Print Friendly and PDF

Friday, January 23, 2015

Spanish Potato Omelette | Tortilla Espanola | Tortilla De Patata

Tortilla in origin means a 'small cake or torte'.Spanish Potato Omelette (Tortilla Espanola) is a very filling omelette from Spain that you can make on a lazy weekend or for a weekday too, when you are left over with no good options for breakfast.Some time back, we had this omelette at a famous Mexican restaurant here and the kids loved it a lot that they order this every time we dine out at that place.And so, I tried to give this a try at home.The original recipe calls for frying the potatoes in oil for cooking, but here I modified it a bit to make the potatoes less starchy and to avoid the excess oil, too.My first trial wasn't a big success as I didn't separate the eggs and so the eggs didn't fully cover the potatoes.But this time I separated the yolks and white and made it which made it perfect like restaurant style.This can be served for a small family and if you wish to make larger batches, you can double the ingredients and make the omelette, but you can always make it in batches of this same size so that it gets evenly and quickly cooked.Give this a try, kids would definitely love the mildly spiced, fluffy texture with the small bites of cooked potato layered in between.

Preparation time ~ 10 minutes
Cooking time ~ 10-12 minutes
Author ~ Julie
Serves ~ 1 omelette
eggs 3; yolks & white separated
potatoes 3 or 4 medium-sized sliced thin
onion, 1 medium-sized chopped fine
salt to taste
pepper to taste
oil 4 tbsp(1/4 cup)


  • Separate the egg yolks and egg whites in a bowl when cold, leave at room temperature till use.
  • Peel the potatoes, wash and slice it thin or make small cubes. Peel, wash and dice the onions small.
  • Heat a pan and add oil. Add the drained sliced potatoes. Sauté for 5-6 minutes on medium flame until half cooked. Then add the sliced onions and sauté until translucent and lightly browned. Switch off flame and drain this mix from oil. Reserve the oil to make omelette in the same pan.
 Try this method to cook potatoes if you would like to reduce the amount of oil- 
  • Cook the potatoes in 2 cups of water and a little salt until done.Drain water and leave aside.(Don't overcook the potatoes as it may become mushy, the pieces should be just cooked and pieces intact) 
  • Add a tbsp of oil in a pan and sauté the onions until translucent.
  • Add a pinch of salt and beat the egg whites in an oil free bowl until nicely frothy and doubled in volume.Add egg yolks to the same mixture and salt, whisk well.Add the pepper powder, give a quick stir.Mix in the cooked potatoes and onions.Adjust salt and pepper if required.
  • Heat oil(2 tbsp) in the same pan (you used to cook onions)/iron skillet. Gently swirl the pan so that the sides and bottom are well coated.Add the mixture to the skillet and, using a spatula, gently bring the sides to the center to get a nice thick omelette and flatten the surface to get even thickness.Cook on a low flame, check for browning of the sides.Insert a skewer in the center of the omelette to fasten the process so that the steam escapes from the center, helps to cook faster in the center.When the steam escapes from the vent from the skewer, that means it's cooked from inside and needs a flip.(takes approx 7-8 minutes for this thickness)
  • Now, slide the omelette in a plate with the uncooked side up.Invert the skillet on the plate and flip the omelette back to skillet, add a tbsp of oil through the sides.Gently cook the other side (for 3-4 minutes) on low flame.
  • Slide it out on a plate, cut and serve to see the layers of potatoes intact in the fluffy omelette.Though it tastes good just like that,I served it with some green chutney or guacamole.

Servings ~ 1 omelette of 8" size

* Separating the egg yolks and egg whites when cold, as it makes it easier to separate.
* You can add chopped green bell peppers too.
* Reduce or omit onions if you don't love the flavours.
* If you wish to try the original then add 6tbsp of oil in a pan, add the sliced potatoes and get it cooked in oil.Add the onions halfway through.Then, switch off the flame and let it cool a bit, combine with the beaten eggs.Add this mixture to the frying-pan and repeat the same steps as above.

Some of the related recipes that you may find it interesting are-
Mexican Red Salsa
Chicken Bean Rice Bowl
Sausage Tacos 
I HOP Spinach omelette

And finally,enjoy !!!


Home Cooked food said... Best Blogger Tips

I bet its taste awesome with some guacamole and salsa on top of it.

Tumas Tongue Treats said... Best Blogger Tips

Well done. The portion size are cut to perfection. I have a query. Could u bake this by any chance?

Sangeetha Nambi said... Best Blogger Tips

Perfect dish for mrng breakfast i think... Bookmarking it !

Sooriya said... Best Blogger Tips

So yum..thought its a cake.. I will try this for my potato and egg loving hubby soon!

Unknown said... Best Blogger Tips

A yummy Spanish dish......Its really tempting me... :)

Motions and Emotions said... Best Blogger Tips

This is a great meal indeed...bookmarked

Vidya Chandrahas said... Best Blogger Tips

Such an inviting omelette. yummy and nice.

Rumana Rawat said... Best Blogger Tips

Even I cook this when I'm in mood of something yummy..

Remya said... Best Blogger Tips

yummy n creative:)

Nargis Aara said... Best Blogger Tips

Recently my bro has been making this and treating himself lol, very nicely presented dear!! i will try it too

Gloria Fernandes said... Best Blogger Tips

Though I'm not a egg eater this looks so inviting.. Will definitely try for my hubby.

Julie said... Best Blogger Tips

@Sowmya Sundararajan You can bake it dear,though I personally haven't tried it but have seen videos and posts of baking...As per that bake in a preheated oven to 400F for 20-25 minutes or until the center looks don't have to flip the other side in this method.Hope that helps!!

Thermofan. Marisa G. said... Best Blogger Tips

Dear Julie, I'm glad to see that you've cooked one of our delicious dishes. Tortilla de patata or tortilla española is a dish from Spain, not Mexico. It's cooked as you explain, using fried potatoes with or without onion. I rather prefer not adding onion.
You can find a tapa of tortilla de patata in every bar all around the country and in every house. A good olive extra virgin oil is needed.
The way you explain or how to let steam go, is perfect because potatoes are perfectly cooked. In August I attended a tortilla de patatas contest and a friend of mine prepared it and the cook said to him that tip of opening a hole in the center, moving the pan and let it close.
Try to fry potatoes, once, the savor is completely different.
Well done!.
Have a very good weekend.

Jaisy James said... Best Blogger Tips

Yummy dish really wanna try this

Julie said... Best Blogger Tips

@Marisa G Thanx Marisa,that was so sweet of you to add on a few points to the recipe.Am glad that you liked it :)

cookbookjaleela said... Best Blogger Tips

Easy Breakfast

Cathleen said... Best Blogger Tips

This looks so good! I am seriously getting hungry right now!

Treat and Trick said... Best Blogger Tips

Perfectly done and so yum!

Anu Yalo said... Best Blogger Tips

A new Delicious recipe!!

Shabbu said... Best Blogger Tips

Yummy and tempting omlette..

Padma said... Best Blogger Tips

I love this omelette...Had a spanish neighbour who used to make it quite often and since then love it:) Thanks for sharing the recipe:)