Learn how to make the best Spanish omelette at home Spanish omelette (tortilla española) is one of the most popular dishes in the world. Home cooks have been making it as a comfort food in Spain since the 1800s. And believe me when I say…
It is laughably easy to make.
With just 4 humble ingredients you probably already have at home. Eggs, potatoes, onion, and olive oil.
No special equipment. No tricky techniques.
The secret…
This is one dish where anyone can get it perfect on the first try with the proper instructions. You don’t need to be a chef. No experience required.
Let’s get into it…
This guide will cover:
- Why Spanish Omelette Is a Must-Know Home Cook Skill
- The Perfect Ingredients for Your Spanish Omelette
- Step-by-Step Spanish Omelette Recipe
- How to Do the Iconic Spanish Omelette Flip
- Common Mistakes to Avoid
Why Spanish Omelette Is a Must-Know Home Cook Skill
The humble Spanish omelette is having a bit of a moment right now.
Millions of Americans are cooking more at home than ever before this year. With 93% of Americans planning to cook at home as much or more than last year, comfort food is everything right now. And this easy Spanish omelette recipe delivers on all fronts.
Consider…
It’s crazy cheap to make. Eggs, potatoes, onions…pantry staples that cost pennies each. No expensive steaks or hard-to-find specialty ingredients.
Couple that with the fact that most people can find a foolproof spanish omelette recipe that walks them through every step of this easy Spanish omelette recipe. There’s no room for error.
It’s not just about saving money though…
This dish is impossibly versatile. Warm for dinner. Cold from the fridge on a picnic. Cut into squares with toothpicks for a party. Stuffed into a sandwich for lunch.
It works for breakfast, lunch, dinner, or a midnight snack.
It is the very definition of flexible.
The Perfect Ingredients for Your Spanish Omelette
Ingredients are everything in this dish.
Here’s what every perfect Spanish omelette recipe is made of:
- Eggs: 6 large eggs for a standard size omelette. This is where quality really matters. Fresh eggs make a huge difference in taste and texture.
- Potatoes: Approximately 1 pound of waxy potatoes work best. Yukon Golds are the preferred choice as they hold their shape. Avoid starchy potatoes that fall apart.
- Onion: 1 large white or yellow onion adds sweetness. Note that this ingredient is the subject of many heated debates in Spain. Some adamantly include it. Others swear they never use it.
- Olive Oil: Non-negotiable. A good quality olive oil for frying is essential. The potatoes are technically poaching in the oil as they cook. They soak up tons of flavour.
- Salt: Season generously at each step in the cooking process. The most common mistake I see people make with their first attempt is under-seasoning potatoes.
And that’s literally the entire shopping list. 5 ingredients. It’s hard to get more basic than that. No need for any specialized kitchen tools.
Step-By-Step Spanish Omelette Recipe
The process is simple but important to follow closely.
Preparation of the Potatoes
Start by peeling and slicing the potatoes very thinly. Aim for about 3mm thickness. Some people dice the potatoes into small cubes instead. Both work perfectly.
The key is uniform size so they cook evenly.
Cooking the Potatoes and Onion
Heat about one cup of olive oil in a non-stick pan. Add sliced onions first and allow to soften until translucent.
Then add the potatoes.
A few important notes on this step…
Cook the potatoes over medium-low heat. This is not frying. Think more poaching in the oil. The potatoes should soften but not brown too much.
Cook them low and slow for 20-30 minutes.
Test for doneness with a knife. They should slide through the potatoes easily with no resistance.
Combine with Eggs
Drain the potatoes and onions and set aside. Don’t worry about the oil. Keep it and use it in future cooking. It is packed with flavour.
Beat the eggs in a large bowl. Add a healthy pinch of salt. Then add the warm potatoes and onions to the eggs. Let the mixture rest for 10 minutes.
This resting step is critical. It allows the ingredients to fully integrate.
Cooking the Omelette
Heat two tablespoons of the reserved oil in a clean non-stick pan over medium heat.
Add the potato and egg mixture. Spread it evenly across the pan.
Cook until the edges start to set. This should take 4-5 minutes. Use a spatula to gently lift the edges and check the underside of the omelette. It should be a golden brown colour.
Now for the scary part…
The Iconic Spanish Omelette Flip
It is called the Spanish omelette flip for a reason.
People spend most of their first attempt trying not to screw this up. But the flip is also what separates the good Spanish omelettes from the great ones.
This is how to do it:
Place a large flat plate on top of the pan. The plate should be a few inches larger in diameter than the pan.
Hold the plate with one hand on top. Use the other hand to firmly grip the pan handle.
Take a deep breath…
Flip quickly and decisively. The omelette should land on the plate cooked side up.
Slide it back into the pan and finish cooking the other side. This should take another 3-4 minutes or so. Test for doneness using the same method as before.
Pro-tip: The first flip is always the hardest. Commit to the movement fully. Confidence is more important than technique.
Common Mistakes to Avoid
Simple dishes can have simple pitfalls.
Cooking the potatoes too quickly. I can’t stress enough how important this is. Do not crank up the heat and sear the outside of the potatoes while the inside remains raw. It must be cooked low and slow.
Not using enough oil. There must be a good amount of oil in the pan. Enough to almost cover the potatoes. It will seem like an excessive amount but it is necessary for the right texture.
Neglecting the resting period. That 10-minute rest after combining eggs and potatoes is not optional. The ingredients need time to bind together. Skipping this step yields inferior results.
Wrong size pan. A 10″ non-stick pan is best for this recipe. Too large and the omelette ends up too thin. Too small and the omelette doesn’t cook through evenly.
Fear of flipping. Hesitation results in dropped omelettes. You have to fully commit to the flip movement.
Serving Suggestions
Serving options for Spanish omelette are virtually limitless.
Warm with crusty bread for a complete meal. Cut into small squares with toothpicks for a party tapas. Stuffed into a sandwich by cutting the omelette and placing it inside a baguette.
It stores really well too. Place leftovers in the fridge covered for up to 3 days. Many people prefer it cold or at room temperature.
Bringing It All Together
Spanish omelette is the culinary equivalent of comfort food for the soul.
4 ingredients. One pan. A few minutes of patience.
That’s all it takes to produce something truly spectacular.
Start with the highest quality potatoes and the freshest eggs possible. Cook the potatoes low and slow in plenty of oil. Rest the potato and egg mixture before cooking. Do not fear the flip.
Do all of the above and the final product will speak for itself.
Millions of Spanish families have been cooking this dish for over 200 years. It has survived generations for a reason.
It is time to get cooking.