Spanish Omelet

The first time I noticed tortilla española on a menu, I was surprised to learn that the dish had nothing to do with corn or flour tortillas. In this case, tortilla simply means “little cake,” and it’s similar to an omelet or an Italian frittata. A Spanish omelet always contains potatoes, and it’s sliced into wedges rather than folded in half like classic diner omelet recipes. While a frittata is typically started on the stovetop and finished in the oven, this one is cooked solely on the stovetop. It’s flipped partway through to cook the exterior, but the center stays tender and slightly custardy.

In Spain, you might see tortilla española served as a main course with a side of crusty bread and green salad dressed with sherry vinaigrette. But it’s a great appetizer, served on toothpicks alongside olives, pickled peppers, dry-cured ham and tinned fish. You can serve a Spanish tortilla however you like, whether it’s for a weekend brunch spread or a light dinner with friends.

Ingredients for Spanish Omelet

• Olive oil: Spanish omelet recipes call for a generous amount of olive oil, so you’ll want to use a really good one. I love using oils from Spain, such as those made with manzanilla or arbequina olives. You’ll want a good cooking olive oil; save the fancy extra-virgin bottles for drizzling over pasta or fresh vegetables.
• Potatoes: Yukon Golds have a lovely color and buttery flavor, and they hold their shape well when cooked. If you want to try another type of potato, German Butterball or Nicola potatoes are also great.
• Onion: Yellow onion is best for this recipe, though you can use white onion in a pinch. Red onion will have too much bite.
• Eggs: It’s an excellent idea to use room-temperature eggs for a Spanish omelet so the egg mixture won’t cool the other ingredients.
• Salt and pepper: Tortilla española doesn’t need much seasoning, but a bit of salt and freshly ground black pepper will enhance the flavors of the egg, potato and olive oil. If you want to add one other seasoning to the mix, make it smoked paprika.
• Parsley and green onion: If you’d like to add a vibrant garnish, minced parsley or green onions (or skinnier scallions) would be good choices, separately or together.

Directions

Step 1: Cook the potatoes and onions

In an 8-inch nonstick skillet, heat the oil over medium heat. Add the potatoes and onion. Cook them until the potatoes are tender, 10 to 12 minutes, tossing them often. Remove the potatoes and onion from the pan with a slotted spoon and keep them warm.

Editor’s Tip: You’ll want the potatoes to be nice and tender, so if they need more time to cook, give them a few more minutes in the pan. They should be soft when poked with a fork or knife.

Step 2: Make the omelet mixture

Whisk the eggs, salt and pepper in a large bowl. Add the potatoes and onions, and stir to coat them.

Step 3: Cook the omelet

Add the remaining 2 tablespoons of oil to the pan. Over low heat, pour in the egg mixture and cook it until the top almost sets, six to eight minutes.

Place a second skillet or a large plate on top, then carefully invert the omelet so the top is now the bottom. Slide it back into the hot pan. Cook it for another four to five minutes.

Step 4: Garnish and Serve

Slice the tortilla española into wedges. If desired, garnish it with green onion or parsley, and sprinkle it with additional pepper and salt.

Spanish Omelet Variations

• Add meat: For a heartier omelet, incorporate some meat. Add cooked bulk sausage, ground beef or pork to the potatoes and onions just long enough to warm them, and then into the egg mixture they go. Or keep the dish Spanish, and add cured chorizo (the kind that resembles salami—not Mexican chorizo, which is typically raw) to the potato, onion and egg mixture.
• Mix in veggies: Bulk up the vegetables by adding lightly wilted spinach, sauteed zucchini or summer squash, sugar snap peas, roasted bell pepper or zingy piquillo pepper to the omelet.
• Add cheese: Some grated Manchego sheep cheese would be a natural addition to this dish, as would nutty Gruyere. Fresh cheeses such as feta or goat cheese would also be wonderful.

How to Store Spanish Omelet

Store leftover Spanish omelet in an airtight container in the refrigerator. Egg dishes don’t hold up super well to freezing, but in a pinch, you could wrap individual slices in storage wrap and store them in a freezer-safe zip-top bag.

How long will a Spanish omelet last?

You can store the potato omelet in the fridge for up to four days. Frozen pieces will be fine for two months, but expect a bit of a rubbery texture when you thaw them.

Spanish Omelet Tips

Do you need to reheat a Spanish omelet?

In Spain, Spanish omelets are usually served at room temperature. For this classic way of serving the dish, take it out of the fridge 20 to 30 minutes before your meal, and it will be perfect. It’s also great cold, straight from the fridge. While it’s not common to reheat Spanish tortilla, you could place it in a 325º oven until it’s just warmed through.

What can you serve with a Spanish omelet?

Lean on other Spanish recipes when choosing pairings for a Spanish omelet. If you’re serving the egg dish with a tapas spread, consider including pan-seared shrimp and a selection of olives and cheese. Other good options include Serrano ham or golden ham croquettes. If you’d like to add a condiment to the omelet, drizzle it with garlicky aioli. As a meal, serve slices with a green salad dressed with a simple vinaigrette. Don’t forget to have crusty bread on the table! For an even easier option, just cut open a crusty roll and stick a slice of room-temperature tortilla inside to make a bocadillo de tortilla—a quick, classic Spanish lunch.