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Classic Spanish Omelette: The Tortilla


  • 4 medium sized potatoes 700-800 g
  • 4 eggs
  • 1 big onion finely sliced
  • rosemary
  • salt and pepper to taste


  • Wash and peel the potatoes, then sliced them using a mandolin for thinner slices or a sharp knife for thicker ones. Finely chop the onion (I sliced it).
  • Heat the olive oil in a pan and cook potatoes and onion, continuously stirring, until potatoes are cooked but not too tender.
  • Remove the excess oil and keep aside.
  • In a bowl, beat the eggs with salt and pepper. Transfer the cooled down potatoes in this bowl. Mix well add rosemary.
  • Warm a couple of tablespoons of olive oil in the frying pan and cook the mixture potatoes/eggs for 5-8 minutes or until golden. Do not stir. Then with the help of a flat plate flip the tortilla of potatoes and cook the other side.
  • Serve warm or cold, cut into slices or cubes, together with a salad.