Spanish tortillas (or Spanish omelette) is a traditional dish from Spain. They’re easy to make and are a delicious light vegetarian meal to complement with salad or serve as tapas. I was lucky enough to have a Basque friend teach me their way of making this yummy cuisine and have since been loving serving them up at home. A quick meal that can also last as a snack for the next few days.

Here is your Spanish Tortilla recipe.


5 large potatoes

1 large brown onion, diced

8 eggs

2/3 cup Coconut or Olive oil

Extra options: fresh diced parsley, or using sweet potato, salt n pepper to taste


  1. Preheat a large pan on medium heat with enough oil to ensure there is a 50mm-1cm deep base.
  2. Dice the potatoes into small squares (approx. 1cm in size) and then place them in the heated pan and oil.
  3. Once the potatoes start to ‘sing to you’ (are frying noisily), then add in the onion.
  4. Cook for 15 minutes, stirring constantly until the potatoes are soft and onion is brown, then pour the ingredients out into a separate bowl.
  5. Remove excess oil from the pan so that there is just enough remaining to cook the eggs in and set aside off heat.
  6. Beat the eggs separately, then stir in the potatoes (with 3 tbsp chopped flat-leaf parsley if wanted) 
  7. Add salt and pepper to taste.
  8. Reheat the pan with the little oil remaining in pan
  9. Pour all ingredients in the bowl back into the pan
  10. As its cooking, use a spatula to gently pull the sides in all around the edge of the omelette, so that the eggs cook through
  11. Once mostly cooked, sit a plate over the omelette and flip things onto the plate, then slide the uncooked side back onto the pan
  12. Cook the other side quickly (should only take a minute or two), so it’s very light brown
  13. Serve warm or, more traditionally, at room temperature or cold. 

Spanish Tortillas will keep well wrapped in the fridge for 3 days. Great for breakfast or lunch the next day!



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