We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Is a Spanish Omelette?

By T. Alaine
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

A Spanish omelette is a traditional egg dish made with potatoes and olive oil. This type of omelette is native to Spain and a popular dish in Spanish restaurants, often found on tapas menus and usually served in the evening rather than as a breakfast dish. Also called tortilla de patatas, the omelette possesses some characteristics of similar dishes, such as the classic French omelette and the Italian frittata, but the combination of cooking method and potatoes makes it a unique regional dish.

In its arguably most authentic form, the Spanish omelette is made solely with eggs, potatoes, and olive oil, although cooks from different regions often adapt the recipe by adding other ingredients such as herbs, onions, or other vegetables. Regardless of the extra components added, the base of the tortilla is always eggs and potatoes. The result is a thick and hearty dish that can be served in slices fresh from the skillet, at room temperature, or as cold leftovers.

To make a Spanish omelette, white starchy potatoes are peeled, thinly sliced, and seasoned. The potato slices are then lightly fried in olive oil in a large, fairly deep frying pan until they are partially cooked and soft, not browned or caramelized. If onions or peppers are being included in the tortialla de patatas, they are cooked along with the potatoes. The vegetables are then removed from the frying pan and set aside to drain, and a small amount of olive oil is reserved in the pan for the next step in the cooking process.

Eggs are whisked to combine the whites and yolks, and then the potatoes are added. The oil in the frying pan must be very hot when the egg and potato mixture is poured in, and then the heat is reduced to allow the eggs to begin cooking through. Once the bottom half of the eggs are cooked, the omelette is flipped over to finished cooking the other side. Flipping is accomplished either by tossing the omelette over in the pan or by sliding it out onto a plate and then tipping it back into the pan runny side down. After a few more minutes of cooking, the Spanish omelette is fully set and ready to be sliced and served.

A Spanish omelette is more closely related to an Italian frittata than a French omelette because of similar cooking methods. Both dishes are quite thick and hearty, and are meant to serve several people instead of the individual serving of a classic French omelette. Even though they are both egg dishes, the thick, hearty tortilla de patatas is quite a departure from a thin, delicate, made-to-order omelette.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.