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Spanish Omelette, Tortilla or Spanish Tortilla, they are all the same food. A slow cooked, thick omelette with potato filling. So simple but oh so delicious! As far as authenticity is concerned, the tapas bars in Spain would have you believe that the only filling to the Tortilla is potatoes and onions. But I am certain that Spanish folk added a few 'in season' vegetables to the mixture so feel free to experiment with the basic, delicious recipe.
The Spanish Omelette is a very versatile dish because it can be served hot or cold and I guarantee that it is tasty either way.
We added peas and tomatoes in the recipe below, but feel free to add whatever vegetables you have to hand - French beans, peppers, runner beans all go well with this Spanish favourite.
The ingredients below will make a Spanish Omelette big enough for at least two servings.
Note: we used 1 tomato as per the recipe not the two shown in the picture below. Also we included a cupful of frozen peas as per the ingredients list. You should leave out the tomatoes and peas if you want the true authentic and original Spanish Omelette.
A true Spanish Omelette should be around 3cm / 1in deep. So the ingredients specified below should be in a frying pan which is about 20 cm / 8 inches at the base. See the pictures accompanying the recipe below which show a "deep" Spanish Omelette.
At the end of this page there is a video which you can click to view. It shows the process used to cook our traditional Spanish Omelette.
| 280g / 10oz potatoes (not new potatoes) |
| 5 medium eggs |
| ½ medium onion |
| 1 large tomato - leave this out if you want a more traditional dish |
| 110g / 4oz peas (frozen peas are fine) - leave this out if you want a more traditional dish |
| 3 tablespoons olive oil |
| Salt and pepper to taste |
Then add the chopped onions and mix well. Cover the frying pan, turn the heat to low. Turn the potatoes and onion every couple of minutes.
When the potatoes and onion are cooked, add them to the bowl of eggs. Add the tomatoes and peas.
Leave the omelette to cook for 15 minutes at the lowest heat setting.
To round the edges, turn the edges of the omelette inwards with a spatula. Let the omelette cook for another 5 minutes.
It's great on its own, especially if you have included the tomatoes and peas. It also goes well with a salad and some Spanish wine.
Answer: Thanks for pointing that out. The website is undergoing a major change and that step was left out for some reason. It's back in now and the same as the original recipe. Thanks.