Spanish Tortilla web 1 of 1.protected


For 4 people


  • 3 medium potatoes, peeled and thinly sliced
  • 1/2 brown onion, thinly sliced
  • 3 large eggs
  • cup(s) extra virgin olive oil
  • salt
  • chorizo and rocket leaves to make a complete meal

Preparation time: 10m
Cooking time: 30m

The Tortilla Espanola or Spanish Omelet is one of the most commonly served dishes in Spain. It is also called Tortilla de Patata or Potato Omelet. Bars and cafés serve it as a tapa or appetiser, but it is often served as a light dinner in Spanish homes. I love to eat it for brunch on weekends. There are lots of variations of the Spanish tortilla – here is mine.

  1. In a medium, non-stick frying pan, heat the olive oil on medium high heat. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should just cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn.
  2. Continue cooking around 10 minutes or until the potatoes are done. You can tell this by testing them with a skewer. If they are tender they are done. Strain into a colander over a heatproof bowl and reserve the oil to reuse for another use.
  3. Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon and season with salt.
  4. Pour 1-2 tablespoons of the reserved olive oil back into the pan and place on medium heat. Be careful not to get the pan too hot or the tortilla will burn.  When hot, pour the potato onion mixture into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly browned. The inside of the mixture should be semi cooked but still a little moist.
  5. When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Place a large dinner plate upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will fall onto the plate. Place the frying pan back on the stove and slide the omelet into the frying pan. Use a spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.
  6. Slide the omelet onto a plate to serve.  To make a complete meal serve with grilled chorizo and salad leaves.