(4 servings) Printable Version
Beat the eggs in a bowl and season with salt and pepper. Add the potatoes, etc. and mix well and check seasoning.
Heat a little oil in a frying pan on a moderate heat. Pour in the potatoes and eggs and shake the frying pan from time to time so that the omelette doesn't stick to the bottom. Once the bottom of the omelette has set, turn the heat down low and cover the pan.
After about ten minutes, turn the omelette by placing either a flat plate or saucepan lid on the frying pan and quickly turning over. Gently slide the omelette back into the frying pan and continue frying, once again shaking the pan from time to time so that it doesn't stick to the bottom, until it has set all the way through.
If it's your first time making this omelette, cover the eggs and potatoes with a lid as soon as you add them to the frying pan. This will help the top set slightly before you invert the omelette onto a plate.
Tortilla de patatas (as this dish is know in Spain) is basically a potato omelette (about 4cm thick). It is popular all over Spain and often served in bars as a tapa and is eaten either hot or cold. Some people prefer to make it without the onions or green pepper which more authentic but less flavorful.
Mr Breakfast would like to thank Terry for this recipe.
Recipe number 8. Submitted 4/12/2002.
Comments About This Recipe
What do you think of Spanish Omelette?
Overall Average Rating =(out of 5)
Based on 22 votes.
View all 25 comments for this recipe.
It's so nice... ;)
Comment submitted: 12/9/2012 (#14949)
I made this for brunch last week and it was amazing! The only thing I added was melted cheese and topped with warm salsa and sour cream! Thanks Mr. Breakfast.
Comment submitted: 10/24/2012 (#14734)
Very good. Crispy edges and tender on the inside. Good as leftovers reheated too.
Comment submitted: 6/30/2012 (#14093)
From J. Castle
What else could I add if I don't like onions? Any suggestions out there?
Comment submitted: 4/12/2012 (#13768)
This is a favorite in our household, and I grew up eating it - my mother has absolutely mastered this and to this day I struggle to match her skills. My secret ingredient to this is chili flakes - I add them prior to the flip - and it adds a nice little kick if that's your thing. Enjoy!
Comment submitted: 3/23/2012 (#13709)
From Brandy H.
I made it for Spanish class and it was very good. I totally agree that it was hard to flip over. That's the worst part. Other than that, it is easy and tastes really good.
Comment submitted: 1/14/2012 (#13428)
Flipping it is kind of scary. I slide it on a plate and then turned over the plate. I cut the potato into small cubes, not slices. Overall, I was really happy. Beautiful golden brown color.
Comment submitted: 10/25/2011 (#13070)
This looks great. I love the Spanish omelette, I was trying to make something similar at http://easyaffordabletasty.blogspot.com/2011/05/spanish-omelette.html
Comment submitted: 5/14/2011 (#12680)
I've come to this recipe myself without knowing of the Spanish name. Of course, everybody claims their omelet recipe and so do I ;) If I may do some suggestions: Use potatoes you cooked the other day. This is why I cook some extra potatoes and store them in the fridge. Keep them with a lid on it, because else they get dry, go bad too soon and might take on scents from other food).
Another recommendation I have is: Fry the onions separately, not to hot or fast and until they are completely browned ('carameled'). This can take up to 20 minutes but it's really so much more tasteful! I guess this is slow food but you should really try it once. BtW use 2 or 3 onions, not just one because it will become much less after most of the water has gone.
Comment submitted: 4/9/2011 (#12442)
Mmmm. I like it!! Try it with pesto and it's very good.
Comment submitted: 1/12/2011 (#11898)
From mr. beagle
Fantastic recipe and great name! Top notch Mr. Breakfast! - Andy
Comment submitted: 11/25/2010 (#11614)
Spanish Omelette is the best dish around the world. It's fantastic! Hmmm....
Comment submitted: 10/30/2010 (#11483)
It's a healthy and fast breakfast!
Comment submitted: 10/5/2010 (#11340)
It's really good, but it's very simple. I might suggest grating some Manchego cheese over the top for just a little more flavor.
Comment submitted: 4/20/2010 (#10349)
Comment submitted: 1/20/2009 (#7413)
From mucho deliciouso
Delicious. Thanks for the recipe.
Comment submitted: 9/21/2008 (#6490)
This recipe is yummy because my new friend javier is Spanish and the best person in the world.
Comment submitted: 7/23/2008 (#5950)
From james111 (Team Breakfast Member)
I tried this recipe and its exellent.
Comment submitted: 6/9/2008 (#5488)
From couga (Team Breakfast Member)
I used to make omelettes like this years ago, but have since forgotten how to make them. all receipes i've seen lately is for 1 cup of chopped potato and capsicum. don't know where they get that one from.
Comment submitted: 1/23/2008 (#4463)
From Bald Mountain H (Team Breakfast Member)
Instead of flipping the tortilla over during cooking, it is much easier to pop it in the oven for a few minutes until set. Then flip it onto a plate to serve. I lived in Madrid for 4 years and never saw green peppers in the tortilla. Eggs, onion, potatoes, olive oil and fresh garlic served warm or at room temperature (not cold!) is the key. Que bueno!
Comment submitted: 5/25/2007 (#2503)
View all 25 comments for this recipe.
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