Spanish Omelette or Spanish Tortilla

When I lived in Spain during the summers between my college years and then one more time again while I was receiving my Master’s Degree; in Spanish- I used to eat these Spanish omelettes or Spanish Tortillas every single day! The majority of the times that I lived there, it was with families and this seemed to be a staple in their diet. The mom, would make one for everyone to either snack on or have for breakfast and I always remember it left out on the counter top. The ingredients are pretty simple; usually just eggs, crispy potatoes, and maybe an onion. I personally love to eat them cold, but you can serve it warm too.

What I love about it now is that it is very convenient for meal prep, a healthy filling breakfast, quick dinner and you can (if you want) add in vegetables of choice. For this recipe below, I kept it very basic and to the original, but feel free to add in chopped veggies or any spices you like.


You can also use a sweet potato instead of a russet one, but I would suggest using a Japanese yam or one that is a bit firmer like that of a russet. I have made it before using a sweet potato (orange in color) and it was a bit soggy, but still good!

Once you have cooked your sliced potato in a cast iron pan or non stick skillet until they are super crispy, you add in your eggs, spices and allow it to continue to cook until it becomes fluffy. Normally, I will let it continue to cook in the oven for the last 5-10 minutes because I haven’t mastered the art of flipping the omelet to ensure even cooking! It is really up to you! If you are planning to add in vegetables as well, make sure they are somewhat pre-cooked or add to the pan at the same time as the potatoes.

It makes a really great breakfast as is, or for lunch/dinner with a side salad. It lasts up to 4-5 days in the fridge!

Breakfast / Brunch
Yields: 8 slices
Prep time: 10 minutes
Cook time: 30 minutes
Total time: less than 40 minutes

8 eggs
1 large russet potato (or Japanese Yam); sliced thinly
sea salt
1/2 diced white onion (optional)
optional: add in any spices of preference or measure to your liking.


  1. Heat a non stick skillet or cast iron pan with 2-3 tbsp olive oil or coconut oil on medium high heat.

  2. Add in the sliced potato and cook until tender, crispy, and start to brown. Add in the chopped onion and cook until fragrant. This should take about 10 minutes or so.

  3. In a large bowl, beat the eggs with seasonings of choice

  4. Before adding the eggs into the pan, make sure the potatoes are evenly spread in the pan. Pour the eggs over the potatoes.

  5. Move the egg mixture and potatoes around every so often to ensure even cooking. Let it sit on top of the stove for about 5-8 minutes.

  6. You have TWO options here, you can either place the cast iron pan into the oven at 400 degrees and allow to finish cooking for 10 minutes OR remove the pan from the heat, carefully place a plate on top of the pan and flip the omelette, then gently slide the omelette back into the pan and allow to cook until completely cooked through.

  7. To remove, slide the omelette off the pan or cut straight from!

Serve warm or cold! Keep in fridge for up to 5 days.