Spanish Tortilla Omelette

Spanish tortilla (omelette)

This delightful and versatile Spanish tortilla (omelette), has a very special place in my life. A Spaniard who still cooks this dish for me once a week introduced it to me a few years ago. You can make it in so many different variations, serve it as lunch, dinner, tapas, snack (or even breakfast if made in a lighter version). As many other wonderful dishes, it has different names in the Spanish-speaking countries such as tortilla de patatas, tortilla de papas or tortilla española. There’s a lot of discussions in Spain about how cooked through the tortilla should actually be. I personally prefer it a little bit runny.

Spanish Tortilla (Omelette)

Course: Gluten free dinner, Gluten free lunchCuisine: SpanishDifficulty: Medium


Prep time


Cooking time


Calories per serving



This delightful and versatile omelette, tortilla in Spanish, is a traditional dish there that can be made in so many different ways, served as lunch, dinner, tapas, snack (or even breakfast if made in a lighter version). And most of all, it’s naturally gluten free.


  • 4 large eggs

  • 300g peeled and thinly sliced potatoes

  • 0.5 diced, seeds removed, sweet red pepper

  • 0.5 sliced medium red or shallot onion

  • 3 tbsp olive oil

  • Optional ingredients
  • salt and pepper

  • a few slices of chorizo

  • 2-3 sliced closed cup mushrooms


  • Heat the oil in a heavy-based frying pan. Add the potatoes and fry until they start getting some colour, approximately 5 minutes.
  • Add the onion, pepper, mushrooms and chorizo. Cook over a low heat for about 15 minutes. Transfer the mix to a separate dish.
  • Beat the eggs in a bowl and mix them with the cooked vegetables and chorizo. Leave it to sit for a few minutes. With the heat that the potatoes are generating, the eggs already start to cook. The different tastes of the omelette will start to blend together.
  • Carefully pour the egg mixture to the pan with oil. Cook on a medium heat until the sides and top have just set and the base is lightly golden-brown.
  • The next step takes some skill and practice. When the middle is set, make sure the sides of the tortilla come off the pan, put a large plate over the pan and it flip over. Then slide it carefully back onto the pan. Cook the other side for 3–4 minutes, or until golden-brown all over and cooked through.
  • Serve with a side salad if having it as a main course.

Please use the hashtag #TheNonGlutenOne if you make this recipe so I can re-share the love. And do let me know if there’s anything wrong with this recipe. Use my contact page or email me

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