Spanish Omelette | Classic Tortilla Espanola Recipe
Recipe type: Breakfast
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Eggs – 6
  • Potato – 5, small
  • Onion – 2, medium
  • Vegetable oil for deep frying
  • Salt and pepper to taste
  1. Wash and peel the potatoes. Cut each potato into four pieces lengthwise. Then slice each quartier into thin strips. Set aside.
  2. Slice the onions into thin strips.
  3. In a deep frying pan, heat enough oil so that all potatoes and onions are immersed into the oil while frying.
  4. When the oil is hot, turn the heat to medium and add all the sliced potatoes and onions into it seasoning them with salt. Fry them till golden brown and thoroughly cooked.
  5. Take them out from oil and keep on a kitchen towel to absorb the excess oil.
  6. In a large bowl, beat all the eggs. Season to taste with salt and pepper.
  7. Add the fried potatoes and onions to the beaten egg.
  8. In a large shallow skillet, heat 2 tablespoons of vegetable oil.
  9. When the oil is hot, slowly add the egg mixture, swirl the pan and spread the onions and potatoes evenly all over the omelet. Let it set on medium-low heat.
  10. When the Spanish omelette is set in the bottom, slide it onto a plate, invert the skillet over the plate and flip it along with the plate so that the omelette returns to the pan with the uncooked side on the bottom.
  11. Cook it for another 2 to 3 minutes until it sets.
  12. Cut the Spanish omelette into wedges and serve hot for breakfast. Enjoy!
Recipe by Flavor Quotient at