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You are here: Home / Recipes / Best Spanish Omelet Recipe Ever – Authentic Tortilla de Patatas

Best Spanish Omelet Recipe Ever – Authentic Tortilla de Patatas

June 30, 2012 Lauren Aloise 67 Comments

Spanish omelet recipe
The only Spanish omelet recipe you’ll ever need

Is there anything more Spanish than la tortilla española?

I’m really sure not sure that there is. When made right, a Spanish omelet is the definition of traditional Spanish cuisine: simple to make, clean flavors, and the best ingredients. This is the formula for the greatest Spanish recipes.

I waited three years to make a tortilla of my own.

Why so long? Well, to be perfectly honest, the Spanish omelet intimidates me. It can be so incredibly good– and also terribly, horribly bad. I’ve had my fair share of both ends of the spectrum, and wanted my first tortilla to be a well thought out event.

Was it? Of course not! The first time I finally got the nerve to make a tortilla española of my own it was a split second decision, followed by an hour in the kitchen and a resulting tasty, though partially burnt, tortilla concoction. It wasn’t an all out failure, but it was far from the Spanish omelet of my dreams!

But with time and patience, I learned the tricks and perfected the ever so intimidating Spanish omelet recipe. This is my version, with onions (a controversial ingredient among Spaniards) and left quite runny in the middle (you are free to cook it longer). It is delicious, easy to make (at least once you get the hang of it!) and makes the ideal Spanish tapa for a dinner or cocktail party. It is also incredible when placed into a warm baguette and eaten as a tortilla sandwich— it is actually the sandwich of choice among Spanish school children and a popular afternoon snack.

So without further chit chat, here is the best recipe for an authentic Spanish omelet– I hope you enjoy it!

5.0 from 3 reviews
Best Spanish Omelet Recipe Ever
 
Print
Prep time
1 hour
Cook time
10 mins
Total time
1 hour 10 mins
 
The best Spanish omelet recipe will have you creating creamy and delicious tortilla española in no time!
Author: Lauren Aloise
Recipe type: Breakfast
Cuisine: Spanish
Serves: 4
Ingredients
  • 1 kilogram (about 2 pounds) of potatoes
  • Salt and pepper to taste
  • 8 large eggs (free range if possible)
  • 1 onion
  • Extra Virgin Olive Oil
Instructions
  1. Peel the potatoes and rinse them under cold water.
  2. Slice the potatoes into thin slices, I prefer about ½ centimeter (some prefer thicker)
  3. Pat the potato slices dry and put them into a large bowl, sprinkle with salt, and mix well.
  4. Heat a ½ inch of high quality extra virgin olive oil in a large frying pan at medium low heat.
  5. When the oil is hot, add the potatoes and add more oil if necessary until all are covered.
  6. Cook the potatoes for 20 minutes at a low heat (they may break apart, that is okay).
  7. While the potatoes are cooking, beat the eggs in a large bowl and season with some salt and pepper.
  8. Slice the onion as thin as possible (julianne style) and fry in a separate frying pan for about 10 minutes until they begin to caramelize (stir often).
  9. When the onions are caramelized, drain off any excess oil and add to the egg mixture.
  10. When the potatoes have been frying 20 minutes, remove them with a slotted spoon into a strainer and allow to cool off while any excess oil drips away.
  11. After a few minutes, add the potatoes to the egg mixture and stir well.
  12. Let the egg mixture sit for about 20 minutes.
  13. In the same pan where you fried the potatoes, remove all the oil (you can reuse it!) and over a medium low heat add the egg mixture.
  14. Over a low heat, cook the eggs for about 6-8 minutes per side.
  15. When you are sure that the bottom is cooked and you want to flip the tortilla, take a large plate and put it over the pan and flip quickly! Some egg will likely slip out-- it'll be messy-- but that's okay!
  16. Finally, slide out of the pan onto a serving plate and let cool a little before diving in.
3.2.2708

So that is it! My tips are to cook the Spanish omelet at a low heat (that way it won’t burn) and experiment the first few times with different cook times until you get it right. Also, I prefer to slice the potatoes thin so that they do break apart, and I prefer to caramelize the onions quite a bit… yum! Lastly *super tip*– it is easier to make mini tortillas in the tiny single egg frying pans they sell. Mine come out perfect every time!

Let me know if you try making this authentic Spanish tortilla— I’m curious to see how it goes for others!

  • Find the best tortilla in Madrid here!
  • Make a cold glass of sangria to wash it all down with my favorite sangria recipe.

What do you think– are the best Spanish omelets are made with onions or not? Caramelized? Runny in the middle or cooked through?

  • About
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Lauren Aloise
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Lauren Aloise

Professional eater, writer, cook, food tour operator. Fascinated by food and its history. Loves: a gooey slice of tortilla, fish markets, homemade cocktails, train travel. Hates: Overhyped restaurants, wine snobs, long menus, mediocrity. Check out my food tours at www.devourtours.com.
Lauren Aloise
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Recipes, Side Dish, Spanish Tapas Recipes, Vegetarian how to make a spanish omelette, recipe for spanish omelette, recipe for tortilla espanola, Spanish food blog, Spanish food recipes, spanish omelet recipe, spanish omelette, spanish tortilla recipe, tapas recipes, traditional spanish cuisine, typical Spanish foods

Comments

  1. Nicole says

    June 30, 2012 at 3:06 pm

    Looks great! Have you even been to Cáscaras? They’ve got small personal tortillas and they’re fantastic! Surely, not as good as yours, though!
    http://www.restaurantecascaras.com/

    Reply
    • Lauren Aloise says

      June 30, 2012 at 3:45 pm

      That place sounds great! I’ve never been… adding it to the list 🙂

      Reply
  2. Christine says

    June 30, 2012 at 8:06 pm

    Poca hecha all the way! So much better than a dry one. I just ate one today, actually!

    And I always add onions and green Spanish pepper. Our recipes are pretty similar.

    Reply
    • Lauren Aloise says

      July 1, 2012 at 9:45 am

      Mmm, peppers sound good too. Sometimes I add anything and everything to a tortilla, but with those ones I usually cook it a little more. But runny with caramelized onions is my all time favorite!

      Reply
  3. Andrew says

    June 30, 2012 at 9:49 pm

    That sounds fantastic, I especially like the sound of having potatoes as part of the omelet, though I’ll definitely have to cut that recipe down, probably to 1/4 of what it is since I’d only be preparing it for myself.

    Thanks, Lauren, nicely done.

    Cheers,
    Andrew

    Reply
    • Lauren Aloise says

      July 1, 2012 at 9:46 am

      I would 1/2 it– you can heat up a slice later or eat it cold like the Spaniards, or between bread as a sandwich– yum!

      Reply
      • Andrew says

        July 3, 2012 at 10:08 pm

        Yup, good point. You could also put it in a flour tortilla with some ham and cheese and make a breakfast burrito 🙂

        Cheers,
        Andrew

        Reply
  4. Julie Sheridan says

    July 1, 2012 at 1:13 am

    Ah, Spanish tortilla. A life saver – vegetarian and gluten free. Definitely needs the onions as far as I’m concerned. A woman in Madrid taught me how to make it years ago, and her method of turning it was to ease it, cooked side down, onto a large plate. Then cover that with another large plate and quickly turn them upside down. Remove the top plate and gently slide the tortilla, cooked side up, back into the pan (make sure there’s a little oil left at the bottom of the pan). I find this easier than trying to flip the pan itself.

    Reply
    • Lauren Aloise says

      July 1, 2012 at 9:46 am

      Yeah, for me, the onions are non negotiable! That’s how I flip it too, works every time!

      Reply
  5. BertoGarcia (@bermaxo) says

    July 1, 2012 at 8:54 am

    Huumm que coa mas rica es la tortilla de patatas o papas como decimos en Canarias

    Reply
    • Lauren Aloise says

      July 1, 2012 at 9:48 am

      Muyyy rica!

      Reply
  6. Cassandra says

    July 1, 2012 at 5:00 pm

    I agree that, as ubiquitous as this dish is, it sure is daunting to make! I prefer mine with caramelllly onions and poca hecha in the middle–probably a lot like that photo you’e got up top! Although, I did have a really awesome tortilla once in Cantabria which was also included chorizo, yummmm.

    Reply
    • Darren Thompson says

      September 9, 2018 at 9:05 am

      I usually bung in whatever meat is left over in the fridge, either sausages or chicken.

      Reply
  7. toby says

    July 1, 2012 at 9:15 pm

    yum! with onions and cooked through please 🙂 I like the extra plate idea too, will have to do that next tortilla that I make.

    Reply
    • toby says

      July 1, 2012 at 9:21 pm

      p.s. you might want to look at step 13? a word I’m guessing you didn’t intend to have there…..feel free to delete this comment too.

      Reply
      • Lauren Aloise says

        July 1, 2012 at 10:49 pm

        Oh no! S and D are so close on the keyboard– and of course, since it is a word, spell check doesn’t catch it. Thanks Toby!

        Reply
  8. Mo says

    July 5, 2012 at 3:30 pm

    This is the Holy Grail of Spanish cuisine! I wondered when you were going to get to it, Lauren. In 17 years here mine are either beautiful but insipid or ugly and tasty. I keep trying – though the caramelized onion idea is new to me. And of course personal taste comes into it – I like the tortilla cold since I think the flavours come through better. But hubby and child like it hot (Some Like It Hot!). I have one on now, off to see if it´s burning. I´m so nervous!

    Reply
  9. agamemnon says

    September 16, 2012 at 1:57 am

    After my first trip to spain twenty years ago, I came home determined to reproduce one of these. It took at least five years of weekly-or-more tortillas before I was really happy. But the great thing about tortillas is even when they come out wrong, because they’re so basic they’re still excellent!

    The caramelized onions are fairly non-traditional. But who cares! If they taste good, it’s right. It might be fair to warn people that it’s going to take a bit more than 10 minutes to brown an onion, though. Closer to an hour. And over very low heat unless you’re going for burnt onions instead.

    Reply
    • Lauren Aloise says

      September 17, 2012 at 12:05 am

      Yes, good tip! I will adjust that as it does take longer to get them fully caramelized. Wow, 5 years! I thought 3 was long!

      Reply
  10. Cat says

    September 19, 2012 at 10:01 pm

    I’m getting some good compliments in the kitchen department from Kike, so I’m attempting this tonight. I knew I couldn’t try any other recipe but yours, guapa!! Will let you know…and maybe I’ll actually bring food to the next gathering, and not plastic plates!!

    Reply
  11. Lauren says

    October 17, 2012 at 4:44 pm

    Just attempted my 3rd tortilla- 1st following your recipe. I’m going to need more flipping practice. Half of it comes out and the other stays semi-stuck in the pan. Any tips?
    No matter how it looks, I know it’s going to taste good : )
    But you may have given me a new challenge!

    Reply
    • Elena says

      October 25, 2016 at 10:55 pm

      It´s really important that your pan is nonstick (did i write that correctly?), that´s the only way you can do a tortilla de patatas correctly. In Spain we usually use one pan only to do tortillas, so it doesn´t get damaged.

      Also you should do the flipping quickly so it doesn´t fall throught the gap between the plate and the pan.

      Reply
  12. Maribel says

    November 16, 2012 at 5:04 pm

    Thanks to Spanish roots in Puerto Rico, one always finds the tortilla at parties and it always features potatoes and onions. It often features Chorizo as well. Surely it has to do with the area the Spanish immigrants came from. Even in Bologna, Italy I prepare the Spanish tortilla…I agree that the quality of the olive oil is important…only excellent and flavorful oil should be used.

    Its time I make it again…

    Reply
  13. TAKEYATHERE says

    December 6, 2012 at 11:49 am

    Awesome recipe! I think the biggest trick is to slice the potatoes into thin pieces…I’ve tried before but opted for small chunks. You can see my attempt here: http://takeyathere.wordpress.com/2012/09/13/recipe-pincho-de-tortilla-spanish-omelette/

    Next time, I’m following your recipe.

    Reply
  14. Carmen says

    December 30, 2012 at 7:13 pm

    Está muy bien esta receta, aunque yo no hago las cebollas en otra sartén, me gusta más que se frían junto con las papas para que éstas queden más sabrosas. Y también se le puede añadir pimiento picado, ya sea rojo o verde y, al huevo batido, se le puede poner perejil también picado.
    Por último, prueben a dejar las papas 5 minutos dentro del huevo batido antes de hacer la tortilla, así quedará mucho más jugosa.
    I’m sorry because I don’t writing in English, I’m studying to improve the language so… here you are a little Spanish lesson 🙂

    Reply
  15. Kelsey says

    April 8, 2013 at 11:36 pm

    Hey how many does this feed? I’m looking to cook for 3 girls and 1 guy? Will this feed four? Sounds so delicious!!

    Reply
    • Lauren Aloise says

      April 9, 2013 at 11:17 am

      Hi Kelsey,

      It depends, this is usually a snack or appetizer here. It will cut 6-8 slices (like a pizza) and if used as a main dish, would probably feed 3-4 people.

      Thanks for commenting! Lauren

      Reply
  16. Léson says

    May 6, 2014 at 3:01 am

    This recipe was muy deliciouso! Mi familia y yo encantan! El potatoes sabor bien en la omeletè.

    Reply
    • Lauren Aloise says

      May 6, 2014 at 8:56 am

      So glad you liked it!

      Reply
  17. Samantha Visser says

    October 9, 2014 at 10:54 pm

    Esta es una muy buena receta. Esto se ve muy delicioso, creo que la próxima vez me voy a casa voy a hacer yo mismo. Aunque no me gusta la cebolla creo que se daría una oportunidad. Este Blog Español tiene un montón de recetas buenas que me gustaría compartir con mi familia y amigos.

    Reply
  18. Elle | Spain Buddy says

    January 31, 2015 at 7:52 pm

    This is an absolute staple in our house – I make it 3 or 4 times a week. I rarely use onion… I prefer garlic in mine (although obviously not in the same quantities). But I’ll give your caramelised onion version a go as that method would give more flavour.

    I also never flip mine. I wait until the underside is cooked… then I pop it under a very hot grill.

    Alan won’t eat it… so there’s double for me! The neighbours have dropped some eggs from their chickens round today so I shall be making another tomorrow.

    Yum!

    Elle x

    Reply
    • Elle | Spain Buddy says

      June 2, 2015 at 11:57 pm

      Just stumbled across this again while checking comment subscriptions.

      After I replied last time, I gave it a go with caramelised onions and now I do it that way every time. I also always flip now. Thank you for the tip – it makes all the difference.

      I can be smug now because everyone loves my tortillas: potatoes, onions, garlic – and they get snapped up! I make sure there is always one whipped up in case guests arrive… and I probably eat more than I should. But hey, I’m still slim so it’s okay… for now xxxx

      Reply
      • Lauren Aloise says

        June 3, 2015 at 12:55 pm

        You’ve been converted 😉 Soooo yummy!

        Reply
  19. Pop Spencer says

    July 5, 2015 at 7:23 pm

    My Aunt taught me how to make Tortilla when my wife and I stayed with her in Javea about 20 years ago – it’s been a staple of ours for lunch, dinner, and, especially, picnics, as it’s possibly better cold than when just cooked. Yesterday I got a text message from one of my sons asking me to send him my recipe, which I did, bearing in mind it’s done more by eye than weight. He sent me a photo of it later…I taught him well.

    Reply
    • Lauren Aloise says

      July 6, 2015 at 1:20 pm

      That’s lovely! Passing on the family recipe 🙂

      Reply
  20. Peter Nichol says

    September 19, 2015 at 1:12 am

    Oh you have to put onions in tortillas. I allso like to beat about half a teaspoon of garlic powder into the eggs. And best of all I love to sprinkle a Good strong blue cheese on top and put under the grill until it browns. Cheers from New Zealand

    Reply
    • Pop Spencer says

      September 21, 2015 at 2:01 pm

      Surely cheese on top makes it more of a frittata than a tortilla? My aunt, who taught me how to make tortilla in Spain, just uses eggs, onions and potatoes, but when her daughter made one for me she put garlic in it – cloves, still in the skin. I enjoyed it, but I like whole garlic cloves cooked anyway.

      Reply
      • Lauren Aloise says

        September 22, 2015 at 6:20 pm

        Sounds great! True tradition is just potatoes and eggs, but really anything can go in. Some people even make a double layered stuffed tortilla, and others do top their tortilla with cheese/toppings. But most would agree that potato and egg (and in my opinion, onion!) are the best!

        Reply
    • Lauren Aloise says

      September 22, 2015 at 6:19 pm

      Sounds yummy!

      Reply
  21. Peter says

    January 18, 2017 at 10:21 pm

    I have been making Tortillas for a few years now. But when the bottom is cooked I allways put mine under the grill to cook the top. Theirs know messing around having to flip the pan that way. Cheers

    Reply
    • Lauren Aloise says

      January 21, 2017 at 1:03 pm

      Good idea! 🙂

      Reply
      • mariano says

        February 19, 2017 at 4:28 am

        I’ve been making tortilla for many years since learning in Spain…My son in Madrid uses shredded raw potato fried in oil quickly…I learned to pre boil the potatos until almost done…then hot fry and add to the beaten eggs…the trick is to let the potatos soak with the eggs for fifteen minutes…the mixture should be warm when poured into the hot pan…I use a fork to lift the edges and tilt the pan to slide the mixture. What I was taught was to pour into a hot pan, and then lower the heat to simmer and be patient. The first flip is messy…the second flip is less so…then a few more flips…to have a wet center, the heat must be low. I add the chopped onions to the potatos to the hot fry. When I lived in Barcelona all the workers seemed to bring a tortilla sandwich for the lunch break. The volume of potato should be greater than the volume of egg/

        Reply
        • Lauren Aloise says

          February 23, 2017 at 12:01 pm

          Yum, your comment makes me hungry! Thanks for the tips!

          Reply
  22. Mark says

    September 7, 2017 at 4:13 pm

    Hola Lauren,

    For authenticity, I would suggest two things: yellow potatoes (e.g. Yukon Gold or regular yellow potatoes) and Spanish onions (or other sweet onion). This will make a huge difference in the outcome with respect to texture and flavor, as not all potatoes are idea for this dish and some onions do better than others.

    I’ll be trying your recipe in coming weeks.

    Reply
    • Lauren Aloise says

      September 8, 2017 at 3:38 pm

      Thank you for these tips! I would definitely recommend sweet onion and Yukon golds do tend to work well when I’m visiting the US. Hope the recipe turns out for you!

      Reply

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    […] Many a tourist has been puzzled by the Spanish tortilla: a classic staple that bears no resemblance to the Latin American food of the same name. Tortilla de patatas (also called tortilla española) is a thick potato omelette, usually served by the slice. There are infinite variations, and everyone has an opinion on which reigns supreme. Take our advice and try some of the best tortilla in Madrid on the Ultimate Madrid Food Tour, or cook up your own with the help of a classic Spanish tortilla recipe. […]

    Reply
  22. Kitchen Adventures: Tortilla de Patatas – DANDELION GREENS says:
    April 16, 2018 at 5:03 pm

    […] decided to use the recipe on the blog Spanish Sabores. The author, Lauren Aloise, is the founder of a popular food tour company called Devour Tours and […]

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