Spanish Omelette Recipe (Tortilla Espanola)

A delicious recipe perfect for breakfasts or a light meal

Madhuli Ajay
Spanish Omelette Recipe (Tortilla Espanola)
4541 ratings.

Spanish Omelette Recipe or Tortilla Espanola is a thick, fluffy omelette made using potatoes and eggs. This is a basic recipe with potatoes, onions and eggs. You can also try a variation by adding coloured peppers or tomatoes and herbs. Using a non-stick pan helps to easily handle the omelette. It can be served on its own for breakfast or as a tapa snack (Spanish style appetizer) for brunch party. 

Serve the Spanish Omelette along with Banana Almond & Prunes Smoothie for a wholesome breakfast.

Other recipes that you can try are:

  1. Egg White Omelette Recipe with Spinach
  2. Herb & Cheese Mushroom Omelette Recipe
  3. Vegan Chickpea Omelette Recipe (Spiced Chickpea Flour Pancakes)

Cuisine: Mediterranean
Course: World Breakfast
Diet: Eggetarian
Prep in

20 M

Cooks in

20 M

Total in

40 M


3 Servings


  • 5 Whole Eggs
  • 1 Onion , sliced or diced
  • 3 Potatoes (Aloo) , peeled and cut into bite sized pieces
  • 1/2 teaspoon Whole Black Peppercorns , crushed
  • 1/2 teaspoon Paprika powder , or red chilli powder (adjustable)
  • 1/4 cup Extra Virgin Olive Oil
  • Salt , to taste
  • 2-3 Spring Onion Greens , or coriander leaves for garnishing

How to make Spanish Omelette Recipe (Tortilla Espanola)

  1. To begin making the Spanish Omelette, first heat the oil in a small non-stick omelet pan

  2. Add the potatoes and onion and saute, stirring continuously till the potatoes are just cooked. This will take about 10-12 minutes.

  3. Take the potatoes and onions out of the pan using a slotted spoon and place on a plate.

  4. Sprinkle salt, black pepper and paprika on the potatoes and onions and toss to mix.

  5. Crack the eggs in a small bowl and sprinkle the salt. Whisk thoroughly until fluffy.

  6. Add the fried potatoes to the eggs and mix again.

  7. Keep 1 tablespoon of oil in the omelet pan and drain the rest.

  8. Pour the egg-potato mixture to the pan. Cover and cook on low heat till the bottom is lightly browned and the top is no longer jiggly.

  9. Loosen the bottom of the omelette using a flat spatula to release the edges. Place a flat large plate over the pan and carefully slide the omelette onto it.

  10. Slide the omelette back on to the pan, uncooked side down this time, cook till the eggs are done on either side.

  11. Cut a wedge from the Spanish Omelette and serve garnished with onion greens.

  12. Serve the Spanish Omelette along with Banana Almond & Prunes Smoothie for a wholesome breakfast.