Step by Step Spanish Omelette Recipe, Tortilla Espanola

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How to make an authentic Spanish Omelette recipe (Tortilla de Patatas)

Don't let the cook time below put you off, it may seem long, but most is waiting around for things to cool.

If you want to impress friends or family and do a Spanish tapas evening then you must include Tortilla de Patatas, or as called in English a Spanish Omelette.

I made one last Friday as part of a 'Tapas Evening' and everybody loved it.

Having lived in Spain for 12 years, I studied the food, and the Spanish Omelette is a tapa that can be found in any bar all over Spain, from the high North right down to the far South. Tapas are so simple, if you have the right ingredients, you will make an unforgettable meal.

Getting everything served hot and all together at the same time is difficult though, I would compare it to a fried breakfast. Most individual dishes are relatively easy to do, but serving all together is another story. Luckily with tapas, they are divided between hot and cold dishes, and the Spanish Omelette is also a dish which can be served as an individual course with a side salad.

In my recipes you will not see any microwaves being used however, to warm up precooked food. This has become common practice in many Spanish bars serving tapas.

All Photos on this page are my own, taken by myself peterb6001, excluding photos from Ad's and links.

Authentic Spanish Tortilla Omelette

Cook Time

Ingredients

• 5 eggs
• 5 potatoes
• 2 onions finely diced
• 5 garlic cloves finely diced
• salt to season
• pepper to season

Original Spanish tortilla 'how to' recipe with photo guide (Spanish Omelette Recipe)

1. Peel and cube good frying potatoes and at the same time heat up oil in a frying pan. Season the potatoes, in their uncooked state they will absorb the salt and pepper. If done later, once cooked the seasoning will not penetrate them and they will be only seasoned on the outside.
2. Because I am in the UK now I have chosen to use Rooster potatoes, if you can’t get these any high quality frying potatoes will be fine. I also use rape seed oil for frying,as it is environmentally friendly in the UK and has a great cooking temperature for this dish.
3. Fry the potatoes for 15 or so minutes, adding the onion and garlic five minutes before the potatoes are soft.
4. Drain the potatoes, garlic and onion on kitchen paper and allow to cool.
5. Whisk the eggs and add to the cooled potatoes (make sure they are cool enough not cook the eggs, or they will scramble).
6. Put a clean drizzle of olive oil in a large frying pan, gently heat and add the potato mixture.
7. When the mixture starts to set, work a spatula around the edge and under the Spanish tortilla release it.
8. Now for the tricky bit, place a plate over the omelette mixture and turn over, then slide back into the pan to cook the underneath.
9. After another two or three minutes allow to set, then it will be ready for eating.

Authentic Spanish Omelette recipe with hints and tips

How to make a Tortilla de Patatas photo guide

Peel, cube, and season the potatoes first, after they won't absorb the seasoning

Fry slowly

Start to prep some onion and garlic

Slice and dice the onion and garlic

Add the onion and garlic to the potatoes 5 minutes before they finish cooking

Drain the mix on kitchen paper and allow to cool

Whisk 5 eggs into a large bowl

Stir the cooled potato, onion and garlic mixture into the eggs

Put the mix into a large frying pan

Turn over using a plate and cook the other half

Popular Spanish tapas, 'Tortilla de Patatas'

Feel free to ask questions or comment

Peter Badham (author) from England on January 28, 2015:

Maybe he was trying 'caramelized' but no that doesn't sound nice. I've also had some that haven't been great, some very greasy ones and also some very dry ones. I do hope you'll try it again someday though and that it will prove not to have any of these mistakes or 'burnt onions'.

Peter Badham (author) from England on January 28, 2015:

Thank you, and sorry for making you hungry savateuse :)

Carol Fisher from Warminster, Wiltshire, UK on January 28, 2015:

Peter, he cooked the onions too much before he added the eggs so by the time the omelette was cooked, the onions were burnt - yuck! He was so proud of his Spanish omelettes that there was no way anybody could mention how revolting the burnt onions were.

savateuse on January 27, 2015:

That looks wonderful... now, I'm hungry!

Peter Badham (author) from England on January 26, 2015:

Thank you Mio Cid, Wow that certainly would make a hearty meal! I've never indulged with a steak on the side of a Spanish Omelette but must be delicious. What would be the star of the plate though? That could make a controversial debate.

Peter Badham (author) from England on January 26, 2015:

Hola Stazija, can I ask you what it was that you didn't like about this persons tortilla? Unless you really do not like potatoes and eggs I do hope you try it again, my way ;) I'll admit, I've had some bad ones too. I've eaten many that have been a mouthful of oil and many dry ones. I'd be interested in hearing how mine compares if you do take the time to make one and visit the page again. Thanks for your time on commenting.

Carol Fisher from Warminster, Wiltshire, UK on January 25, 2015:

Oddly, I've never made a Spanish omelette, I think it's because someone I used to know made them (his speciality dish) and that put me off. Looking at yours makes me think I should get over my aversion and make your recipe because it looks and sounds really good.

mio cid from Uruguay on January 25, 2015:

This is a very well presented very well illustrated classic Tortilla de Patatas, a true delicious side dish we in Uruguay enjoy it along with a big fat juicy steak. voted up shared etc.

Peter Badham (author) from England on January 25, 2015:

Thanks for the compliment Makingamark, and that is very true and a great tip for anybody that wants to speed up this recipe a little as potatoes piled up do hold their heat for a while. Also it will help to remove more oil. I roll mine on several different sheets of kitchen paper to reach all the cubes.

Katherine Tyrrell from London on January 25, 2015:

Lovely photos and great recipe instructions.

I find that it pays to spread out ingredients which need to cool - ideally so they separate. For example, spread kitchen paper in the bottom of a roasting tin and then spread and separate (without falling off a plate!).

That way they'll cool much faster and that will reduce your "waiting to cool" time.