By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
458 cal · 40 min
Spanish Omelette
Recipe GLPR7b074e0e8d6b43
A classic Spanish tortilla is a hearty, rustic omelette made with thinly sliced potatoes and onions softened in olive oil, then combined with whisked eggs and cooked until golden. The result is a thick, creamy omelette that can be served warm or at room temperature, making it perfect for any meal.
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Ingredients
3-4 medium potatoes, peeled and thinly sliced
1 large onion, thinly sliced
4 large eggs
½ cup olive oil, plus extra as needed
Salt to taste
Directions
Peel the potatoes and slice them thinly, about ¼ inch thick. Slice the onion into thin half-moons.
Heat the olive oil in a large pan over medium heat. Add the sliced potatoes and onions, stirring occasionally to ensure even cooking.
Cook for 15–20 minutes, stirring regularly, until the potatoes are very soft and tender but not browned. They should be easily pierced with a fork.
While the potatoes cook, crack the eggs into a bowl and whisk them together with a pinch of salt until well combined.
Using a slotted spoon or strainer, carefully transfer the cooked potatoes and onions to the bowl with the eggs, reserving the oil in the pan. Gently fold the potato mixture into the eggs until fully combined.
Return the reserved oil to a medium or medium-high pan and heat over medium heat. Pour the potato and egg mixture into the pan, spreading it evenly.
Cook for 5–7 minutes until the bottom is set and beginning to turn golden. Run a spatula around the edges to loosen the tortilla from the pan.
To flip, slide the tortilla onto a large plate, then invert it back into the pan with the uncooked side down. Cook for another 3–5 minutes until the other side is golden and the center is set to 160F internal temperature.
Slide the finished tortilla onto a serving plate and allow it to cool for 10 minutes before slicing. Serve warm or at room temperature.
Comments
Spanish omelette hits the Charlotte grocery sweet spot: potatoes and onions are year-round staples at every chain, eggs and olive oil are commodity items, and the real time is closer to 50 minutes once you account for peeling and slicing potatoes, then the slow cook-down to soften them—the recipe underplays this by about 10 minutes. Cost per serving runs roughly $1.50 to $2.00 depending on egg prices, which is genuinely cheap. The dish doesn't reheat brilliantly (it's best at room temperature the next day), and it's straightforward enough for a family weeknight, though it does require active attention during the potato-cooking phase. This is solid kitchen work with no supply-chain friction, modest money, and honest value.
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