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Spanish Potato Omelet (Tortilla de patatas)

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       Possibly the most internationally-known of all the dishes typical of Spain, is a thick, round potato omelette, which can be eaten either hot or cold, and is often served as a tapa in bars.

Video recipe - Spanish Potato Omelet


  • 4 eggs
  • 3 medium sized potatoes
  • 1 smal onion
  • salt
  • extra virgin olive oil
  • 2 garlic cloves

Directions - Spanish Potato Omelet

  • Slice the potatoes (not too thick) and salt them.
  • Peel and brown the garlic cloves.
  • Remove the garlic cloves from the oil and fry the potatoes, but do not brown them.
  • Remove the potatoes from the pan and drain in a paper napkin.
  • Chop the onion and poach in a pan with some extra virgin olive oil.
  • Salt the eggs and beat them with a fork or a mixer. One of the secrets of the omelet is that the more time you spend, the better it is. This way, it will be spongier.
  • Add the potatoes and the poached onions to the eggs.
  • In a big pan, pour 2 tablespoons of olive oil at a medium heat. When hot, pour the mixture into the pan.
  • when the eggs are browned on the bottom (3-4 minutes), invert a large plate over the pan, and quickly turn the omelet out onto it. (for better results you can use the amazing 2-piece spanish omelet pan)
  • Put again the pan over the heat and add two more tablespoons of olive oil.
  • Slide the omelet back into the pan with the uncooked side down and shape the edge of the omelet with a spatula
  • Cook for 3-4 minutes
  • Serve the spanish potato omelet

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