Tortilla Española - Spanish Omelette
Prep time
Cook time
Total time
A classic Spanish tapa - tortilla española is so easy to prepare. You can serve this as an easy appetizer or as a light lunch with a side salad.
Recipe type: Appetizer
Cuisine: Spanish
Serves: 1
  • 5 eggs, room temperature
  • 1 teaspoon kosher salt
  • ¼ cup olive oil
  • ½ medium yellow onion, thinly sliced
  • ½ pound (about 2 medium) Yukon gold or new potatoes, diced into ½ inch pieces
  • ⅓ pound Spanish chorizo, diced into ½ inch pieces
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium sized mixing bowl, thoroughly whisk eggs and salt together and set aside.
  3. Heat olive oil in a medium oven safe, non-stick skillet over medium heat.Once oil is hot, add the onions and potatoes. Stirring occasionally, cook for 5 minutes then add the chorizo to the pan. Cook for another 5 minutes or until the potatoes are tender. Continue to stir occasionally.
  4. Pour the eggs into the pan and let them cook until you see the edges begin to pull away from the side of the pan.
  5. Remove the pan from the heat and pop the pan into the oven to cook for 10 minutes.
  6. Remove the pan from the oven and let cool for 5 minutes.
  7. Place a large cutting board over the pan and turn the whole thing over to release the omelette onto the cutting board.
  8. Cut into squares and top with your desired topping.
Top the Spanish tortilla with sour cream and cilantro or a garlic mayonnaise.
Recipe by My Man's Belly at