Easy Spanish Potato Omelette: the delicious recipe for any occasion

Full of crispy potatoes and onions, the Spanish potato omelette aka a Spanish tortilla is a classic tapas dish that is delicious any time of the day. It's an outrageously easy to make dish you can enjoy for breakfast, lunch, or dinner, as a light bite at parties or a cold picnic appetizer on a warm day. Serve it hot, cold, or lightly warmed – whichever way you choose, the tasty, hearty Spanish potato omelette deserves a place in your recipe rotation.

How to Make a Spanish Potato Omelette

Beat the eggs in a large bowl. Cut the potatoes into thin slices. Heat the oil in a large cast-iron skillet over medium-high heat. Fry the potatoes until browned, but still soft.

Scoop the potatoes out and set them on a paper towel to drain. Salt them as they're drying.

Pour off excess oil and fry the onions until they begin to crisp, then spread them across the bottom of the pan.

Place the potatoes over the onions.

Lower heat to medium and add the eggs.

Cook until the edges of the omelette begin to set, then cook for 5 minutes under a broiler. Allow it to cool slightly before serving.

Notes

– While there are a few different types of potato you can use for a Spanish tortilla, but waxy potatoes tend to work best. Yukon Golds are wonderful, and Red Bliss would work well here, too. Steer clear of floury potatoes like Russets.

– Substitute spring onions for yellow onion or do a combination of both. 2 or 3 should do the trick.

– Use a good quality olive oil for this recipe – it'll make your Spanish potato omelette even tastier.

– If you don't want to use the broiler, gently slide the tortilla onto a plate, invert the skillet over the plate, and continue cooking.