Spanish Egg & Potato Omelet (Tortilla Española)

A classic Spanish dish made with tender potatoes, onions, and eggs, cooked slowly until golden. Simple yet satisfying, it’s perfect for breakfast, lunch, or tapas night.

Ingredients

  • 6 large eggs
  • 1 lb (450 g) potatoes, peeled and thinly sliced
  • 1 medium onion, thinly sliced (optional, traditional in many regions)
  • ½ cup olive oil
  • Salt & black pepper, to taste

Instructions

  1. Cook Potatoes & Onion:
    Heat olive oil in a large nonstick skillet over medium-low heat. Add potatoes and onion.
    Cook gently, stirring occasionally, until potatoes are tender but not browned, about 15 minutes.
    Drain, reserving 2 tbsp of the oil.
  2. Beat Eggs:
    In a large bowl, whisk eggs with salt and pepper. Add cooked potatoes and onion; stir gently to coat.
  3. Cook Omelet:
    Heat reserved oil in the skillet over medium heat. Pour in egg mixture, spreading evenly.
    Cook 5–7 minutes until the bottom is golden and set.
  4. Flip & Finish:
    Place a large plate over the skillet and carefully invert the omelet onto the plate.
    Slide it back into the skillet and cook 3–4 minutes on the other side until fully set.
  5. Serve:
    Let rest 5 minutes before slicing into wedges. Serve warm or at room temperature.

Tip: For a softer, more traditional texture, undercook slightly in the center. Add diced bell peppers, chorizo, or herbs for a twist.

Yield: 4–6 servings
Total Time: ~30 minutes