Spanish Omelet
This Spanish omelet is thick and golden, with tender layers of potato and onion tucked into the eggs. It takes about 25 minutes and slices neatly into wedges for lunch, brunch or a tapas spread.
If you like quick and easy breakfast recipes, try my sheet pan eggs sandwiched in slices of homemade baguette.
Also called tortilla española, this potato omelet is cooked on both sides. A flat plate makes the flip manageable, and a handful of chives gives the finished wedges a fresh onion flavor.
I've loved making my savory breakfast bowl and Rancher's eggs for breakfast, but tis time I wanted to try something different!
Quick Look: Spanish Omelet
- 🔪 Prep time: 10 minutes.
- ⏲️ Cook time: About 15 minutes.
- 👪 Servings: 2 servings.
- 📋 Main ingredients: Eggs, potato, onion, olive oil, chives, salt and pepper.
- ♨️ Cooking method: Slice → soften potatoes and onion → mix with eggs → cook → flip and finish.
- ⭐ Difficulty: Moderate. The flip is the only tricky part.
- 🥣 Serving ideas: With a drizzle of garlic habanero hot sauce or fermented jalapeno hot sauce.
Jump to:
What's So Great About the Recipe?
- Potatoes make it satisfying: Thin slices soften into tender layers that hold together when you cut a wedge.
- Pantry ingredients: Eggs, potato and onion do most of the work, with chives to finish.
- Easy to serve: Cut it into generous wedges for lunch or smaller pieces for a tapas spread. I do the same with my tortilla egg bake too!
Recipe Ingredients
Eggs: Whisk just until the whites and yolks are combined. They hold the potato layers together.
Potato: Peel and slice it thinly and evenly. A yellow potato holds its shape once softened.
Onion: Thin slices soften alongside the potatoes and bring a gentle sweetness.
Olive oil: Use it to soften the vegetables and coat the skillet before adding the egg mixture. I like using my habanero infused oil something for a spicy kick.
Salt, black pepper and chives: Season the eggs with salt and pepper, then scatter chopped chives over the finished omelet.
See recipe card for quantities.
Substitutions & Variations
- Skip the onion: Make a potato-only version if you prefer a milder flavor.
- Change the garnish: Use chopped fresh parsley or dried parsley or sliced scallion greens (I love using from my stash of frozen green onions) in place of the chives.
- Add a little heat: Finish the wedges with a pinch of smoked paprika, jalapeno flakes or chili flakes.
How to Make Spanish Omelet
Step 1: Peel and thinly slice the potato, then thinly slice the onion. Keep the potato pieces a similar thickness so they soften at the same rate.
Step 2: Whisk the eggs with the salt and pepper in a bowl.
Step 3: Heat most of the olive oil in a small nonstick skillet over medium heat. Add the potato and onion, then cook, stirring gently, until the potato is fork tender. Reduce the heat if the onion browns before the potato softens.
Step 4: Lift the potato and onion out with a slotted spoon and let them cool briefly. Fold them into the eggs.
Step 5: Coat the skillet with the remaining oil and set it over medium-low heat. Pour in the egg mixture and cook until the edges are set and the top is no longer loose enough to spill. Run a spatula around the rim to release the omelet.
Step 6: Place a flat plate wider than the skillet over it. Holding the plate firmly against the skillet, turn them over together, then slide the omelet back into the pan to cook the other side. Cook until the center reaches 160°F (71°C). Scatter chopped chives over the top and cut into wedges.
💭 Top Tip
Pick a flat plate wider than the skillet and have it ready before the eggs go in. Loosen the edge with a flexible spatula and wait until the top has set enough to stay put when you tip the pan.
Tips & Tricks to Nail the Recipe
- Keep the potato slices thin: Thick pieces can still be firm when the onion is ready. Test the thickest piece with a fork.
- Use a small skillet: The egg mixture stays deep enough to make a thick omelet that cuts into wedges. I always do this when I make my Anna potatoes too.
- Turn down the heat for the eggs: Medium-low heat lets the center set without overbrowning the bottom.
- Let it settle before slicing: A short rest makes it easier to cut clean wedges.
- Bulk it up: Add chopped oven roasted sun dried tomatoes or sauteed mushrooms into the egg mixture to make it more hearty and filling.
How to Serve Spanish Omelet
Serve warm wedges with a crisp tomato and cucumber salad or a simple topping of chia microgreens or tuck a slice into crusty bread. For a tapas plate, cut the omelet into small pieces and set them out with olives and roasted peppers.
I love spooning some of my spicy tomato jam or sweet pepper relish over a slice right before serving.
Troubleshooting and FAQs
The top may have been too loose or the edges may have stuck. Let the eggs set further, loosen the rim with a spatula and flip onto a plate wider than the skillet.
The slices may be too thick. Cook them until a fork slides in easily before folding them into the eggs. They get little time to soften once the omelet starts to set.
Refrigerate wedges in an airtight container within 2 hours and use within 3 days. Serve chilled, or reheat gently in a covered skillet until the center reaches 165°F (74°C).
More Easy Breakfast Recipes
If you tried this Spanish omelet or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Spanish Omelet
Ingredients
- 3 eggs
- 1 onion
- 1 potato sliced
- Salt and pepper to taste
- 3 tablespoons olive oil
- 1 tablespoon chopped chives for serving
Instructions
- Peel and slice the potato and onion into thin slices.
- In a bowl, whisk the eggs until they are nice and fluffy.
- Heat oil in a skillet and cook the sliced onion and potatoes for a few minutes until they are almost done cooking.
- Remove from heat, let them cool down slightly, then add them to the whisked egg mixture. Season with salt and pepper.
- Heat a little more oil in the same skillet and pour in the egg and potato mixture, spreading it out evenly with a spatula. Cook undisturbed for 3-4 minutes, then place a plate over the skillet and carefully flip the omelet into the plate.
- Slide the uncooked side into the pan and cook for another 2 minutes until the center is set.
- Remove and set on a plate, top with chopped chives and some more salt and pepper and serve.
- Peel and thinly slice the potato, then thinly slice the onion. Keep the potato pieces a similar thickness so they soften at the same rate.
- Whisk the eggs with the salt and pepper in a bowl.
- Heat most of the olive oil in a small nonstick skillet over medium heat. Add the potato and onion, then cook, stirring gently, until the potato is fork tender. Reduce the heat if the onion browns before the potato softens.
- Lift the potato and onion out with a slotted spoon and let them cool briefly. Fold them into the eggs.
- Coat the skillet with the remaining oil and set it over medium-low heat. Pour in the egg mixture and cook until the edges are set and the top is no longer loose enough to spill. Run a spatula around the rim to release the omelet.
- Place a flat plate wider than the skillet over it. Holding the plate firmly against the skillet, turn them over together, then slide the omelet back into the pan to cook the other side. Cook until the center reaches 160°F (71°C). Scatter chopped chives over the top and cut into wedges.
Notes
- Use a medium yellow potato and slice it thinly and evenly so it cooks quickly and becomes tender.
- Cook the sliced potatoes and onions over medium heat until the potatoes are fork-tender. Avoid browning them too much, as they should remain soft.
- Use a small nonstick skillet to create a thick omelet that holds its shape when sliced into wedges.
- Let the cooked potatoes and onions cool slightly before folding them into the whisked eggs.
- Cook the omelet over medium-low heat to prevent the bottom from burning before the center sets.
- Use a flat plate slightly larger than the skillet to flip the omelet carefully without breaking it.
- Cook until the eggs are completely set and the center reaches 160°F (71°C).
- Let the omelet rest for a few minutes before slicing, then garnish with fresh chives and serve warm.
