Spanish Omelette
Potatoes and onion slowly cooked in olive oil, then set in beaten eggs into a thick round omelette. Four servings in 35 minutes.
Photograph credit: Tortilla de Patatas (Corte transversal) (image of Spanish omelette on Wikidata Q281751) by Tamorlan · CC BY-SA 3.0 · Wikimedia Commons · this resized copy is shared under the same licence
Don't Make These Mistakes
Cook the potatoes gently; they should not colour.
Let the mixture rest for 5 minutes so the egg soaks into the potato.
Keep the middle a little soft if you like it traditional.
How to Make Spanish Omelette
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Heat the oil in a 24 cm non-stick pan over medium-low heat. Add the potatoes, onion and half the salt and cook for 15 minutes, turning gently, until soft but not browned.
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Drain the potatoes in a sieve over a bowl, keeping 1 tablespoon of the oil. Beat the eggs with the remaining salt, fold in the warm potatoes and leave for 5 minutes.
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Heat the reserved oil in the pan over medium heat. Pour in the mixture and cook for 5 minutes until the base is set.
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Slide onto a plate, invert back into the pan and cook for 3 minutes more. Rest for 5 minutes and cut into wedges.
Why It Works
The potatoes are poached in oil, not fried, and that is what makes the texture. At a gentle heat for 15 minutes they turn silky and just collapse at the edges, with no crisp bits at all.
Slice them thin, about 3 mm, and cook with the onion in more oil than seems sensible. Most of it is drained off afterwards.
Drain well and fold the warm potatoes into the beaten eggs. Leave for 5 minutes. This rest lets the egg soak into the potato, and the omelette comes out soft and holds together.
Cook it in a 24 cm non-stick pan over medium heat for 5 minutes, then flip it with a plate. The second side needs 3 minutes. The middle should stay a little soft. The omelette is eaten warm, at room temperature or cold. Cut into cubes with cocktail sticks, it makes a good party snack, and a wedge in a bread roll is a very satisfying sandwich.
Storage and Reheating
Keeps in the fridge for up to 3 days. Serve at room temperature or cold.
What to Serve Alongside
- Green salad
- Tomato salad
- Crusty bread
- Olives
Still Wondering?
How long does Spanish Omelette take to make?
About 35 minutes in total — 10 minutes of preparation and 25 minutes of cooking. The recipe serves 4.
What are the key tips for making Spanish Omelette?
Cook the potatoes gently; they should not colour. Let the mixture rest for 5 minutes so the egg soaks into the potato. Keep the middle a little soft if you like it traditional.
What should I serve with Spanish Omelette?
Green salad; Tomato salad; Crusty bread; Olives.
How should Spanish Omelette be stored?
Keeps in the fridge for up to 3 days. Serve at room temperature or cold.
Is Spanish Omelette suitable for a special diet?
This recipe is vegetarian, dairy-free, gluten-free and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Spanish Omelette?
About 483 kcal per serving, with 13 g protein, 29 g carbohydrate and 35 g fat. The figures are calculated from the ingredient list and are an estimate.
Spanish Omelette Nutrition Facts
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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