Spanish Omelette / Tortilla Espannola (o De Patata)




Here you have the best omelette ever: the genuine tortilla española! In 10-12 minutes you will get a cheap and delicious snack, starter or even main course. Here in Spain people eats it as a pincho at breakfast, or in sandwich (with French bread) at lunch or dinner.

(Don't be confused about Mexican tortilla, that is another recipe).


Aquí tienes la mejor tortilla del mundo: ¡la genuina tortilla española! En 10-12 minutos conseguirás un delicioso y barato aperitivo, entrante o incluso un plato principal. Aquí en España se come con un pincho para desayunar o a media mañana, o en bocadillo para comer o cenar.

(No confundir con la tortilla mejicana, que es otra receta distinta).

Teacher Notes

Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.

Step 1: Ingredients / Ingredientes

These are ingredients for 3-4 persons:

* 4 eggs
* 4 potatoes
* 1/2 onion (optional, if you like)
* olive oil
* salt

Also you need a frying pan, a bowl, a fork, a spatula and a dish (or something flat to flip it over).

Estos son los ingredientes para 3-4 personas:

* 4 huevos
* 4 patatas
* 1/2 cebolla (opcional, si te gusta)
* aceite de oliva
* sal

Además necesitas una sartén mediana, un bol, un tenedor, una paleta y un plato (o algo plano para darle la vuelta).

Step 2: Frying Potatoes and Onion / Fre�r Las Patatas Y La Cebolla

Peel the potatoes and slice them in small ones. Slice also the onion. Onion is optional, so there is people that likes the omelette made only with potatoes.

Heat the olive oil in the frying pan and put in the potatoes. Add a bit of salt. Then put on the onion. Toss often since potatoes are not raw, but do not let them be completely fried (must be soft).

While you are frying, you can move to next step.


Pela las patatas y córtalas a rodajas, en trozos pequeños. Corta también la cebolla en trozos más o menos pequeños. La cebolla es opcional, hay gente a la que le gusta la tortilla sólo con patata.

Pon el aceite en la sartén a calentar y echa las patatas. Añade un poco de sal. Luego echa encima la cebolla. Remueve a cada poco, hasta que las patatas se hagan, pero no dejes que se frían del todo (tienen que estar blandas).

Mientras estás friendo, puedes pasar al siguiente paso.

Step 3: Beating the Eggs / Batir Los Huevos

While potatoes and onion is frying, beat the eggs in the bowl, adding a little bit of salt.

Now remove potatoes and onion from frying pan, separating olive oil.


Mientras se fríen las patatas y la cebolla, bate los huevos en el bol, con una pizca de sal.

Ahora saca las patatas y la cebolla de la sartén, separando el aceite.

Step 4: Putting All Together / Poner Todo Junto

First put the eggs in the empty frying pan and immediately add potatoes and onion. Do not toss, just introduce spatula on the borders and shake the frying pan.

The bottom side will be cooked in very few minutes. The top (the part of the omelette you see) remains raw. Do not wait, move to next step.


Primero echa los huevos en la sartén vacía e inmediatamente echa las patatas y la cebolla. No remuevas, sólo introduce la paleta por los bordes y sacude la sartén.

La parte inferior se cocina en muy pocos minutos. La parte superior permanece cruda. No esperes que se haga y pasa al siguiente paso.

Step 5: Flipping Over: the Tricky Step / Darle La Vuelta: Lo M�s Complicado

Now comes the tricky part: to flip over the omelette. Put the dish on the frying pan, hold the frying pan with one hand and the dish with another, and then make a very very quick movement flipping them over.

If you don't have some practice, I recommend to do this over a dish or place where you can recover the omelette if it falls down.

Finally, put the omelette on the frying pan again, in order to cook the raw side.


Ahora viene lo más complicado: darle la vuelta. Pon el plato encima de la sartén, sujeta la sartén con una mano y el plato con la otra, y con un movimiento muy muy rápido dale la vuelta al conjunto.

Si no tienes mucha práctica, te recomiendo que lo hagas sobre otro plato o sitio del que puedas recuperar la tortilla si se cae.

Finalmente, pon la tortilla en la sartén de nuevo para que se cocine la parte cruda.

Step 6: Finishing and Presenting / Finalizar Y Presentar

Once it is cooked, remove from frying pan. Some people likes it hot, another likes it cold.

You can cut in sections (like cheese) and eat it with bread. Also you can dice it, and prick a toothpick in each one.

Perfect in company of white or red wine, beer or soda, ham and olives.

This is the basic recipe, but there is another variations you can experiment on your own. Enjoy it, buen provecho!


Una vez este cocinada, sácala de la sartén. Algunas personas la prefieren caliente, otras fría.

Puedes cortarla en secciones (como el queso) y comer con pan. También puedes partirla en dados y pinchar un palillo en cada uno.

Perfecta acompañada de vino blanco o tinto, cerveza o refrescos, jamón serrano y aceitunas.

Esta es la receta básica, pero hay más variaciones que puedes experimentar por tu cuenta. ¡Buen provecho!

6 People Made This Project!


  • Kitchen Skills Challenge

    Kitchen Skills Challenge
  • Teacher Contest

    Teacher Contest
  • Indoor Lighting Contest

    Indoor Lighting Contest

13 Discussions

spark master

8 years ago on Introduction

I can't say this is Spanish, since every Sicilian and Eyetalian I know makes it. It is yummy MMMMMMMM this is a going to the beach omlet from when I was a kid, no cash to buy enough hot dods for all of us so we had thermos hotdogs and kraut and potato onion olets, (also added green pepper sometimes, but I am a purist here and just like the onions)

brings back memories

1 reply

well, it's not something special in terms of flavor. and it is cooked all over mediterranan sea! it's greek, too, since hundreds of years! ;-)


7 years ago on Step 6

I like to cook mine in a cast iron pan so I can place the whole pan under a broiler to cook the raw egg on top. I like to top it off with some shredded or diced manchego cheese, black pepper and paprika, and sometimes even oregano or even rosemary. Aside from the amazing taste, I also love the spanish omelette because it's so quick to cook and easy to clean up.


7 years ago on Introduction

La tortilla española lleva cebolla (onion) siempre. Si no la llevase sería solo tortilla de patatas.


8 years ago on Introduction

Gracias por el amigo de la receta. Me gustó mucho esta comida dedicar y había estado esperando a la prueba durante unos días ahora. Sin embargo, creo que su sabor es bueno con la salsa y el queso en la parte superior. Pero eso es sólo mi opinon. Gracias una vez más fue muy buena.

Thanks for the recipe friend. I really liked this meal allot and had been waiting to try it for a few days now. I however think that it tastes good with salsa and cheese on top. But thats just my opinon. Thank you once again it was very good.


9 years ago on Introduction

Tasty! However, you leave me in a state of shock. I would never dare to make genuine german ,,tortilla espanola'' without freshly ground pepper ;).

2 replies

Reply 9 years ago on Introduction

Oh, I've never heard about German omelette recipe... Do you add peppers instead of onion or recipe is different? It will be a good idea if you post a new instructable with your recipe, to learn more.


Reply 9 years ago on Introduction

I'm talking about pepper the spice. Usually black pepper.

There is no special german recipe, at least not one i'm aware of. My omelette wouldn't contain potatoes but bacon and double cream. And lots of pepper of course. Since i don't have a digital camera, you need to make it yourself to see it ;).

I have tried your variant with half carrots and half potatoes, it was very popular :).