Summary: A classic Spanish omelette with potatoes, eggs and onions (optional). Slowly poached potatoes are mixed with beaten eggs and cooked until set, resulting in a juicy, flavourful tortilla. Ready in 45 minutes, serves 6.
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Category: Meatless Dishes, Spanish Cuisine
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Quick overview
- Dish: Spanish Omelette
- Category: Meatless Dishes, Spanish Cuisine
- Cuisine: Spanish
- Main ingredient: Potatoes, 600 g
- Guide: 12 Most Famous Spanish Dishes
- Total time: 45 minutes (15 min prep + 30 min cooking)
- Difficulty: Easy
- Servings: 6 (portion weight: 200 g)
- Key technique: Poaching, frying
- Preparation types: Frying
- Dietary info & allergens: Contains eggs. Gluten-free, vegetarian.
- Suitable for: Breakfast, tapas, light lunch
- Nutritional values (per serving): 320 kcal, Protein: 14 g, Fat: 22 g, Carbs: 18 g
- Storage: 3 days in fridge, not suitable for freezing
- Pairing: Dry sherry, beer, tomato salad
- In short: Classic Spanish omelette with potatoes and eggs.
- Last updated: 25. 9. 2026
WAGUU says: “A good tortilla is juicy inside, golden outside, and tastes of patience.”
Key facts
| Prep time: | 15 minutes |
| Cooking time: | 30 minutes |
| Temperature: | Medium heat |
| Servings: | 6 |
At a glance
A thick, juicy Spanish omelette with tender potatoes and sweet onions. Perfect as a tapa or a light meal.
Ingredients
Base servings: 6 • Portion weight: 200 g
| Ingredient | Amount | Quality |
|---|---|---|
| Potatoes | 600 g | Waxy, peeled |
| Eggs | 6 pcs | Large, free-range |
| Onion | 1 pc | Medium, optional |
| Olive oil | 200 ml | Extra virgin |
| Salt | 1 tsp | Fine sea salt |
Why you will love this recipe
- Simple ingredients: Potatoes, eggs, onion and olive oil – that’s it.
- Versatile: Serve warm or cold, as a tapa or a main course.
- Juicy texture: The slow-poached potatoes make the omelette creamy inside.
Why it works: Poaching the potatoes in olive oil gently cooks them without browning, keeping them soft and sweet. The eggs bind everything together, and the slow cooking ensures a juicy interior.
Recipe overview
Prep: 15 min | Cook: 30 min | Difficulty: Easy | Servings: 6 | Type: Main | Origin: Spanish
Detailed method
Total progress: 0 % done
Phase 1: Poaching potatoes – 20 min
Equipment: Large frying pan
1. Heat the olive oil in a large frying pan over medium-low heat. Add the sliced potatoes and onion (if using). Poach gently for 15–20 minutes until tender but not browned.
VCP: The potatoes are soft and easily pierced with a knife, but still hold their shape.
Before you continue:
Do not let the potatoes brown. If they start to colour, reduce the heat.
Phase 2: Mixing – 5 min
Equipment: Bowl, fork
2. Drain the potatoes and onion, reserving the oil. Beat the eggs in a large bowl with salt. Add the potatoes and onion and mix gently. Let rest for 5 minutes.
VCP: The potatoes are well coated with egg.
Phase 3: Cooking the omelette – 5 min
Equipment: Non-stick frying pan
3. Heat 1 tbsp of the reserved oil in a non-stick pan over medium heat. Pour in the egg mixture and cook for 3–4 minutes until the bottom is set.
VCP: The edges are set and the centre is still slightly runny.
Phase 4: Flipping – 2 min
Equipment: Plate
4. Place a large plate over the pan and carefully flip the omelette. Slide it back into the pan and cook for another 2–3 minutes.
VCP: The omelette is golden on both sides and cooked to your liking.
Before you continue:
For a juicier tortilla, cook it for less time on the second side. The centre should remain slightly soft.
Phase 5: Resting – 5 min
Equipment: Plate
5. Transfer to a plate and let rest for 5 minutes before slicing.
VCP: The omelette is firm but still moist.
Phase 6: Serving – 2 min
Equipment: None
6. Cut into wedges and serve warm or at room temperature.
VCP: The omelette is golden, juicy and fragrant.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Non-stick frying pan | 24 cm diameter | Cast iron pan | Omelette may stick |
| Large plate | 26 cm diameter | Lid | None |
| Wooden spoon | 30 cm | Silicone spatula | Metal can scratch the pan |
Shopping list
Nutritional profile
Values per 1 serving (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 160 kcal | 320 kcal | 1920 kcal |
| Fat | 11 g | 22 g | 132 g |
| of which saturates | 2.1 g | 4.2 g | 25.2 g |
| Carbohydrates | 9 g | 18 g | 108 g |
| of which sugars | 1.5 g | 3 g | 18 g |
| Protein | 7 g | 14 g | 84 g |
| Salt | 0.5 g | 1 g | 6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use waxy potatoes – they hold their shape better and don’t become waterlogged.
- Tip 2: For a more intense flavour, caramelise the onions slowly before adding the potatoes.
- Tip 3: The omelette can be served warm or cold – it is delicious either way.
- Tip 4: Add a pinch of smoked paprika to the egg mixture for a subtle smoky note.
Scientific background
The poaching of potatoes in olive oil at a low temperature cooks the starch without browning, resulting in a soft, creamy texture. The eggs coagulate when heated, forming a network that holds the potatoes together. The slow cooking ensures a tender, juicy interior.
Fine Dining – Professional techniques
- Plate composition: Cut a thick wedge and serve with a small salad and a drizzle of olive oil.
- Texture contrasts: The creamy interior contrasts with the golden crust.
- Temperature contrast: Serve warm with a cold tomato salad.
- Aromatic additions: A sprinkle of fresh parsley or chives.
Sensory radar
- Appearance: Golden-brown exterior, pale yellow interior with visible potato pieces.
- Aroma: Olive oil, eggs, sweet onion.
- Taste: Savoury, slightly sweet from the potatoes and onions.
- Texture: Juicy, soft, with a slight bite from the potatoes.
Pairing
- Wine: A dry fino sherry or a light red wine.
- Beer: A cold lager.
- Non-alcoholic: Sparkling water with lemon.
Different preparation variations
- With chorizo: Add diced chorizo to the potato mixture.
- With peppers: Add roasted red peppers for a sweeter flavour.
Allergens and dietary information
Contains: Eggs • Gluten: Gluten-free • Not suitable for: Vegans
Suitable for
Breakfast, tapas, light lunch, picnic.
Substitution catalogue
- Onion: Leek or spring onion.
- Olive oil: Sunflower oil (but flavour will be less rich).
FAQ
Can I make tortilla without onions?
Yes. The onion is optional. Some regions of Spain make it without onions, and the result is equally delicious.
How do I flip the omelette without breaking it?
Use a large plate and flip confidently. The omelette should slide out easily if the pan is non-stick.
Can I make tortilla ahead of time?
Yes, it keeps well in the fridge for up to 3 days. Serve cold or at room temperature.
Is Spanish omelette gluten-free?
Yes, it is naturally gluten-free as it contains no flour.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Use a larger pan (28 cm) and increase the ingredients by 50%. 10+ people: Make two omelettes – they are easier to flip and cook evenly.
Serving suggestion
Storage and reheating
Fridge: 3 days • Freezer: Not suitable • Reheating: Serve cold, or warm gently in a pan or microwave.
Author: WAGUU Petr & Team • Published: 27 Sep 2026
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Most common mistakes
- Browning the potatoes: They should poach gently, not fry. High heat makes them tough.
- Overcooking the eggs: The omelette should be slightly runny inside for the authentic juicy texture.
- Not resting the mixture: Letting the potatoes soak in the egg for 5 minutes improves the texture.
- Using the wrong potatoes: Waxy potatoes are best; floury potatoes fall apart.