Spanish Omelette

Spanish Omelette

(4 servings)    Printable Version
  • 4 medium-sized potatoes - peeled and thinly sliced
  • 6 large eggs
  • 1 onion - chopped
  • 1 green pepper - chopped
  • 1/4 litre (about 1 cup) olive oil
  • salt
Heat the oil in a large frying pan and then gently fry the sliced potatoes until almost soft, stirring from time to time so that they don't burn on the bottom of the pan. Add the onion and the green pepper and continue frying until all the vegetables are soft. Drain the vegetables in a colander to get rid of the excess oil.

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.

Spanish Omelette

Spanish Omelette

Recipe Tip:

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.

Comments About This Recipe
What do you think of Spanish Omelette?
Overall Average Rating = 5 (out of 5)
Based on 23 votes.

View all 26 comments for this recipe.

Official Member: Team BreakfastFrom jcawm (Team Breakfast Member)
Rating (out of 5):  

I did it with closer to 1/3 cup olive oil. Very simple, but good omelet. Was good with salsa on top.

Comment submitted: 10/15/2013 (#16841)

From baju
Rating (out of 5):  

It's so nice... ;)

Comment submitted: 12/9/2012 (#14949)

From April
Rating (out of 5):  

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)

From J.E.H.
Rating (out of 5):  

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)

From Alex
Rating (out of 5):  

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.
Rating (out of 5):  

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)

From splashmax
Rating (out of 5):  

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)

From Marcin
Rating (out of 5):  

This looks great. I love the Spanish omelette, I was trying to make something similar at

Comment submitted: 5/14/2011 (#12680)

From laptopleon
Rating (out of 5):  

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)

From iBistro
Rating (out of 5):  

Mmmm. I like it!! Try it with pesto and it's very good.

Comment submitted: 1/12/2011 (#11898)

From mr. beagle
Rating (out of 5):  

Fantastic recipe and great name! Top notch Mr. Breakfast! - Andy

Comment submitted: 11/25/2010 (#11614)

From fantastico
Rating (out of 5):  

Spanish Omelette is the best dish around the world. It's fantastic! Hmmm....

Comment submitted: 10/30/2010 (#11483)

From mahendra
Rating (out of 5):  

It's a healthy and fast breakfast!

Comment submitted: 10/5/2010 (#11340)

From soaptopia
Rating (out of 5):  

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)

From ilikefood
Rating (out of 5):  

Delish dish!

Comment submitted: 1/20/2009 (#7413)

From mucho deliciouso
Rating (out of 5):  

Delicious. Thanks for the recipe.

Comment submitted: 9/21/2008 (#6490)

From cooking4javier
Rating (out of 5):  

This recipe is yummy because my new friend javier is Spanish and the best person in the world.

Comment submitted: 7/23/2008 (#5950)

Official Member: Team BreakfastFrom james111 (Team Breakfast Member)
Rating (out of 5):  

I tried this recipe and its exellent.

Comment submitted: 6/9/2008 (#5488)

Official Member: Team BreakfastFrom couga (Team Breakfast Member)
Rating (out of 5):  

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)

View all 26 comments for this recipe.

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