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According to my children, this Spanish Omelette is "The Best Omelette in The World". Made with just eggs, potato, onion and olive oil, it's simple food at its best and one of those recipe I come back to again and again for lunches and dinners.
When my youngest was a toddler, he really wasn't a fan of egg-based meals like omelettes and frittatas.
It wasn't until I served him a Spanish Omelette (Spanish Tortilla), that he finally started accepting "eggy" foods. Like many toddlers, he loved his carbs and I'm convinced the high potato to egg ratio won him over.
It was a good reminder not to give up on foods our children initially refuse. Sometimes a different texture, presentation or recipe can make all the difference. Hopefully this Spanish Tortilla becomes a hit with your family too
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Ingredient Information
- Potato: Potatoes are the heart of a Spanish Omelette. Slice them thinly so they soften evenly, but avoid slicing them paper-thin (especially if using a mandoline) as they can stick together and cook unevenly. I recommend using an all-purpose potato such as Yukon Gold potatoes (US), Sebago (Australia), Maris Piper or King Edwards (UK).
- Onion: People can feel very strongly about whether onion belongs in a Spanish Tortilla, but I love the sweetness and flavour it adds. Thinly slice one brown onion.
- Olive Oil: Traditional Spanish Omelette recipes often use a large amount of oil, but this lighter version uses just 3 tablespoons. You still get plenty of flavour while using less oil.
- Eggs; This recipe uses 6 large eggs
Step by Step Instructions
- Cook Potatoes & Onions: Heat oil in non stick frying pan and add sliced potato & onion. Cover and cook for around 20 mins, checking and turning occasionally.
- Combine with eggs: Whisk eggs in a large bowl. Add the cooked potatoes and onions to the eggs and gently stir to combine.
- Cook first side: Pour the egg mixture into frying pan. Cook over medium/low heat for around 5 mins, or until the bottom in lightly golden and coming away from the sides. The top will still have a bit of moisture and will look a little wet.
- Flip and cook other side: Place a large clean plate or board over the pan, then carefully flip the tortilla onto it. Slide it back into the pan and cook for another 2-3 mins, until the second side is lightly golden and the omelette is cooked through.
Top Tips
- Use a non-stick skillet or frying pan to make flipping easier. I've tried making this in a cast iron and aluminium pan and unfortunately the eggs stuck to the pan. My pan was around 23 cm / 9 inches.
- Don't rush the potatoes, cooking them slowly gives the tortilla its soft texture
- Allow the omelette to rest for a few minutes before slicing for cleaner wedges
- If you have time, let the cooked potato mixture sit in the eggs for 10-15 minutes before cooking. This helps the potatoes absorb some of the egg and gives the tortilla a softer texture
- If you're nervous about flipping while the top is still wet, place the tortilla under the grill/broiler for a couple of minutes until the centre is set.
Serving Suggestions
- Spanish Omelettes are delicious served hot or cold and are perfect for packing into lunch boxes or for picnics. Serve plain, sprinkled with fresh herbs or topped with a little mayo or aioli.
- Enjoy tortillas at breakfast, lunch or dinner. Cut into wedges and serve with salad or vegetables, as part of the main meal, or cut into bite-size pieces (perfect for babies or toddlers) and serve as part of a tapas-style lunch.
Short on Time? Try this Shortcut Version.
If you don't have 30 minutes to slowly soften the potatoes, there's a shortcut that kids love - potato chips (crisps)!
Simply add around 115g (4 oz) of thick potato chips/crisps to the beaten eggs and allow them to soften slightly before continuing with the recipe.
It's quick, easy and, unsurprisingly, very popular with kids. I've also found it can help hesitant eaters warm to egg-based meals thanks to the potato-chip flavour.
Storage Instructions
- Refrigerating: Store the omelette in an airtight container for up to three days. Serve chilled, bring to room temperature or gently reheat.
- Freezing: I generally don't freeze Spanish omelettes as I am not keen on the texture after freezing, however it is safe to freeze. If you wish to freeze then wrap it tightly in plastic wrap (so no air is touching the omelette), store in a freezable container and freeze for 2-3 months.
Recipe FAQS
Yes. This Spanish Omelette can be served from around 6 months, once your baby is developmentally ready for solids.
A few things to keep in mind:
Skip added salt for babies under 12 months
Make sure the potatoes and onion are fully softened before adding to the egg mixture
Ensure the eggs are fully cooked before serving
Eggs are a common allergen, so if your baby hasn't eaten egg before, start with a small amount first and monitor for any reaction
Cut into finger-sized strips for younger babies or small bite-sized pieces for older babies developing their pincer grasp
As always, serve your baby upright and supervise during meals.
If there is an opportunity to add extra veggies to a kids' meal then I am usually all for it. If you have leftover veggies then they can definitely be thrown into this omelette. Pictured below, I have added peas and bell pepper (capsicum).
However, I generally don't add extra veggies to this recipe (gasp!) as I feel it holds together much better without them and I'm of the opinion that simple is best with this recipe. Instead, I serve the omelette alongside some veggies or salad.
More Egg Recipes...
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Spanish Omelette
Equipment
- Non-stick Frying Pan (Anywhere between 23-28cm/9-11 inch in diameter) I have made it with a 23cm pan which gives a smaller, thicker tortilla. I have also used a 28cm pan which gives a larger, thinner tortilla. Cooking times may vary slightly depending on pan size
Ingredients
- 500g (1.1lb) potato
- 1 onion
- 3 tablespoon olive oil
- 6 eggs
Instructions
- Peel the potatoes and cut them in half. Place cut side down and thinly slice into slices around ½ cm / ¼ inch thick. (note 1)
- Peel onion, cut in half and thinly slice
- Heat the olive oil in a non-stick frying pan, over medium heat. Add the potato and onion, reduce heat to low, cover and cook for 20-25 mins, stirring gently every 5-10 mins, until potatoes are soft and cooked through.
- Crack the eggs into a large mixing bowl, season and whisk. (do not add salt if cooking for baby / young child). Add the cooked potato and onion to the eggs. (see note 2)
- Using the same pan, leave the leftover oil in the pan, adding a little extra if needed (I like to have around 1 tablespoon remaining). Pour in the egg mixture and cook over medium heat for around 6 minutes, or until the bottom is lightly golden and the tortilla is starting to pull away from the sides. The top will still look slightly wet.
- Carefully place a large plate over the top of the pan (see note 3), then flip the pan so the tortilla turns out onto the plate. (see note 4)
- Slide the tortilla back into the pan and cook for approx. a further 4 mins until the second side is lightly golden and the tortilla is cooked through.
Video
Recipe Notes
- Thinly slice your potatoes with a knife. If using a mandoline just be mindful that if you slice to0 thinly then the potatoes can stick together and won't cook as well.
- If you have time, let the cooked potato mixture sit in the eggs for 10-15 minutes before cooking. This helps the potatoes absorb some of the egg and gives the tortilla a softer texture
- If you do not have a big enough plate then you can use something with flat surface that is big enough to cover the pan (I used a round chopping board).
- If you're nervous about flipping while the top is still wet, place the tortilla under the grill/broiler for a couple of minutes until the centre is set.
Nutritional facts
Jaz
I have honestly always been poor when it comes to making omelettes. I was a tad nervous making this but I followed all of the steps and it came out perfectly.
Very happy mama and baba. We have leftovers for lunch tomorrow and I'm now excited to make this again.
Thank you Amy xx
Amy
Great! Thanks Jaz 🙂
Sue
Can I substitute egg whites
Amy
Hi Sue, do you mean that you wish to substitute the egg whites with something else or that you wish to replace the egg yolk with egg whites?
Sue
I mean to replace the egg yolk with egg whites
Amy
Hi Sue, without trying I can't say for sure how it would turn out. Sorry
Claire
Yummy, simple and my little one loves it! Thank you for sharing 🙂
Joanne
10 month loved it but the fussy 3yr old refused to eat it. Luckily we found it tasty so it didn’t go to waste!
Amy
I'm glad most of you enjoyed it! Thanks for taking the time to rate and comment 🙂