Looking for an easy and delicious Spanish omelette recipe? You've come to the right place! This recipe is perfect for a quick weeknight dinner or a weekend brunch. Plus, it's made with simple ingredients you probably already have in your pantry.
The Tortilla Española, called tortilla de patatas and some call Spanish Frittata, is a very well-known one; some may say it is Spain's national dish. Everybody likes it or used to like it, in case they are entirely vegan. It is one of the more commonly found tapas (appetizers), head to head with Catalonian Escalivada and Andalusian Sautéed Chickpeas with Spinach.
We all have tried super dry or flavorless Spanish Omelettes that do not compare to the moist and flavorful ones.
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🧾 Ingredients
- Organic eggs
- Waxy potatoes
- Onion
- Salt and pepper
- Rosemary sprig
- Good quality olive oil
See quantities and complete instructions in the recipe card.
🔪 Instructions
To make this Tortilla de Patatas, as this recipe is traditionally called in Spain, follow these simple steps.
- Wash, clean, peel, and crack the potatoes roughly so they have irregular borders. It will take you about five minutes. You can also make potato slices, but we prefer them to be rustic. Sliced potatoes make a layered potato omelette.
- Dice the onion and add it to the potatoes in a large bowl with salt (you can choose not to add the onion). It is essential to add the salt at this point so the potatoes and onions are well seasoned and lose the excess water.
- Drain potatoes. Remove excess water from the potato mixture using a colander.
- Heat oil. Pour olive oil into a large frying pan on medium heat.
- Fry potatoes. Add potatoes and onion mixture into the oil, stirring occasionally with a slotted spoon to avoid it sticking to the bottom, and spread the heat evenly.
- Elevate the temperature to medium-high heat. When you can see the potato is soft and cooked, turn the heat up and keep stirring so the potato borders get a crunchy edge.
- Add the rosemary spring to the oil. This is optional as the traditional Spanish omelette doesn't call for rosemary, but it adds a nice touch.
- Crack eggs. Meanwhile, crack four eggs in a big heat-resistant bowl (don’t beat eggs).
- Remove the cooked potatoes from heat as soon as they look golden brown. Pick them out of the oil, drain the excess oil with a strainer, and add potato and onion to the unbeaten eggs.
- Stir the mix; you will note that the eggs start to cook a bit. You need a creamy dripping texture, so feel free to add another one or two eggs if you don’t have a slightly thick and fluid mix.
- Prepare a skillet. Take a skillet, add 4-5 tablespoons of the oil, and turn the heat up.
- Carefully add the egg mixture and let it form a crust on the bottom. With a rubber spatula, separate the egg mixture from the edges.
- When it looks halfway cooked, put a clean plate on top of the potato omelet and carefully turn it upside down.
- Immediately slide the omelette back into the skillet, and let it be slowly cooked for another 2-3 minutes.
- When it is completely cooked, carefully slide the Spanish tortilla out of the skillet into the serving plate.
Serve with crusty bread at room temperature. We like using our easy loaf recipe.
🥘 Characteristics a Spanish Tortilla is supposed to meet
- A Spanish Omelette has to be gooey at its core.
- It is not supposed to include onions in its more basic version.
- This Spanish dish has to be made with extra virgin olive oil.
I took the liberty to make these three minimal variations to the traditional recipe, which have made my guests crazy over the years. In my opinion, this version is truly a winner!
💡 Tips for a Fantastic Tortilla
The 3 things that I changed I have learned from Spanish friends who all agree that they also did things differently in every house in Spain, so I don’t feel that I am cheating on the traditional recipe.
The Gooey Center
We prefer a firmer Omelette. I cook it just a little more, about ¾. I learned to appreciate the different textures and flavor profiles from a yolk, and I have enjoyed it also in poached eggs, Benedict eggs, and even at home; when I was a little boy, we would always be offered the option for a soft or well-cooked egg.
As we became plant-based with a few exceptions like Tortilla Española now and then, our tastebuds started to avoid yolky flavors and textures that reminded us of eggs.
So we’ve tried this ¾-cooked version for a few years, and it always delivers as much flavor as the original one, and it also pleases many more palates that also dislike gooey yolks.
Using Onions
A simple reason here. I feel onions provide an extra punch to the flavor we all may agree with. The key here is not to overdo the quantity. You want an oniony taste, not an onion omelette.
Rosemary
Add rosemary to the frying oil. I think this extra herbal note makes it outstanding and memorable. It is the secret to making your Tortilla Española Your signature. The delicate flavor it adds to the dish makes this version so good that it is the only dish that makes us still have eggs once in a while.
🍷 Wine Pairing
- France - Red - Grenache Blend - Gigondas (South of Rhone)
- Spain - Dry Sherry - Palo Cortado
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
📋 Recipe
Recipe for Spanish Omelette
Equipment
Ingredients
- 6 eggs organic
- 5 waxy potatoes medium
- 1 onion medium
- 1 tablespoon salt fine
- 1 rosemary
- 40 ounces extra virgin olive oil
Directions
- Wash, clean, peel, and crack the potatoes roughly so they have irregular borders. It will take you about five minutes.
- Dice the onion and add it to the potatoes in a large bowl with salt (you can choose not to add the onion). It is essential to add the salt at this point, so the potatoes and onions are well seasoned and lose the excess water.
- Drain the liquid with a colander or putting your hands on top and slightly flipping the bowl. The added salt helped the potatoes and onion “sweat” their excess water; now, this will prevent it from splashing out as you add it to the hot oil.
- Put the olive oil on the heat and ensure it is hot but not extremely hot; otherwise, your onion dice will get burned. Test it with a small potato piece.
- Add all the potato and onion mix into the oil and continuously stir to avoid it sticking to the bottom and spread the heat evenly.
- Elevate the temperature to medium-high heat. When you can see that the potato is soft and cooked, turn the heat up, and keep stirring, so the potato borders get a crunchy edge.
- Add the rosemary spring to the oil.
- Crack eggs. Meanwhile, crack four eggs in a big heat-resistant bowl (don’t stir them).
- Remove. When the potatoes are a little crunchy or golden, pick them out of the oil, draining them a bit with a strainer, and adding them on top of the eggs.
- Stir the mix; you will note that the eggs start to cook a bit. You need a creamy dripping texture so add another one or two eggs if you don’t have a slightly thick and fluid mix.
- Prepare a skillet. Take a skillet and add 4-5 tablespoons of the oil you have already used. Turn the heat up. It must be very hot.
- Carefully add the egg and potato mix (leaving the rosemary sprig behind), and let it form a crust on the bottom. With a spatula, separate the edges.
- When it looks half-way cooked, put a plate on top of it and carefully turn it upside down (be careful, excess hot oil may drip).
- Immediately slide the omelette again into the skillet, and let it cook for another 2-3 minutes on low heat.
- Slide the omelette out of the skillet into the final plate and serve.
Video
Notes
- France - Red - Grenache Blend - Gigondas (South of Rhone)
- Spain - Dry Sherry - Palo Cortado
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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Liz says
This is such a great recipe with such simple and inexpensive ingredients. The potatoes and rosemary are so delicious together in this meal. My husband thinks it must be a super complicated recipe because its so good but thankfully its a breeze to make and comes out perfect every time!
Gus says
Yes, that's why it is such a staple of Spanish cuisine, simple, delicious, and everyone loves a Spanish omelette!
Gina M says
I have made this several times and it is always a hit! Everyone at brunch this past weekend ate it up so fast. Shared your recipe page with them so they can make and enjoy it as well!
whitney says
Wow, simple ingredients and it looks gorgeous! The rosemary infused with the oil is incredible! Thanks for sharing.
Gus says
I am glad you liked the rosemary twist, Whitney!
Sara Welch says
Enjoyed this for dinner last night and it was a hit all around the table! Was quick and easy; my whole family loved it!
Roxana says
I love trying out different omelet recipes. I had not made one with potato for a while. I like the rosemary in it and also added garlic. It was great.
Gus says
Thank you for your review, Roxana. I'm so glad that you enjoyed the recipe!
Gwynn says
I just love the combination of eggs and potatoes. Such a hearty breakfast!
Anjali says
I couldn't believe how simple this was to make and it turned out perfectly!! Was an easy breakfast for our whole family!
Tara says
This Spanish Omelette looks absolutely gorgeous! I love how it comes together with only a handful of ingredients too. Yum!
Emily says
Wow this recipe is amazing! I love that this Spanish omelette doesn't contain onions since I have a lot of family members who aren't fans of onions. Can't wait to share it with them!
Beth says
We absolutely love this omelet! Such a great combination and absolutely divine! Very excited to make this for breakfast again this morning!
Kacie Morgan says
I love a Spanish omelette, but I've never attempted to make my own before. Yours looks superb; I'm getting really tempted to try out your recipe!
Mairead says
I love omelettes and pototoes so this recipe is a keeper for me. The rosemary adds so much delicious flavor. Thanks for a wonderful recipe.
Dannii says
This is always a must for us when we have a tapas night.
Jacq says
Love the inclusion of rosemary to the oil. I have a huge rosemary bush in the garden so always looking for tasty recipes to include this herb. Great video, very helpful 🙂
Gus says
Since we started infusing the oil with rosemary it definitely became a game changer!
Dannii says
I love a good tortilla. A great way to use up eggs too.
Erica says
rosemary and potatoes is always a match made in heaven for me. So delicious, thank you!
Beth says
My husband and I just loved how delicious, and very flavorful this omelet was! I'm so excited to make this for breakfast again. Such a hit and incredibly tasty!
Suzy says
Wow! This came out so tasty! Really love the tip of adding rosemary to the pan! Delish!
Gina says
When I studied abroad in Spain, my host family made this weekly. Thanks for the best recipe at recreating it I've found since!
Lucia says
Your version reminds me of my mom’s and grandma’s tortilla de papas. Delicious!
Gus says
yes, it is really nice! The rosemary makes the trick for us! Add that's extra unexpected factor!