Spanish Omelet Recipe (Tortilla de Patatas)

The Spanish Omelet, or Tortilla de Patatas, is a classic dish that stole my heart during a trip to Barcelona. I had it three days in a row, trying other dishes alongside it, but nothing compared to the simplicity and perfection of this dish. Thinly sliced potatoes cooked in rich olive oil, paired with onions and eggs, create a flavor burst that’s simply irresistible.

After testing this recipe three times at home, I found that Yukon Gold potatoes were the clear winner—they hold their shape and texture beautifully, even when sliced thin, and blend perfectly with the olive oil. Speaking of olive oil, this dish relies heavily on its quality, so don’t skimp! For the best results, I also recommend using an 8-inch pan, which ensures the omelet cooks evenly and holds its shape. Whether you’re serving it as a hearty breakfast, a light lunch, or a tapas-style snack, this Spanish Omelet is as versatile as it is delicious. Let’s dive into how you can recreate this iconic dish at home!

What is a Spanish Omelet?

The Spanish Omelet, or Tortilla de Patatas, is one of Spain’s most iconic and beloved dishes. Made with simple ingredients—potatoes, eggs, onions, olive oil, salt, and pepper—it’s a humble yet flavorful recipe that showcases the magic of cooking with high-quality, basic ingredients. The potatoes are gently cooked in olive oil until tender, then combined with eggs to create a golden, custard-like omelet with a slightly crisp exterior.

Traditionally served as a tapa, a light meal, or even a sandwich filling, the Spanish Omelet is celebrated for its versatility. Whether enjoyed warm, at room temperature, or even cold, it’s a dish that perfectly balances simplicity and taste.

Ingredients for Spanish Omelet (Tortilla de Patatas)

• Yukon Gold Potatoes: Creamy and sturdy, these potatoes hold their shape beautifully when thinly sliced and cooked, making them ideal for this dish.
• Eggs: Six large eggs bind the ingredients together, creating a rich, custard-like texture.
• Sweet Onion: Thinly sliced sweet onion adds a touch of natural sweetness and depth to the omelet.
• Olive Oil (Extra Virgin): High-quality olive oil is essential for frying potatoes and onions. Its rich flavor is key to the dish’s authenticity.
• Smoked Paprika: A pinch of smoked paprika enhances the flavor with a subtle smokiness and adds a pop of color when used as a garnish.
• Salt and Pepper: Essential seasonings to bring out the natural flavors of the ingredients.
• Fresh Parsley: Finely chopped parsley adds a fresh, herbal note and makes a vibrant garnish.

Tips and Tricks for the Perfect Spanish Omelet

• Choose the Right Pan Size:
  Use an 8-inch nonstick pan for the best results. This size ensures your omelet is thick enough to achieve that custard-like texture, while still being easy to handle when flipping. A nonstick pan also makes the cooking and flipping process much smoother.
• Let the Potatoes and Onions Cool:
  After frying the potatoes and onions, let them cool slightly before mixing them with the eggs. Adding them too hot can start cooking the eggs prematurely, which will affect the texture of the omelet.
• Coat the Pan with Oil:
  Before returning the egg mixture to the pan, make sure the pan has enough olive oil and that the sides are well-coated. This helps the omelet cook evenly and makes flipping much easier.
•  Master the Flip:
  Flipping can feel intimidating, but here’s the trick: Once the bottom is set and golden, place a large, flat plate over the pan. Hold the plate firmly, flip the pan upside down, and slide the omelet back into the pan to cook the other side. If you’re nervous, practice with a smaller portion first!
• The Best Potatoes to Use:
  Yukon Gold potatoes are ideal for this dish as they hold their shape and texture when sliced thin and fried. If you can’t find them, red potatoes are a good alternative, but avoid starchy options like Russets, which can fall apart during cooking.
• Don’t Skimp on Olive Oil:
  High-quality extra virgin olive oil is key to achieving an authentic Spanish omelet. You’ll need about a cup to fry the potatoes and onions properly. Strain and save any leftover oil for future cooking!
•  Make-Ahead Option:
  Spanish omelets taste just as good at room temperature as they do warm, making them a great make-ahead dish. Cook it a day ahead, let it cool completely, and store it in the fridge. When ready to serve, bring it to room temperature or gently reheat it on the stovetop.

Storage and Reheating

Storage:
To store your Spanish omelet, let it cool completely before wrapping it tightly in plastic wrap or transferring it to an airtight container. Store it in the refrigerator for up to 3 days.

Reheating:

• Stovetop: Heat a nonstick pan over low heat, and warm the omelet gently on both sides for a few minutes.
• Microwave: Place a slice on a microwave-safe plate, cover with a damp paper towel, and heat in 15-20 second intervals until warm.
• Room Temperature: Spanish omelet can also be enjoyed at room temperature—just let it sit out for about 30 minutes before serving.