Spanish Tortilla Omelet Recipe

Name: Spanish Tortilla Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Yukon gold potatoes, half peeled, half skin-on, small diced; Salt; 2 tablespoons unsalted butter, plus more as needed; 2 tablespoons canola oil; Freshly cracked black pepper; 1 teaspoon smoked paprika; 12 large eggs, lightly beaten; 1 tablespoon finely chopped fresh flat-leaf parsley, plus some sprigs for garnish; 1 teaspoon finely chopped fresh thyme leaves, plus some sprigs for garnish; 4 piquillo peppers, drained, patted dry and sliced; 1 cup coarsely grated Manchego cheese; 4 ounces soft goat cheese, optional

Servings: persons

1 pound Yukon gold potatoes, half peeled, half skin-on, small diced
Salt
2 tablespoons unsalted butter, plus more as needed
2 tablespoons canola oil
Freshly cracked black pepper
1 teaspoon smoked paprika
12 large eggs, lightly beaten
1 tablespoon finely chopped fresh flat-leaf parsley, plus some sprigs for garnish
1 teaspoon finely chopped fresh thyme leaves, plus some sprigs for garnish
4 piquillo peppers, drained, patted dry and sliced
1 cup coarsely grated Manchego cheese
4 ounces soft goat cheese, optional

1
Bring a small pot of water to a boil, over medium heat and add the potatoes.
2
Season the water with salt, to taste, and cook until a knife inserted into the center of a potato meets some resistance, about 5 minutes.
3
Drain well and put the potatoes onto a baking sheet lined with paper towels.
4
Heat the 2 tablespoons of unsalted butter and canola oil in a medium cast iron pan over medium-high heat until the butter begins to sizzle.
5
Add the par-boiled potatoes, season them with salt and black pepper, to taste, and the smoked paprika and fry until they are golden brown.
6
Line the same baking sheet with clean paper towels and transfer the potatoes from the skillet with a slotted spoon to the sheet.
7
Melt some additional butter to a 6-inch nonstick saute pan over medium heat.
8
Season the beaten eggs with salt and black pepper, to taste, the fresh parsley and thyme leaves.
9
Add 1/4 of the mixture, about 3 eggs, to the pan, and lightly scramble them using a fork.
10
Spoon a line, along the center of the omelet with some of the piquillo peppers, Manchego cheese, soft goat cheese, if using, and the potatoes.
11
Roll the finished omelet onto a serving platter and garnish it with some parsley and thyme sprigs.

897

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound Yukon gold potatoes, half peeled, half skin-on, small diced, Salt, 2 tablespoons unsalted butter, plus more as needed, 2 tablespoons canola oil, and more.

Yes, Spanish Tortilla Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanish Tortilla Omelet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions