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Tortilla Espanola (Potato Omelette) Recipe

Serves 6


  • 2 lb new potatoes, scrubbed
  • 2 yellow onions, sweet
  • Extra virgin olive oil, for frying
  • 4 cloves garlic, chopped
  • 6 eggs, beaten
  • Kosher salt
  • White pepper


1. Leaving the skins on, slice the new potatoes thinly.
2. Peel, split, and slice onions.
3. In a large saute pan, heat olive oil. You need a good quarter inch in your pan.
4. Saute potatoes and onions and garlic on a low flame until the potatoes are soft and the onions are translucent.
5. Remove with a slotted spoon and place the potato mixture in a greased round cake pan, spring form pan, cast iron skillet or terra-cotta baking dish. If you use something small, make two.
6. Season eggs and pour over potatoes.
7. Bake for 20 minutes at 350 F and then start testing.
8. When the middle is set and the top slightly brown, it's done.
9. Let set for 5 minutes, run a knife around the outside and invert onto a round platter.
10. Serve at room temperature.


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Main Ingredient:Egg
Cuisine:European / Spanish
Preparation Method:Fry

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