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Side View of Spanish Omelette (Cut Into Wedges)

Spanish Omelette

Made with egg, potato, onion and olive oil the Spanish Omelette (tortilla) can be enjoyed hot or cold, at any time of the day. Cut into wedges or little bite-size pieces (perfect for little ones)
Course Breakfast, Lunch, Lunch Box, Main Meal, Picnic
Cuisine Spanish
Keyword Spanish Omelette, Spanish Tortilla
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 180kcal


  • Non-stick Frying Pan (Anywhere between 23-28cm/9-11 inch in diameter)


  • 500g (1.1lb) Potato
  • 1 Onion (SEE NOTE 1)
  • 3 tbsp Olive Oil
  • 6 Eggs


  • Peel the potatoes and cut them in half. Place the potatoes cut side down and thinly slice. (SEE NOTE 2)
  • Peel onion, cut in half and thinly slice
  • Heat 2tbsp of the olive oil in a non-stick frying pan, over medium heat. Add the potato and onion slices, reduce heat to low and cover. Cook for 20-30 mins, until the potato slices, have cooked through, giving them a gentle stir every 10 mins.
  • Crack the eggs into a large mixing bowl, season and whisk. (do not add salt if cooking for baby / young child). Once the potatoes and onion have finished cooking add them to the eggs. (SEE NOTE 3)
  • Add the remaining 1tbsp of oil to the same pan used to cook the onions and then pour the egg mixture into the pan. Cook over medium heat for around 3 minutes, or until the bottom of the omelette is lightly golden, set and coming away from the sides. The top of the tortilla will still be a bit wet, which is fine. 
  • Carefully place a large plate over the top of the pan (SEE NOTE 4), then flip the pan and the plate together. If the bottom is properly cooked then the tortilla should end up on the plate in one piece (with a little bit of runny egg leaking out)
  • Return the pan to the heat and slide the tortilla back into your pan to cook the second side, cook for a further 2-3 mins until the bottom is also lightly golden.


  1. Onion is optional but does provide good flavour.
  2. Thinly slice your potaoes 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. 
  3. I generally allow the potato /egg mixture to sit for a couple of mins. If you want to develop the onion flavour allow the mixture to sit longer (up to around 20 mins)
  4. 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).
STORAGE - Refrigerate the omelette in an airtight container for up to three days. Serve chilled, bring to room temperature or gently reheat.
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. 


Calories: 180kcal | Carbohydrates: 12g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 72mg | Potassium: 432mg | Fiber: 2g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 11mg | Calcium: 54mg | Iron: 4mg