Spanish Omelette Tortilla Patatas


Helen Schofield



  • 50 ml / scant ¼ cup olive oil
  • 400 grams / 14 ounces small to medium potatoes, peeled and thinly sliced
  • 1 large onion, chopped in half and sliced thinly (so you have half-moon shapes)
  • 4 eggs
  • salt and pepper
  • To serve: salad, fresh crusty bread and mayonnaise


  1. Heat up the olive oil in a large frying pan / skillet on a medium-high heat, then add the potatoes and onions and season. Stir fry for a minute or two, then turn the heat right down, cover and let cook slowly for 20 to 25 minutes (stirring two or three times).
  2. Meanwhile, whisk the eggs in a large jug or bowl, and grind in more salt and pepper. Then, once the potatoes and onions are cooked, carefully lift them out of the pan with a slotted spoon (so that any excess oil gets left behind) and into the bowl/jug with the eggs. Let the mixture stand for about 10 minutes, to let the flavours meld together.
  3. Heat about 2 more tablespoons of olive oil in a smaller (20 cm) frying pan / skillet on a medium heat (use up any leftover oil in the larger pan first), then tip the egg mixture into the pan. Let it sizzle for a minute or so, then turn the pan right down and let the omelette cook slowly (uncovered) for about 8 minutes or until it’s about ⅔ set. As it cooks, run a spatula around the outside of the pan to pull the omelette in towards the centre a bit and shape it.
  4. Slide the omelette from the pan onto a plate, then immediately turn the pan over and hold it over the top of the omelette. Flip the plate and the pan over so that the omelette lands back in the pan, cooked side up.
  5. Put the pan back on the low heat, and let it cook slowly for another 5 minutes, shaping it a bit more with the spatula.
  6. Finally, slide the omelette onto a wooden board or serving plate, and cut into slices like a cake. Serve with salad, crusty bread and mayonnaise, if you like.


  • Recipe adapted from many classic recipes, but using this recipe by Jane Baxter as a quantity guide. 
  • The omelette is best served warm or at room temperature, but it even tastes good cold.
  • The inside of the omelette should be moist and barely set – so don’t be tempted to overcook it!
  • Leftovers keep really well in the fridge. Try them for breakfast or brunch the next day.



Add a Comment

  1. Enter your comments


Your details