Go Back
+ servings
Finished Spanish omelet, the tortilla de patatas on a white plate.

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 15 mins
Total Time 1 hr 15 mins
Course Appetizer, Breakfast, Snack, Tapas
Cuisine Spanish
Servings 8 slices
Calories 360.28 kcal


  • 2 lbs potatoes Yukon Golds work well
  • Salt and pepper to taste
  • 8 large eggs free range if possible
  • 1 large onion
  • Extra Virgin Olive Oil enough to fry the potatoes and cook the tortilla. You can substitute a neutral oil for frying if you wish (but good quality olive oil really makes a difference!).


  • Peel the potatoes and rinse them under cold water.
  • Slice the potatoes into thin slices, I prefer about 1/2 centimeter (some prefer thicker). I use a mandolin to do this quickly and easily.
    Sliced potatoes in a bowl
  • 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.
    Sliced potatoes in a frying pan covered with olive oil
  • Cook the potatoes for 20 minutes at a low heat (they may break apart, that is okay).
    Sliced potatoes frying in olive oil to make Spanish tortilla
  • 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).
    Sliced onions caramelizing in a frying pan for tortilla de patatas
  • When the onions are caramelized, drain off any excess oil and add to the egg mixture.
    Caramelized onions and beaten eggs
  • 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.
    Straining fried potatoes in a metal strainer to add to the Spanish tortilla
  • 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.
    Tortilla mixture in a frying pan
  • Over medium-low heat, cook the tortilla for about 6-8 minutes per side. Make sure the heat is low enough or the tortilla will cook too quickly and be rubbery. You can run a rubber spatula along the edges to make sure the tortilla isn't sticking.
    Cooking a Spanish omelet in a frying pan.
  • 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!
    After flipping the Spanish tortilla it cooks on the other side.
  • Finally, slide out of the pan onto a serving plate and let cool a little before diving in.
    Finished Spanish omelet, the tortilla de patatas on a white plate.


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, spanish tortilla recipe
Tried this recipe?Let us know how it was!