🍲 Main dishes Meat 🇪🇸 Spain Vegan option Vegetarian Gluten-free Lactose-free Low calorie 🏠 Basic pantry

Classic Spanish omelette

Name: Classic Spanish omelette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spain
Ingredients: 6 large eggs; 4 medium potatoes (600 g); 1 large onion; 200 ml extra virgin olive oil; Salt to taste

Juicy potato omelette, golden outside and creamy inside. Traditional recipe with tips for a clean flip.

⏱ 45 min

📋 15 min prep

🔥 30 min cook

🍽 4 servings

🔥 335 kcal · calories per serving

easy

Golden Spanish omelette on a ceramic plate

Spanish potato omelette, tender inside and golden outside. The classic tapa done right.

Ingredients

How many are you cooking for?

Original recipe for 4 servings

6 large eggs
4 medium potatoes (600 g)
1 large onion
200 ml extra virgin olive oil
Salt to taste

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Cut 20 min

Peel and thinly slice potatoes; poach with onion in oil over medium-low heat ~20 minutes.
Step 2 Mix

Drain well, mix with beaten eggs and salt.
Step 3 Pan

Cook in non-stick pan, flip with a plate, finish 3 more minutes.
Step 4 Cool 5 min

Rest 5 minutes before serving.

Storage

Keeps in the fridge up to 3 days in an airtight container. Serve cold or gently reheat in a pan.

Chef tips

Poach potatoes over medium-low heat — never deep-fry on high heat.
Cool the pan 30 seconds before flipping with a slightly larger plate.

Allergens

Diet

🥬 Vegetarian

Variations

Substitutions for a vegan version

Instead of: 6 large eggs

Use: per egg: 50 g mashed firm tofu + 1 tbsp aquafaba (or 1 tbsp chia seeds soaked in 3 tbsp water)

Why: Egg binds, leavens or sets depending on the step; you need plant protein and liquid to mimic that role.

Tip: In doughs, blend tofu until creamy. For coating, use foamed aquafaba. In omelettes, add turmeric for colour.

Other variations

No onion: firmer, northern Spanish style.
With chorizo slices added when potatoes are almost done.
With red pepper poached alongside the onion.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Peel and thinly slice potatoes; poach with onion in oil over medium-low heat ~20 minutes.
2 Drain well, mix with beaten eggs and salt.
3 Cook in non-stick pan, flip with a plate, finish 3 more minutes.
4 Rest 5 minutes before serving.