Spanish Omelette

Anyone who has ever been on holidays to Spain has most likely tried una tortilla de patatas. My early attempts at making one were truly awful, but thankfully, a visiting Spanish friend led me away from the scrambled messes!

They are so simple to make, and look really impressive. It keeps for a few days in the fridge, and is very handy to pack for a tasty, hassle-free lunch.


Spanish Omelette

  • 2 big potatoes (or 3 medium)
  • 1 med-large onion
  • 6 eggs
  • 2 dessert spoons olive oil
  • ½ teaspoon salt

Peel and dice the onion and potatoes. Try to ensure the potatoes are finely diced or they will take a long time to cook.


Setting the temperature to a very low heat, fry the onion and potatoes in the olive oil for ~30 min, or until the potatoes are cooked through, making sure to stir every few minutes. If the onions or potatoes begin to brown, the heat is too high.

In a large bowl, whisk together the eggs and salt. Add the cooked onions and potatoes, combine, and add back to the pan. Raise the heat from very low to low-medium. Cook for 5 min, then place under the grill at 130 °C for another ~5 min, watching closely for signs of burning. (Alternatively, hold a dinner plate over the pan and flip the omelette onto the plate, then slide the omelette back onto the pan and cook for another 4-5 min).

Let the omelette go cold, so as to allow the flavours to develop.


My favourite way to eat a Spanish omelette is to serve it cold on some fresh bread with avocado and roasted red pepper. I know the idea of a cold omelette can be off-putting, but don’t knock it ‘till ya try it!

Often in Spain you’ll find the centre of the omelette to be soft, if you like it this way, only cook for ~3 min either side.

Tag @thecorkfork on Instagram to show me what tapas you come up with!


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