Around the World #1: Tortilla Española (Spanish Potato Omelet)

aroundtheworldrecipesDSC_0960OK So we are still in Spain ..I mean virtually of course (and how unfortunate that is…wish I could be there in person too!).  Anyways, I posted the incredibly delicious Paella recipe last week along with my friend Angela’s equally delicious ‘citrusy flan’ recipe.  And now this week I wanted to explore Spanish cuisine some more so decided to try making ‘Tortilla Española’, which is an omelette made with potatoes and where the potato takes more of ‘center stage’ than the egg. As I understand, ‘Tortilla española’ exists in almost every nook and corner of Spain: it is served as fancy ‘tapas’ in city restaurants; as a filling for bocadillos (sandwiches) as street food; or even as ‘dinner’ in most homes served with bread and salad. Unlike most omelets, a tortilla Española is served at room temperature.

I again went back to my book,Savoring Spain and Portugal by Joyce Goldstein to get the basic recipe.  The recipe is simple except for the last step when you need to carefully flip the omelet from the pan onto a plate and then slide back onto the pan. I managed ok except for a slight spillage of the egg mixture onto the sides of my pan and the stove.  We also had this as dinner along with a light salad. The kids loved it and I think it is also a great ‘in between meals’  snack recipe to feed your hungry kids!:)

I am bringing this simple and yet so comforting and versatile ‘Tortilla Española’ to Angies’s Fiesta Friday this week.


Tortilla Española (Spanish Potato Omelet)

  • Servings: Makes about 4 servings when served with a salad
  • Time: About 40 minutes
  • Difficulty: Easy
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  • About 1/2 cup Olive oil
  • 4 medium size potatoes , peeled and sliced thin (about 1/8 inch or 4 mm thick)
  • salt and ground pepper to taste.
  • 1 yellow onion, thinly sliced
  • 4 large eggs
  • 2 tbsp serrano ham diced (optional)
  • 1 medium red or green bell pepper (capsicum)
  • 1/4 tsp spanish paprika (optional)
  • 1/4 tsp salt or as needed
  • fresh parsley or cilantro, chopped


Roast the bell pepper by placing on a foil lined tray and brushing lightly with olive oil and broil in the oven for about 5 minutes until the flesh starts charring. Take out of the oven and cover in foil. Set aside for a few minutes and then chop the pepper into small pieces and keep aside.

Take a medium size frying pan and heat the olive oil in it.  Lightly fry the potato slices in this oil in batches for about 2-3 minutes on one side on medium heat and then transfer to a plate and season lightly with salt and pepper.

Take another frying pan and lightly fry the onions until golden brown (about 3-4 minutes). Keep aside.

Now take a large mixing bowl and add the eggs and beat well. Next add the onions, roasted pepper pieces, ham and the potatoes.  Sprinkle salt and mix again.

Now take the first pan (in which you fried the potatoes) and heat it again. When the pan is hot, add the above egg and potato mixture to the pan and turn heat to low and cover the pan with a lid. Let the omelet cook for about 7-8 minutes on low. Then take the lid off and invert a large plate (which extends over the rim of the pan) and invert the pan carefully such that the omelette turns onto the plate. Now place the pan back onto the stove and slowly and carefully slide the half cooked omelette back to the pan to cook on the other side. Let cook again on low for about 4-5 minutes until brown and crispy on the outside. Turn heat off and slide omelet onto a serving plate, cut into wedges and sprinkle parsley on top!

Step-wise pictures:















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