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Cary Elwes' Spanish Omelette

About the Recipe

Tortilla Española is a Spanish potato omelette and is made with the simple ingredients of potatoes, onion, eggs, salt, and olive oil.


  • 3 small white potatoes

  • 2 small onions

  • Olive Oil

  • Sea Salt

  • 3 Eggs


  1. Peel three potatoes and slice them into thin slices.

  2. Chop 2 onions.

  3. Heat olive oil in a pan on simmer/medium. Add sea salt.

  4. Cook the potatoes and onions in the olive oil. Don’t overcook. Until light brown only. Then drain them and place in bowl.

  5. Do not discard the oil in the pan as you will use it again

  6. Crack the eggs into another bowl and add 1/2 teaspoon of salt.

  7. Beat the eggs and then pour over the cooked potatoes and onion and mix.

  8. Pour contents into the pan with the olive oil you used to cook the potatoes and onions

  9. Cook on high heat for 1 minute. Then medium heat for about another 5. Use spatula to turn the omelette as it starts to harden.

  10. When one side of the omelette is cooked. Flip it over and cook the other side.

  11. Stick toothpick into center of omelette. When it comes out clean, the omelette is ready

  12. Add salt and pepper and omelette is ready to eat.

  13. You may also eat it cold the next day by wrapping the omelette in tin foil and putting it in the fridge

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