Spanish Omelette Recipe
A classic Spanish omelette (tortilla Española) made with potatoes, onions, eggs, and olive oil—perfect for breakfast, tapas, or a main dish.
Equipment
- 20cm (8-inch) non-stick frying pan
- Sharp knife
- Mixing bowl
- Spatula
Ingredients
- 275 g 10oz Desirée potatoes
- 1 onion thinly sliced
- 5 large free-range eggs
- 3 tbsp olive oil
- Salt and black pepper
Instructions
- Slice potatoes and onions thinly.
- Heat oil and cook potatoes and onions over low heat until soft.
- Beat eggs in a bowl, season, and mix with the cooked ingredients.
- Pour into the pan and cook slowly for 20–25 minutes.
- Flip using a plate, cook for 2 more minutes, then serve.
Video
Notes
- Use a well-seasoned non-stick pan for easy flipping.
- Serve hot, warm, or cold as per preference.
- Customize with bell peppers, ham, or cheese for a twist.