or chives. A drizzle of good olive oil right before serving adds that luscious sheen and warmth from the flavor. A wedge of lemon on the side brightens things up if you want a fresh contrast—trust me, it’s delicious.
Pair It With
This dish is wonderfully versatile, but I often serve it alongside a crisp green salad or lightly dressed tomatoes for a refreshing balance. A simple aioli or garlic mayo can add creaminess, while crusty bread or toasted baguette slices give that satisfying crunch to round it all off.
Easy Plating Upgrades
For a quick weeknight meal, serve the omelette cut into wedges on a rustic wooden board. For guests, try stacking smaller rounds or adding colorful roasted peppers on the side for a pop of color. A light dusting of smoked paprika before serving adds a lovely aroma and visual appeal.
Make-Ahead, Store & Reheat
Storing Leftovers
Store leftover Spanish omelette in an airtight container in the fridge for up to 3 days. It keeps its tender, creamy texture well but tends to firm up in the cold, so let it come to room temp before serving or reheating.
Freezing Tips
While freezing isn’t ideal for the best texture, you can freeze the omelette wrapped tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the fridge for best results. Keep in mind the potatoes may become a bit softer upon reheating.
Reheating Spanish Omelette Recipe Without Drying Out
The best way to warm your Spanish omelette is gently in a low oven (around 275°F/135°C) wrapped in foil for 10–15 minutes. Microwaving works too—cover it with a damp paper towel to keep moisture in—but watch closely to avoid overcooking. An air fryer can crisp it up nicely if you want to bring back that golden crust.
Frequently Asked Questions
Absolutely! While traditional tortillas stick to potatoes and onions, you can experiment with bell peppers, zucchini, or spinach. Just be mindful of moisture levels so the omelette doesn’t become soggy.
Using a large plate slightly bigger than your pan helps—slide the omelette onto the plate, then invert the pan over it and flip them together. If you’re nervous, a silicone spatula can support the flip’s edges.
Yes! It holds up exceptionally well and tastes great cold or reheated, making it a lovely option for lunch boxes or quick meals throughout the week.
Definitely. Onions add sweetness, but omitting them won't take away from the classic flavor. Just increase the salt slightly to enhance the potato and egg flavors.
Final Thoughts
That’s the beauty of a Spanish Omelette Recipe—simple, rustic, yet endlessly satisfying. Once you master the technique, these golden wedges become a staple you’ll rely on for quick gatherings or solo comfort meals. Give it a try and savor a little slice of Spain right from your own stove.
PrintPrint Recipe
Spanish Omelette Recipe
A classic Spanish omelette featuring tender potatoes and eggs slow-cooked in olive oil to create a rich, custardy texture with optional sweetness from onions. Perfect for any meal, served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1½ pounds waxy potatoes
- 6 large eggs
- ½ cup olive oil
- 1 teaspoon salt
Optional Ingredients
- 1 medium onion, thinly sliced
Instructions
- Preheat Your Equipment: Heat olive oil in a non-stick skillet over medium-low heat to prepare for slow cooking the potatoes.
- Combine Ingredients: Whisk the eggs and salt together in a large bowl and set aside to season the eggs evenly.
- Prepare Your Cooking Vessel: Add the sliced potatoes and onions (if using) to the skillet and cook gently for 20 minutes until the potatoes are tender and infused with the olive oil flavor.
- Assemble the Dish: Use a slotted spoon to transfer the cooked potatoes and onions into the egg mixture. Let the mixture rest for 5 minutes to allow flavors to meld.
- Cook to Perfection: Pour the mixture back into the skillet and cook over low heat for 7 minutes until the eggs are mostly set but still slightly soft on top.
- Finishing Touches: Carefully invert the omelette onto a plate, then slide it back into the skillet to cook the other side for 5 minutes, ensuring even cooking and a golden finish.
- Serve and Enjoy: Allow the omelette to cool slightly, then slice into wedges and serve warm or at room temperature for the best flavor and texture.
Notes
- Use waxy potatoes like Yukon Gold for their creamy texture and better holding shape during cooking.
- Cooking the potatoes slowly in olive oil develops a deep flavor and prevents browning.
- Resting the potato and egg mixture before cooking helps to meld the flavors together.
- If you prefer a thicker omelette, increase the number of eggs or reduce potato quantity slightly.
- The omelette can be served warm, at room temperature, or even chilled, making it versatile for meals or picnics.
- Onion is optional but adds sweetness and complexity to the dish.
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