A tortilla, also known as a Spanish omelette, is made with eggs and potato and is a traditional Spanish tapas dish. A simple, protein packed meal that makes a nice light lunch, or a delicious addition to a dinner party spread. Serve hot or cold, it's great for picnics and lunch boxes too.
Who doesn't love an omelette? This Spanish omelette is next level, with a layer of crispy potatoes in it. Most of us know tortilla as a wrap or what is used to make nachos, but in Spain it is an omelette that is usually served as part of tapas, or sandwiched in between two thick slices of bread.
It tastes just as good cold, so make sure you make enough to have leftovers and keep it in your fridge for a protein filled snack. You can keep it traditional, or easily adapt it with other ingredients.
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Why you will love it
- A new way to enjoy eggs
- Protein packed
- Great for lunch boxes and picnics
- A delicious addition to a tapas spread
Ingredients needed
- Oil - A good quality Spanish olive oil is perfect for giving this tortilla an authentic flavour.
- Shallots - You could swap these for a small brown onion, but we find that shallots have a sweeter flavour.
- Potatoes - The great thing about this recipe, is that you can use any potatoes, making it a really budget friendly recipe.
- Eggs - Use the best quality, high welfare eggs that you can afford, as we think it's really important. Use eggs with a golden yolk, to add a nice colour to this dish.
A full ingredients list with measurements is in the recipe card below.
How to make Spanish omelette - Step by step
One: Heat the oil in a frying pan and add the shallots, garlic and potato slices. Cook on a low heat for about 10 minutes, until the potatoes have gotten a little crispy and the onions have softened.
Two: Whisk the eggs in a bowl and season.
Three: Add the eggs to the potatoes and cook on a gentle heat for around 8 minutes.
Four: Put a plate on top of the frying pan (big enough so it covers it) and then carefully flip the pan upside down whilst holding the plate and then slide the tortilla back in to the frying pan so it is now cooking the other side. Cook for another 5-6 minutes, so the eggs are cooked through.
Budget friendly
This tortilla is a really budget friendly recipe, as the main ingredients are potatoes and eggs, which are fairly cheap to buy (when compared to other healthy ingredients) and you can fill it out with whatever leftover vegetables you have. When funds are running low, we always turn to eggs to make meals, as they are cheap and filling
What to serve it with
Tortilla is a must at any tapas feast. We always serve it with our Patatas Bravas, Gambas Pil Pil or Chicken Skewers.
As well as a must-have at any tapas spread, this can be a great accompaniment to a large salad or have it as part of a picnic.
Extra tips
• Keep this well wrapped up and it will keep in the fridge for up to three days.
• Cooked egg dishes freeze well, so this tortilla can be kept in the freezer for up to one year, although they are of best quality up to six months.
FAQs
The first reference to a Spanish tortilla was in 1817. It was referred to as a dish that could be made to use eggs sparingly, as they could bulk them out with other ingredients. Recipes for this dish can range from the truly authentic with just eggs, onion and potato, but you could also add green peppers, chorizo, courgettes, mushrooms, ham, peas, or anything else you want to throw in.
Keep this well wrapped up and it will keep in the fridge for up to three days. Cooked egg dishes freeze well, so this tortilla can be kept in the freezer for up to one year, although they are of best quality up to six months.
More egg recipes
If you’ve tried this Spanish omelette recipe, let us know how you got on in the comments below.
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Recipe
Tortilla (Spanish Omelette)
Ingredients
- 2 tablespoon Olive oil
- 4 Shallots - sliced
- 1 Garlic clove - crushed
- 6 New potatoes - sliced
- 6 Egg - large
- 1 pinch Sea salt and black pepper
Instructions
- Heat 2 tablespoon Olive oil in a frying pan and add 4 Shallots, 1 Garlic clove and 6 New potatoes (sliced). Cook on a low heat for about 10 minutes, until the potatoes become a little crispy and the onions have softened.
- Whisk 6 Egg in a bowl and season with 1 pinch Sea salt and black pepper.
- Add the eggs to the potatoes and cook on a gentle heat for around 8 minutes.
- Put a plate on top of the frying pan (big enough so it covers it) and then carefully flip the pan upside down whilst holding the plate and then slide the tortilla back into the frying pan so it is now cooking the other side. Cook for another 5-6 minutes, so the eggs are cooked through.
Recipe tips
- Keep this well wrapped up and it will keep in the fridge for up to three days.
- Cooked egg dishes freeze well, so this tortilla can be kept in the freezer for up to one year, although they are of best quality up to six months.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Lottie L'Amour
I LOVE a Spanish Omlette - they are just so much more filing than a normal omelette and tasty! I love the look of this recipe so I might have to give this a go!
Lottie xx
Louise
This looks so nice. I've never been a fan of omelette but maybe I should give it one last chance?! :)
Louise x
Louise
This looks so yummy and super easy to make. I love anything Spanish or Mexican and always find Mexican food particularly easy to make, so hopefully this will be the same x
Laura Hartley
You know this is a dish that I have always wanted to make but have never managed to get the hang of. I always get some sort of scrambled mess! I'll have to try this out :)
Joanna
This Looks delcious I love tortillas very healthy too.
Harriet
I always buy chorizo for paella and never use it all and the rest just gets thrown, so I like that I can make this with the leftovers.
Anne Murphy
I was just starting to wonder what I would eat for lunch - and you answered that! I have cooked potatoes from last night, and eggs, and a red onion... (No chorizo. Too bad - that sounds just perfect!)
Bintu - Recipes From A Pantry
Spanish omelettes are great - healthy and filling too. They are also a great way to use up left overs
Linda Hobbis
That's a really great budget dish. My nieces and nephew really need to learn this one. Ideal student fare.
Julie Wright
apart from the olives, this looks really nice. I really like eggs and all the things you can do with them :)
Kari @ bite-sized thoughts
I had forgotten this meaning of tortilla. I confess I prefer the wrap variety but thanks for the reminder about the Spanish version!
Sarah Bailey
Ohh this sounds like a delicious meal to try - i have to admit I don't think I've tried a tortilla before. x
Rachel
I love the look of this, though I am hopeless at making an omelette, unless I use my omelette maker x
Elizabeth
Mmmm loving the sound of this with the spicy chorizo in it! I'll have to make this soon for my husband's lunch.
Claire
Yummy - love a good tortilla, always one of my fave picks at tapas too!
Jessica
Exactly what comes in my mind when I read tortilla - the nachos. Lol. I love omelette and this would really be perfec for a brunch in a weekend.
Hannah
This looks easy to make and great for breakfast. I don't really eat much in the morning x
Daphne Goh
I have always love a good omelette, your Spanish tortilla look delicious, will give this a go. :)
DOCTORSNEARME.UK
I've tried this omelette by a different recipe - didn't taste good at all. Gonna give it a second chance following your recipe, hoping for better!
Manju | Cooking Curries
That looks delicious and I love a well-made Spanish omelette like this one!