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SPANISH OMELETTE for everybody!

Colder Times are coming, and so, warmer recipes need to appear. 😉

The Tortilla de patatas also know as Spanish Omelette is an easy and common dish in Spain, usually served in bars as tapa or appetizer.

Nevertheless, a big amount of Spaniards use to cook it for lunch or dinner, as it is a light speciality. We use it even to prepare sandwiches!

There are as many variations of Spanish omelette as you can imagine, as its ingredients are very combinable with other ingredients as ham, chorizo, green pepper and even spinach.


It’s a simple, healthy and tasteful Mediterranean dish, with rural origins. It is typically served warm or cold with crusty bread, or to accompany meat or fish in warmer months, it is suitable to eat all year-round.

The best of it: Cooking time takes 25 minutes, and preparation time is only 10 minutes!



  • ·  6-7 medium potatoes
  • ·  1 whole yellow onion
  • ·  5-6 large eggs
  • ·  2-3 cups of olive oil for pan frying
  • ·  Salt to taste
  • ·  Extra virgin olive oil


1. Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in slightly thick pieces. If you slice them a bit thicker, don’t worry – it will simply take a bit longer for them to cook.

2. Peel and chop the onion into pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture.

3. In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn.

4. Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula and allow oil to drain.

5. Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon.

6. Pour 2 tablespoon of olive oil into a small, non-stick frying pan (aprox. 9-10”) and heat on medium heat. Be careful not to get the pan too hot because the oil will burn – or the tortilla will! When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly.

7. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny.

8. When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Take the frying pan to a sink. Place a large dinner plate (12”) upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will “fall” onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan

9. Let the pan warm for 30 seconds or so. Now slide the omelet into the frying pan. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.

10. Slide the omelet onto a plate to serve. If eating as a main course, cut the omelet into 6-8 pieces like a pie. Serve sliced French bread on the side.


Try it, and you will enjoy one more time a traditional and tasteful meal!