Tortilla De Patatas

Make this traditional Spanish omelette in the oven or on the stovetop. A quick and easy lunch or dinner that's ready in under 30 minutes!

Prep Time:
12 min
Cook Time:
20 min


  • 2 tbsp ( 30 mL ) olive oil
  • ¾ cup ( 175 mL ) chopped onion
  • 4 cups ( 1 L ) peeled and cubed Yukon Gold potatoes (cut in 1/2 inch/1.5 cm cubes)
  • ½ tsp ( 2.5 mL ) salt
  • 6 eggs
  • ¼ cup ( 60 mL ) finely chopped sweet red pepper (optional)
  • 1 tbsp ( 15 mL ) finely chopped parsley (optional)


  1. Heat oil in large non-stick skillet over medium heat. Add onion; cook, stirring frequently, for about 3 minutes. Add potatoes; cook, stirring occasionally, until tender and golden, about 8 minutes. Season with salt.
  2. Whisk eggs in large bowl. Stir in onion/potato mixture, red pepper and parsley, if using. Pour egg mixture into skillet over medium heat; cook for 1 minute. Reduce heat to low; cook until eggs are set in centre and lightly browned on bottom. Slide omelette onto large flat plate. Place another plate on top; flip to invert omelette.
  3. Slide omelette back into skillet; cook for 2 to 3 minutes longer.


To make in the oven: Pour potato/egg mixture into a 9-inch (23 cm) pie plate brushed well with olive oil. Bake in preheated 325°F (160°C) oven until set in centre, about 35 minutes.