This Tortilla de Patatas recipe, also called Spanish Omelette, is a hearty, satisfying dish that’s popular in Spain. And, it’s easier than you might think to make at home! Perfect for when you have company over or for a Spanish-themed party.
One of the dishes we saw everywhere we went during our recent trip to Spain’s Basque Country, was Tortilla de Patatas.
Also known as a Spanish Omelette, this humble yet delicious dish is a classic, iconic Spanish cuisine specialty.
With just a handful of simple ingredients, this recipe brings together the rich flavors of potatoes and onions, bound together in a perfectly cooked omelette.
Whether you’re looking for a hearty weeknight dinner or an impressive dish to serve at parties, the Spanish Omelette checks all the boxes.
It’s hearty, savory, and endlessly versatile, making it a recipe you’ll want to make again and again.
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🌟 Why this recipe works
One of the best things about a Spanish Omelette is its ability to be enjoyed warm, at room temperature, or even cold.
The layers of golden potatoes and sweet onions cooked in olive oil give it a luscious texture, while the eggs hold everything together in a soft, tender omelette.
It’s the perfect dish for sharing with friends, whether at a cozy dinner or as a showstopper on your party table. Plus, it’s a great option for meal prep or make-ahead meals!
🛒 Ingredient notes
Another great thing that you’ll love about this tortilla de patatas recipe? You only six simple ingredients that you can easily find in any local grocery store.
- Potatoes: Use waxy potatoes like Yukon Gold. Or russet potatoes are also great to use in this recipe. You want potatoes that hold their shape well after cooking.
- Onions: Yellow onions add sweetness and depth to the omelette. You could use white onions if you prefer, but I strongly advise against using red onions.
- Olive Oil: A high-quality extra virgin olive oil is essential for frying the potatoes and onions, which gives the dish its rich flavor.
- Eggs: You’ll need 10 large eggs for this recipe.
- Salt and ground paprika: Season with kosher salt and ground paprika to bring out the flavors.
✅ Step-by-step instructions
You’ll find detailed instructions and a full list of ingredients with measurements in the printable recipe card at the bottom of this post. Here are step-by-step photos to help you along the way.
Tips:
- make sure the onions are sliced very thinly
- You’ll also want very thin slices of potatoes, too. Use a mandolin to achieve thin, uniform slices.
- Add oil to a large non-stick skillet.
- Add the onions and cook.
- Add the potatoes and cook.
4. Season with salt.
5 & 6. Cook in olive oil.
7. Drain the potatoes and onions in a collander or strainer, allowing the oil to drip into a large bowl.
8. Beat the remaining salt and paprika into the eggs.
9. Pour the egg mixture over the potatoes and onions and gently mix to combine.
10. Add some olive oil to a large cast iron skillet, then pour the mixture into the skillet.
11. Cook and use a heatproof silicon spatula to gently run along the sides and bottom of the pan to make sure the tortilla de patatas doesn’t stick to the pan.
12. Gently flip the omelette onto a large plate, then slide the omelette back onto the skillet and cook until the center is done, about 3-5 more minutes.
13. Slide onto a large plate and serve.
👩🏻🍳 Recipe FAQs
Yes! While the traditional recipe sticks to potatoes and onions, you can experiment with other ingredients like bell peppers, chorizo, or spinach.
Make sure to use a non-stick or well-seasoned cast iron pan and don’t skimp on the olive oil. Let the potatoes and onions cook slowly to avoid sticking.
Absolutely! Spanish Omelette tastes great at room temperature or even cold, so you can prepare it a day in advance. Just store it in the fridge and let it come to room temperature before serving.
Traditional Spanish Omelettes are about 1-2 inches thick. You can adjust the thickness based on your preference, but a thicker omelette gives you that soft, creamy center.
Use a large, flat plate to help you flip the omelette. Slide the omelette onto the plate, cover it with the pan, and then quickly flip it back into the pan to cook the other side.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
🍽 Serving ideas
We’ve served this Spanish Omelette at a Spanish tapas and pintxos party before. We served it alongside Gilda Pintxos, Spanish Prawns with Garlic (Gambas al Ajillo), and Shrimp Pintxos. For refreshments, we served classic Spanish Tinto de Verano cocktails.
For a simple dinner at home, pair your Spanish Omelette with a light green salad dressed with a tangy vinaigrette and crusty bread for a complete meal. You can also serve it alongside roasted vegetables or a simple tomato cucumber salad.
🍷 🥂 Wine pairings
This Spanish Omelette recipe pairs well with both white wine and red wine. Here are two options that I find to pair deliciously with this hearty Spanish dish.
- Albariño: A crisp and refreshing Spanish white wine, Albariño is the perfect pairing for Tortilla de Patatas, balancing the richness of the dish with citrus and mineral notes.
- Tempranillo: For those who prefer red wine, a light Tempranillo works beautifully with the earthy flavors of the potatoes and the sweetness of the onions.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you’ll need:
More Spanish recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Spanish Omelette (Tortilla de Patatas)
Equipment
Ingredients
- 1 ¾ cups extra virgin olive oil
- 2 medium Yukon Gold Potatoes, about 2 lbs, peeled & thinly sliced about ¼” thick
- 1 yellow onion, thinly sliced
- 8 large eggs, beaten
- 2 teaspoons kosher salt, divided
- 1 teaspoon ground paprika
Instructions
- Add olive oil to a large skillet over medium heat. Add potato and onion; they should be mostly covered with olive oil (add a little more oil if needed). Season with 1 ½ teaspoon kosher salt.
- Cook on medium-high heat at a gentle boil for about 8-12 minutes, turning occasionally, until potatoes are just fork tender.
- Drain the potatoes and onions while reserving the oil in a bowl. Transfer the drained potatoes and onions to a large bowl. Allow to cool for a few minutes.
- Meanwhile, add salt and paprika to the beaten eggs and whisk to combine.
- Add beaten eggs to the potato and onion and toss to coat.
- Add 1-2 tablespoons of the reserve olive oil to the bottom of a 10-inch non-stick cast iron skillet over high heat. Once hot, pour the potato, onion, egg mixture into the pan and cook on high heat for 1 minute. Reduce heat to medium-low and cook for about 5 minutes.
- During this time, gently slide a heatproof silicone spatula along the outer edges and the bottom of the tortilla to prevent it from sticking.
- Once the omelette starts to firm up around the edges and the center is slightly firm (but still soft and maybe a little runny), place a plate larger than the size of the pan over the pan, hold the handle of the pan with an oven mitt, and very carefully flip the omelette onto the plate.
- Now the cooked side of the tortilla de patatas is facing up. Using the spatula, gently slide the omelette back into the pan.
- Cook on high heat for 1 minute, then reduce heat to low for 3-5 more minutes or until the center is done. To check, insert a toothpick into the center of the omelette. If it comes out clean, it's done. If it has wet omelette attached to it, it needs more cooking time.
- Once done, very carefully flip the cooked tortilla de patata back onto a large plate. Garnish with parsley or green onions. You can serve this warm or at room temperature.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
