food safari spanish potato omelette

www.sbs.com.au/food

Potato omelette (tortilla de patatas)

This spanish omelette is simplicity itself – as well as being creamy and delicious. it is great to add to your repertoire of tapas recipes, to take to a picnic, or as part of a mediterranean spread..

Potato omelette Credit: SBS Food

preparation

Ingredients

• 250 ml olive oil
• 4 medium potatoes, peeled, quartered and thinly sliced

Instructions

Cook's notes.

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Have a story or comment? Contact Us

Share this with family and friends

More recipes like this

Key lime slice

Modern Australian

Quick fried fish with vegetable acar

Cocos Island

Socca (chickpea pancake)

Blueberry friand loaf

Mozzarella mash

Yuxiang eggplant

Cheeseburger sang choy bao

Modern Asian

Honey mustard chicken and peas

Sbs food newsletter, get your weekly serving. what to cook, the latest food news, exclusive giveaways - straight to your inbox..

By subscribing, you agree to SBS’s terms of service and privacy policy including receiving email updates from SBS.

Bring the world to your kitchen

• French Fries
• Aloo Paratha
• Masala Dosa
• Gamja Bokkeum
• Fried Papas Criollas
• Caldo Verde
• Colombian Salt-Crusted Potatoes
• Shoestring Fries
• Crispy Roast Potatoes
• Baked Potato
• Classic Potato Salad
• Potato and Chorizo Tacos
• Hash Browns
• Greek Lemon Potatoes
• German Potato Salad
• Crispy Smashed Potatoes
• Potato Hash
• Fondant Potatoes
• Pommes Anna
• Erdäpfelsalat
• French-Style Brown Butter Potatoes
• Potato Chips
• Aloo Samosa
• Patatas Bravas
• Tortilla Española
• Fried Potato Mochi
• Papri Chaat
• Potato Pizza
• Pommes Dauphine
• Crispy Duck Fat-Fried Fingerlings
• Potato Skins
• Mashed Potatoes
• Shepherd's Pie
• Potato-Leek Soup
• Tartiflette
• Pommes Purée
• Pommes Aligot
• Fully Loaded Vegan Baked Potato Soup
• Crispy Mashed Potato Casserole
• Hasselback Gratin
• Recipes by World Cuisine
• Southern European

Tortilla Española (Spanish Egg and Potato Omelette) Recipe

A classic Spanish omelette made of egg, potato, and onion cooked in olive oil.

• Why You Should Pre-Salt Your Eggs
• Cooking Your Potatoes and Onions
• Frothing Your Eggs and Mixing It All Together
• The Cook, Shake, Swirl Technique
• The Best Way to Form and Flip Your Tortilla Española

Why It Works

• Pre-seasoning the eggs with salt helps them retain moisture during cooking.
• Gently cooking the potato and onion in ample olive oil develops a silky-smooth texture that helps create the perfect tortilla española.
• Flipping the tortilla ensures a creamy, dense center.

Here's a challenge for you: Name one dish that can be eaten as a snack, an appetizer, and a main course; that's equally delicious both hot and cold; that almost anyone would be happy to eat at any time of day or night; that is just as perfect for your kid's lunchbox as it is alongside a stiff drink; that's considered as much the domain of home cooks as of restaurant chefs; and that's composed of only a few very ordinary ingredients.

Serious Eats / Vicky Wasik

I've been thinking about this for several days now, and the only good answer I can come up with is Spain's famed tortilla española, also sometimes called tortilla de patatas.

Made with egg, potato, olive oil, and sometimes onion, it's one of those rare dishes that demonstrate how a handful of household ingredients can be transformed from ho-hum to exceptional with just a little bit of good technique. It may seem hard to get jazzed about an egg and potato omelette, but, when made well, tortilla española is one of the greatest of egg dishes. No wonder the Spanish find just about any excuse to eat it.

The hard part, as one might expect when dealing with a national dish made by millions of cooks in Spain and abroad, is that there are many ideas about what a tortilla española should be. In both my travels and my recipe research, I've seen ones as thin as pancakes and others as thick as cheese wheels. I've seen some made with onions and some without. I've seen the potatoes fried vigorously until crisp and browned—Ferran Adrià famously put potato chips in his—and, alternatively, cooked gently to the point of falling apart. Once they're cut open, I've seen some tortillas ooze loose egg and others that are solid all the way through. Clearly, there's no one right way to do it.

This, then, is the way I like it: nice and thick, with onions, the potatoes cooked slowly in oil until they're silky and softened, and the egg moist and custardy but not runny in the center.

Here's what you need to know to make it at home.

Tortilla Española Step 1: Salt Your Eggs

This is not the first step you'll see in most tortilla española recipes, but there's a good reason to change that. Contrary to popular belief, pre-salting eggs doesn't thin them and turn them watery; it actually helps them retain moisture during cooking . Once I've added a generous pinch of salt and beaten the eggs very well, I set them aside while I get to work on the rest of the tortilla.

Tortilla Española Step 2: Cook Your Potatoes and, Yes, Onions

Next, peel and slice the potatoes and onions thinly. I like Yukon Golds for their smoother, less starchy texture, but you can use russets, too. The onions are a contentious topic among Spanish cooks, and some will swear that including them invalidates the recipe. ("It's tortilla de patatas, not patatas y cebollas," they'll say.) That may be, but if so, an onion-y tortilla española is the most delicious version of wrong I've ever tasted. Slowly cooked in the oil with the potatoes, the onions are melting and sweet, but they also serve another important function: They add moisture to the tortilla. I like to think of them as an insurance policy against dryness. Even if you accidentally cook the tortilla a little more than you intended, those pockets of moisture guarantee it won't taste that way.

Now comes the most extravagant part of the recipe: frying in oil. It's extravagant because you need a lot of oil here—my recipe calls for about two cups, and it's 100% extra-virgin olive oil, which isn't exactly cheap. Some modern recipes for home cooks use significantly less oil, but it just doesn't come out the same. I like to go the traditional route here.

I have a few things to say in defense of using a lot of olive oil. First, it's essential to bathe the potatoes and onions in ample oil so that everything tenderizes evenly and so that olive oil flavor can work its way into all of the vegetables. Second, you should feel free to use a less expensive olive oil here: Heating it  kills off most of the nuanced flavors  of the pricier oils anyway. And third, you end up draining the cooked potatoes and onions, and the leftover oil is even more delicious than before; it can be used again in other dishes (or to fry subsequent batches of potato and onion for more tortillas, which you will want to make). Want some ideas? It's excellent used in pesto and salad dressings , for cooking gambas al ajillo , and to roast or confit garlic .

Ultimately, none of it goes to waste.

I heat the oil until it's shimmering, then add all of the potatoes and onions to the skillet. At first, they won't all seem to fit, but with a little stirring, they'll compress as they cook. I keep it just hot enough that the oil is bubbling around all the pieces of food, but not so hot that it's frying vigorously. Once done, the potatoes will be extremely tender and breaking apart, and the onions will be smooth as silk. This takes about 20 minutes.

I find that the texture of the cooked potatoes plays a critical role in how the tortilla turns out. When tortilla española is made with firmer slices of potato that retain their shape, what you end up with is an omelette that has a very clear divide between egg and filling. There are sections of egg, and then sections of potato. This approach makes it more difficult to form and flip the tortilla, since the eggy part is so loose and runny. But when the potatoes are partially broken down, they mix into the egg and thicken it. (The residual heat from the potatoes and onions also helps thicken the eggs slightly.)

The tortilla is easier to form and flip with the thicker batter, and the interior has much less of a clear demarcation between potato and egg: Instead, it has a delicious cohesion, with larger bits of potato and onion studded throughout.

Once they're done, I drain the potatoes and onions through a mesh strainer, saving that oil for later use. When they're free of excess oil, I season the potatoes and onions well—a bland potato and egg dish will never be a good one.

Tortilla Española Step 3: Froth Eggs, Then Mix in Potato and Onion

I give the eggs one final vigorous beating to froth them up, which helps create an airier tortilla later, and then mix the potato and egg in.

Some people swear that you should let the potato-egg mixture sit for a half hour or more before cooking, but I don't have the patience for that, and I haven't noticed any major difference in batches left to sit longer. (In fact, letting the potato mixture cool too much can make it harder to cook the tortilla, as the cold mixture will take longer to set in the center of a thick tortilla.) I give it about five minutes or so, which is more or less how long it takes to clean out the skillet—a 10-inch one, for my recipe—and heat a few tablespoons of the reserved oil in it.

A note on the skillet: Traditionally, this would all be done in a carbon steel skillet , and, if you have one that's well seasoned, you certainly can use it here for both the frying and the omelette-cooking steps. If not, a nonstick skillet is your best option. I use the nonstick for both steps. (The potatoes and eggs will ensure that the nonstick surface never reaches dangerous vaporization temperatures, even if you place the pan over high heat.)

Tortilla Española Step 4: Cook, Shake, Swirl

When the oil in the skillet is hot, I scrape the egg mixture in, shaking and swirling the pan to keep the tortilla in motion. Heat regulation is important here: Too hot, and the surface may burn before the egg has cooked through; not hot enough, and you won't get much browning.

Tortilla Española Step 5: Form and Flip

As soon as the egg is noticeably thicker, I take a spatula and push it in all around the sides. The idea is to start giving the tortilla its characteristic puck-like shape. The more solid the egg gets, the more it will hold that shape. Ultimately, though, the key to getting the shape right is to flip the tortilla.

Flipping is the part about making a tortilla española that most people dread, but it's not too hard, and it's essential for getting just the right shape and texture. Skipping the flip and using the broiler to cook the top of the tortilla has a tendency to puff it up and create a very different texture from the one you're after here.

Exactly when you flip, and how many times you do it, is a matter of personal preference. If you want a runny center, you'll need to attempt a flip while the egg is still fairly loose in the center. If you want it well done, you can wait until the egg is more set. I try to take a middle road, with the center and top still slightly fluid, which should yield a custardy center when it's finished.

For those who are uncomfortable with the flip, doing it just once may be more than enough. But if you have the technique down, flipping back and forth a few times can be helpful in creating a creamier center from edge to edge:  Much like with flipping a steak , the more times you turn the tortilla, the more the heat building up near the surface can dissipate, preventing those sub-surface layers from cooking as much as they otherwise would. If you feel up to the task, flipping more is a good idea.

To do it, you'll want to set a plate with a shallow (or no) rim, a flat lid, or some other firm, flat surface upside down on top of the tortilla; it can be larger than the pan by a few inches, but it must, at a minimum, be slightly larger than the tortilla itself. Then lift the skillet up, place your hand flat on top of the plate, and, in one very quick motion, rotate so the plate is on the bottom. The faster you do this, the better, since hesitation and slowness are exactly the things that will lead to your tortilla slipping out and hitting the floor. I'd recommend doing this over the sink or a garbage can just in case of any drips. Holding the plate or lid with a dish towel is also advisable. (Remember: That tortilla is hot!)

After you've successfully flipped it, add another tablespoon or two of reserved oil to the pan, then carefully slide the tortilla back into it. Use the spatula again to press in on the sides and reinforce that puck shape.

At this point, you need to cook the tortilla only long enough to set the bottom (again, flipping it one or two more times, if you wish, until it's done). Leave it a little longer if you want a more fully cooked center (called "cuajada" in Spanish) or less if you want it runny ("jugosa" or "babosa," as they say).

Then you can either carefully slide the tortilla out of the skillet onto a serving plate, or flip it out onto a serving plate using the same technique as before.

How you eat it—hot, cold, in small cubes as an hors d'oeuvre, in a hefty wedge for dinner—is entirely up to you. (Though, however you serve it, I'd recommend a generous dollop of  homemade allioli  on the side.) The options are endless.

Recipe Details

Ingredients

8 large eggs

Kosher salt , to taste

2 cups (475ml) extra-virgin olive oil (see notes)

1 1/2 pounds ( 700 g ) Yukon Gold potatoes , peeled, halved, and thinly sliced crosswise

3/4 pound ( 350 g ) yellow onions , thinly sliced

1 cup aioli , for serving

In a large bowl, beat eggs vigorously with a large pinch of salt until frothy. Set aside.

Meanwhile, in a 10-inch nonstick or well-seasoned carbon steel skillet, heat oil over medium-high heat until shimmering. Add potatoes and onions; they should gently (but not vigorously) bubble in the oil. Regulating heat to maintain a gentle bubbling, cook, stirring occasionally, until potatoes and onions are meltingly tender, about 25 minutes. Set a fine-mesh strainer over a heatproof bowl and drain potatoes and onions of excess oil. Reserve oil.

Transfer potatoes and onions to a medium heatproof bowl and season generously with salt, stirring well to combine. Beat eggs vigorously to re-froth, then scrape potato and onion in and stir until thoroughly combined. Set aside for 5 minutes.

Meanwhile, wipe out skillet. Add 3 tablespoons (45ml) reserved frying oil to skillet and set over medium-high heat until shimmering. Scrape egg mixture into skillet and cook, swirling and shaking pan rapidly, until bottom and sides begin to set, about 3 minutes. Using a heatproof spatula, press the edges in to begin to form the tortilla's puck shape. Continue to cook, adjusting heat to prevent bottom of tortilla from burning, until beginning to set around edges, about 3 minutes longer.

Working over a sink or garbage can, place a large overturned flat plate or lid on top of skillet, set hand on top (using a dish towel if you are sensitive to heat), and, in one very quick motion, invert tortilla onto it. Add 1 more tablespoon (15ml) reserved oil to skillet and return to heat. Carefully slide tortilla back into skillet and continue to cook until second side is beginning to firm up, about 2 minutes. Use rubber spatula to again press the sides in all around to form a rounded puck shape. Continue to cook tortilla until lightly browned on second side but still tender in the center when pressed with a finger, about 2 minutes longer. If desired, you can flip tortilla 2 to 3 more times during these last minutes of cooking, which helps to cook the center more evenly and reinforce the shape.

Carefully slide tortilla out of skillet onto a clean plate (or invert it onto a clean plate using same method as before) and let stand at least 5 minutes before serving with aioli . Tortilla can be cut into wedges for a larger meal or into cubes for an hors d'oeuvre–sized snack. It is just as good, if not better, at room temperature. Leftover tortilla can be refrigerated up to 3 days; allow to return to room temperature before serving. Remaining frying oil can be used in other dishes; it has an excellent flavor thanks to the long cooking with potato and onion.

Special Equipment

10-inch nonstick or well-seasoned carbon steel skillet , fine-mesh strainer

This recipe uses a lot of olive oil, which can get expensive, but it's necessary for properly cooking the potato and onion, and adds tons of great flavor to the dish. The good news is that you can opt for a less expensive oil here, since cooking neutralizes a high-quality oil's nuances, and, after the draining step, you can reuse the leftover oil in other dishes (and it's extra delicious with the flavor of onion and potato infused into it).

• Dairy-free Snacks & Appetizers
• Vegetarian Snacks & Appetizers
• Yukon Gold Potatoes

More Serious Eats Recipes

• Quick + Easy
• Privacy Policy
• Terms and Conditions

Spoon n Spice

How to Make a Delicious Homemade Starbucks Caffè Latte

How to Make Di Fara Pizza at Home: A Step-by-Step Recipe

Starbucks Blonde Caffè Latte: A Good Espresso With Milk

Easy Baking Recipes Ready in Under an Hour

Authentic spanish potato omelette recipe: a taste of spain.

Spanish Potato Omelette, known as “Tortilla Española” in Spain, is a beloved dish that combines the humble ingredients of eggs, potatoes, and onions into a flavorful and satisfying meal. This iconic Spanish recipe has gained international recognition for its simplicity and delightful taste. If you’re looking to create a genuine Spanish culinary experience in your own kitchen, follow this step-by-step guide to prepare a mouthwatering Spanish Potato Omelette.

The history of the Spanish Potato Omelette, or “Tortilla Española,” is as rich and diverse as the flavors it encapsulates. This iconic dish is not only a culinary delight but also a symbol of Spanish culture. Let’s delve into its fascinating history.

The origins of the Spanish Potato Omelette are a subject of debate, but it is widely believed to have originated in Spain in the 19th century. While the exact origin story is elusive, it’s clear that this dish quickly became a staple of Spanish cuisine.

Early Beginnings

The earliest versions of the omelette were much simpler than the contemporary recipe. The essential ingredients were eggs, potatoes, and onions, reflecting the humble, readily available produce in Spain. This uncomplicated combination was loved for its hearty and satisfying nature, making it a perfect meal for the working class.

Evolution and Popularity

As the years went by, the Spanish Potato Omelette gained immense popularity, both within Spain and beyond. It became a common sight in Spanish households, bars, and restaurants, eventually evolving to include regional and personal variations. Some added bell peppers, chorizo, or even cheese, creating an array of unique flavors.

The dish’s adaptability is a testament to its versatility, making it a beloved recipe that transcends generations and continues to satisfy a wide range of tastes.

Cultural Significance

The Spanish Potato Omelette holds a special place in Spanish culture. It’s not just a meal; it’s a social experience. In Spain, it’s often enjoyed as a tapa, a small snack typically served in bars alongside a glass of wine or a cold beer. This communal aspect of enjoying omelette tapas brings people together, fostering a sense of community and shared tradition.

The dish is also a prominent feature of Spanish fiestas, picnics, and family gatherings. Its adaptability makes it suitable for various occasions, from casual get-togethers to formal events.

Furthermore, the Spanish Potato Omelette has garnered international recognition as Spanish cuisine has gained global popularity. Travelers to Spain often seek out this traditional dish to experience a taste of authentic Spanish culture.

Please note that these times are approximate and may vary depending on your cooking skills and the specific equipment you use.

Ingredients

These quantities are adjusted for a serving size of two people, but you can always scale the recipe up or down as needed.

Step 1: Preparation

1.1. Peel the Potatoes

• Start by peeling and washing two medium-sized potatoes.

1.2. Slice the Potatoes and Onion

• Slice the peeled potatoes into thin, round discs.
• Dice the onion finely.

1.3. Heat Olive Oil

• In a large skillet, heat olive oil over medium-high heat.

1.4. Fry Potatoes and Onions

• Add the sliced potatoes and diced onions to the hot olive oil.
• Fry them until they become tender and slightly golden, stirring occasionally.
• Once cooked, remove them from the skillet and drain any excess oil.

Step 2: Cooking

2.1. Beat the Eggs

• In a bowl, beat four large eggs.
• Season with salt and pepper to taste.

2.2. Combine Eggs and Fried Ingredients

• Add the fried potatoes and onions to the beaten eggs.
• Mix the ingredients together thoroughly.

2.3. Heat a Clean Skillet

• Heat a clean skillet and add a bit of olive oil.

2.4. Cook the Omelette

• Pour the egg and ingredient mixture into the skillet.
• Cook on low heat, allowing the omelette to set slowly.

Step 3: Techniques for Flipping

3.1. Start Flipping

• When the edges of the omelette start to set, it’s time to flip it.
• Use a large plate to cover the skillet and carefully flip the omelette onto the plate.

3.2. Return to Skillet

• Slide the flipped omelette back into the skillet to cook the other side.
• Cook until both sides are nicely golden brown.

Step 4: Serving

4.1. Serve at Your Preference

• Spanish Potato Omelette is traditionally served at room temperature, making it perfect for picnics or tapas.
• You can also serve it warm if you prefer.

4.2. Accompaniments

• It pairs wonderfully with a simple green salad, crusty bread, or a dollop of aioli.

Enjoy your delicious Spanish Potato Omelette!

Equipment Required

Nutrition information.

Please note that the exact nutritional content may vary depending on the specific ingredients and cooking methods used. The values provided here are approximate and can be adjusted based on variations and substitutions.

• Choose the Right Potatoes: Opt for waxy potatoes (such as Yukon Gold or red potatoes) as they hold their shape better during cooking.
• Slow and Steady Cooking: Don’t rush the cooking process. Cooking the omelette over low heat ensures it cooks evenly without burning.
• Well-Seasoned Skillet: Use a well-seasoned skillet or a non-stick pan to prevent sticking and for better flavor.
• Uniform Slicing: Ensure that the potatoes and onions are sliced evenly to ensure uniform cooking.
• Don’t Overcrowd the Pan: Fry the potatoes and onions in batches if necessary to avoid overcrowding the skillet, which can lead to uneven cooking.
• Use a Plate for Flipping: When flipping the omelette, use a large plate that covers the skillet completely to avoid any spills or accidents.
• Practice Flipping: Flipping an omelette can be challenging. It’s a good idea to practice with a smaller omelette or use a lid to cover the skillet while cooking if you’re unsure about flipping.

Pros & Cons

In conclusion, Spanish Potato Omelette, or “Tortilla Española,” is a culinary gem that encapsulates the essence of Spanish culture and flavors. This dish is a beautiful marriage of humble ingredients—eggs, potatoes, and onions—crafted into a hearty and satisfying meal. Its history, spanning over a century, is a testament to its enduring popularity and adaptability.

What makes Spanish Potato Omelette truly remarkable is its versatility. You can enjoy it as a tapa in a bustling Spanish bar or serve it as a main course during a family gathering. It’s equally at home as a casual picnic option or a comforting weeknight dinner.

As you embark on your culinary journey, remember that this recipe is forgiving and open to interpretation. You can add your personal twist with ingredients like bell peppers, chorizo, or cheese. For those with dietary restrictions, there are options to make it vegan or gluten-free. The variations are endless, making this omelette a canvas for your creativity.

So, don your apron, gather the ingredients, and step into the world of Spanish cuisine. Whether you’re an experienced cook or just beginning your culinary adventure, Spanish Potato Omelette is a must-try. It’s a dish that will not only tantalize your taste buds but also bring the heartwarming spirit of Spain to your table.

Don’t hesitate—get cooking and savor the magic of Spanish Potato Omelette for yourself. ¡Buen provecho!

• The Spanish Potato Omelette is known by various names around the world. In Spain, it’s “Tortilla Española,” while in South America, it’s “Tortilla de Patatas.” In France, it’s called “Tortilla de Pommes de Terre.” Each name reflects its local identity, adding to its global charm.
• This beloved dish has made its way into Spanish cinema. In the movie “Tortilla Soup,” the Spanish Potato Omelette plays a leading role as the favorite dish of a chef’s family, showcasing its importance in Spanish culture.
• In Spain, there’s a friendly debate about the thickness of the omelette. Some prefer it thick and substantial, while others like it thin and delicate. It’s a matter of personal preference and a topic of conversation at many Spanish dinner tables.
• In Spain, the Spanish Potato Omelette has its own day of celebration. October 3rd is recognized as “National Spanish Potato Omelette Day.” Spaniards across the country come together to enjoy and celebrate this iconic dish.
• Believe it or not, an omelette traveled to space! In 2012, astronaut Samantha Cristoforetti cooked a Spanish Potato Omelette aboard the International Space Station, giving it a cosmic twist and proving that even in space, this dish is out of this world! 🌌🥔🍳

FAQ’s

Is it necessary to use olive oil for frying the potatoes and onions.

Olive oil is traditionally used for its flavor, but you can use other cooking oils if preferred.

Can I make the omelette in advance and reheat it?

Yes, you can make it ahead and reheat gently in the oven or microwave, though it’s best enjoyed fresh.

How long can I store leftover omelette in the refrigerator?

Leftovers can be refrigerated for 2-3 days. Make sure to store them in an airtight container.

What’s the difference between a Spanish omelette and a regular omelette?

Spanish Potato Omelette typically contains potatoes and onions, giving it a unique texture and flavor compared to a traditional omelette.

Can I freeze Spanish Potato Omelette?

Freezing is not recommended, as it can affect the texture and quality of the omelette.

What are some common mistakes to avoid when making this dish?

Common mistakes include overcrowding the skillet, using too much oil, and not cooking the omelette on low heat.

What are some popular condiments or sauces to serve with the omelette?

It’s often served with aioli, a garlic mayonnaise sauce, or with a simple tomato salad.

Can I make the omelette using sweet potatoes instead of regular potatoes?

Yes, you can use sweet potatoes for a unique and slightly sweeter twist on the classic recipe.

Are there any recommended side dishes to serve with Spanish Potato Omelette?

It pairs well with a green salad, crusty bread, or pickles. A glass of Spanish wine complements it nicely too.

Is it possible to prepare this recipe with pre-cooked or leftover potatoes?

Yes, using pre-cooked or leftover potatoes is a time-saving option, though it may slightly alter the texture. Simply reheat them before mixing with the eggs.

Discover the Culinary Heritage: Balaleet Recipe – A Tapestry of Arabian Flavors

Unlocking the Culinary Tapestry: Dive into the History and Flavors of Masgouf Recipe

Savoring Saltah: A Yemeni Culinary Journey | Authentic Recipe and Variations

Brik Recipe: A Culinary Journey of Flavor and Tradition

• Watch Full Seasons
• TV Schedule
• Newsletters
• Sweepstakes
• Restaurants
• Recipes on TV
• Food Network on Max
• Memorial Day Dishes
• Comfort Food

• Delicious Miss Brown 7am | 6c
• Delicious Miss Brown 7:30am | 6:30c
• The Kitchen 8am | 7c
• Selena + Chef 9am | 8c
• Selena + Restaurant 9:30am | 8:30c
• The Pioneer Woman 10am | 9c
• The Pioneer Woman 10:30am | 9:30c
• The Kitchen 11am | 10c
• Ready Jet Cook 12pm | 11c
• Ready Jet Cook 12:30pm | 11:30c
• Chopped 1pm | 12c
• Chopped 2pm | 1c
• Chopped 3pm | 2c
• Chopped 4pm | 3c
• Chopped 5pm | 4c
• Diners, Drive-Ins and Dives 6pm | 5c
• Diners, Drive-Ins and Dives 6:30pm | 5:30c
• Diners, Drive-Ins and Dives 7pm | 6c
• Diners, Drive-Ins and Dives 7:30pm | 6:30c
• Diners, Drive-Ins and Dives 8pm | 7c
• Diners, Drive-Ins and Dives 8:30pm | 7:30c
• On Tonight Diners, Drive-Ins and Dives 9pm | 8c
• Diners, Drive-Ins and Dives 9:30pm | 8:30c
• Diners, Drive-Ins and Dives 10pm | 9c
• Diners, Drive-Ins and Dives 10:30pm | 9:30c
• Diners, Drive-Ins and Dives 11pm | 10c
• Diners, Drive-Ins and Dives 11:30pm | 10:30c
• Diners, Drive-Ins and Dives 12am | 11c
• Diners, Drive-Ins and Dives 12:30am | 11:30c
• Diners, Drive-Ins and Dives 1am | 12c
• Diners, Drive-Ins and Dives 1:30am | 12:30c
• Diners, Drive-Ins and Dives 2am | 1c
• Diners, Drive-Ins and Dives 2:30am | 1:30c
• Diners, Drive-Ins and Dives 3am | 2c
• Diners, Drive-Ins and Dives 3:30am | 2:30c

• Trending Eats

• Product Reviews
• Shop Everything

• Get Outside
• Smart Home 2024
• Throw It On the Grill
• All Sweepstakes + Contests

• Giada De Laurentiis

We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here .

Spanish Potato Omelet

• Level: Intermediate
• Total: 2 hr 5 min
• Prep: 55 min
• Inactive: 35 min
• Cook: 35 min
• Yield: 6 servings

Ingredients

Deselect All

4 tablespoons extra-virgin olive oil

3 small onions, sliced

5 small Yukon gold potatoes (1 1/2 pounds), peeled, cut into 1/8-inch-thick rounds

1 1/4 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

5 large eggs, at room temperature

6 cloves garlic, chopped

6 large pimiento-stuffed olives, thinly sliced or coarsely chopped

1 tablespoon chopped fresh Italian parsley, plus sprigs for garnish

3/4 cup coarsely chopped or crumbled feta (about 3 ounces)

Quick and Easy Romesco Sauce, recipe follows

1 tablespoon chopped fresh thyme, plus sprigs for garnish

Quick and Easy Romesco Sauce:

One 15-to-16-ounce bottle roasted red bell peppers, drained, juices reserved

1/3 cup extra-virgin olive oil

1/4 cup tomato paste

1/4 cup Marcona almonds or hazelnuts, toasted

2 tablespoons sherry wine vinegar

2 cloves garlic, peeled, chopped

1 teaspoon smoked paprika

1 teaspoon kosher salt

• Heat 2 tablespoons oil over medium-high heat in a large nonstick skillet. Cook the onions until soft, about 5 minutes. Add the potatoes, 1/2 teaspoon salt and the pepper. Add 2/3 cup water and cover the skillet. Reduce the heat to medium-low and cook until the potatoes are tender, about 15 minutes. Scrape the potato mixture into a large bowl and cool, stirring occasionally, about 30 minutes. Wipe out and reserve the skillet. The potato mixture can be made 6 hours ahead. Keep at room temperature. 
• Combine the eggs, garlic, olives, parsley, thyme and remaining 3/4 teaspoon salt in another large bowl. Fold in the cheese and the cooled potato mixture. 
• Preheat the broiler. Add the remaining 2 tablespoons oil to the same skillet and heat over medium-high heat. Pour in the egg mixture, spreading evenly. Cook, uncovered, until the sides are set and the top edge begins to brown, about 5 minutes. Run a flexible heatproof rubber spatula around the sides of the pan to loosen the omelet. Cover tightly; reduce the heat to medium-low and cook until the center is almost set, about 5 minutes. 
• Broil the omelet until the top is fully cooked and begins to brown, 3 to 4 minutes. Let the omelet rest for 2 minutes. Loosen the omelet again around the sides and underneath as far as possible. Slide the omelet onto a platter and garnish with parsley and thyme sprigs. Cut into wedges. Serve warm or at room temperature with Quick and Easy Romesco Sauce.
• Combine the bell peppers, oil, tomato paste, almonds, vinegar, garlic, paprika, salt and pepper in a blender or food processor. Blend until the sauce is almost smooth, scraping down the sides of the bowl occasionally. If the sauce is too thick, blend in the reserved roasted bell pepper juice, 1 teaspoonful at a time, to thin out the sauce. Transfer the sauce to a small bowl. The sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving. 

Tools You May Need

My private notes, categories:, looking for something else.

👩‍🍳 What's Cooking

Shop With Us

Our Newsletter

Sign up for the Food Network Shopping Newsletter

By entering your email address, you agree to our Terms of Use and acknowledge the Privacy Policy . Food Network and its affiliates may use your email address to provide updates, ads, and offers.

To withdraw your consent or learn more about your rights, see the Privacy Policy .

Related Pages

• Parmesan Potato Pancake Recipe
• Baked Gruyere and Sausage Omelet Recipe
• Mashed Potato Zeppole Recipe
• Potato, Orange and Arugula Salad Recipe
• Lemon-Mustard Potato Salad Recipe
• Tortilla de Patata (Spanish Potato Omelet) Recipe
• Sweet Potato Chips Recipe
• Frittata with Potato and Prosciutto Recipe
• Sweet Potato Hummus Recipe

• Skip to primary navigation
• Skip to main content
• Skip to primary sidebar

• Recipe Index

Jul 26, 2023 -May contain affiliate links

Tortilla de Patatas - Spanish Tortilla

An authentic Spanish dish known as Tortilla de Patatas or Tortilla Española is perfect for breakfast, lunch, dinner, or snacks. If you've ever heard of a Spanish omelette or tortilla de patatas, this is it! You'll love this simple, filling meal of Spanish Tortilla served with a salad and crusty bread.

Would you like step-by-step instructions for making tortilla de Patatas? We've even included a quick video to show you how to flip your tortilla de Patatas, just keep scrolling!

What is Tortilla de Patatas?

Tortilla de Patatas also called Tortilla Española in Spain is a Spanish potato and onion frittata and a traditional tapa from Spain. Made with 3 simple ingredients potatoes, onions, and eggs; it's vegetarian and gluten-free. Perfect for breakfast, lunch, dinner, and Passover too!

Tortilla means omelette or frittata in Spanish (from Spain also called Castillian).

Patatas are potatoes in Spanish (from Spain), in Latin American potatoes are called papas.

Barcelona. Home, sweet home . . .

In honor of our heritage growing up in Barcelona, we're sharing a recipe that's 100% Spain, and it's one of the most popular tapas: Tortilla de Patatas. No matter how you choose to call it, Tortilla de Patatas, Tortilla Española, Spanish Tortilla, Spanish Potato Omelet, Spanish Omelet, Tortilla Española, Spanish Frittata, or even a Tortilla de Papas in other countries, Tortilla de Patatas is a family favorite!

Tortilla De Patatas is so versatile. In Spain, it's served for breakfast, in a sandwich for lunch, and as tapas for dinner. It can be eaten hot, cold, or lukewarm. Our tortilla espanola recipe can be used for brunch and will be the star of the meal. You could serve it by itself or serve it with bread and salad. You can even eat yours on bread as a sandwich! Every time we make a tortilla española, it takes us right back home.

Ingredients for Tortilla de Patatas

• Extra Virgin Olive Oil.
• Potatoes : we prefer Yukon gold.
• Onions : Try to find Sweet onions or Spanish onions if possible.
• Eggs : You'll need a half dozen.
• Salt: I use sea salt. If you are using regular table salt, you will want to lessen the amount.

How to make Tortilla de Patatas

Slice onions and dice potatoes into medium-sized pieces. Make sure to cut the potatoes small, or they will take a long time to cook. For the potatoes, cube them small or slice them thin. Both options will work. You can even use a mandolin to make the Spanish tortilla recipe easier on your hands.

Heat the olive oil in a large 12" skillet for which you have a lid and add potatoes and onions. We used a ¼ cup of oil for this recipe, and that is considered a lighter version. Traditionally the potatoes will cook in a lot more oil; we kept it a little lighter by covering the skillet while the potatoes are cooking. This way, they cook faster, and less oil can be used to cook them. If you don't mind using more oil, go ahead and double the amount of oil and fry the potatoes and onions in batches until tender.

Cooked covered until the potatoes are cooked.

Let the cooked potatoes and onions cool. Beat eggs in a large bowl, add cooled potatoes and onions, and return the egg mixture to a 10-inch skillet on medium-high heat. Make sure you have a lid that fits that skillet so that you can flip the tortilla de patatas.

Cook the Tortilla de Patatas well on one side before flipping it to the other side. Watch this 5-second video showing how to flip a tortilla de patatas . It's not nearly as hard as it seems with this simple technique.

Slide the tortilla de patatas back into the skillet after flipping it.

Cook the other side of the Tortilla de Patatas.

When done, place in a plate in slice into 8 even wedges.

Tips for a Perfect Spanish Frittata

• Cut the potatoes into small cubes or thin potato slices so they cook faster.
• We used less oil than a traditional recipe would call for, but don't skip it completely, or you'll have a very dry tortilla de patatas.
• Be patient and make sure the potatoes are cooked all the way through before you add the eggs.
• Do not turn up the heat to try and speed up this process. High heat will just burn the outside edges without actually cooking the inside.
• When flipping the tortilla, make sure you use oven mitts to prevent burns if any of the hot eggs dripping.
• Flip the potato frittata over a bowl; in case it falls out of the pan, you won't lose it, and you can just scramble it if that happens.
• You can use a sharp knife, a large metal spatula, or a large pizza cutter to cut your omelet into slices for serving.
• If you want to reheat a leftover slice, start with ten or fifteen seconds in the microwave and add a few more seconds if it is not quite warm enough. Or enjoy yours at room temperature or even cold.

What to do with Leftovers

You can keep your leftovers in the fridge for several days if kept in an airtight container or freezer-quality zipper bag. This delicious dish will also freeze well. Wrap in parchment paper and place in a freezer-quality zipper bag to freeze.

Check out these other authentic recipes from Spain

Having grown up in Spain, this is how we learned to cook! In fact, our parents still live in Barcelona. It is part of our heritage. I have many favorite Spanish dishes on the website. Here are a few of my favorites.

• Patatas bravas
• Authentic Spanish Gazpacho
• Hot Chocolate Barcelona Style
• Montadito de Berenjena
• Crema Catalana
• Espinacas a la Catalana
• Pan con Tomate

Other Frittata Recipes You Will Surely Enjoy:

• Eggplant Montadito
• Artichoke and Asparagus Frittatas
• Quinoa, Mushroom and Zucchini Frittata
• Spinach and Cheese Bites
• Cheese Zucchini Frittata

Did you like this Tortilla De Patatas?  

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

Tortilla de Patatas- Spanish Potato Omelet,

4.9 from 10 reviews

• Author: Vicky Cohen and Ruth Fox
• Total Time: 50 minutes
• Yield: 8 1 x
• Diet: Vegetarian

Description

Tortilla de Patatas or Spanish frittata is a traditional tapa from Spain. Made with 3 simple ingredients potatoes, onions and eggs, it's vegetarian and gluten-free. Perfect for breakfast, lunch, dinner, and Passover too!

Ingredients

• ¼ cup extra virgin olive oil, plus 2 tablespoons ( See Note 1)
• 5 large Yukon gold potatoes, peeled and diced small (about 6 cups , diced) (See Note 2)
• 1 large Spanish onion, sliced thin
• 1 - 2 teaspoon Sea Salt to taste (use only 1 tsp if using table salt)

Instructions

• FOR STEP-BY-STEP IMAGES AND A VERY SHORT VIDEO ON HOW TO MAKE TORTILLA DE PATATAS CHECK OUT THE IMAGES ABOVE
• Peel and cube the potatoes into small size pieces or thin slices.
• Thinly slice the Spanish onion.
• In a large 12" nonstick skillet fitted with a lid, heat ¼ cup of the olive oil.
• Add the potatoes, onions, and salt cook covered over medium heat, until soft and tender. About 15-20 minutes or longer depending on the potatoes. Taste potatoes now and adjust salt if necessary.
• Remove from heat and let them cool slightly.
• In the meantime, beat the eggs in a medium bowl. Add the potatoes and mix well.
• Heat the remaining 2 tablespoons of olive oil in the same skillet.
• Pour the egg/potato mixture and cook on one side, over medium heat, until the bottom starts to brown about 5-7 minutes or longer if necessary.
• Wearing oven mitts, place a lid on the skillet. Remove from heat and flip the skillet quickly, to turn the omelet around over a large heat-proof bowl. Slowly slide the uncooked side onto the skillet and return to heat. Make sure you flip the tortilla de patatas over a bowl in case some of the mixture falls off the skillet.  (See Note 3)
• Prick to top of the omelet with a fork, to allow it to cook a little bit faster and to check when the eggs are cooked all the way through. Cook until eggs are no longer runny, about another 5-7 minutes or longer if necessary.
• We know it seems like we are using a lot of oil, but this dish needs it. Traditional recipes use a lot more oil since the potatoes and onions are fried.
• You can slice the potatoes instead of dicing them if you prefer. They will cook faster. You can use a mandoline if you have one.
• Be very careful not to burn yourself while flipping the Spanish tortilla. We recommend using oven mitts or a towel. However, if you do not feel comfortable flipping the omelet this way, place the skillet in the oven and bake at 350F until set. Make sure you use an ovenproof skillet!)
• Prep Time: 15
• Cook Time: 35 mins
• Category: Tapas
• Method: stovetop
• Cuisine: Spain
• Serving Size: 1 wedge
• Calories: 229
• Sugar: 2.3 g
• Sodium: 362.7 mg
• Fat: 14.2 g
• Saturated Fat: 2.7 g
• Trans Fat: 0 g
• Carbohydrates: 19.8 g
• Protein: 6.8 g
• Cholesterol: 139.5 mg

NEVER MISS A RECIPE!

Subscribe to receive our latest recipes right in your inbox

Reader Interactions

FALEEN says

August 19, 2012 at 5:08 pm

This looks delicious

mayihavethatrecipe says

August 19, 2012 at 5:18 pm

Thanks! Here in Spain you can find it everywhere. So good!! You should give it a try 🙂

Tommee says

August 02, 2023 at 12:35 am

This looks so yummy... Mmm, mmm, mmmm!!! And I like having options to learn how to make it. Thanks.

Barbara Norton says

August 19, 2012 at 5:34 pm

sounds good. gonna try it.

August 19, 2012 at 5:41 pm

Please do!! Hope you like it!

Ann Mah says

August 20, 2012 at 7:41 am

This is my favorite tapa, the one I crave after a holiday in Spain. I'll have to find an appropriate-sized skillet to try to make your version!

August 20, 2012 at 9:15 am

We were able to find small skillets without a problem, but before getting them, we used a regular non stick skillet. You just have to be very careful while flipping it! Enjoy 🙂

August 20, 2012 at 2:09 pm

The pictures look awesome! I can't wait to tell my sister to make this for me for dinner tonight!! Does that go with football? 🙂

August 20, 2012 at 2:45 pm

Tapas and football?? Of course!! 😉

August 28, 2012 at 11:24 am

ahhh, I didn't get it! So, I'm making it tonight for my husband along with a beautiful Steak. sorry all you vegans!! 🙂

Adriana Bon Ramos says

August 21, 2012 at 1:04 pm

Oh my! I'm not sure if you grew up speaking Catalan but... at any rate, yo tambien soy de Barcelona y vivo en Portland, OR. Que ilusion encontrar tu blog! y vaya pinta la tortilla. Yo vuelvo a casa en Octubre y tengo ganas de pa amb tomaquet i fuet!

Adriana from bakingpowders.blogspot.com

August 21, 2012 at 4:52 pm

Hola!!! Pues si mira, nacimos y crecimos en Barcelona. Llevamos aqui unos cuantos anyitos ya y ahora estamos de vacaciones en Barcelona. No hay nada mejor que una tortillita y un buen pa amb tomaquet! Nos alegramos mucho de que hayas encontrado nuestro blog!

August 22, 2012 at 10:38 am

This looks like real authentic Spanish food - yum!

August 22, 2012 at 11:25 am

The kind of yummy food we grew up eating... And it tastes even better while we're here! 🙂

Heavy Hedonist says

August 22, 2012 at 2:54 pm

I'm hoping my 10-inch iron skillet isn't too big for this-- should I maybe try something smaller?

August 22, 2012 at 5:11 pm

A 10 inch skillet should be fine. Just make sure you have a lid or plate big enough to flip it.

August 22, 2012 at 9:20 pm

Thank you! Will do.

Jenny @ BAKE says

August 25, 2012 at 1:36 pm

gorgeous photos! I love potato omlettes mine never look that gorgeous though!

August 25, 2012 at 3:47 pm

Haha, thanks!! Believe me, it takes practice!!! 🙂

April 04, 2017 at 4:11 pm

This is delicious for any meal or snack anytime! I love it with salsa or romesco sauce!

Vicky & Ruth says

April 06, 2017 at 11:24 am

Thank you Cindy!!! It's definitely one of our favorites. Especially with Romesco!

Laura Tomsick says

December 20, 2018 at 8:43 pm

THANK YOU for posting this recipe! My daughter was living in Sevilla, Spain for a couple years and LOVED tortilla de patatas...she has just moved home and I made this for her...made her very happy and it was DELICIOUS!

Cheryl Tate says

March 24, 2020 at 5:53 pm

Would it be okay to add cheese?

March 25, 2020 at 2:08 pm

Hi Cheryl, yes you may add cheese to the Tortilla de patatas.

March 25, 2020 at 9:02 pm

Can I "veganize" this with flax eggs or should I use a liquid vegan egg replacement?

March 29, 2020 at 9:39 am

Hi Lea, We haven't tested it yet, but we think a liquid vegan egg replacement is the way to go. We don't think flax eggs would work here. Please let us know how it turns out if you try it!

Evelina says

April 11, 2020 at 8:32 pm

Just made it and it came out wonderful! I cut the onions smaller, and served with a fresh cucumber salad. Thanks for posting, definitely saving this recipe.

May 03, 2020 at 3:30 am

Since I came back from Spain I have been looking for a perfect Tortilla de Patatas recipes and this is it! Thank you for the recipe!

May 13, 2020 at 11:42 pm

How does this compare with traditional Ashkenazi potato kugel?

May 17, 2020 at 3:14 pm

Hi Leora, same ingredients, but it tastes different, less "eggy" and with a more distinct potato and onion flavor.

Lee Cohen says

May 15, 2020 at 7:22 am

What can I say, when I met my wife in Spain this is one of the first dishes she introduced me to, amazingly simple yet so tasty, great combo eggs, potatoes, and onions, how can you go wrong? Just be sure not to overcook it or else it can become dry.

Margarita says

February 08, 2021 at 11:11 am

Today was a nice sunny day so we decided to have lunch on the terrace. I made this tortilla de papatas recipe, with a garden salad, your pan con tomate and sangria. I was in heaven. 🙂

February 08, 2021 at 3:00 pm

That's what I call I perfect meal!

Lucy Waked says

July 18, 2021 at 8:01 pm

September 26, 2021 at 9:54 am

I really liked this version of tortilla de patatas. A lot of other recipes call for so much oil and this one cooked the potatoes and onion perfectly with much less. The flavors were excellent and this was an easy recipe to follow. Will definitely make again.

Vicky and Ruth says

September 26, 2021 at 3:16 pm

Thank you so much, we also feel that most recipes use too much oil and it's not necessary. Enjoy!

Victoria says

August 17, 2022 at 4:41 pm

I made this a few days ago for lunch, with a nice salad. It is delicious, and will now appear regularly on our table! I love that it makes a lot, even though I'm usually just cooking for two, because the leftovers are terrific. Your instructions were clear and easy to follow and I managed to flip it with no problem. Thank you, thank you! I grew up in Idaho, where it seemed like most families ate potatoes daily in some form, but none were better than this!

September 05, 2022 at 3:29 pm

We love tortilla de patatas, it is such a great dish, and as you said the leftovers are amazing!

Ddelmar says

February 08, 2023 at 8:40 pm

I really liked it. It is a nice change from my normal 2 soft-boiled eggs or cheerios.

February 19, 2023 at 2:25 pm

Thank you! Definitely an upgrade from milk and cheerios 🙂

Caroline says

June 05, 2023 at 9:13 am

Beautiful recipe! just made it and it's delicioso! Thank you

June 14, 2023 at 10:15 am

Thank you so much. It means a lot to us that you took the time to leave us a review and a rating. Tortilla de patatas is one of our favorite dishes.

Susan Nathan says

July 30, 2023 at 8:25 am

I've made this a couple times and LOVE it! The first time I didn't cut the potatoes small enough -- learned my lesson! Have made it since then and it came out great! I wasn't sure about flipping it so I cooked it in the oven as mentioned -- delicious!!

July 31, 2023 at 11:57 am

Thank you Susan! Yes, the size of the potatoes matters! So glad you love the recipe!

Francie says

March 19, 2024 at 2:40 pm

Can this be made a day before serving and refrigerated? I remember it be good cold but some recipes say not to refrigerate. Also, if finishing off in the oven, about how long do you think it would take? I don't want it to dry it out. This is one of my favorite tapas dishes and I'd love to serve at an upcoming holiday.

April 16, 2024 at 9:41 pm

Yes, you can make a day before, refrigerate and serve it at room temperature the next day. Baking time will vary depending on the size of y our tortilla de patatas and the depth of your pan. Start with 15 minutes and check it, add 5 minutes at a time until ready.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed .

5 Secrets to Tasty Meatless Recipes 

Impress your taste buds and revolutionize your cooking! 

Free email series to unlock 

• Search the site Please fill out this field.
• Saved Recipes & Collections
• Add a Recipe
• Manage Your Subscription
• Give a Gift Subscription
• Newsletters
• Sweepstakes
• Breakfast and Brunch
• Omelet Recipes

Spanish Omelette

A Spanish omelette is made with tender fried potatoes and onions cooked with eggs for a hearty meal or delicious tapa dish that everyone will enjoy.

Ingredients

½ cup olive oil

½ pound potatoes, thinly sliced

salt and pepper to taste

1 large onion, thinly sliced

4 large eggs

2 medium tomatoes - peeled, seeded, and coarsely chopped (Optional)

2 green onions, chopped (Optional)

Heat oil over medium-high heat in a large skillet. Add potatoes and season lightly with salt and pepper; cook, stirring occasionally, until golden brown and crisp, 10 to 14 minutes. Add onions; cook and stir until soft and beginning to brown, 6 to 8 minutes.

Whisk eggs in a bowl; season with salt and pepper. Pour eggs into the skillet and stir gently to combine with potatoes and onion. Reduce the heat to low and cook until eggs begin to brown on the bottom, 4 to 5 minutes.

Loosen omelette with a spatula. Invert a large plate over the pan, and carefully flip omelette out onto the plate. Slide omelette, uncooked-side down, back into the pan. Cook until eggs are set, 4 to 5 minutes.

Serve warm, garnished with tomato and green onion.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Photos of Spanish Omelette

You’ll also love.

• Web Stories

Subscribe to receive new posts via email:

Vegetable Spanish Tortilla Omelette

A classic Spanish Tortilla (tortilla de patatas or tortilla Española) has only one addition and that is potato ( sometimes onion). I’m making this Vegetable Spanish Tortilla Omelette colorful and even more delicious by adding vegetables red bell pepper and zucchini (courgette). Serve for tapas, breakfast/brunch or a light meal.

Originating from the Catalonia region of Spain, the traditional Catalan way of cooking a tortilla (not to be confused with Mexican tortillas) is specific to the region. Served for tapas, this dish is also enjoyed around the world as a breakfast/brunch dish. If you would like another tapas recipe idea, Chorizo Stuffed Mushrooms are very popular right now. They are so easy to make and so good.

This is quite different to the American omelette (or omelet) that is folded. This is more similar to a frittata where whisked eggs take on a filling of chopped meats or vegetables. They do, however differ in their cooking method slightly. The frittata is started in a pan on the stove top, then finished in the oven. A Spanish omelette is prepared solely in the pan stove top, then flipped halfway through to finish cooking.

It is popular to serve tortilla with the center soft and slightly runny. This also can be a personal choice, I’m not a fan of runny eggs (unless it’s a runny yolk). But in the end, the choice is yours, you’re the chef!

Speaking of frittata, I have 2 delicious recipes: Sweet Potato and Sage Frittata and Ricotta and Spinach Frittata .

If you’re ever looking for a make ahead breakfast that is loaded with protein, this is your dish. Perfect a weekend brunch, a quick weekday breakfast for the kids or yourself, or, an easy lunch. Serve cold, room temperature or warm it up along with a simple salad.

The filling has to be cooked before adding to the eggs. The correct and traditional way is to fry them in pan of oil, drain, add a little oil back to the pan, then add the vegetables back in with the whisked eggs.

If you’ve made this Vegetable Spanish Tortilla Omelette leave a comment below (or question). I love to hear from my readers.

Vegetable Spanish Omelette Tortilla

Potatoes, onion, zucchini/courgette and red pepper are the filling for this simple Spanish Omelette

Ingredients

• 1/3 cups (75 ml) vegetable oil
• 12 ounces (340 grams) about 3 medium potatoes, peeled
• 2 cups (205 grams) white onion, peeled, cut half and sliced
• 1/2 cup (50 grams) red or green bell peppers
• 1/2 cup (60 grams) zucchini/courgette, chopped small
• 8 large eggs, whisked
• 1/2 teaspoon salt

Instructions

• Cut the potatoes in half, then into quarters and slice.
• Add oil to a 9-10-inch (23-26 cm) non-stick frying pan over medium heat. The oil is ready when you drop a piece of potato in and it sizzles (you don’ want it too hot). Add the potatoes and onion. Cook without browning, for a couple of minutes, then the add bell pepper and cook for another 5 minutes. Add the zucchini and continue to cook, stirring often so they all cook evenly until the potato is tender when pierced with a fork. Add a colander over a pan or large bowl and drain them.
• Add the eggs and vegetables to a large bowl and mix well.
• Add 2 tablespoons of the drained oil back into the same pan and return to medium heat. When the oil is hot, carefully pour the egg/potato mix into the pan and smooth into an even layer. Cover with a lid, this will help it cook faster. Cook for, 10-15 minutes until the bottom is browned and starts to set. Once the edges start to set, I like to use a rubber spatula to carefully lift it a little to make sure it is not getting too brown on the bottom. If it is, turn down the heat slightly.
• Once the top has started to set (but still a little liquid in the center), place a plate over the pan, that is larger. Carefully, but quickly, flip the omelette onto the plate, then slide back into the pan. Use your spatula to reshape if it got a little messy. Replace the lid and cook for a further 5-6 minutes if you like the center set. Cook less if you like the center soft.
• Slide out into a board and allow to cool slightly before cutting and serving.

Nutrition Information

Serving size.

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

posted by Janette on August 25, 2021

4 Comments / Leave a Comment »

4 Comments on “Vegetable Spanish Tortilla Omelette”

Not catalán in origen. Yes, different areas cook it slightly differently (more or less done) however, the ingredients are the same. Also, the photo shows an overcooked tortilla. There should be some moistness to the egg.

Thank you for the information. I wouldn’t say ‘overcooked, and I do understand that it is more authentic to have the center soft and slightly runny, but as I mention in the body of the text, the cooking of the tortilla is a personal choice and I don’t personally like very soft egg, hence the pictures.

I had never made an omlett this way and it turned out really well. I added fresh thyme for flavor and was really good.

Wonderful, I’m glad you enjoyed it.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed .

I'm Janette and I am the author, recipe developer, photographer, videographer and resident redhead behind Culinary Ginger.

Search Recipes:

• ^ Back to Top
• Privacy Policy
• Terms of Use – Image Policy
• Accessibility Statement

©2024 Culinary Ginger Design by Purr .

• Share full article

Advertisement

The Morning

Queen of the book club.

Sitting down for lunch with Reese Witherspoon, whose book picks have become a force in the publishing industry.

By Elisabeth Egan

I’d never eaten Nashville hot chicken before, and I’d never met Reese Witherspoon.

But there we were — she, in a blue and white pinstripe Oxford and jeans; me, in forgettable clothing, having rolled up to Witherspoon’s office with a borrowed suitcase. You can’t very well greet the actor who played Elle Woods toting luggage with a visible burn mark across the top. (Related: Never use your carry-on as an ironing board.)

I’ve been following Witherspoon’s inroads in the book world ever since I saw her in “Wild” (2014) and knew, just by the gritty, vulnerable way she embodied Cheryl Strayed that she was a fellow book lover. In 2017, Witherspoon started Reese’s Book Club, which focuses on fiction by women, about women, and reliably sends its monthly picks onto the best-seller list. Last year, print sales for the club’s selections outpaced those of Oprah’s Book Club and Read With Jenna, according to Circana Bookscan, adding up to 2.3 million copies sold.

I’ve enjoyed many of Witherspoon’s picks and interviewed a number of Reese’s Book Club’s authors — including Alka Joshi , Nina Simon and Celeste Ng — for the Book Review. I wanted to talk with her, reader to reader, and the lead-up to her 100th pick seemed like the perfect time.

Over lunch, Witherspoon told me that she likes to read in the morning, after exercising. (I read instead of exercising.) She organizes her books by color and prefers physical copies to digital ones. She wears reading glasses, 1.5 strength — a tidbit that didn’t make it into my story but gave me a certain middle age presbyopic nerd thrill. (By the way, the hot chicken was delicious.)

“I read a lot on airplanes, while I’m traveling,” Witherspoon said. “Do you know what’s interesting? It’s hard for me to read on vacation, maybe because reading is my job.”

I can relate. Many of us professional readers lament the lost luxury of enjoying books “like a normal person” instead of guzzling straight from the faucet, always a gulp away from losing the plot (literally). I know what you’re thinking: Boohoo. And you’re right!

What struck me about Witherspoon’s comment was the reminder — so obvious I didn’t even ask a follow-up question — that reading is supposed to be a hobby, belonging in the same category as listening to music, dabbling in watercolor and baking bread. Why has it become so much more complicated than other pastimes? Why do so many readers turn to the “experts” — big-name book clubs, critics, BookTok — for help figuring out what to read next? Don’t get me wrong: I love being a part of the engine that fuels these recommendations, and Witherspoon clearly does too. But I still believe in the power of standing in a bookstore or library, running your fingers over the spines.

Witherspoon said her original goals for Reese’s Book Club were to narrow the choices for busy readers and to “bring the book club out of your grandma’s living room and online.” Indeed, there are 882 comments beneath the club’s Instagram post about its May pick, “How to End a Love Story,” so she appears to have been successful in this regard.

Now, she said, “My dream is that it gets a little bit off the digital world and back into your living room.”

Even Witherspoon, doyenne of digital book clubbing, has an IRL club of her own.

I second this approach. The digital world is an excellent place to get ideas and talk (or type) about books. But, to me, the difference between scrolling through videos of book hauls and talking about a great novel with a friend is the difference between walking on a treadmill and hiking in the woods.

On my way home from Nashville, I popped into the airport outpost of Ann Patchett’s bookstore, Parnassus. I didn’t buy anything; my suitcase was already straining at the zipper from the six novels I packed for my 24-hour trip. (Recommendations for beach reads, coming soon!) I also didn’t impose my opinions on strangers, as I’m wont to do in the Hudson Booksellers at my home airport. I just stood there, flipping through paperbacks, enjoying the particular soundtrack of a store on a busy concourse. Wheels rolling, credit cards tapping, rushed customers asking where to find what they needed — Kristin Hannah, Fareed Zakaria, Sarah Maas, a book light, a birthday card, a bathroom. Over and over, the clerk murmured, “Will that be all?” and “Have a safe trip.”

Eventually, feeling like the luckiest person who ever read under the covers by flashlight, I joined the throng of travelers and headed to my gate. By the time I finished my book, I was home.

Here’s my full story on how Witherspoon built a literary empire .

Parnassus isn’t the only literary destination in Nashville. I also visited The Bookshop , in East Nashville, a small, quiet gem dominated by one of the most gorgeous literary tablescapes I’ve ever seen.

For a complete list of Reese’s Book Club’s picks, go here .

Still not sure what to read next? The New York Times Book Review can help .

THE WEEK IN CULTURE

Film and TV

When stars of “Bridgerton,” which returned this week for Season 3, are promoted from the supporting cast, their styles are transformed. Fans call this the “ Bridgerton glow-up .”

Alissa Wilkinson reviewed the new Amy Winehouse biopic, “Back to Black.” “Some of the movie’s choices,” she writes, “seem aimed at rewriting her history without her consent.”

The Cannes Film Festival started this week. These are the best red carpet looks .

The Times joined five British “Doctor Who” fans to watch the new season. “It’s a lot more goofy than what you traditionally get,” one viewer said .

The CBS sitcom “Young Sheldon” ended this week, despite still being popular. Aging child actors and the plot constraints of the show it spun off from help explain why .

Alice Munro

The author Alice Munro died at 92. Her short stories showed “that the humble facts of a single person’s experience, subjected to the alchemy of language and imagination and psychological insight, could provide the raw material for great literature,” Gregory Cowles writes in an appraisal .

Earlier this year, the author Ben Dolnick wrote a guide for those who want to get into Munro’s work .

King Charles III’s very red portrait, unveiled this week, was very polarizing. It wasn’t the first: Read a brief history of contentious royal paintings , including one with a shirtless Prince Phillip.

“ Yves Klein and the Tangible World ,” on display now at the Lévy Gorvy Dayan gallery in Manhattan, gathers 30 large-scale pieces with roots in performance art.

Other Big Stories

A small band of New Yorkers gathered, as they do almost every spring, to throw a birthday party for their former neighbor, Katharine Hepburn .

The Japanese chef Kei Kobayashi earned three Michelin stars for a restaurant in Paris. Now, he’s expanding his ambitions back to Japan .

Barbara Hannigan, the rare artist to have a career as both a soprano and a conductor, will lead the Iceland Symphony Orchestra .

On Billie Eilish’s third album, “Hit Me Hard and Soft,” she takes up the craft of the love song, with her own peculiar twists.

New York has spent over $100 million subsidizing Broadway — including popular musicals like “The Lion King” and “Wicked” — to help the industry through the pandemic. Some say the program lavishes taxpayer money on shows that don’t need it .

THE LATEST NEWS

Israel-Hamas War

President Biden wants a three-way diplomatic accord among the U.S., Israel and Saudi Arabia. But Israeli officials are resisting their part of the deal: a cease-fire in Gaza and steps toward a Palestinian state .

In Gaza, Israeli troops recovered the bodies of three hostages whom Hamas captured during the Oct. 7 attacks.

Faculty at U.C.L.A. voted not to rebuke the university’s chancellor over how he handled counterprotesters’ attack on a pro-Palestinian encampment.

Workers at two Mercedes-Benz factories in Alabama voted against joining the United Automobile Workers , setting back the labor union’s efforts to gain ground in the South.

The man who bludgeoned Nancy Pelosi’s husband after breaking into their San Francisco home in 2022 received a 30-year prison sentence .

TikTok added guardrails on weight- and dieting-related posts . Its algorithm will no longer shows users videos about “extended intermittent fasting,” excessive exercise and more.

CULTURE CALENDAR

By Alexis Soloski

🎥 “Furiosa: A Mad Max Saga” (Friday) Few action franchises have run so long or at such high octane as “Mad Max.” Set in a postapocalyptic Australia, the movies have spent 45 years furnishing audiences with trucks, guns, thrills and some very big booms. In 2015, the franchise gave its wasteland a feminist gloss with “Mad Max: Fury Road,” starring a ferocious Charlize Theron as Imperator Furiosa. And maybe we did need another hero, because that character has returned, now played by the wide-eyed Anya Taylor-Joy. In this prequel, Taylor-Joy, covered in grit, grease and dirt, plays a younger Furiosa, newly kidnapped and desperate to find her way home.

RECIPE OF THE WEEK

By Melissa Clark

Potato Chip Omelet

Most three-ingredient recipes are pretty ho-hum; basic dishes to satisfy your hunger but not necessarily whet your appetite. Ferran Adrià’s potato chip omelet is a salty, crisp-edged exception. Calling for just eggs, potato chips and good olive oil, this minimalist combination is a riff on a classic Spanish tortilla, but without any chopping required. Add a sprinkle of smoked pimentón or sliced chives for color and verve, or some grated Manchego for creaminess. Or leave it be; it’s a perfectly simple dish all by itself.

REAL ESTATE

The hunt: A New Yorker took her $400,000 budget to the Hudson Valley. Which home did she choose? Play our game .

What you get for $400,000: A 1924 bungalow in Lexington, Ky.; a four-bedroom house in Blairstown, N.J.; or a Colonial Revival house in Buffalo .

For sale: The loft-style SoHo building where John Lennon and Yoko Ono once lived .

Sex and relationships: Experts say communication is essential for true intimacy. But what if your significant other won’t open up ?

Skin care: Some pimple patches are more helpful than others.

Visiting Italy? Try these essential pasta dishes , recommended by the experts.

Forget weekend escapes: How to, realistically, care for yourself as a caregiver .

ADVICE FROM WIRECUTTER

‘do i really need a portable air purifier’.

Even if your home has a modern HVAC system, Wirecutter experts say there’s real value in having a portable air purifier, too. Running one on high for a few minutes cleans a room quickly. This can make a big difference during moments of increased air pollution — throughout a heavy pollen season or if food burns in the kitchen, for example. It can keep air squeaky clean running on auto. And during an acute weather event, like wildfire smoke invading your home , an air purifier is an important part of protecting yourself. — Annemarie Conte

GAME OF THE WEEK

English Premiere League soccer: The race for the Premiere League title comes down to the final weekend of the season. Manchester City, which has dominated English soccer in recent years, can capture its fourth straight title with a win over West Ham — a feat no Premiere League team has ever achieved . But second-place Arsenal still has a shot. If Man City loses, and Arsenal beats Everton, the London squad would win its first title in two decades. Sunday at 11 a.m. Eastern. Man City plays on NBC, and Arsenal on USA.

“City winning the league is just what happens . To be bothered by it would be like getting annoyed by the colour of the sky,” Charlie Eccleshare writes in The Athletic.

Arsenal should be proud of its performance this season , with or without a title, Art de Roché writes.

On the field, this was a banner year for the Premiere League. Behind the scenes, though, it was a mess of lawsuits, infighting and looming government regulation .

NOW TIME TO PLAY

Here is today’s Spelling Bee . Yesterday’s pangram was objected .

Take the news quiz to see how well you followed this week’s headlines.

And here are today’s Mini Crossword , Wordle , Sudoku and Connections .

Thanks for spending part of your weekend with The Times. — Melissa

Correction: The sports section in Thursday’s newsletter repeated N.B.A. and N.F.L. news from the previous day’s newsletter.

Sign up here to get this newsletter in your inbox . Reach our team at [email protected] .

Elisabeth Egan is a writer and editor at the Times Book Review. She has worked in the world of publishing for 30 years. More about Elisabeth Egan

Mula Español

Recipe from brett esler, adapted by robert simonson.

This drink, served at Whisler’s, a bar in Austin, Tex., is a classic Moscow Mule with a Spanish twist, using brandy de Jerez and sherry, as well as ginger liqueur, lemon and ginger beer. Brett Esler urges the use of drier styles of ginger beer, sherry and brandy for the cocktail. For presentation, the traditional copper mug will work, but Mr. Esler says a Tom Collins glass will do as well. —Robert Simonson

Featured in: At Age 75, the Moscow Mule Gets Its Kick Back

Log in or sign up to save this recipe.

• Give Subscriber benefit: give recipes to anyone As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more. Subscribe

Print Options

Include recipe photo

Advertisement

Ingredients

• 2 ounces Spanish brandy, preferably Lustau Solera Reserva
• ½ ounce ginger liqueur, preferably Domaine de Canton
• ½ ounce fresh lemon juice
• 1 bar spoon dry sherry, preferably Lustau East India Solera
• 3 ounces ginger beer, preferably Ginger People
• Candied ginger, for garnish

Nutritional analysis per serving (1 servings)

268 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 2 grams protein; 14 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

In a cocktail shaker three-quarters filled with ice, combine all the liquid ingredients except the beer, and shake until chilled, about 15 seconds. Strain into a copper mug or Tom Collins glass filled with ice. Top with ginger beer and garnish with the candied ginger.

Log in or sign up to rate this recipe.

Log in or sign up to mark this recipe as cooked.

Private Notes

Cooking notes.

It should be called Mula Española. Spanish requires noun-adjective gender agreement. Nevertheless, it sounds delicious.

Adapted from Brett Esler, Whisler's, Austin. Tex.

Recipe Tags

• Candied Ginger
• Ginger Beer

More Recipes From Robert Simonson

Bitter Giuseppe

Robert Simonson, Stephen Cole

Cali Spritz

Robert Simonson, Jon Santer

Peacock Alley Martinez

Robert Simonson, Frank Caiafa

Negroni Mela

Robert Simonson, Jacques Bezuidenhout

Robert Simonson, Natasha David

Paper Plane

Robert Simonson, Sam Ross

Kentucky Mule

Robert Simonson, Larry Rice

Kingston Negroni

Robert Simonson, Joaquín Simó

Bee’s Knees

Robert Simonson, Marshall Minaya

Old-Fashioned

Robert Simonson

Valkyrie House Old-Fashioned

Robert Simonson, Aaron Post

Tom Collins

Moscow Mule

Robert Simonson, Mike Holmes

NoMad Espresso Martini

Robert Simonson, Nathan McCarley-O’Neill

Dubonnet Cocktail

Robert Simonson, Lynn House

White Linen

Robert Simonson, Shady Lady Saloon

Trending on Cooking

Vegan Caesar Salad With Crisp Chickpeas

Becky Hughes

Chicken Galbi Noodle Salad

Arrabbiata Sauce

Alexa Weibel

Whole Roasted Branzino

Lidey Heuck

Roasted Chickpeas

Sheela Prakash

Taverna Salad

Skillet Chicken With Black Beans, Rice and Chiles

Margaux Laskey, Diana Henry

Kung Pao Tofu 

Ham El-Waylly

45 minutes 

Wild Rice Porridge

Kevin Noble Maillard, Dwayne Jarman

Potato Soup

Naz Deravian

1 hour 30 minutes

One-Pot Miso-Mascarpone Pasta

Sarah DiGregorio

Crisped Chickpeas in Spicy Brown Butter

Lemon Ricotta Pancakes

Genevieve Ko

Shrimp and Corn Chowder

Vivian Chan-Tam

About 1 hour 

All Day Cassis

Rebekah Peppler

Garlic Shrimp With Crisped Chickpeas 

Yasmin Fahr

Cooking Guides

Cooking Guide

Basic Knife Skills

By Julia Moskin

How to Cook a Turkey

By Melissa Clark

How to Cook Ham

By Sam Sifton

How to Cook Salmon

By Florence Fabricant

How to Cook Cauliflower

By Alison Roman

How to Make Mac and Cheese

How to Make Rice

By Tejal Rao

How to Make Sourdough Bread

By Claire Saffitz

• All Recipes
• Soups & Salads
• Main Dishes
• My Amazon Shop

Spanish Garlic Potato Omelette | The ONE Omelette that TOPS them ALL

I´m a HUGE fan of the classic Spanish potato omelette , however this Spanish Garlic Potato Omelette is the next-level in goodness. It´s made with the same ingredients as the classic version, except it has the addition of garlic & parsley. Which gives the omelette the most incredible depth of flavors.

TIPS & TRICKS to Make this Recipe: Important to fry the potatoes on a MEDIUM heat. That way the olive oil doesn´t heat too much and start smoking. When you add the eggs into the pan, you want a low to low medium heat. That way the eggs don´t brown too quickly and they fully cook through.

Key Ingredients & Cookware I used in this Recipe: MY NONSTICK FRYING PAN EXTRA VIRGIN SPANISH OLIVE OIL SPANISH SEA SALT

If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.

Watch the Video Below on How to Make this Spanish Garlic Potato Omelette

Spanish Garlic Potato Omelette | Tortilla de Patatas al Ajillo

Ingredients.

• 1/2 cup extra virgin olive oil 125 ml
• 4 potatoes 2 lbs / .90 kg
• 1 large onion
• 1 head garlic
• 6 large cage-free organic eggs
• 1/4 cup finely chopped parsley 16 grams
• pinch sea salt
• dash black pepper

Instructions

Heat a large nonstick fry pan with a medium heat and add in 1/2 cup extra virgin olive oil

Meanwhile, thinly slice the cloves from 1 head of garlic, finely chop 1 large onion and cut 4 medium sized potatoes (peeled) into small 1/4 inch (.625 cm) thick pieces

Add the sliced garlic into the pan with the hot olive oil, mix continuously, after 2 minutes and the garlic is lightly browned, remove all the garlic from the pan and set aisde

Using the same pan with the same heat, add in the chopped onion, mix continuously, after 3 minutes and the onion is translucent, add in the chopped potatoes, mix together so all the potatoes are coated in the olive oil, then mix every 3 to 4 minutes so the potatoes evenly fry

Meanwhile, crack 6 eggs into a large bowl, season with sea salt & black pepper, whisk together, then add in 1/4 cup finely chopped parsley and the sliced garlic we cooked earlier, mix together and set aside

After frying the potatoes for 20 to 22 minutes, they should be fully cooked through, just pierce them with a toothpick, if it easily goes in they are ready, other wise fry the potatoes until done, season the potatoes with sea salt, mix together and remove the pan from the heat

Add the potatoes into the bowl with the eggs (reserving the oil in the pan), mix together and let the mixture sit for 5 minutes

Heat the same fry pan with a low to low-medium heat, you should have some olive oil left in the pan from the potatoes, about 1 to 2 tbsp (15 to 30 ml), if not add in a little olive oil

After leaving the egg & potato mixture to sit for 5 minutes add it into the hot pan, make sure the mixture is evenly spread out and in a flat layer, after 2 minutes run a spatula through the outer edges, to ensure the omelette is not sticking to the pan

About 4 minutes after adding the mixture, place a plate that´s slightly smaller than the pan over the pan, place one hand on the plate and with the other hand flip the pan into the plate, slide the omelette back into the pan to cook the other side, using the back of the spatula, push the omelette from the outer edges towards the center, this gives it that classic rounded edge

After a total cooking time of 8 minutes, the eggs should be perfectly cooked through, remove the pan from the heat and transfer into a serving dish, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here .

You May Also Like

Got Canned White Beans? Make these Spanish-Style White Bean Fritters

The ULTIMATE Fish Pasta | Spanish Macarrones con Bacalao y Tomate

Spanish Peas and Potatoes | CLASSIC Recipe from the Canary Islands

Spain on a Fork

Happy to hear that! Thanks for the comment 🙂 Much love

Alec Villanueva

Sounds great! Glad you enjoyed it! Much love 🙂

Mary Skibinski

I may not wait to have company because this recipe just made my taste buds smile.

lol….Much love 🙂

cant wait to make this soon for me can i use spring onions as am not a big fan of onions i never had spanish garlic potato omelette before perfect for my after office meals love your recipes as always brightens up my day everyday after work

Sounds great Ramya!! Much love 🙂

Cancel Reply

Your email address will not be published. Required fields are marked *

Save my name, email, and website in this browser for the next time I comment.

Notify me of follow-up comments by email.

Notify me of new posts by email.