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Spanish Omelette

Along with paella, the ubiquitous Spanish omelette - tortilla de patatas - is perhaps one of the best-known Spanish dishes. It is impossible to find a self-respecting tapas bar that does not feature tortilla in its repertoire.

As delicious as it is versatile, this Spanish staple lends itself to countless variations according to personal taste. Some cooks mix in mushrooms, beans, spinach, and tomatoes, while others choose to omit the onion and instead cover the tortilla in tomato sauce. Others still would never dream of serving the tortilla without heaping mounds of mayonnaise. Each region, and each tapas bar, will have its own variation of the traditional tortilla. This delicious tapa can be served warm or cold.

  • Serves: 4
  • Difficulty: Very easy
  • Preparation time: 35 minutes


  • 1/2 pint of olive oil
  • 5 medium (40 oz each) baking potatoes, peeled, sliced and lightly sprinkled with salt
  • 1/2 yellow onion, chopped
  • 3 cloves garlic, minced
  • 5 eggs
  • Salt


Heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make the oil splatter. Try to keep the potato slices separated so they will not stick together. Cook, turning occasionally, over medium heat for 5 minutes. Add the onions and garlic and cook until the potatoes are tender. Drain into a colander, leaving about 3 tablespoons of oil in the skillet.

Meanwhile, in a large bowl, whisk the eggs with a pinch of salt. Add the potatoes, and stir to coat with the egg. Add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set.

Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil). Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side. Cook until completely set. Allow the omelette to cool, and then cut it into wedges. Season it with salt and sprinkle with lemon juice to taste (optional).

Serve warm or at room temperature.

Best with...

Berenjena Embuchada - Tender Pickled Baby Eggplants

Stuffed with Bell Pepper - from Almagro

Berenjenas are tiny stuffed pickled aubergines (baby egg plants) which are enjoyed just as they are – right out of the bottle. They are an intriguing snack or tapa, and proudly displayed by the very best tapas bars in Barcelona, Madrid and all over Spain.

Berenjenas have been part of the traditional cuisine of La Mancha for over one thousand years. Commonly used as an appetizer, starter or in salads, it is ideal as a complement to any great Mediterranean dish. It is an emblematic product that is directly identified with the land of La Mancha. Prepared following an old Arab formulas, it is available throughout central Spain at fairs and taverns.

2-Pack Palacios 'Oreados' Mini Chorizos

These delicious pork sausages are seasoned with sweet smoked Spanish paprika -- pimentón dulce. It is the mildest of the distinctive smoked paprikas that set Spanish chorizo apart from sausages from any other country.

These chorizos are fully dry-cured and ready to eat with your favorite cheese and wine, or a chunk of crusty bread. You get 4 links, each 2 to 3 inches long.

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