Tortilla Espanola (authentic Spanish omelette)

Tortilla Espanola (authentic Spanish omelette)


4 people made this

About this recipe: This is recipe reminds me of my mum when I was a child. I still continue to cook the same for my children and grandchildren. Although I have changed the method slightly (times have changed!), the recipe is the same and the end result is equally tasty and authentic. The omelette can be served hot or cold with a green salad. Will keep for 3 - 4 days in fridge or, once cold, wrap in foil and can be frozen for 1 month. Enjoy!

paula64 Yorkshire, England, UK

Serves: 8 

  • vegetable oil for frying
  • 2kg potatoes
  • salt and white pepper
  • 2 brown onions, chopped
  • 3-4 garlic cloves
  • 6 large eggs

Prep:15min  ›  Cook:15min  ›  Extra time:5min cooling  ›  Ready in:35min 

  1. Firstly, heat a deep fat fryer with vegetable oil. This is where the method is different. Originally this would be done in a large frying pan however, over the years I've found using a fryer is not only quicker but also easier and less messy! Peel and slice the potatoes no thicker than a pound coin. Keep in water until ready to use to avoid them going brown.
  2. Drain the potatoes, dry and add some salt. When oil reaches a medium heat (not as hot as for chips), add the potatoes to the pan. The potatoes need to be cooked and soft, but not brown and crispy.
  3. Half way through, add onions, again, just to be soft and opaque. When cooked, drain.
  4. Whilst the potato mixture is draining, crack eggs into a large bowl big enough to hold all the mixture. Mix the eggs with a fork until just beaten. When the potato mix has drained of excess cooking oil and cooled down slightly, add to eggs and mix until combined. Chop or crush garlic into the mix and add some salt and pepper.
  5. Put a 23cm non stick frying pan on a medium heat and add some oil, enough to coat the bottom and sides.
  6. Cook omelette over medium heat, lifting the mixture in pan so liquid on top cooks. When most of the egg mixture looks quite cooked, put a large plate over top of the pan. With one hand on the plate and the other on pan handle turn quickly so the omelette inverts onto the plate (do this over the sink in case some escapes!)
  7. Re-oil the pan as before, and slide the omelette back into the pan using a fish slice to help. Push sides down into pan and push down slightly on top of omelette. Cook until the mixture is firm (traditionally, the middle would be quite loose, but I prefer it to be more cooked)
  8. Using a clean plate, turn omelette out, using the same method as before.

Other ideas

Cut into small squares, add an olive with a cocktail stick and serve as a tapa!

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Reviews (1)


ive made it a few times and its so tasty every time. always get compliments off my housemates whenever i make it - 18 Nov 2014

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