Spanish omelette in a cast iron frying pan

Real Spanish omelette

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(30 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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20th Jul, 2011
Made this recipe and found it to be delicious... my friend who tried it says it was the best he has ever tasted..... thankyou mary for a fantastic dish.
15th Jun, 2011
Having had Real Spanish omelette from a real Spanish Tortilla restaurant in El Ferrol I can say that you can put almost anything you want in it. The choice of extra ingredients or variations offered on the menu went on for many pages. All served with an excellent glass of Faustino rioja wine.
20th May, 2011
I to agree with the comments above, but it is always a matter of taste. I like the omelette with black pepper. I am catalan and I would like to add that for a good Tortilla, it is best with red potatoes, the ones that are a bit yellow inside. The potato and the onion should be a bit crispy before you ad them to the eggs. You should put a lid or plate on the pan, so that it cooks ok. The Tortilla should be quite thick. With the tortilla, the best is to have bread "french" with rubbed tomato. You have to rube a juice red tomato, ad a bit of salt and spur some olive oil. You can also make toast and rub garlic before the tomato. Its great!!! Bon profit!!
19th Oct, 2010
Would agree with the comments above. The wife is Spanish and she wouldn't recognise the recipe above - parsley, pepper, thick sliced potato etc are all out of place for an authentic Spanish tortilla. Which is no big deal, but the receipe is called *Real* Spanish Omelette.
9th Sep, 2010
OK, I am not a cook, I am not even a bad cook. But I had some new potatoes from my barrels in the garden and found this recipe. It was superb - and my expertise is extremely limited. I have eaten Spanish Omelette in Spain and elsewhere many times and this was a good as it gets. (I may not cook, but I eat at national championship levels). I had no parsley, but otherwise it was A OK. Maybe I will put some tomatoes in it next time. Ahhhh, is that a shreak I hear?
31st Aug, 2010
I lived and worked in Spain for 12 years and a Spanish friend taught me how to make Spanish tortilla, There is no parsley or pepper in the mix, weather you slice or dice your potatoes is an individual preference. Once your potatoes and onions are cooked, and this is very important you always add your mix to the eggs never the other way round. ( It does make a difference ). You only turn the tortilla once.
4th May, 2010
hi, I dont' know undestand because this ricepe is called "catalan style"? in Catalonia there is some "typical" omelletes like "with spinachs and raisins and pine nuts" or "with beans and black sause" or "with achycory"...but we dont' have a "catalan" style to cook the potates omelette!
8th Jul, 2009
I have made Mary Cadogan's Spanish Omelette several times now and it is delicious - with or without the parsley! :-) I would always add pepper because I like it and it enhances the flavours. I like smartiepants comments re the double tortilla pan!
smartiepants's picture
7th Mar, 2009
I too agree with the above comments, in all the cities of Spain that I have eaten Tortilla Espanol, it has never had Parsley in it, can't be too sure about the pepper, though I don't recollect there being any. I also beleive the Spaniards use a lot more olive oil than 150 mls, and then they keep whats left over for the next tortilla and so on. They also have special double pans that they use to eliminate the need for sliding it onto a plate, however these pans are purely convenience, but next time you are on holiday in spain, it might be worth your while buying a double tortilla pan if you make this often. Torilla espanol is fabulous when made properly and this recipe is very close. xxxx
22nd Jul, 2008
I agree with Rebeca. Spanish tortilla doesnt have parsley or pepper. Maybe it is just to addapt it a bit to british taste. In the Spanish traditional way potatoes are chopped in kind of thin slices. The onions are finelly chopped and I add them to the potatoes together with the salt before frying.


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