Simple 5-Ingredient Spanish Omelette Recipe

Introduction

The classic Spanish omelette, or tortilla española, is a simple yet satisfying dish made with just five ingredients. This hearty omelette combines tender potatoes and sweet onions with eggs, creating a perfect meal for any time of day.

Ingredients

• 4 large eggs
• 2 medium potatoes, peeled and thinly sliced
• 1 medium onion, thinly sliced
• 3 tablespoons olive oil
• Salt, to taste

Instructions

1. Step 1: Heat the olive oil in a large non-stick skillet over medium heat. Add the sliced potatoes and onions, seasoning with salt. Cook gently, stirring occasionally, until the potatoes are tender but not browned, about 15-20 minutes.
2. Step 2: In a bowl, beat the eggs with a pinch of salt. Drain the potatoes and onions from the oil and add them to the beaten eggs, mixing gently to combine.
3. Step 3: Remove excess oil from the skillet, leaving a small amount to prevent sticking. Pour the egg mixture back into the skillet, spreading it evenly. Cook over medium-low heat until the edges begin to set, about 5 minutes.
4. Step 4: Carefully invert the omelette onto a large plate, then slide it back into the skillet to cook the other side. Cook for another 3-5 minutes until fully set and golden.
5. Step 5: Slide the omelette onto a serving plate. Let it rest a few minutes before slicing and serving warm or at room temperature.

Tips & Variations

• Use a non-stick skillet for easier flipping and a more even cook.
• For extra flavor, add chopped fresh herbs like parsley or thyme to the egg mixture.
• Try adding diced bell peppers or chorizo for a different twist.
• If you prefer a fluffier omelette, beat the eggs thoroughly to incorporate more air.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Refresh by warming gently in a skillet or eating cold, as the tortilla is delicious either way.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this omelette ahead of time?

Yes, the Spanish omelette holds up well when made ahead and can be served cold or reheated gently in a pan.

What type of potato works best for this recipe?

Waxy potatoes like Yukon Gold or red potatoes maintain their shape better during cooking and are ideal for this dish.

Simple 5-Ingredient Spanish Omelette Recipe

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4.9 from 77 reviews

A classic and simple Spanish omelette recipe using just five ingredients. This traditional dish features tender potatoes and caramelized onions bound together with fluffy eggs and cooked in olive oil to create a savory, satisfying meal perfect for any time of day.

• Author: Yana
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: Spanish
• Diet: Halal

Ingredients

Scale 1x2x3x

Ingredients

• 4 large eggs
• 2 medium potatoes (about 300g), peeled and thinly sliced
• 1 medium onion, thinly sliced
• 4 tablespoons olive oil
• 1 teaspoon salt, or to taste

Instructions

1. Prepare the potatoes and onions: Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium heat. Add the sliced potatoes and onions, sprinkle with salt, and cook gently, stirring occasionally, for about 15-20 minutes until the potatoes are tender but not browned.
2. Beat the eggs: In a large bowl, crack the eggs and beat them lightly with a fork until blended. Season with a pinch of salt.
3. Combine potatoes and eggs: Drain the cooked potatoes and onions from excess oil and add them to the beaten eggs. Mix gently to combine all ingredients evenly.
4. Cook the omelette: Pour the mixture back into the frying pan, adding the remaining 2 tablespoons of olive oil. Cook over medium-low heat for about 5-7 minutes until the edges begin to set and the bottom is golden brown.
5. Flip and cook the other side: Using a large plate, carefully flip the omelette and slide it back into the pan to cook for another 3-5 minutes until fully set and lightly golden.
6. Serve: Remove from heat, let cool slightly, then cut into wedges and serve warm or at room temperature.

Notes

• Use a non-stick pan for easier flipping and cooking.
• Cook potatoes gently to avoid browning and maintain a soft texture.
• This omelette can be served hot, warm, or cold as a tapa or light meal.
• Optional: add chopped parsley or a pinch of black pepper for extra flavor.

Keywords: Spanish omelette, tortilla española, eggs and potatoes, simple recipe, easy breakfast