I made a Spanish Omelette that cuts into perfect golden wedges and refuses to behave like a weekday breakfast, so keep scrolling.

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And I can’t stop thinking about this Spanish Omelette. I love how simple it is and how every bite hits hard with eggs and soft potato memory.

I’m obsessed with the golden crust and that yield of comforting, stubborn flavor. It feels honest, no fuss.

I use 6 large eggs and a 1 medium yellow onion because I like the split between silky egg and sweet onion. Great for Easy Spanish Tapas or just solo lunch sprawled over a counter.

Messy, satisfying, and makes me want to slice another piece before anyone notices. No pretension, just honest eggs and flavor.

Ingredients

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Basically starchy, tender centers and slightly crisp edges you’ll love, comforting.
Sweetness and soft layers that caramelize and mingle with potatoes, makes it cozy.
They bind everything, give richness and a golden fluffy texture you’ll dig.
Gives golden frying, silky mouthfeel, aromatic oiliness, plus drizzle for finishing.
Simple seasoning that brings out everything, don’t skip this salty boost.
A little bite and warmth, keeps things from being bland, subtly bright.
Plus fresh chopped flat leaf parsley brightness, a clean pop on each slice.
Basically smoky, fatty Spanish chorizo bits that add a meaty punch.

Ingredient Quantities

1.5 lb (about 700 g) waxy potatoes, peeled and sliced thin (Yukon Gold or similar)

1 medium yellow onion (about 200 g), thinly sliced

6 large eggs, room temperature if you can

1/2 cup extra virgin olive oil (about 120 ml) for frying, plus a drizzle for serving

1 teaspoon fine sea salt, plus extra to taste

1/4 teaspoon freshly ground black pepper

Optional: small handful fresh flat leaf parsley, chopped (for garnish)

Optional: 2 ounces (50 g) cured chorizo, diced, if you want a meaty version

How to Make this

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1. Slice the potatoes thin, about 2-3 mm, and thinly slice the onion; if using chorizo, dice it small. Pat the potatoes a little dry with a towel so they dont splatter into the oil.

2. Heat the 1/2 cup olive oil in a wide nonstick or heavy skillet over medium-low heat. If using chorizo, fry it briefly until it starts to brown and releases fat, then remove and set aside; you can cook the potato and onion in that flavored oil.

3. Add the potatoes and onions to the pan in an even layer, sprinkle 1 teaspoon sea salt and 1/4 teaspoon black pepper, and cook gently, stirring occasionally, until potatoes are tender but not falling apart, about 20-25 minutes. Lower the heat if things start to brown too fast. The goal is soft, slightly jammy potatoes.

4. When cooked, use a slotted spoon to transfer potatoes and onions (and chorizo if used) to a bowl, letting excess oil drain into the pan. Reserve that oil for later – it has great flavor.

5. Beat the 6 eggs lightly in a large bowl, season with a pinch more salt and a little pepper, then add the warm potato mixture to the eggs and fold gently so the potatoes dont disintegrate; let it sit 2-3 minutes so the eggs start to warm up.

6. Wipe out the pan leaving just 1-2 tablespoons of the reserved oil, heat it over medium-low. Pour the egg-potato mixture into the pan, spread evenly, press down gently and cook slowly until the edges look set and the center is still slightly wobbly, about 6-8 minutes.

7. To flip: slide the tortilla onto a large plate, put the pan upside down over the plate, then invert both so the tortilla falls back into the pan uncooked side down. If youre nervous, use a second plate or a lid. Cook another 4-6 minutes until set through but still moist inside.

8. If you prefer the top more set, finish the last minute under a hot broiler or carefully run a spatula around the edge and tip the pan at an angle to let any uncooked egg run and set. Remove from heat when the center no longer jiggles.

9. Let the tortilla rest 5 minutes, then slide onto a serving plate. Drizzle a little extra virgin olive oil, sprinkle chopped parsley if using, and serve warm or at room temperature. Leftovers are great the next day.

Equipment Needed

1. Wide nonstick or heavy skillet (10 to 12 inch) — for frying the potatoes and finishing the tortilla
2. Sharp chef’s knife for slicing potatoes, onions and dicing chorizo
3. Cutting board that wont slip
4. Mandoline or a steady hand to get 2–3 mm potato slices
5. Slotted spoon to lift potatoes and drain excess oil
6. Large bowl to beat the 6 eggs and fold in the warm potato mix
7. Spatula or wooden spoon to spread and press the tortilla in the pan
8. Large plate or lid to help flip the tortilla safely
9. Kitchen towel or paper towels to pat the potatoes dry and catch splatters

FAQ

Q: Can I make the tortilla ahead of time and reheat it? A: Yes, you can. Make it, cool to room temp, wrap and refrigerate up to 3 days. Reheat gently in a skillet over low heat for a few minutes per side, or eat cold at room temp which is actually really good.

Q: My potatoes are falling apart, what did I do wrong? A: You probably used a starchy potato like russet or cut them too thin. Use waxy potatoes like Yukon Gold and slice about 1/8 to 1/4 inch thick. Cook slowly in plenty of oil until tender but not mushy, then drain a bit of oil before mixing with eggs.

Q: How do I flip the tortilla without it breaking? A: Use a flat plate a bit bigger than your pan. Slide the tortilla onto the plate, then invert the hot pan over the plate and flip both together, then slide it back into the pan. If it’s too soft let it set a minute longer, or press gently with a spatula while cooking.

Q: Can I add chorizo or other fillings? A: Yup. Add diced cured chorizo for a meaty version, cook it first so it releases oil and flavor, then add potatoes and onions. Other mild fillings like roasted peppers, spinach or cheese work too, but don’t overload it or the center won’t set.

Q: My tortilla is dry or rubbery, how do I keep it creamy? A: Don’t overcook. Cook potatoes and onions low and slow, don't overbeat the eggs, and remove from heat just when the center is slightly wobbly because it will finish setting while resting. Using room temp eggs helps too.

Traditional Spanish Omelet (Tortilla Espanola) Recipe Substitutions and Variations

Potatoes: swap Yukon Gold for red potatoes or new potatoes if you want a waxy texture; for a creamier, softer tortilla you can use russets but they may fall apart more.
Yellow onion: use a sweet onion like Vidalia or a mild white onion; thinly sliced shallots also work for a subtler, more delicate flavor.
Extra virgin olive oil: use light olive oil or a neutral oil like sunflower or canola for frying if you don’t want a strong olive flavor; butter added near the end gives a richer finish.
Cured chorizo (optional): swap for diced pancetta or smoked bacon for a similar salty, smoky note; or use diced roasted red pepper for a vegetarian pop of flavor.

Pro Tips

1) Dry the potato slices well before they hit the oil. Even a little surface moisture makes the oil spit and you lose heat, so pat them with a towel and let them sit a minute. It also helps them cook more evenly and not turn mushy.

2) Cook low and slow, especially at the start. If you rush and crank the heat the outsides will brown before the insides get soft. Lower heat and patience give you that jammy potato texture everyone loves. If bits start browning toss the heat down some more.

3) Save and reuse the frying oil. That oil is packed with onion and chorizo flavor if you used any. Pour most of it off into a jar and keep 1 to 2 tablespoons in the pan to cook the tortilla, then later drizzle a little of the reserved oil over the finished tortilla for extra flavor.

4) When flipping, have two plates or a lid ready and practice the motion once without food so you dont panic the first time. If the center is still too loose after the flip, cover the pan for a minute or put it under a hot broiler for 30-60 seconds to finish the top without overcooking the inside.

Traditional Spanish Omelet (Tortilla Espanola) Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I made a Spanish Omelette that cuts into perfect golden wedges and refuses to behave like a weekday breakfast, so keep scrolling.

Servings

servings

Calories

506

kcal

Equipment: 1. Wide nonstick or heavy skillet (10 to 12 inch) — for frying the potatoes and finishing the tortilla
2. Sharp chef’s knife for slicing potatoes, onions and dicing chorizo
3. Cutting board that wont slip
4. Mandoline or a steady hand to get 2–3 mm potato slices
5. Slotted spoon to lift potatoes and drain excess oil
6. Large bowl to beat the 6 eggs and fold in the warm potato mix
7. Spatula or wooden spoon to spread and press the tortilla in the pan
8. Large plate or lid to help flip the tortilla safely
9. Kitchen towel or paper towels to pat the potatoes dry and catch splatters

Ingredients

1.5 lb (about 700 g) waxy potatoes, peeled and sliced thin (Yukon Gold or similar)
1 medium yellow onion (about 200 g), thinly sliced
6 large eggs, room temperature if you can
1/2 cup extra virgin olive oil (about 120 ml) for frying, plus a drizzle for serving
1 teaspoon fine sea salt, plus extra to taste
1/4 teaspoon freshly ground black pepper
Optional: small handful fresh flat leaf parsley, chopped (for garnish)
Optional: 2 ounces (50 g) cured chorizo, diced, if you want a meaty version

Directions

Slice the potatoes thin, about 2-3 mm, and thinly slice the onion; if using chorizo, dice it small. Pat the potatoes a little dry with a towel so they dont splatter into the oil.
Heat the 1/2 cup olive oil in a wide nonstick or heavy skillet over medium-low heat. If using chorizo, fry it briefly until it starts to brown and releases fat, then remove and set aside; you can cook the potato and onion in that flavored oil.
Add the potatoes and onions to the pan in an even layer, sprinkle 1 teaspoon sea salt and 1/4 teaspoon black pepper, and cook gently, stirring occasionally, until potatoes are tender but not falling apart, about 20-25 minutes. Lower the heat if things start to brown too fast. The goal is soft, slightly jammy potatoes.
When cooked, use a slotted spoon to transfer potatoes and onions (and chorizo if used) to a bowl, letting excess oil drain into the pan. Reserve that oil for later – it has great flavor.
Beat the 6 eggs lightly in a large bowl, season with a pinch more salt and a little pepper, then add the warm potato mixture to the eggs and fold gently so the potatoes dont disintegrate; let it sit 2-3 minutes so the eggs start to warm up.
Wipe out the pan leaving just 1-2 tablespoons of the reserved oil, heat it over medium-low. Pour the egg-potato mixture into the pan, spread evenly, press down gently and cook slowly until the edges look set and the center is still slightly wobbly, about 6-8 minutes.
To flip: slide the tortilla onto a large plate, put the pan upside down over the plate, then invert both so the tortilla falls back into the pan uncooked side down. If youre nervous, use a second plate or a lid. Cook another 4-6 minutes until set through but still moist inside.
If you prefer the top more set, finish the last minute under a hot broiler or carefully run a spatula around the edge and tip the pan at an angle to let any uncooked egg run and set. Remove from heat when the center no longer jiggles.
Let the tortilla rest 5 minutes, then slide onto a serving plate. Drizzle a little extra virgin olive oil, sprinkle chopped parsley if using, and serve warm or at room temperature. Leftovers are great the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.