Spanish omelette in a cast iron frying pan

Real Spanish omelette

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(31 ratings)

Prep: 10 mins Cook: 50 mins


Serves 4

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

Nutrition and extra info

  • Vegetarian


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



    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



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


  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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4th Jan, 2013
As a novice to the tortilla, thank you for this easy to follow recipe which I made with my 8 year old daughter. Very tasty, easy to make and economical too. Will definitely make again!'s picture
27th Nov, 2012
First time cooking this and went with Linda and tipped the cooked ingredients into the egg mix. Also i did not have new potatoes so used normal white and rinsed them first. Brilliant. tasted fantastic, now i have to cook it for my Sister who is a sage at spanish food. Thank you and will cook this simple meal again!
23rd Oct, 2012
I make these in a deep frying pan on a low heat with a lid to cook it through. The turn the heat up at the end and turn the grill on The omelette can be finished under the grill with no need to turn it at all but watch you dont melt the pan handle!
1st Jul, 2012
This is the first time I've made a Spanish Omelette that tasted like the ones I've eaten in Spain. Although I ate mine in Alicante rather than Catalonia.
19th Jun, 2012
I cook this often and we're always pleased with the result. My problem is getting it cooked through enough to invert without burning the outside. We've been to Spain many times and there the tortilla has a nice yellow outer surface and cooked well on the inside.
27th Mar, 2012
this did not work out! bad receipe, hard to turn in frying pan and to make look presentable.
CookingCopper's picture
9th Dec, 2011
Cannot fault this recipe. Worked perfectly for my tapas evening with family. The only thing I did differently is instead of turning the omelette, I put it in the oven to finish off the top side and then turned it out on to a plate for serving (only because I would've messed up trying to turn it in the frying pan).
25th Oct, 2011
Our family has had 2 Spanish girls stay us in the past at different times, one from Barcelona & one from Madrid. They both cooked their version of "Spanish Omelette" for us, and both recipes were different from night to day. The Madrid girl deep fried her potatoes first, then cooked some with onions & some with bell peppers, to suit our family's tastes, and the result was amazing! The omelette from the Barcelona girl was just like we'd cook here at home, just fried potatoes & onions with scrambled eggs, and toast. Luckily we had hers first, and the delicious one a few years later. I was looking on here to find a recipe resembling the better one.
16th Aug, 2011
Further to my previous comment. In my teens and twentys. I spent a lot of time in Spain working casually in tapas bars. The tortilla is broad spread over all Spain and does have many variations. Pepper is often confused with ground pepper, which of course is used as seasoning the world over. Paprica or capsicum can be used in tortilla, just as peas and leeks or any other stewed ingrediants and then infused with the lightly forked egg; traditionaly 5 eggs. Spanish cooking is peasant based and anything available was used for whatever. Tortilla is wonderfull use and experiment with it. But eat it cold!!!
16th Aug, 2011
When in Spain look out for a tortilla plate. You will find them in those road side china stores. The plate has a knob or handle on the underside so that you can hold the plate while turning the frying pan over.


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