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Spanish Omelet (Tortilla Española)


"There's nothing too fancy about this rustic Spanish style omelet, just lots of hearty goodness from crispy fried potatoes and onions. Chopped tomatoes and green onions lend even more flavor and color.
PREP TIME: 15 minutes
COOK TIME: 45 minutes
READY IN: 1 hour

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Rate this recipe 4.6/5 (9 Votes)
Spanish Omelet (Tortilla Española) 1 Picture


  • 1/2 cup Olive Oil
  • 1/2 pound Potatoes, thinly sliced
  • Salt and Pepper to taste
  • 1 large Onion, thinly sliced
  • 4 Eggs
  • Salt and Pepper to taste
  • 2 Tomatoes - peeled, seeded, and coarsely chopped
  • 2 Green Onions, chopped



Step 1

In a large frying pan or skillet, heat Olive Oil over medium-high heat. Sprinkle Potatoes lightly with Salt and Pepper. Cook until golden brown and crisp.
Once the Potatoes are golden, stir in the Onions.
Cook, stirring occasionally, until Onions are soften and begin to brown.

Meanwhile, beat Eggs together with Salt and Pepper. Pour Eggs into pan and stir gently to combine. Reduce heat to low and cook until Eggs begin to brown on the bottom.

Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until Eggs are set. Garnish omelet with Tomato and Green Onions and serve warm.

TIP: If you are afraid of inverting the omelet then try using an ovenproof pan and once the bottom is set transfer it to the oven at 350 degrees until it's set. Works like a charm.

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