Spanish Potato Omelet: Its All About The Flipping!

A Spanish Potato Omelet, or Tortilla Española, can easily be described as  the national dish of Spain. It has nothing to do with Mexican tortillas, the only thing these two have in common is their round shape. 

This is one of my all time favorite Spanish dishes, I love the simple combination of egg, potato and onions. It is incredibly tasty hot or cold, and makes a surprisingly good sandwich between two slices of baguette. You can eat it as a tapa, for breakfast or for dinner.

I learned how to make this tasty omelet from my Spanish friend's mother, when I was holidaying in Sevilla many years ago. I have always pride myself in being able to cook a real Tortilla Española. The secret of a good Spanish omelet is to use a lot of oil, and to get the flipping right!

So forget your diet for a moment, make a tasty tortilla. You won't regret it!

Serves: 2-3
Cook Time: 30 minutes
Estimated Cost: $5
Ingredients:
  • 4 medium potatoes, peeled, thinly sliced
  • 1 medium onion, sliced
  • 5 large eggs, beaten
  • Salt to taste
  • Plenty of Olive Oil

Preparation:

  1. Heat oil In a large frying pan, place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. Cook for 8-10 minutes on medium heat, please note they'll cook faster if the potato slices are thin.
  2. Once cooked, place cooked potatoes and onion mixture in a large bowl, drain off excessive oil.
  3. Pour beaten eggs onto the potato onion mixture. Lightly mix without breaking up potatoes. See the photo above for structure. The egg mixture should be evenly distributed throughout the potato layers. You can do this by separating bits of potato/onion and letting egg seep in around it.
  4. Heat 2 tablespoons of oil into a small pan on medium heat. Once hot, pour potato, egg and onion mixture into a the frying pan and spread out evenly.
  5. Reduce heat to low, and shake the pan often and run a spatula around the side and bottom to make sure the omelet is not sticking. After about 10 minutes, when the omelet is cooked 3/4  way through. Place a large plate over the pan and invert the omelet onto the plate.
  6. Add 2 tablespoons oil to the hot pan. When the oil is hot, slide the omelet (cooked side up) back into the pan, let it cook for another 5 minutes. 
  7. Serve hot or cool, with salad.
Husband Says: "Never had this before. Hola! Spanish Omelet! We ate ours cold with salad and fried mozzarella sticks for dinner, but could easily see this as breakfast or brunch as well. I'm not usually huge on cold dishes that are usually hot, but this one did the trick. It also isn't a difficult to make as it might sound! But damn, the kitchen looked, how shall I say it, well loved after Carmen was done with this one. Don't be afraid of a few messes to clean up, or just make your kid do it as part of their 'chores'. Heh. Heh. Heh. /Evil laugh."
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    11 comments

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    Tina
    AUTHOR
    March 2, 2012 at 7:37 AM delete

    This is a very versatile dish and would be appropriate for any meal! I definitely need to try my hand at making this authentic Spanish dish. Besides making it, your picture here sure does make me want to eat it. Happy Friday!

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    Richard
    AUTHOR
    March 2, 2012 at 9:14 AM delete

    Thanks for sharing. It's a new dish to me and will be bookmarked to try this one!!

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    Soni
    AUTHOR
    March 2, 2012 at 10:19 AM delete

    I love the look of this!Never had it before, but sure looks delicious!Thanks for sharing Carmen and have a great weekend!

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    BertiesBakery
    AUTHOR
    March 2, 2012 at 2:33 PM delete

    This is a great find just before the weekend! Thanks for sharing!!

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    March 4, 2012 at 4:39 PM delete

    This looks great. I've never had a Spanish omelette and would love to make one!

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    Nish
    AUTHOR
    March 5, 2012 at 4:02 AM delete

    I've never been able to make a successful tortilla but I will trying doing what you've said about the oil etc and hopefully it will turn out great! :)

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    Elisabeth
    AUTHOR
    March 5, 2012 at 10:42 AM delete

    Carmen-your Spanish Omelet reminds me of its cousin, the Italian Frittata...and yes, it's all about the "flipping" and the oil.
    Yours turned out superb, I could see the beautiful layers of the slices of the potatoes. Simple, yet so satisfying and very versatile. Love to eat it cold too, just as a yummy snack:DDD

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    Jenn Kendall
    AUTHOR
    March 5, 2012 at 2:12 PM delete

    this looks like an awesome breakfast or brunch recipe! your picture is making me hungry!

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    Willow
    AUTHOR
    March 7, 2012 at 4:40 PM delete

    I think I've had something like this once, and as if I remember correctly I was blown away by how delicious it was. So glad to be reminded of that, I'll have to try your recipe sometime!

    Also, wanted to let you know that I'm tagging you in a get-to-know-your-fellow-blogger game. Check out my post to play along: http://willcookforfriends.blogspot.com/2012/03/getting-to-know-you-getting-to-know-all.html

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    Elpiniki
    AUTHOR
    March 9, 2012 at 12:12 PM delete

    I love potato omellet! Yourw look really good!
    Have a nice weekend!

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    March 10, 2012 at 11:47 PM delete

    Hi, Carmen =)) This looks wonderful!!! And the possibilities are endless. Thanks for sharing and have a great weekend =))

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