Ever tried a dish that feels like a warm hug? 

That’s the Spanish omelette — a thick, golden disc of tender potatoes, sweet onions and eggs. It’s humble, yet ridiculously satisfying: crispy at the edges, custardy inside, and perfect for breakfast, brunch, tapas or a picnic.

A little backstory

Also called Tortilla de Patatas, this is Spain’s everyday classic. It’s a peasant food turned national staple — invented to be filling and inexpensive, yet so elegant in flavor that it now stars on tapas menus from Madrid to Barcelona. 

The magic is in simple technique: slow-cooked potatoes and onions folded into beaten eggs and gently cooked until set.

Ingredient breakdown

• Potatoes — the bulk: they give structure and creaminess when cooked through.
  
• Onions — sweetness and depth; they caramelize and balance the starch.
  
• Eggs — bind everything into that silky, custardy core.
  
• Salt & pepper (+ chili flakes if you like heat) — simple seasoning that lifts the whole dish.
  
• Oil — for slow frying the potatoes so they soften without browning too fast.
  

How it all comes together

You want to treat this like gentle slow cooking. Start by frying the sliced potatoes in plenty of oil on a medium-low heat so they soften and become almost buttery — not crunchy. When they’re nearly tender, add the thinly sliced onions and let them sweat and sweeten into the potatoes. Season with salt, pepper and a touch of chili flakes if you want a little kick.

Meanwhile, whisk your eggs until they’re frothy and season lightly. Once the potato-onion mix is soft, drain off most of the oil (reserve a spoonful), fold the hot potatoes into the beaten eggs so they start to absorb the egg while still warm — that gives you a creamier interior. 

Heat a small slick of oil in a non-stick pan, pour the mixture in, spread it evenly and cook calmly on medium-low. The goal is to set the base without burning. After the bottom is set, invert carefully onto a plate and slide it back to finish the other side briefly. You want a golden exterior and a slightly wobbly center — that tender texture is the hallmark.

💡 Pro Tip: Cook the potatoes slowly and keep the heat moderate. Rushing with high heat will brown the potatoes before they soften and make the interior dry rather than custardy.

Why this dish wins

• Comfort food that’s healthy: carbs, protein and a little fat — balanced and filling.
  
• Versatile: serve hot, at room temperature, or cold; works as a main, side, or snack.
  
• Make-ahead friendly: it keeps and travels well — excellent for lunchboxes or potlucks.
  
• Budget-friendly: pantry ingredients, big flavor.

What goes along

• Tapas style: crusty bread, olives, manchego cheese.
  
• Brunch: a green salad with lemon vinaigrette.
  
• Picnic: cold tortilla slices, marinated peppers, and a jar of good olives.
  
• Kids: ketchup or mild tomato chutney on the side.
  

How to serve

Cut into wedges or thick squares. Serve warm with a light salad, or at room temperature as tapas. A final drizzle of extra-virgin olive oil and a sprinkle of flaky sea salt makes a big difference.

Packing for lunch / travel

Let it cool to room temperature before packing to prevent condensation. Slice and layer with parchment paper in an airtight container. Keeps well for 24–48 hours refrigerated — perfect for bento-style lunches.

Party & bulk preparation

Make several tortillas in advance (they stack well). Reheat gently in a low oven or serve at room temperature. For variety, make one with chorizo and another vegetarian with roasted peppers and spinach — guests will appreciate the options.