Easy Spanish Omelette (or Spanish Tortilla) made quick and simple using only a handful of basic ingredients. Level up your breakfast with this marvelously delicious meal!
Have you had a Spanish Omelette?
If you’ve travelled outside of the U.S., you may have noticed omelettes and pancakes come in many, many different forms across various cultures.
For instance, a German Pancake is traditionally baked in the oven using lots of eggs, some sugar, and whole milk, resulting in an incredibly fluffy, dense, and custardy cake, which is cut into squares for serving.
Well if you’re big on savory breakfasts, love trying different cuisines, and/or are simply a lover of eggs and potatoes, this Easy Spanish Omelette recipe is for you!
What is a Spanish Omelette?:
A Spanish Omelette is an egg dish of crispy fried potatoes and onions engulfed in eggs. Picture a regular American-style omelette, but thicker, with crispy potatoes and onion cooked into the eggs. Also known as a “Spanish Tortilla,” Spanish omelettes only require a few basic ingredients: oil, potatoes, onion, eggs, and salt.
Spanish Omelettes are often served with salad, fruit, or a fresh side dish, and they can be sold both hot or cold.
What Makes This Omelette “Easy?”:
While a traditional Spanish Omelette is made entirely on the stove top by flipping the omelette, I find it’s easiest to finish it off in the oven, similar to a frittata, rather than flip it.
If you’re savvy at flipping pancakes and omelettes, I suggest you stick with the traditional method of cooking the omelette in the skillet on the stove top. But if you’re like me and would prefer to play it safe because you’re cognizant of your lacking coordination when it comes to flipping large objects, the method I have laid out in this post is for you!
In this sense, this Spanish Omelette approach is what I would consider to be goof-proof so that you end up with a mouth-watering result, without any risk of messing up the meal 😉
So let’s make one already!
Spanish Omelette Ingredients:
Avocado Oil: Because we’re crisping up the potatoes over high heat, it is important to use a high-temperature cooking oil that won’t burn during cooking. I love avocado oil because it has a high smoke point. You can also use canola oil or olive oil, but just be sure to pay attention to the heat so that the oil and potatoes don’t burn.
Yukon Gold Potatoes: While you can use all sorts of potatoes for this recipe, I love Yukon Gold the best. They have a buttery flavor and get nice and soft yet crispy very easily. Feel free to use red potatoes or russet potatoes.
Onion & Garlic: Those all-star ingredients that bring so much flavor to any meal. If you have the patience, cook the onion until it begins to turn brown and caramelized, as this will level up the flavor even further!
Eggs: The star of the show! Eggs bring this whole dish together in an amazing cohesive meal.
Sea Salt & Black Pepper: I like to season both the potatoes (while they are cooking) and the beaten eggs, but use your best judgement when it comes to the amount of salt you use. Too little, and the omelette will taste bland…too much, and it the salt will be overpowering!
How to Make a Spanish Omelette:
Preheat the oven to 350 degrees F.
Heat the avocado oil in a large oven-safe skillet and add the chopped potatoes. Cook, stirring regularly, until the potatoes begin to look golden-brown, about 5 to 8 minutes.
Add in the sliced onions and continue cooking, stirring constantly, until the onions are translucent, about another 5 minutes. Stir in the garlic.
In a mixing bowl, whisk together the eggs, sea salt, and pepper until well-beaten. Pour the beaten egg mixture into the skillet, evenly coating the potatoes and onions.
Immediately transfer the skillet to the preheated oven and bake for 18 to 22 minutes, or until omelette reaches desired doneness. Note: it’s fine if the omelette bubbles up in certain areas – this is normal, and it will fall back down once it cools.
Remove omelette from the oven and allow it to cool for at least 15 minutes before slicing and serving.
That’s all it takes for an incredible Spanish Tortilla! I hope you enjoy this easy, beautiful meal.
More Savory Breakfast Recipes:
- Pesto Chicken Omelette
- Spinach Frittata with Zucchini, Sun-Dried Tomatoes and Goat Cheese
- Roasted Vegetable and Caramelized Onion Omelette
- Mediterranean Breakfast Casserole
Enjoy this hearty breakfast!
Ingredients
- ⅓ cup avocado oil
- 4 cups yukon gold potatoes, chopped into bite-sized (3 potatoes)
- ½ medium yellow onion, thinly sliced
- 2 cloves garlic, optional
- 10 eggs
- Sea salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 350 degrees F.
- Heat the avocado oil in a large oven-safe skillet and add the chopped potatoes. Cook, stirring regularly, until the potatoes begin to look golden-brown, about 5 to 8 minutes. Add in the sliced onions and continue cooking, stirring constantly, until the onions are translucent, about another 5 minutes. Stir in the garlic.
- In a mixing bowl, whisk together the eggs, sea salt, and pepper until well-beaten.
- Pour the beaten egg mixture into the skillet, evenly coating the potatoes and onions.
- Immediately transfer the skillet to the preheated oven and bake for 18 to 22 minutes, or until omelette reaches desired doneness. Note: it’s fine if the omelette bubbles up in certain areas - this is normal, and it will fall back down once it cools.
- Remove omelette from the oven and allow it to cool for at least 15 minutes before slicing and serving.
Nutrition
