Spanish omelette with potatoes

Spanish omelette with potatoes
Spanish omelette with potato
Spaanse omelette met aardappelen
Spanish omelette, "tortilla española" or "tortilla de patatas," is a popular and traditional Spanish dish.
5 van 1 stem
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Tapas, Side dish
Cuisine Spanish
Servings 4 persons
Calories 400 kcal


  • baking pan non-stick pan Ø26 cm
  • sieve


The quantities below are for a pan with a Ø of 26 cm

  • 5 potatoes medium
  • 5 eggs
  • ¾ onion
  • 3 tbl spoon milk
  • 1 tea spoon baking powder
  • 250 ml olive oil depend on the pan
  • salt


  • Peel the potatoes and cut them into cubes of +/- 1 cm. Shred the onion.
  • Fill the bottom of your pan with 1 cm of olive oil. Add the potatoes and season with a pinch of salt. Turn regularly. Also add the chopped onion. Place a lid on the pan so that the potatoes cook faster. When they are done, put them in a sieve / colander so that the excess oil can drain away.
  • Beat 5 eggs. Add the milk and baking powder. Season with some salt. Mix well and add the potatoes. Mix quietly.
  • Heat 1 tbsp oil in the same pan. Pour in the egg mixture and fry for a few minutes. With a good non-stick pan, the tortilla will come loose as soon as you turn the pan a little. Make sure the edges are loose, do this with a spatula.
  • Now, the trick: put a flat plate upside down on the pan or a flat lid. Please note that there should be no edges or borders. Press the plate firmly on the pan and turn it upside down. Make sure you don't burn yourself… Then slide the tortilla back into the pan from the flat plate and bake for another 2 minutes. This is the classic way. Nowadays there are tortilla pans. A closed pan that allows you to turn the tortilla in one go without having to do acrobatics… 😉
  • I like the tortilla best when it's still a little warm and a little creamy inside…


Spanish omelette, “tortilla española” or “tortilla de patatas,” is a popular and traditional Spanish dish. It is a simple, but tasty egg dish that consists of just a few ingredients, namely potatoes, eggs, onions, olive oil and salt. There are of course also variations where spinach or chorizo are added, for example. Here I go for the most classic version.
The trick is to turn the omelette in time while the top has not yet been baked. In the classic way, you use a completely flat plate (without an edge) or a flat lid. Together with Isabel, my right hand and friend from the village, we got to work and she showed me how she has been turning the tortilla for years… But nowadays there are closed tortilla pans and you simply turn them over.
Serve this tortilla with a nice salad and you have another nutritious lunch ready… Hasta pronto!
PS: I made a video while Isabel and I made the tortilla. This is on my socials (FB, website and on tiktok…)


Serving: 4gCalories: 400kcalCarbohydrates: 50gProtein: 13gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 206mgSodium: 205mgPotassium: 1244mgFiber: 6gSugar: 4gVitamin A: 321IUVitamin C: 54mgCalcium: 140mgIron: 3mg
Keyword tortilla, tortilla española, tortilla de patata, egg recipe, baked egg, omelette with potato, spanish omelette, spanish tortilla
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by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!

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