Recipes,  Vegetarian

Spanish omelette: all you need to know about our most famous recipe

Hello my friends!

It is Thursday and weekend is just round the corner. We only need the last push and we will make it.

Today I am writing about a cookbook classic. In fact, it is so classic that if I asked you for three Spanish traditional recipes I am sure you would say its name. Yes, I mean Spanish omelette, potatoes omelette, tortilla de papas We all have it in mind no matter how you call it.

Believe it or not, is not actually as ancient as you can imagine. It is understood that this meal originated in the region of Navarra amid the First Carlist War, in the early 19th century. During the siege of Bilbao, Carlist general Tomas de Zumalacarregui invented it in order to provide a nutritious food to his soldiers. Or, at least, this is what the legend says.

As you know, there is a huge discussion when it comes to the ingredients a proper Spanish omelette should have. In particular, onion is the topic of the most heated debates. I do not think I can discover new things for you in today’s recipes so allow me to express my personal views on such a delicious dish:

  • I like it with onion. All the way. No arguments on that. It gives a sweet, cool flavour impossible to refuse.
  • I would never, ever eat it with any sauce such ketchup or mayo. I have nothing against those doing otherwise specially since I love mayo, but they are not meant to be together in the same plate.
  • Tweaks against the traditional recipe are endless. Here you can find the rare Tortilla guisada (stewed Spanish omelette). You can also combine it with chorizo or vegetables. Spanish-American blogger Spain on a Fork showcases a huge selection of them (all vegan and vegetarian though)
  • Eat it cold where possible. Store it in the fridge for a whole night and serve it like a tapa.


  • Large potatoes (5)
  • Eggs (5)
  • Large onion (half)
  • Salt
  • Sunflower oil


  1. Peel, wash and chunk the potatoes. Fill 1/4 of a pan with sunflower oil and heat up at medium-low fire.

2. Drop all the potatoes when it is hot. Chop the onion and add to the wok just two minutes after. Cook for 15 minutes or until potatoes are lightly brown.

3. In a separate bowl, beat all the eggs with a pinch of salt. Transfer the potatoes making sure you drain the oil as much as you can (otherwise your omelette will be too greasy). Mix with a wooden spoon until you get a consistent batter, but be careful not to mash them.

4. Empty the oil so you just leave a very tiny bit on the base. Reduce the heat to the lowest and tip all the batter into the wok. Spread it evenly and cook for 7-8 minutes. Regularly stick off the sides with the wooden spoon and by shaking the wok. Flip the omelette (help yourself with a plate) and repeat the process on the other side.

5. Cut in triangular portions of your desired sized and serve.


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