Spanish Omelette (Tortilla Española)

Front view of Spanish omelette on a plate with a wedge on a cake server.

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This Spanish Omelette (Tortilla Española) is quick and easy to make with everyday ingredients like eggs, potatoes, and onion. Enjoy it for breakfast or brunch, a light dinner, or as a fun tapa during happy hour or on game day!


  • 8 Large Eggs
  • 2 TSP Kosher Salt (use half the amount if using fine sea salt, or to taste)
  • ¼ TSP freshly cracked black pepper, to taste
  • 1 TSP ground Cayenne (optional), to taste 
  • 23 small hot Green Chilies (optional) – finely chopped
  • 1 pound / 454 grams Yukon Gold or other waxy Potatoes – peeled and cut lengthwise into ½ cm wide strips, then cut in half again widthwise
  • 1 medium Yellow Onion – thinly sliced
  • ¼ cup Extra Virgin Olive Oil, plus more if needed
  • To Serve (optional): chopped spring onion (scallion/green onion), chives, parsley, baguette bread, mayonnaise, butter, Tabasco® or other hot sauce


  1. Beat and season eggs: Crack the eggs into a large mixing bowl. Season with 1.5 TSP kosher salt, freshly cracked black pepper, ground cayenne, and add the chopped green chilies (if using). Beat until well combined, then set aside.
  2. Cook the onions and potatoes: In a 24cm / 10-inch nonstick frying pan or skillet, heat the extra virgin olive oil over medium-high heat. Once hot, add the potatoes and onion and season with the remaining ½ TSP of kosher salt. Fry for 6-8 minutes, stirring occasionally with a silicone/rubber spatula, until the potatoes and onions have softened. Switch of the heat. Place a fine mesh strainer above a large bowl and tip the potatoes and onions into it. Drain well and reserve the oil.
  3. Combine potatoes and onion with eggs: Beat the eggs mixture again to re-froth, then gently stir in the potatoes and onion.
  4. Cook bottom of the tortilla: Add 3 tablespoons of the reserved oil to the frying pan and heat over medium-high heat. (If there isn’t enough reserved oil, you can add more to the pan if needed) Pour in the eggs, potatoes, and onion mixture and spread in an even layer. Cook for 3-4 minutes, lowering the heat as needed to prevent the bottom of the tortilla from burning. Shake the pan by the handle vigorously as it cooks to help the tortilla set smoothly. The edges will start to curl up and form a puck like shape.
  5. Flip and cook the other side: Once the bottom of the tortilla has set and is lightly golden (you can check by gently lifting the edge with the spatula to check the color and doneness), place a large plate face side down over the top of the skillet and place your hand on top of the plate. Move over to the sink in case there is any spillage, and quickly (and confidently!) invert the tortilla onto the plate. Place the skillet back on the stovetop and slide the tortilla (uncooked side down) back into it. Shake the pan vigorously by the handle to even out the tortilla (sometimes most of the potatoes and onions will move to one side when you slide the tortilla back in) and continue cooking for another 3 minutes. Once the the tortilla has set and is lightly golden on the other side, switch off the heat.
  6. To Serve: Slide the tortilla onto a clean plate and allow to set for 5 minutes. Then slice into wedges, and serve warm, at room temperature, or cold. Feel free to top with chopped spring onion, parsley, or chives. You can also serve wedges in a bocadillo (sandwich) by placing wedges in between of two sliced of baguette bread with mayonnaise or butter and a few drops of Tabasco® or other hot sauce (if you like it a bit spicy!).




  1. What’s the best temperature to serve Spanish omelette? It can be served cold, at room temperature, or warm. Typically in Spain, it is served cold or at room temperature as a tapa (snack) during happy hour or in the afternoon, But it can also be served warm during lunchtime, brunch, or dinner.
  2. What to serve with Spanish omelette? You can serve it with an aioli or fried tomatoes based dipping sauce (sofrito) as a tapa during happy hour or as a fun game day snack. Or serve in a sandwich (bocadillo) for lunch or brunch. You can also serve it warm with a side salad for light dinner.
  3. Can I make this ahead? You can make it 2-3 days in advance and store in a sealed airtight container in the fridge.
  4. How to store leftovers: Store leftovers in sealed airtight containers in the fridge for up to 3 days. Reheat wedges in the microwave for 30-50 seconds on high if you’d like to serve it warm. Or take it out of the fridge 60 minutes in advance before serving it at room temperature.
  5. How to freeze it: Although the texture of the tortilla will be altered if you decide to freeze it, it is safe and possible to do so. Allow to cool completely after cooking, then wrap tightly in cling wrap and again in foil for added protection. Place in a sealed freezer-friendly bag or container and store in the fridge for up to 2 months. To thaw, place in the fridge overnight, and then set it out on a cutting board on the counter a few hours to take the chill off before you plan to serve it. Reheat in the oven at 150°C/300°F for a few minutes until warm throughout before slicing and serving. Or reheat sliced wedges in the microwave on high for 30-50 seconds.
  6. See post above for more tips and ideas for switching up the flavor.