Best Spanish Omelet Recipe Ever - Authentic Tortilla de Patatas

Best Spanish Omelet Recipe Ever – Authentic Tortilla de Patatas

 

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!

winter food in Spain - mercado de la paz - best tortilla in Madrid

Best Spanish Omelet Recipe Ever

Lauren Aloise
The best Spanish omelet recipe will have you creating creamy and delicious tortilla española in no time!
5 from 4 votes
Prep Time 1 hr
Cook Time 10 mins
Total Time 1 hr 10 mins
Course Breakfast
Cuisine Spanish
Servings 4 servings
Calories 360.28 kcal

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
 

  • Peel the potatoes and rinse them under cold water.
  • Slice the potatoes into thin slices, I prefer about 1/2 centimeter (some prefer thicker)
  • Pat the potato slices dry and put them into a large bowl, sprinkle with salt, and mix well.
  • Heat a 1/2 inch of high quality extra virgin olive oil in a large frying pan at medium low heat.
  • When the oil is hot, add the potatoes and add more oil if necessary until all are covered.
  • Cook the potatoes for 20 minutes at a low heat (they may break apart, that is okay).
  • While the potatoes are cooking, beat the eggs in a large bowl and season with some salt and pepper.
  • Slice the onion as thin as possible (julienne style) and fry over a low heat in a separate heavy pan (I like stainless steel) for about 10-20 minutes until they begin to caramelize (stir often).
  • When the onions are caramelized, drain off any excess oil and add to the egg mixture.
  • 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.
  • After a few minutes, add the potatoes to the egg mixture and stir well.
  • Let the egg mixture sit for about 20 minutes.
  • 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.
  • Over a low heat, cook the eggs for about 6-8 minutes per side.
  • 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!
  • Finally, slide out of the pan onto a serving plate and let cool a little before diving in.

Nutrition

Calories: 360.28kcalCarbohydrates: 46.88gProtein: 16.4gFat: 12.12gSaturated Fat: 3.31gCholesterol: 327.36mgSodium: 213.8mgPotassium: 1214.09mgFiber: 5.97gSugar: 3.44gVitamin A: 475.2IUVitamin C: 51.28mgCalcium: 85.61mgIron: 3.55mg
Keyword best omelet recipe, easy omelet recipe, spanish omelet
Tried this recipe?Let us know how it was!

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!

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

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When it comes to traditional Spanish food, nothing is more authentic than a tortilla de patatas. This simple, healthy classic fits in perfectly at all meals: as an appetizer, as part of a tapas spread, or even for breakfast! All you need for my simple Spanish omelet recipe are potatoes, high-quality extra-virgin olive oil, onions, and salt. Let's get cooking! #Spain #tapas

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