By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 3
343 cal · 65 min
Spanish Omelette
Recipe GLPRc14a7c5e592a86
A classic Spanish tortilla featuring tender potatoes and onions slowly stewed in olive oil, then combined with lightly beaten eggs and cooked gently until set yet moist in the centre. This rustic, satisfying dish is equally delicious served warm or at room temperature, making it perfect for any time of day. Serve cut into wedges alongside a fresh salad.
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Ingredients
275g (10 oz) small Desirée potatoes
3 tablespoons olive oil
1 onion (about 4 oz / 110g), thinly sliced
5 large free-range eggs
salt and freshly ground black pepper to taste
Directions
Peel the potatoes with a vegetable peeler and slice them thinly into rounds. Work quickly to prevent browning. Pat the sliced potatoes dry with a clean kitchen towel to remove excess moisture.
Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat until it just begins to smoke. Add the sliced potatoes and onions, tossing to coat well with the oil. Reduce the heat to the lowest setting, season generously with salt and pepper, and cover the pan with a lid. Cook gently for 20 minutes, stirring and turning the mixture halfway through, until the potatoes are very tender. They should gently stew in the oil rather than brown.
While the potatoes cook, crack the eggs into a large bowl and whisk them lightly with a fork—do not overbeat. Season the eggs with salt and pepper. When the potatoes are tender, transfer them along with all the oil to the bowl with the eggs and mix gently but thoroughly to combine.
Return the empty frying pan to the heat and add the remaining 1 tablespoon of olive oil. Turn the heat to medium. Pour the potato and egg mixture into the pan and immediately reduce the heat to the lowest setting. Cook uncovered for 20–25 minutes without disturbing the base too much.
Every few minutes, use a palette knife or flexible spatula to gently draw in the set edges from the sides of the pan toward the centre—this creates attractive rounded edges. When almost no liquid egg remains on the surface, it's time to flip.
To flip the omelette, place a flat lid or plate that is larger than the pan over the top. Carefully and confidently invert both together so the omelette slides onto the lid or plate. Return the pan to the heat, then use the palette knife to gently slide the omelette back into the pan with the uncooked side now facing down. Cook for a further 2 minutes over low heat.
Turn off the heat and leave the omelette to rest in the pan for 5 minutes. This allows it to cook through while staying moist in the centre. Transfer to a serving plate and cut into wedges. Serve warm or at room temperature with a salad.
Comments
Spanish omelette is cheap and straightforward—potatoes, eggs, and oil are staples at every Charlotte grocer, with no special stops needed. The stated 65 minutes is honest for the slow cooking of the potatoes and the gentle stovetop finish, though a home cook might shave it to 50 minutes with practice. It's a forgiving, hands-off dish once the potatoes are in the pan, feeds three as a main course or more as a tapa, and reheats beautifully the next day. The only minor miss is that it's best served at room temperature, which means less flexibility if you need a quick weeknight hot meal.
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