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Rustic Spanish Potato Omelette (Tortilla de Patatas) Guide

Prep 10 min Cook 25 min Difficulty 2/5

Classic rustic tortilla de patatas: Spanish potato omelette with chives, crisp edges, and a glossy finish.

Why this recipe works

A simple, rustic tortilla de patatas (Spanish potato omelette) built from classic ingredients. It suits beginners who want a reliable, comforting dish and anyone craving a traditional tapa at home.

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Key takeaways

Use thin potato slices for even cooking.
Add chives to enhance aroma and color.
Let the omelette rest a moment before slicing.

Recipe guide

A simple, rustic tortilla de patatas (Spanish potato omelette) built from classic ingredients. It suits beginners who want a reliable, comforting dish and anyone craving a traditional tapa at home.

A reliable, crowd-pleasing Spanish omelette you can make at home.

  • Use thin potato slices for even cooking.
  • Add chives to enhance aroma and color.
  • Let the omelette rest a moment before slicing.

What you’ll need

Basic pantry items plus 2 potatoes, 4 eggs, butter, oil, salt, pepper, and chives. Prep time ~10 minutes; total hands-on ~35 minutes.

Step-by-step

Slice potatoes thinly, season, and cook gently with oil and butter until tender. Beat eggs with salt, pepper, and chives. Combine and cook low until set, then flip and finish. Finish with a glossy butter spooning and rest briefly before serving.

Serving suggestions

Slice warm and serve as a tapa or light main. Pair with a simple green salad or crusty bread and a drizzle of olive oil.

Ingredients

  • 4 whole Eggs
  • 2 medium Potato
  • 2 tbsp Butter
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 tbsp Vegetable oil
  • 1 tbsp chopped fresh chives

Instructions

  1. Peel and thinly slice the potatoes into 2–3 mm rounds.
  2. Season potato slices with half the salt and half the pepper.
  3. Heat vegetable oil and 1 tbsp butter in a nonstick skillet over medium heat.
  4. Add potatoes and cook gently, stirring occasionally, until tender and lightly golden, about 10–12 minutes.
  5. Beat eggs in a bowl with remaining salt, pepper, and chopped chives.
  6. Drain excess oil from the skillet, reserving a little for the pan.
  7. Pour beaten eggs over the potatoes in the skillet, spreading evenly.
  8. Reduce heat to low and cook until edges set and bottom is golden, about 5–7 minutes.
  9. Run a spatula around the edges, then invert omelette onto a plate and slide back into the skillet to cook the other side for 2–3 minutes.
  10. Add remaining 1 tbsp butter to the skillet for a glossy finish and spoon melted butter over the omelette.
  11. Slide omelette onto a serving plate, rest for 2 minutes, then slice and serve warm.

FAQs

Can I make this without butter? Yes, substitute olive oil or a light amount of neutral oil, though butter adds gloss and depth.
How do I prevent the omelette from breaking when flipping? Cook on low heat until the edges set, use a wide spatula, and invert carefully onto a plate before sliding back.
Can I add onions or peppers? Yes. Sweat sliced onions or bell peppers with the potatoes for extra flavor.