Spanish Potato Omelette (Spanish Tortilla)

I’m not a lover of eggs but because OH adores them, I sometimes make a small Spanish Potato Omelette (Tortilla) for his supper or if friends are visiting, because it is perfect served hot or cold, it is nice to have as part of a selection of tapas, so easy to make and I can avoid!


Olive oil
1 medium-sized potato or 1 per person – diced
1 small onion (or 1 large one if you are serving several people) chopped
1 egg per person
Salt and black pepper to taste.
Bacon lardons (optional)


Heat the oil in a non-stick pan. Fry potatoes and bacon if using, until crispy, golden and tender. Add the onion and fry until transparent. Drain oil.

Beat eggs with salt and pepper to taste

Now you can return the potatoes, bacon and onions to the pan and add the egg mixture to cook. If you choose to do this then every so often, move the eggs around the potatoes to ensure the eggs cook on the bottom. Then place a plate on top of the pan, flip the tortilla onto the plate, then, slide it back into the pan carefully. Keep cooking, gently shaking the pan occasionally, until completely cooked through.

Alternatively put the potatoes, bacon, onions and egg mixture into an ovenproof dish and bake. At 200 degrees this should take between 15 – 20 minutes maximum.

Serve with a salad, or cut into little squares if serving as a tapas.

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