A Spanish omelette known as 'Tortilla de patatas'. It can be eaten warm or cold, at any meal.

Best omelette and tasty.

Well I have often found recipes of 'Spanish omelette' featuring ingredients such as peas. Sounded outrageous to me as I believed it should only be potato onion and egg but on this version I have added zucchini . I must admit it really looks the part despite not using tons of olive oil to cook the potato slowly. Still delicious.

This is a variation of a recipe that I learnt whilst I was living in Spain. Normally you would fry the potato, but I heat them in the microwave to reduce calories. I also changed the technique for mashing the potatoes. Even with all the adjustments, these omelettes will come out tasting very good.In Step 4, see how the mixture looks, then decide whether you need to use a 5th egg. If there is too much potato and not enough egg, then you will get a crumbly omelette, Or, if you add too much egg, the potato will float to the top. I recommend cooking these omelettes until they're half-cooked, i.e. not completely cooked through to the middle. Recipe by Bakaryau

Try our recipe for the famous traditional potato omelette. It's easy to make - you just need to master the pan flip!

This is one of the most classic (and easiest) Spanish recipes. Every family does it in its own way, so this is my mom's style (the best, of course!). It makes a smart use of onion to sweeten it without feeling its crunchiness, plus some other tricks to make it look great.Note: as this is a big omelette, it usually cooks faster and easier on gas stoves. If you're using an electric or induction stove it might require around 30 minutes of extra heating for steps 9 to 14.

Recipe was received from my good friend who lives in Spain. She made it for my family when she came to visit us and we absolutely loved it. Its a perfect brunch meal.

In Spain, one of the most iconic dishes is the “Tortilla de Patatas” (Potato Omelette). Anyone who visits the country has to try it!Everyone has their own way of making it—how they slice the potatoes, whether they add onions or not, whether they like it soft in the middle or fully cooked…Today, I’m going to share how I like to make it, so you can try it yourself without having to fly all the way to Spain!That said, if you ever get the chance to go, I totally recommend it—Spain is amazing when it comes to food! And don’t even get me started on the weather or how much we love enjoying life! 💃🏻Ready to get started?? Come on, I bet you already have everything you need at home!#may2026

This is a dish that I ate at a Spanish bar. With the sweetness of the zucchini and onion, it has a slightly different taste than potato omelettes.When cooking the omelette in Step 4, use a decent amount of oil and heat it as if you're frying the eggs for a fluffier result. Please refer to my "Potato Omelette []" for instructions on how to flip the omelette over with a plate. Recipe by Bakaryau

I had this a few times while travelling in Spain, so when I got home I wanted to learn how to make it. All of the recipes I could find have about the same ingredients (it's a very basic recipe), but I wanted to learn more about the technique to make it just like they do in Spain. I'm posting this here hoping that some of you cooking pros will chime in with some advice on how to make the perfect tortilla!

I love Spanish omelets (Tortilla de patatas) but frying is so annoying, plus the kitchen gets messy and cleaning up is so much work. So I came up with this slightly low-calorie and more convenient method.The cooking time will vary depending on your microwave, so adjust accordingly. For my microwave, 8 minutes was fine. When flipping over the omelet, place the one-sided browned omelet on a flat plate larger than the omelet itself, and then flip it so that the uncooked side can brown in the frying pan. If you use this method, I don't think you can mess up. Recipe by Spain