Go Back

Tortilla Española (Spanish Potato Omelette)

This has become one of our favorite recipes because of the delicious flavors but also because it uses ingredients everyone has in their house!
Course Breakfast, Brunch
Cuisine Spanish
Servings 4


  • 1 ½ Pounds Potatoes
  • Cup Olive Oil
  • 2 Large Onions Sliced
  • 6 Eggs
  • Salt
  • Pepper


  • Peel and cut your potato into slices.
  • Add 1 tablespoon of olive oil to a frying pan with sloping sides. Add your potatoes and onions to this, seasoning lightly with salt and pepper. Cover this and cook on medium-low for about 15 minutes total, mixing every 5 minutes. When this is done, transfer it to a dish and let it cool for 10 minutes.
  • Beat your eggs with 1/2 teaspoon of salt and pepper. Add this to our potato and onions mixture. Wipe your frying pan and add most of the remaining olive oil to the pan. Then, add your eggs, potato, and onion mixture to the pan. Cook over medium-low until the omelette is browned underneath and the top is set around the edges. This takes around 5 to 8 minutes.
  • Loosen the edges of the omellete and shake the pan to make sure it hasn't stuck. Slide this onto a plate. Place your pan on top of the plate, flip it, and return the pan to the stove. Cook for another 3-4 minutes.
  • Serve and enjoy!