Tortilla Española (Spanish Potato Omelette)

"One of the culinary wonders of Spain- here is my recipe which may or may not be too authentic... When I was there studying abroad, my spanish host mom showed me how to make it. Unfortunately, I'm not sure where the recipe I wrote went. This is how I make it now, and it turns out pretty great every time! This is the basic recipe- to this you can add meat (like sausage) veggies (like spinach) or more spices (like oregano and basil)."
photo by French Tart photo by French Tart
photo by French Tart
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
Ready In:
6-8 slices




  • Add oil to a medium frying pan (the smaller the easier to flip).
  • Dice the potatoes into small digit-sized pieces.
  • Fry the potatoes, garlic, and onions until they are tender and translucent, respectively.
  • Break the eggs into a large bowl, scramble them.
  • Add the cooked potatoes/onions to the eggs.
  • Mix, add your spices of choice.
  • Heat the frying pan until it's super hot (with plenty of oil- probably more than you think).
  • Add the potato/egg mixture into the pan in a quick motion.
  • About 5 seconds later, turn down the heat to medium (you don't want it to burn, just make a nice little crust).
  • Cook for 10 minutes or until you smell burning, make sure that the tortilla can move in the pan and is not stuck on the bottom
  • THE FUN PART: take a plate that's wider than the pan, place it on top of the pan.
  • Put one hand (with a glove) on the plate.
  • Use the other hand to grab the pan and with one swift motion, flip the pan so the plate ends up on the bottom and the tortilla on the plate.
  • Add more oil to the pan, put the half cooked tortilla back in- this time you'll cook the bottom.
  • Cook for 3-5 more minutes.
  • Cut like a pizza, serve hot, cold or room temperature (great with mayonnaise).

Questions & Replies

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  1. French Tart
    Excellent and the most authentic recipe I could find on Zaar. I made this for the Spain/Portugal Live Tutorial on the 30th September, and it was perfect thanks! I made no changes and I advise anyone else wanting to make this, to stick to the recipe as posted for great results. FT:-)
  2. swiz58
    Yummy, I bumped up the onion and would add a little more pepper next time. I served it with
  3. eatrealfood
    This so was delicious. I used fingerling potatoes that I sliced thinly and didn't peel. I also used two whole eggs and 3 egg whites with about 3/4lb fingerling potatoes. This doesn't need cheese, especially since the potatoes I used had a nice delicate flavor in itself - just a sprinkle of some herbs of your choice if you like
  4. Krista Roes
    Wonderful! I added some left over diced ham (1/2 cup), and a dash of fresh parsley and red pepper.
  5. CulinaryQueen
    PAC Fall 2007 - A simple recipe that tasted fabulous! I cut this down to serve one and used two eggs, 1 small onion, 1 small new potato (did not peel) and 1 clove garlic and added a bit of oregano. Cooked less than 10 minutes total time for both sides and did not need to add more oil for the second side (I used a cast iron pan). Served with a dollop of Chris' Recipe #248859 and a small amount of mayo as he suggested. Thank you again Chris for another great recipe. I hope that you post some more so I can try them out!


I'm a freelance musician living in Chicago, finishing my master's degree in Film Scoring from Columbia College Chicago.
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