A rustic and comforting Spanish classic made with golden potatoes, sautéed onions, and fluffy eggs. This tortilla is perfect for breakfast, lunch, or a tapas night. Delicious served warm or at room temperature, the Spanish Potato Omelette, also known as Tortilla de Patatas, is a beloved dish across Spain and beyond for its simplicity and incredible flavor.
Why You’ll Love This Recipe
- Made with just a handful of pantry staples
- Naturally gluten-free and vegetarian
- Great for any time of day—breakfast, brunch, lunch, or dinner
- Can be enjoyed warm or at room temperature
- A perfect dish to prepare ahead of time
- Elegant enough for entertaining, yet simple enough for everyday meals
- A versatile base for adding your own twist
- No special equipment needed
- Ideal for meal prepping or picnics
- Rich, hearty, and packed with traditional Spanish flavor
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
4 medium Yukon gold potatoes, peeled and thinly sliced
1 large onion, thinly sliced
6 large eggs
1/2 cup olive oil
Salt to taste
Freshly ground black pepper
Fresh parsley and cherry tomatoes for garnish (optional)
1 garlic clove, sliced (optional for garnish)
Directions
- Heat olive oil in a non-stick or cast-iron skillet over medium heat.
- Add the sliced potatoes and onions. Cook gently for 15–20 minutes, stirring occasionally, until the potatoes are soft but not browned. Drain excess oil and set aside.
- In a large mixing bowl, beat the eggs and season with salt and pepper.
- Add the warm potato-onion mixture to the eggs and stir gently to combine. Let the mixture sit for 5 minutes to allow the flavors to blend.
- Heat a tablespoon of the reserved oil in the skillet over medium heat. Pour in the egg-potato mixture and cook for 5–7 minutes, gently shaking the pan to prevent sticking.
- Once the edges are set and the center is mostly cooked, place a large plate over the skillet, flip the tortilla onto the plate, and slide it back into the pan to cook the other side for 4–5 minutes.
- Slide the tortilla onto a serving plate and garnish with cherry tomatoes, garlic slices, and parsley if desired.
- Serve warm or at room temperature with a green salad or crusty bread.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
- Add chorizo: For a heartier version, stir in sliced Spanish chorizo with the potatoes and onions.
- Cheese lovers: Add grated Manchego or sharp cheddar to the egg mixture.
- Herbs: Enhance flavor with chopped fresh herbs like rosemary or thyme.
- Vegetable additions: Include bell peppers, spinach, or mushrooms for extra nutrition and flavor.
- Mini tortillas: Cook the mixture in a muffin tin for individual servings—perfect for parties or packed lunches.
- Spicy kick: Add a pinch of smoked paprika or red pepper flakes.
Storage/reheating
Store any leftover tortilla in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm slices in a skillet over low heat or in the microwave at 50% power to prevent drying out. This dish can also be enjoyed cold or at room temperature.
FAQs
How do I prevent the tortilla from sticking to the pan?
Use a good-quality non-stick or well-seasoned cast-iron skillet and make sure to coat the bottom with enough oil.
Can I make this dish in advance?
Yes, tortilla de patatas is perfect for making ahead. Serve it cold or reheat gently before serving.
What kind of potatoes work best?
Yukon gold or other waxy potatoes are ideal as they hold their shape and have a creamy texture when cooked.
Do I have to flip the tortilla?
Flipping gives the tortilla its signature look and even texture, but you can finish it under the broiler if you’re not comfortable flipping.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free and suitable for those with gluten sensitivities.
Can I bake the tortilla instead of frying?
Yes, you can bake it in an oven-safe skillet at 375°F (190°C) for about 20–25 minutes, or until set.
Can I use sweet potatoes instead?
Yes, sweet potatoes offer a delicious twist and a slightly sweet flavor.
What should I serve with tortilla de patatas?
It pairs wonderfully with a simple green salad, crusty bread, or as part of a tapas spread.
How do I know when it’s fully cooked?
The center should be set but still moist. It’s done when a knife inserted comes out clean or with just a bit of egg.
Can I freeze Spanish omelette?
Freezing is not recommended as it may alter the texture. For best results, enjoy within a few days of making.
Conclusion
Spanish Potato Omelette (Tortilla de Patatas) is a timeless dish that combines simple ingredients into something truly special. Whether you’re new to Spanish cuisine or a seasoned cook, this recipe is sure to become a favorite. Enjoy it hot, warm, or cold—any time of day—and don’t hesitate to make it your own with delicious variations.
Print
Spanish Potato Omelette (Tortilla de Patatas)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Tapas
- Method: Pan-fried
- Cuisine: Spanish
- Diet: Vegetarian
Description
A rustic and comforting Spanish classic made with golden potatoes, sautéed onions, and fluffy eggs. This tortilla is perfect for breakfast, lunch, or a tapas night. Delicious served warm or at room temperature.
Ingredients
- 4 medium Yukon gold potatoes, peeled and thinly sliced
- 1 large onion, thinly sliced
- 6 large eggs
- 1/2 cup olive oil
- Salt to taste
- Freshly ground black pepper
- Fresh parsley for garnish (optional)
- Cherry tomatoes for garnish (optional)
- 1 garlic clove, sliced (optional for garnish)
Instructions
- Heat olive oil in a non-stick or cast-iron skillet over medium heat.
- Add the sliced potatoes and onions. Cook gently for 15-20 minutes, stirring occasionally, until potatoes are soft but not browned. Drain excess oil and set aside.
- In a large mixing bowl, beat the eggs and season with salt and pepper.
- Add the warm potato-onion mixture to the eggs and stir gently to combine. Let sit for 5 minutes to allow the flavors to blend.
- Heat a tablespoon of the reserved oil in the skillet over medium heat. Pour in the egg-potato mixture and cook for 5-7 minutes, gently shaking the pan to prevent sticking.
- Once the edges are set and the center is mostly cooked, place a large plate over the skillet, flip the tortilla onto the plate, and slide it back into the pan to cook the other side for 4-5 minutes.
- Slide onto a serving plate, garnish with cherry tomatoes, garlic slices, and parsley if desired.
- Serve warm or at room temperature with a green salad or crusty bread.
Notes
- Use a well-seasoned skillet or non-stick pan to prevent sticking.
- Letting the mixture sit helps meld the flavors before cooking.
- Great served warm or cold the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 186mg
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