By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
171 cal · 60 min
Spanish Potato Omelet
Recipe GLPR2520d73c2073d3
A classic Spanish tortilla made with eggs, potatoes, and onions. Thinly sliced potatoes and onions are gently fried in olive oil until tender, then mixed with beaten eggs and cooked in a skillet until golden. The omelet is flipped halfway through to cook both sides, creating a thick, hearty dish perfect for lunch or dinner.
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Ingredients
4 eggs
1 onion
5 potatoes
for frying olive oil
to taste salt
Directions
Slice the potatoes and onion into thin, even slices, about 1/4 inch thick.
Heat the olive oil in a large skillet over medium heat. Add the sliced onions and potatoes, stirring occasionally, until they are tender and beginning to turn golden, about 15-20 minutes. Use a slotted spoon or strainer to transfer the vegetables to a bowl, draining off the excess oil back into the skillet.
In a separate bowl, beat the 4 eggs together with a pinch of salt until well combined. Add the drained potatoes and onions to the eggs and stir gently to incorporate.
Return the skillet to medium heat with a little of the reserved oil. Pour the egg and vegetable mixture into the skillet, spreading it evenly. Cook undisturbed for 3-5 minutes until the bottom is set and lightly golden.
Using a large plate or flat lid, carefully cover the skillet, then flip the omelet onto the plate so the cooked side is now facing up.
Slide the omelet back into the skillet with the uncooked side facing down. Cook for another 2-3 minutes until the second side is set and golden. The internal temperature of the eggs should reach 160F.
Slide the finished omelet onto a serving plate, let cool for a few minutes, cut into wedges, and serve warm or at room temperature.
Comments
A Spanish tortilla is a genuinely cheap dish—eggs, potatoes, onion, and olive oil are all staples at every Charlotte grocer, and a batch costs under five dollars for two servings. The stated 60 minutes is honest but misleading: actual hands-on time is ten minutes of chopping and five minutes of cooking, with forty-five minutes of passive cooling, so weeknight stress is low. It reheats perfectly, making it ideal for lunch prep or next-day breakfast. The simplicity means it works for any household size and needs no special attention once the potatoes hit the pan.
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