Spanish omelette in a cast iron frying pan

Real Spanish omelette

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(23 ratings)

Prep: 10 mins Cook: 50 mins

Easy

Serves 4

Make an omelette the Catalonian way, a classic dish made simple with only 5 ingredients.

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal516
  • fat43g
  • saturates7g
  • carbs23g
  • sugars0g
  • fibre2g
  • protein12g
  • salt0.31g
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Ingredients

  • 500g new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 onion, preferably white
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 150ml extra-virgin olive oil
  • 3 tbsp chopped flat-leaf parsley
  • 6 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  1. Scrape 500g new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop 1 onion.

  2. Heat 150ml extra-virgin olive oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside).

  3. Beat 6 eggs separately, then stir into the potatoes with 3 tbsp chopped flat-leaf parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan.

  4. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.

  5. When almost set, invert on a plate and slide back into the pan and cook a few more minutes. 

  6. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.

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Comments, questions and tips

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cazziescaff's picture
cazziescaff
16th Sep, 2018
5.05
This was my first attempt at a Spanish omelette. I halved the recipe and it was a perfect snack for 3 people. A few mistakes I made: I started the potatoes and onions off on a medium sized ring on my gas cooker and they fried too quickly in the first five minutes. I switched to the smallest just in time but some of the onions had too much colour by the end of the 30 mins. Next time I will use the gentlest heat from the start. Also I used mixed size eggs and should've added an extra one. Tasted amazing though. So comforting and indulgent. Will. Make it again and again!
David Santamaría's picture
David Santamaría
18th Jun, 2018
I would probably skip the parsley, but otherwise a fairly accurate recipe for Tortilla Española.
kubeshinee's picture
kubeshinee
20th May, 2018
5.05
Just followed ingredients and method, not quantity, the omlette was lovely. Perfect as a light lunch(plus Salad), toddler really enjoyed it too.
Greenplover's picture
Greenplover
27th Apr, 2018
5.05
So easy! Will be making this regularly as it was very tasty. Flipping was easy with a flat plate. We ate some warm with a green salad and the rest cold the next day, both utterly wonderful. Really liked the cushion shape which was again easy to achieve. Didn't mess with the recipe either.
aliciapearce23's picture
aliciapearce23
17th Jun, 2015
3.05
I finally got around to making my first spanish omelette following this recipie. I used half the oil recommended and still found it to be fairly greasy. Next time I would cook it for longer but on a higher heat as some bits were burnt. I'd also experiment with more fillings such as spinach and chorizo.
Donia
29th Apr, 2015
5.05
Excellent recipe! I didn't follow it word for word...I added a little more onion and parsley, and it turned out perfectly! So easy to make and it looked so professional :) Definitely recommend!
krategg
3rd Sep, 2014
5.05
Really simple and easy to follow. Also very tasty! I used normal potatoes and it worked fine, although I can see new potatoes would be better. Thanks for a great recipe.
keelz2010
24th Jun, 2014
I made this earlier this evening, easy and delicious! I added a little to garlic to the potatoes and some chives to the eggs, nice. Thanks for the recipe!
gin1902
4th Sep, 2013
5.05
Simplicity at its best. Really satisfying, filling and easy to make. You can't beat this recipe. It is so important to have a smaller pan so it is thick! You don't want a thin Spanish omlette. Followed the recipe except for the oil, put a little bit less in. Had no trouble turning it, I recommend turning it using the flat lid of a frying pan. It's also nice cold served with a salad! Yummy!!!
snicka
28th Jun, 2013
A lovely authentic recipe.

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Jimins Jams are here's picture
Jimins Jams are here
7th Sep, 2018
How many potatoes do you need ?
goodfoodteam's picture
goodfoodteam
11th Sep, 2018
Thanks for your question. You need 500g new potatoes - the actual number will vary depending on size,
Danielle Trujillo's picture
Danielle Trujillo
22nd Feb, 2018
How many servings? I am going to make this for my school's culture night.
goodfoodteam's picture
goodfoodteam
28th Feb, 2018
Thanks for your question. This makes 4 portions but you can cut into smaller pieces to make it go further if serving alongside other dishes.
thedongo
1st Apr, 2017
4.05
It was very good. Withholding a star because of my usual complaint: quantities are not clear. Onion sizes vary greatly. It would be more helpful to give a volume of chopped onion. And eggs: medium, large, extra large? "Plenty" of salt equals how many tsp? More salt than I used, probably because of the potatoes. Pans: diameter of "large" and "smaller"? How about a half tsp of crushed garlic? Or less, perhaps: enough to hint garlic, not enough to shout "GARLIC!". Thanks.
goodfoodteam's picture
goodfoodteam
10th Apr, 2017
Thanks for your feedback. We specify exact sizes when it's key to the success of the recipe, otherwise we keep things loose, enabling people to use what they have in the way of ingredients and equipment. Sometimes, it's a question of taste too. We're glad to hear the recipe turned out well nonetheless.
BlahBlahBlanc
21st Mar, 2016
I was worried about the omelette breaking when sliding into the pan so I used two plates. Place the first plate over the omelette in the pan and turn. Place the second plate over the first plate and turn. Now place the pan over the second plate and turn. Make sure your hands aren't oily when turning the plates! I added rosemary. It turned out perfectly.