Easy Spanish omelette with onion

Ingredients

• 4potatoes
• 4eggs
• 1egg yolk
• 2sweet onions
• to tasteextra-virgin olive oil
• to tastesalt

Instructions

1. 1

   Slice the potatoes

   Peel the potatoes and cut them into even slices so they cook at the same rate.

2. 2

   Poach the potatoes

   Put the potatoes in a frying pan and add enough oil to cover them. Cook over a medium-low heat for about 30 minutes, turning them occasionally so they do not stick.

3. 3

   Set aside potatoes

   Once the potatoes are cooked, remove them from the pan and set them aside.

4. 4

   Cook the onions

   Meanwhile, cut the onions into thin strips. Cook them in a pan with oil and a little salt for another 30 minutes, letting them soften slowly and caramelise.

5. 5

   Drain the oil

   When the potatoes and onions are ready, remove them from the pan and set them aside, draining off the excess oil.

6. 6

   Beat the eggs

   Beat the eggs and yolk in a bowl. Using a spoon rather than a fork helps avoid incorporating as much air.

7. 7

   Brown the potatoes

   Before mixing the potatoes with the egg, add them to the same pan without oil and brown some of the pieces over a high heat.

8. 8

   Rest the mixture

   Mix everything together, adjust the salt and leave it to rest for about 5 minutes so the ingredients combine.

9. 9

   Cook the tortilla

   Cook the mixture in a non-stick frying pan for about 45 seconds on each side. The timing depends on how set you like the tortilla; this brief cooking keeps it soft.

What is a Spanish omelette?

Known in Spain as tortilla de patatas, this is a thick omelette made with potatoes and eggs; adding onion is a familiar point of debate. This version includes sweet onion cooked slowly until soft and lightly caramelised.

The method combines gently cooked potatoes with egg, then briefly browns the mixture in a pan. Browning some potato pieces first adds colour and flavour while the short final cooking helps keep the centre tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 0g protein, 0g carbs, 0g fat.

Potatoes provide most of the carbohydrates, while the eggs and yolk contribute protein and fat; olive oil is another main source of fat. Pair a slice with salad or other vegetables to add freshness and balance the plate.

The potato preparation

Even slices: cut the peeled potatoes to a similar thickness so they cook evenly during the slow poach.

Gentle poaching: keep the heat medium-low and turn the potatoes from time to time, as the method directs. Drain away the excess oil before combining them with the eggs.

Slow-cooked onion

Fine strips: slice the sweet onions thinly so they soften steadily in the pan.

Patient cooking: the method gives the onions another 30 minutes with oil and a little salt. Cook them slowly until softened and caramelised rather than rushing this stage.

The moist-centre trick

Potato browning: after draining, return the potatoes to the same pan without oil and brown some pieces over a high heat. This is the recipe’s extra flavour step before the egg is added.

Short setting time: cook the tortilla for about 45 seconds per side, adjusting to your preferred degree of doneness. A shorter cook leaves it softer, so keep a close eye on it.

Mixing and resting

Beat gently: use a spoon to beat the eggs and yolk, rather than whisking vigorously with a fork, as the recipe suggests.

Rest briefly: once the potato, onion and egg are mixed and seasoned, leave the bowl for about 5 minutes. This gives the ingredients time to combine before cooking.

Serving ideas

Serve the tortilla warm or at room temperature, cut into wedges. A green salad or simply dressed tomatoes make a fresh accompaniment to the rich eggs, potatoes and olive oil.

For a small spread, cut it into bite-sized squares and serve alongside other tapas-style dishes.

Recipe notes & tips

• Slice the potatoes evenly so they cook at a similar pace.
• Turn the potatoes occasionally during their slow poach to help prevent sticking.
• Drain the cooked potatoes and onions well before adding them to the eggs.
• Use a spoon to beat the eggs and yolk, as described in the method.
• Brown only some of the potato pieces if you want a mix of golden edges and softer pieces.
• Watch the tortilla closely during its brief cooking on each side.

Variations

• Without onion: leave out the onions for the other classic tortilla style.
• Herb finish: scatter chopped parsley over the cooked tortilla before serving.
• Pepper addition: soften sliced pepper with the onion for another sweet vegetable note.
• Smaller wedges: cut the tortilla into bite-sized pieces for a tapas-style serving.

Common mistakes to avoid

• Uneven slices: cut the potatoes to a similar thickness so they cook consistently.
• Rushing the onions: cook them slowly for the stated 30 minutes so they have time to soften and caramelise.
• Skipping the drain: strain off excess oil from the potatoes and onions before mixing.
• Overbeating the eggs: use a spoon and beat without adding too much air.
• Overcooking the tortilla: keep to about 45 seconds per side, adjusting for the doneness you prefer.

How to store

Cool the tortilla, cover it and refrigerate it for up to 3 days. Reheat gently in a frying pan or microwave, or serve it cold or at room temperature.

Frequently asked questions