A tortilla, also known as a Spanish omelette, is made with eggs and potato and is a traditional Spanish tapas dish. A simple, protein packed meal that makes a nice light lunch, or a delicious addition to a dinner party spread. Serve hot or cold, it's great for picnics and lunch boxes too.
Who doesn't love an omelette? This Spanish omelette is next level, with a layer of crispy potatoes in it. Most of us know tortilla as a wrap or what is used to make nachos, but in Spain it is an omelette that is usually served as part of tapas, or sandwiched in between two thick slices of bread.
It tastes just as good cold, so make sure you make enough to have leftovers and keep it in your fridge for a protein filled snack. You can keep it traditional, or easily adapt it with other ingredients.
Why you will love it
- A new way to enjoy eggs
- Protein packed
- Great for lunch boxes and picnics
- A delicious addition to a tapas spread
- Oil - A good quality Spanish olive oil is perfect for giving this tortilla an authentic flavour.
- Shallots - You could swap these for a small brown onion, but we find that shallots have a sweeter flavour.
- Potatoes - The great thing about this recipe, is that you can use any potatoes, making it a really budget friendly recipe.
- Eggs - Use the best quality, high welfare eggs that you can afford, as we think it's really important. Use eggs with a golden yolk, to add a nice colour to this dish.
A full ingredients list with measurements is in the recipe card below.
How to make Spanish omelette - Step by step
One: Heat the oil in a frying pan and add the shallots, garlic and potato slices. Cook on a low heat for about 10 minutes, until the potatoes have gotten a little crispy and the onions have softened.
Two: Whisk the eggs in a bowl and season.
Three: Add the eggs to the potatoes and cook on a gentle heat for around 8 minutes.
Four: Put a plate on top of the frying pan (big enough so it covers it) and then carefully flip the pan upside down whilst holding the plate and then slide the tortilla back in to the frying pan so it is now cooking the other side. Cook for another 5-6 minutes, so the eggs are cooked through.
This tortilla is a really budget friendly recipe, as the main ingredients are potatoes and eggs, which are fairly cheap to buy (when compared to other healthy ingredients) and you can fill it out with whatever leftover vegetables you have. When funds are running low, we always turn to eggs to make meals, as they are cheap and filling
What to serve it with
As well as a must-have at any tapas spread, this can be a great accompaniment to a large salad or have it as part of a picnic.
The first reference to a Spanish tortilla was in 1817. It was referred to as a dish that could be made to use eggs sparingly, as they could bulk them out with other ingredients. Recipes for this dish can range from the truly authentic with just eggs, onion and potato, but you could also add green peppers, chorizo, courgettes, mushrooms, ham, peas, or anything else you want to throw in.
Keep this well wrapped up and it will keep in the fridge for up to three days. Cooked egg dishes freeze well, so this tortilla can be kept in the freezer for up to one year, although they are of best quality up to six months.
More egg recipes
Tortilla (Spanish Omelette)
- 2 tablespoon Olive oil
- 4 Shallots - sliced
- 6 New potatoes - sliced
- 6 Egg - large
- 1 pinch Sea salt and black pepper
- Heat the oil in a frying pan and add the shallots, garlic and potato slices. Cook on a low heat for about 10 minutes, until the potatoes become a little crispy and the onions have softened.
- Whisk the eggs in a bowl and season.
- Add the eggs to the potatoes and cook on a gentle heat for around 8 minutes.
- Put a plate on top of the frying pan (big enough so it covers it) and then carefully flip the pan upside down whilst holding the plate and then slide the tortilla back in to the frying pan so it is now cooking the other side. Cook for another 5-6 minutes, so the eggs are cooked through.