Here is my recipe for potato omelet, also known as tortilla de patatas, a classic Spanish tapas dish.
Updated on 07 December 2025 by
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Omelette aux Pommes de Terre : Portions
ForIngredients for Omelette aux Pommes de Terre
- Kitchen utensils
Omelette aux Pommes de Terre : instructions
- 1Peel the potatoes, cut them in half lengthwise, and blanch them in boiling water for 10 minutes.
- 2Once removed from the water, slice the potatoes into thin half-moons (less than half a centimeter thick). Peel and slice the onions into strips.
- 3Choose a pan that isn't too large (about 20–25 cm in diameter) so that the omelet turns out nice and thick.
Add the olive oil, then the potatoes and onions.
Stir to coat everything in the oil, and cook over low heat for 10 minutes, flipping occasionally. - 4In a large mixing bowl, beat the eggs until they form a light foam.
Season with salt and pepper, and add the spices.
Add the cooked potatoes and mix everything together. - 5Wipe the pan with a paper towel dampened with oil.
Heat two tbsp of olive oil over low heat and add the egg-potato mixture. - 6Cook over low heat for 10 minutes until the edges start to pull away from the sides.
- 7Loosen the edges of the omelet with a spatula, place a plate—or, if the omelet is large, a round pizza pan—over the pan, and flip the pan over in one swift motion.
Slide the omelet back into the pan and cook for another 10 minutes on the other side.
A simple and perfect recipe!
Thanks, Françoise. I'm really flattered to have achieved perfection, ha ha 😉
No onions, sorry. It's a national debate in Spain, but as for me, no onions.
Sorry, but my mom and my grandmother, who are Spanish, always add onions, and in France, just like in Spain, recipes aren't always set in stone—it depends on the region.
So I copied this recipe down word for word because I loved making it—the instructions are simple and easy to follow. And the result is divine: quick and delicious. Thank you for this recipe, which I’m keeping safe. Just for the record, a Spanish friend once made me a tortilla at my place—it was an indescribable mess, with endless dishes, a huge cleanup, and it took forever. But this recipe gives me the same result without any hassle—what a lovely surprise.
Ha ha, thanks, Pascal! I'm really glad to hear you've "adopted" my potato tortilla recipe! Your story about your Spanish friend made me laugh, but I'm sure her tortilla was delicious too 😉
As for me, I had the chance to let some Spanish friends try my omelet, and they loved it! So I consider it “approved” by the locals… aside from the debate over onions, which they’ll never agree on 😅