Tortilla de Patatas- Spanish Potato Omelet, Revisited

Barcelona. Home, sweet home…

We got here about 5 days ago and we’ve been running around non stop, having a great time.

So we thought we would start sharing some of our amazing experience with you by bringing back  a recipe that’s 100%  Spain: one of the most popular “tapas”, “Tortilla de patatas”, Spanish potato omelet.

Hope you enjoy it!!

“… As soon as we got home from the airport, my mom had a whole lot of delicious dishes ready for us. And this one… definitely one of my favorites. THE very best take on eggs and potatoes: “tortilla de patatas”

Ok, I might be a little bias. Or a lot…

This potato omelet is one of the most popular dishes in Spain. And soooo versatile! We eat it for breakfast, in a sandwich for lunch, as “tapas” for dinner…. You name it. Every time I make it, it takes me right back home.

So if you feel like taking a little trip without leaving your kitchen, go ahead, get cooking! I guarantee it will be worth every second…”


Tortilla de Patatas- Spanish Potato Omelet, Revisited
Prep time
Cook time
Total time
Serves: 4- for one large tortilla or 4 individual 5½ inch tortillas
  • Prep time: 5-7 minutes
  • Cook time: 35-40 minute
  • Ingredients (serves 4; makes one large tortilla or 4 individual 5½ inch tortillas):
  • 5 large potatoes
  • 1 large Spanish onion
  • 8 eggs
  • ½ cup of olive oil, divided
  • Salt to taste
  1. Peel and cut the potatoes into medium size, not too thick pieces. Slice the Spanish onion.
  2. In a large skillet, heat 4 tbsp of olive oil.
  3. Cook the potatoes and onions at medium heat, until soft and tender. Add salt to taste. Remove from heat and let them cool slightly.
  4. In the mean time, beat the eggs in a large bowl
  5. Add the potatoes and mix well
  6. Return skillet to heat and add remaining olive oil.
  7. Pour the egg / potato mixture and cook on one side, at medium-low heat, until the bottom starts to brown. If making individual tortillas, use 1 tbsp olive oil for each one and work with ¼ of the mixture at a time.
  8. Place a large plate or a lid on the skillet. Remove from heat and flip the skillet quickly, to turn the omelet around. Slowly slide the uncooked side onto the skillet and return to heat. (Note: Be very careful not to burn yourself while doing this. We recommend using oven mitts or a towel. However, if you do not feel comfortable flipping the omelet this way, place the skillet in the over and bake at 350F until set. Make sure you use an oven proof skillet!)
  9. Prick to top of the omelet with a fork, to allow it to cook a little bit faster. Cook until eggs are no longer runny.
  10. ENJOY! From May I have that recipe



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30 Responses to Tortilla de Patatas- Spanish Potato Omelet, Revisited

  1. FALEEN August 19, 2012 at 5:08 pm #

    This looks delicious

    • mayihavethatrecipe August 19, 2012 at 5:18 pm #

      Thanks! Here in Spain you can find it everywhere. So good!! You should give it a try 🙂

  2. Barbara Norton August 19, 2012 at 5:34 pm #

    sounds good. gonna try it.

  3. Ann Mah August 20, 2012 at 7:41 am #

    This is my favorite tapa, the one I crave after a holiday in Spain. I’ll have to find an appropriate-sized skillet to try to make your version!

    • mayihavethatrecipe August 20, 2012 at 9:15 am #

      We were able to find small skillets without a problem, but before getting them, we used a regular non stick skillet. You just have to be very careful while flipping it! Enjoy 🙂

  4. Hanna August 20, 2012 at 2:09 pm #

    The pictures look awesome! I can’t wait to tell my sister to make this for me for dinner tonight!! Does that go with football? 🙂

    • mayihavethatrecipe August 20, 2012 at 2:45 pm #

      Tapas and football?? Of course!! 😉

      • Hanna August 28, 2012 at 11:24 am #

        ahhh, I didn’t get it! So, I’m making it tonight for my husband along with a beautiful Steak. sorry all you vegans!! 🙂

  5. Adriana Bon Ramos August 21, 2012 at 1:04 pm #

    Oh my! I’m not sure if you grew up speaking Catalan but… at any rate, yo tambien soy de Barcelona y vivo en Portland, OR. Que ilusion encontrar tu blog! y vaya pinta la tortilla. Yo vuelvo a casa en Octubre y tengo ganas de pa amb tomaquet i fuet!

    Adriana from

    • mayihavethatrecipe August 21, 2012 at 4:52 pm #

      Hola!!! Pues si mira, nacimos y crecimos en Barcelona. Llevamos aqui unos cuantos anyitos ya y ahora estamos de vacaciones en Barcelona. No hay nada mejor que una tortillita y un buen pa amb tomaquet!
      Nos alegramos mucho de que hayas encontrado nuestro blog!

  6. Jenny August 22, 2012 at 10:38 am #

    This looks like real authentic Spanish food – yum!

    • mayihavethatrecipe August 22, 2012 at 11:25 am #

      The kind of yummy food we grew up eating… And it tastes even better while we’re here! 🙂

  7. Heavy Hedonist August 22, 2012 at 2:54 pm #

    I’m hoping my 10-inch iron skillet isn’t too big for this– should I maybe try something smaller?

    • mayihavethatrecipe August 22, 2012 at 5:11 pm #

      A 10 inch skillet should be fine. Just make sure you have a lid or plate big enough to flip it.

  8. Jenny @ BAKE August 25, 2012 at 1:36 pm #

    gorgeous photos! I love potato omlettes mine never look that gorgeous though!


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