Name: Herbed Spanish Omelet
Yield: 4
Cuisine: Brunch
Ingredients: 1 pound potatoes, peeled and diced or shredded; water; 2 tablespoons extra-virgin olive oil; 1/2 cup diced red onion; 2 cloves garlic, minced; 4 large whole eggs, lightly beaten; 2 egg whites, lightly beaten; 2 tablespoons finely chopped fresh parsley; 2 tablespoons finely chopped fresh basil; 2 tablespoons finely chopped fresh chives; salt, to taste (optional); fresh herb sprigs, for garnish (optional)

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Indulge in the savory delights of a Herbed Spanish Omelet, a flavorful fusion of potatoes, spring herbs and red onions.

With its simple yet robust ingredients, this recipe brings the vibrant essence of Spanish cuisine to your table, promising a delightful culinary experience for all.

Be sure to check out the rest of our breakfast and brunch recipes, too!

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Indulge in the savory delights of a Herbed Spanish Omelet, a flavorful fusion of potatoes, spring herbs and red onions.

This classic dish offers a satisfying blend of textures and tastes, perfect for a leisurely brunch or a quick weeknight dinner.

Renowned as Tortilla Española or Tortilla de Patatas, this renowned recipe hails from Spain, captivating taste buds globally with its timeless appeal and comforting flavors.

A special thanks to the American Institute for Cancer Research and Culinary.net for this delicious brunch recipe. Photo courtesy of Getty Images.

What Is A Spanish Omelette

A Spanish omelette, also known as Tortilla Española or Tortilla de Patatas, is a traditional Spanish dish made with eggs, potatoes, onions, and sometimes other ingredients like herbs or vegetables.

It’s typically cooked in a skillet until golden brown on the outside and slightly runny or creamy on the inside.

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The omelette is often served as a tapa (appetizer) or as a main dish, either hot or at room temperature.

One serving of Spanish omelet with a sprig of dill

Can Spanish Omelette Be Eaten Cold

Yes, Spanish omelette can be eaten cold. It’s often enjoyed as a tapa (appetizer) or picnic food and tastes delicious served at room temperature.

How to Eat Spanish Omelet

Spanish omelette, or Tortilla Española, is typically served as a main dish or appetizer. It can be enjoyed warm or at room temperature.

Some people like to eat it as is, while others enjoy it with a side salad or crusty bread. It’s versatile and can be eaten for breakfast, lunch or dinner, making it a beloved dish in Spanish cuisine.

Can Spanish Omelette Be Frozen

Yes, Spanish omelette can be frozen. Once cooked, allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container or freezer bag.

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It can be stored in the freezer for up to 2-3 months.

When ready to eat, thaw it overnight in the refrigerator, then reheat it in a skillet or microwave until warmed through.

Spanish Omelet Ingredients

This recipe makes 4 servings.

For ingredient measurements, scroll down to the Spanish omelet recipe card.

potatoes
water
extra-virgin olive oil
diced red onion
garlic
large eggs
egg whites
fresh parsley
fresh basil
fresh chives
salt
fresh herb sprigs

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How to Make Spanish Omelet

Step 1: Place potatoes in large pan. Cover with water. Bring to boil and cook, uncovered, 3 minutes. Remove from heat. Cover and let stand about 10 minutes, or until potatoes are tender. Drain well.

Step 2: In deep, 10-inch nonstick skillet over medium heat, heat oil. Add onion and garlic. Cook about 8 minutes, stirring occasionally. Add potatoes and cook 5 minutes.

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Step 3: Combine whole eggs and egg whites. Stir in parsley, basil and chives. Season with salt, to taste, if desired. Pour mixture over potatoes in hot skillet. Reduce heat and cook, uncovered, about 10 minutes, or until bottom of omelet is golden.

Slice of herbed spanish omelet on white plate with spring herbs

If desired, brown top under toaster oven. Garnish with fresh herb sprigs, if desired.

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