Spanish Omelette Recipe
Learn how to make a classic Spanish omelette (tortilla Española) with potatoes, onions, and eggs. Perfect for tapas or a main course!
Equipment
- 20cm (8-inch) non-stick frying pan
- Mixing bowl
- Spatula
- Plate or lid (for flipping)
Ingredients
- 275 g 10oz Desirée potatoes, thinly sliced
- 1 onion thinly sliced
- 5 large free-range eggs
- 3 tbsp olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Peel and slice the potatoes into thin rounds. Pat dry.
- Heat 2 tbsp olive oil in a non-stick pan over medium-low heat.
- Add potatoes and onions, seasoning with salt and pepper.
- Cook slowly for 15-20 minutes, stirring occasionally until tender.
- In a bowl, beat the eggs and season lightly.
- Mix the cooked potatoes and onions with the eggs.
- Heat 1 tbsp olive oil in the same pan and pour in the mixture.
- Cook on low heat for 20-25 minutes, shaping the edges with a spatula.
- Flip using a plate, then cook the other side for 2 minutes.
- Let rest for 5 minutes before serving.
Video
Notes
- Use a non-stick frying pan for easy flipping.
- Let the omelette rest before slicing for best texture.
- Serve with a fresh salad and a glass of Rioja for an authentic Spanish experience.