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Spanish Tortilla de Patata – Potato and Egg Omlette









Useful Information

Preparation Time –

5 mins

Cooking Time –

10-15 min

Difficulty –


Portions –



  • 1kg new potatoes
  • 7 medium eggs
  • 7 Tbsp milk
  • 4-5 Tbsp olive oil for frying
  • 4 medium brown onions
  • 1 red pepper
  • A handful of parsley

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    This is a super simple traditional Spanish one pan dish combining complex carbohydrates and high-quality proteins. You can eat this dish either hot, or make it ahead of time and take it with you on a picnic or barbeque. Here, I have only added some red pepper and parsley, but you can as many vegetables as you like.

    Spanish Tortilla de Patata – Potato and Egg Omlette


    • Preheat oven to 180C fan. Peel the potatoes and slice them thinly.
    • Cut the onions finely. Wash the pepper and cut it into bite-size pieces.
    • Chop up the parsley and put half away for serving.
    • In a bowl, whisk up the eggs and milk, season with salt and pepper.
    • Take an oven-proof deep frying pan (size about 20cm), heat up the oil and place the onions and potatoes in it.
    • Keep turning so they brown nicely from all sides, this can take about 10-15mins.
    • Next, add the pepper and egg mixture, sprinkle with parsley, taking care not to disturb the fried potatoes too much.
    • Place into the oven and bake for 20mins.
    • Allow to rest for a few minutes before turning upside down and sprinkling with more parsley to serve.

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