Spanish Potato Omelet (Tortilla Española) Recipe

In this recipe, we prepare a traditional tortilla using Morellana Organic Extra Virgin Olive Oil Picuda, an Andalusian oil made from 100% Picuda olives. This variety is known for its green fruity aroma with notes of apple, banana, and freshly cut grass, followed by a sweet entry on the palate with almond and herbaceous nuances and a gentle final spiciness. The result is a tortilla that is creamy inside, delicate in flavor, and authentically Spanish.

• Category: Tapa / Main Dish
• Cuisine: Spanish
• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Difficulty: Easy

Ingredients

• 1 ½ lb potatoes
  
• 6 large eggs
  
• 1 medium onion (optional)
  
• 1 cup ml Morellana Organic Extra Virgin Olive Oil Picuda
  
• Salt to taste
  

Directions

Step 1: Peel the potatoes and slice them into thin rounds or small half-moons. If using onion, slice it thinly as well.

Step 2: Pour enough olive oil into a frying pan to generously cover the potatoes. Heat over medium-low temperature.

Step 3: Add the potatoes (and onion if desired) and cook slowly. The potatoes should soften gently in the oil rather than fry or brown.

Step 4: Cook for about 15–20 minutes, stirring occasionally, until the potatoes are tender. Remove them with a slotted spoon and allow excess oil to drain. Reserve the oil for later use.

Step 5: Beat the eggs in a large bowl and season with salt. Add the warm potatoes and mix carefully so they absorb the egg mixture. Let rest for 5 minutes.

Step 6: Add a small amount of the reserved olive oil back into the pan over medium heat and pour in the mixture. Cook until the edges begin to set while the center remains slightly soft.

Step 7: Place a flat plate over the pan and carefully flip the tortilla. Slide it back into the pan and cook the other side for several minutes until lightly golden.

Step 8: Remove from heat and let rest for at least 10 minutes before serving.

Origins of Spanish Omelet

The Spanish omelet, also known as tortilla española or potato omelet, is one of Spain’s most beloved dishes, celebrated for its simplicity and comforting flavor. Originating in the 18th or early 19th century, the Spanish omelet was created as an affordable, nourishing meal made from accessible ingredients including eggs, potatoes, olive oil, and often onions. Over time, it became a cornerstone of Spanish cuisine, served in homes, tapas bars, and celebrations across the country. Its versatility allows it to be enjoyed warm or cold, as a main dish, snack, or sandwich filling.

More Hearty Spanish Meals to Try at Home

Spanish cuisine is rich with hearty, comforting dishes designed to bring warmth and flavor to everyday meals, from slow-simmered stews to rustic rice recipes and oven-baked specialties. These dishes highlight regional ingredients, bold seasonings, and time-tested cooking methods that make home dining feel both nourishing and festive. If you’re looking to expand your menu with authentic comfort foods that capture the spirit of Spain, explore this collection of Hearty Spanish Meals to Beat the Cold.

The Perfect Paella to Serve at Gatherings

Paella is synonymous with Spanish gatherings, offering a vibrant and shareable centerpiece that brings people together around the table. Cooked slowly in a wide pan, the rice absorbs deeply flavored broth while forming the prized crispy layer known as socarrat, creating both texture and depth in every bite. Whether you’re hosting a family celebration or a casual dinner with friends, a striking variation like this exquisite Black Rice Paella will truly add to the sense of occasion. 

FAQs

Why use extra virgin olive oil instead of regular oil?

Traditional tortilla española cooks potatoes slowly in olive oil rather than deep-frying them. A high-quality extra virgin olive oil adds flavor directly to the potatoes and eggs.

What makes Picuda olive oil suitable for tortilla?

Picuda oils are naturally sweet and balanced, with almond and herbal notes and only mild bitterness, which complements eggs without overpowering them.

Should the tortilla be fully cooked inside?

In Spain, many cooks prefer a slightly creamy center (jugosa). The tortilla continues to set as it rests.

Is onion an essential ingredient?

Versions with and without onion exist across Spain. Some regions insist on onion, while others consider it sacrilege.

Can the olive oil be reused?

Yes. Strain and store the oil after cooking; it becomes highly aromatic and is traditionally reused for future tortillas or sautéed vegetables.

How should tortilla española be served?

It can be served warm or at room temperature, cut into wedges or small cubes as a tapa.