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Spanish tortilla recipe (omelette with potatoes) feat

Spanish tortilla recipe (omelette with potatoes)

This traditional recipe for Spanish tortilla de patatas (or omelette with potatoes) is a famous versatile dish of Spain you can eat for breakfast, lunch or dinner.  
Course Appetizer, Breakfast, Dinner, Lunch
Cuisine gluten-free, Mediterranean, Spanish, Vegetarian
Keyword eggs, omelette, potatoes, recipe, tortilla
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 367 kcal
Author Makos


  • Olive oil about 0.75 inch deep or enough to just cover the potatoes
  • 4 medium-sized potatoes cut in strips
  • 5-6 large eggs
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/2 onion, sliced (optional)
  • 2-3 sprigs of parsley, chopped (optional)


  • Deep frying pan at least 9 inches (22 cm) in diameter


  1. Salt the potatoes, mix, and let them rest for 5 minutes. Drain well and dry with paper towels.
  2. Fill a deep frying pan with oil, about 1 inch deep, and heat over high heat. Add the potatoes, reduce heat to medium/high and cook until tender (about 20 minutes). Stir once after about 10 minutes.

  3. Break the eggs in a bowl, add a pinch of salt, freshly grated black pepper, the parsley (if using), and a splash of water. Beat well with a fork until homogenized.

  4. When the potatoes are done, transfer them to a plate and drain the oil into a heatproof bowl (be careful since it will be very hot). Return the potatoes to the pan, level them with a spatula and add the eggs. Stir with the spatula and shake the pan to distribute everything evenly.
  5. Reduce heat to medium and cook until the eggs start to thicken around the edges (about 6-8 minutes. Cover the pan with a large plate and flip. Return the pan to the heat and slide the omelette with the uncooked side down into the pan. Continue cooking for 5-6 minutes or until completely cooked. Eat!

Recipe Video

Recipe Notes

  • The thinner you cut the potatoes, the faster they will cook.
  • You can also use another type of vegetable oil instead olive oil, or half of each.
  • You can use just enough oil to cover the surface of the pan and cook the potatoes covered with a lid until soft, but if you use a little more oil the potatoes are cooked more evenly and they retain their shape better.
  • Additions: red peppers, feta cheese, sausages or chorizo, grated or cubed cheese, broccoli, ham.

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