Spanish potato omelet (Tortilla a la Española) from Tapas: The Little Dishes of Spain by Penelope Casas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dbruijn on March 15, 2026

    Called for Idaho but all I had was yellow potatoes. Still turned out delicious. Easier than I thought it would take

  • Bloominanglophile on October 05, 2013

    This traditional Spanish tortilla is a bit more involved than one would think. First, you have to sauté the onions and potatoes in a large amount of olive oil, drain them for a few minutes, then mix with the egg and cook it in the skillet. The flipping of the tortilla is the trickiest part. I did read somewhere that placing it under the broiler for a few minutes before flipping it may make this step easier--it is worth a try. One time I ended up with my tortilla all over the counter. Of course, I like to use my cast-iron skillet to make tortillas, and the weight makes flipping a challenge! Do flip the tortilla onto something that will make it easy to slide back into the pan (maybe a slightly larger round plate or platter). I like to make this ahead of time so it can cool--which I think tastes better than when it's warm.

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