The Spanish Potato and Onion Tortilla (Omelette) Recipe is a beloved classic from Spain that takes humble ingredients like potatoes, onions, and eggs and transforms them into a deliciously satisfying dish. This golden, thick omelette boasts a tender, creamy interior with a beautifully crisp exterior, making it perfect for any meal of the day. Whether you’re gathering friends for a casual tapas night or simply craving a cozy homemade treat, this tortilla delivers comforting flavors and impressive simplicity all in one.
Ingredients You’ll Need
Getting the ingredients right is key to mastering the Spanish Potato and Onion Tortilla (Omelette) Recipe. Each component is simple but essential, lending unique texture, richness, and color to the final dish.
- Potatoes (750 g / 1.5 lb): Peeled and sliced evenly about 0.5 cm thick to ensure they cook through gently and become creamy inside.
- Onion (1 medium): Thinly sliced to add a subtle sweetness that balances perfectly with the potatoes.
- Olive oil (1/2 cup / 125 ml): Use good quality extra virgin for depth of flavor and to gently stew the potatoes and onions until tender.
- Eggs (8 large): The binding element, whisked and seasoned, creating the fluffy base of the tortilla.
- Salt and pepper: Simple seasonings that bring out the natural flavors of the main ingredients.
- Fresh parsley: Optional but adds a fresh, vibrant touch at the end, perfect for garnishing.
How to Make Spanish Potato and Onion Tortilla (Omelette) Recipe
Step 1: Gently Cook Potatoes and Onions
Start by heating olive oil in a non-stick frying pan over medium heat. Add the sliced onions and potatoes, turning them over to coat in the oil evenly. Place a lid on the pan and let the vegetables stew slowly for around 20 minutes. Be sure to turn the potatoes 3 to 4 times during this process using an egg flip or spatula, keeping the heat moderate so they soften without browning too much. This slow cooking is what makes the potatoes tender and the onions sweet and mellow.
Step 2: Prepare the Eggs
While your potatoes are stewing, whisk the eggs vigorously in a large bowl. Season generously with salt and pepper. This well-seasoned egg mixture is what will bind the potatoes and onions together into the signature Spanish tortilla texture.
Step 3: Drain the Potatoes and Onions
Once the potatoes and onions are perfectly soft, use a slotted spoon to transfer them to a colander to drain any excess oil. This step keeps your tortilla from becoming greasy while still retaining just enough flavorful olive oil within the veggies.
Step 4: Prepare the Pan for the Final Cooking
Pour out most of the remaining oil from the skillet, leaving about 1 1/2 to 2 tablespoons. Then heat the pan back up on medium-high heat, getting ready to cook the tortilla itself. Turning on the grill or broiler at high is also a good idea for the finishing step.
Step 5: Cook the Tortilla on the Stove
Return the potatoes and onions to the hot pan, then pour over your whisked eggs, gently spreading everything evenly. Cook for about 5 minutes, or until the underside turns a lovely light golden color. The bottom should be set but the top still slightly runny.
Step 6: Finish Cooking Under the Grill
If the center hasn’t set yet, pop the whole pan under the grill or broiler for a couple of minutes. This finishing touch sets the top perfectly without overcooking the delicate interior of the Spanish potato and onion tortilla.
Step 7: Flip and Rest
Take the pan off the heat and let the tortilla rest for a few minutes. Place a serving platter over your frying pan and carefully flip the combination to turn the omelet out, aiming for that beautiful upside-down golden surface.
Step 8: Serve Warm or at Room Temperature
Serve your Spanish potato and onion tortilla warm for the best creamy texture, although it’s equally delicious at room temperature, making it great for gatherings and tapas spreads.
Step 9: Optional Presentation
For a festive occasion, you can slice the tortilla into wedges as part of a tapas table with other small bites and refreshing drinks.
How to Serve Spanish Potato and Onion Tortilla (Omelette) Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a pop of color and a fresh, herbaceous note that perfectly complements the richness of the tortilla. A light drizzle of good olive oil or a few slices of ripe tomato can also brighten the plate.
Side Dishes
This tortilla pairs beautifully with a simple green salad dressed with lemon vinaigrette or a side of roasted red peppers. For a heartier meal, serve it alongside crusty bread and marinated olives for a truly Spanish-inspired experience.
Creative Ways to Present
Try stacking smaller, individual-sized tortillas with layers of roasted vegetables between them for a fun twist. You can also cut the tortilla into bite-sized squares and serve with toothpicks as party finger food. Experiment with adding a sprinkle of smoked paprika or thin slices of chorizo for extra flavor variations.
Make Ahead and Storage
Storing Leftovers
Store any leftover Spanish potato and onion tortilla in an airtight container in the refrigerator for up to 3 days. It keeps well and the flavors mellow beautifully, making it a convenient ready-to-eat snack or meal addition.
Freezing
If you want to freeze leftovers, wrap the tortilla tightly in plastic wrap and then foil to avoid freezer burn. Freeze for up to 1 month. Thaw gently in the refrigerator overnight before reheating for best results.
Reheating
Reheat slices gently in a non-stick pan over low heat to keep the tortilla creamy without drying it out. Alternatively, warm it in the oven at 350°F (180°C) for 10-15 minutes until heated through.
FAQs
Can I use a different type of potato for this tortilla?
Absolutely! While waxy potatoes hold their shape beautifully, you can experiment with other varieties. Just keep in mind that starchier potatoes may become softer and creamier, impacting the texture a bit.
Is it necessary to use olive oil? Can I substitute it?
Olive oil is traditional and offers a rich, fruity flavor that defines the dish. You can substitute with a neutral oil like vegetable or sunflower oil, but the taste depth will be less authentic.
Can I add other ingredients like peppers or herbs?
Definitely! While the classic Spanish Potato and Onion Tortilla (Omelette) Recipe is simple, adding bell peppers, spinach, or fresh herbs can personalize your tortilla. Just remember to keep additions balanced with the main flavors.
How do I prevent the tortilla from sticking when flipping?
Using a good non-stick pan and ensuring enough olive oil is left in the skillet helps. Also, letting the tortilla rest for a few minutes before flipping allows it to firm up, reducing sticking risk.
Can this tortilla be eaten cold?
Yes! The Spanish potato and onion tortilla is delicious warm or at room temperature and is often enjoyed cold in Spain. It’s a versatile dish perfect for picnics and packed lunches.
Final Thoughts
This Spanish Potato and Onion Tortilla (Omelette) Recipe is truly a kitchen gem, proving that simple, high-quality ingredients can create something spectacular. It’s a dish that invites sharing, warmth, and pure enjoyment. Once you try it, I’m sure it will become a cherished favorite in your repertoire, just like it is in mine. Happy cooking and enjoy every golden, tender bite!
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Spanish Potato and Onion Tortilla (Omelette) Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegetarian
Description
A classic Spanish Tortilla, this hearty omelette features tender potatoes and sweet onions gently cooked in olive oil, combined with fluffy eggs, then finished under the broiler for a perfectly set center. Ideal for tapas or a comforting meal, it can be enjoyed warm or at room temperature.
Ingredients
Main Ingredients
- 750 g / 1.5 lb potatoes, peeled and cut into 0.5cm (1/5″) thick slices
- 1 onion, sliced
- 1/2 cup / 125 ml olive oil
- 8 eggs
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Cook Potatoes and Onions: Heat olive oil in a non-stick frying pan over medium heat. Add the sliced onions and potatoes, stirring to coat with oil. Cover with a lid and let them stew gently for about 20 minutes, turning the potatoes 3 to 4 times using an egg flip, until the potatoes are soft and cooked through. Adjust heat if the potatoes start to sizzle or brown.
- Prepare Eggs: While the potatoes cook, whisk the eggs in a bowl and season well with salt and pepper.
- Drain Potatoes: Using a slotted spoon, transfer the cooked potatoes and onions to a colander to drain excess oil.
- Adjust Oil in Pan: Pour out most of the oil from the skillet, leaving approximately 1.5 to 2 tablespoons behind.
- Preheat for Final Cooking: Increase stove heat to medium-high and turn your oven grill or broiler to high.
- Combine and Cook Tortilla: Return the drained potatoes and onions to the skillet, then pour the beaten eggs evenly over them. Cook on the stove for about 5 minutes until the underside is light golden and mostly set.
- Finish Under the Grill: If the tortilla’s center is still runny, place the skillet under the preheated grill/broiler for a few minutes until the center is just set and the top is lightly browned.
- Remove and Rest: Carefully remove the skillet from the heat and allow the tortilla to rest for a few minutes.
- Flip and Serve: Place a serving plate over the frying pan, then invert the tortilla onto the plate to turn it out upside down. Garnish with fresh parsley if desired.
- Enjoy: Serve warm or at room temperature. Perfect as part of a tapas spread or a satisfying meal on its own.
Notes
- Use a non-stick skillet for easy flipping and cooking.
- If you don’t have a broiler/grill, carefully finish cooking the tortilla on low heat on the stove, covered, to set the center.
- Potatoes should be tender but not browned in the initial stewing step.
- The dish is traditionally served warm or at room temperature.
- Fresh parsley adds a nice herbal touch but is optional.
