Spanish Omelette with Coffee for a Simple Breakfast
Spanish omelette, or tortilla española, is the kind of breakfast that feels comforting without being fussy. This version keeps the ingredient list practical for home cooks: potatoes, eggs, olive oil, and an optional onion for extra sweetness. Serve it warm or at room temperature with a mug of coffee for a simple breakfast or relaxed weekend brunch.
Recipe at a glance
- Yield: 6 servings
- Prep time: 20 minutes
- Cook time: 30 minutes
- Total time: 50 minutes
- Cookware: 10-inch nonstick or well-seasoned skillet, mixing bowl, heatproof plate or lid
Ingredients
- 1 pound Yukon Gold or russet potatoes, peeled and thinly sliced
- 1 small yellow onion, thinly sliced, optional
- 1 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 6 large eggs
- 1/4 cup whole milk or water, optional for a softer texture
- 1/2 cup extra-virgin olive oil
- 1 tablespoon butter, optional for richer flavor
- Chopped parsley, for serving, optional
- Hot coffee, for serving
Instructions
- Put the sliced potatoes in a bowl and cover them with cool water for 5 minutes to remove some surface starch. Drain well and pat dry. If using onion, keep it sliced and ready.
- In a large bowl, whisk the eggs with the salt, pepper, and milk or water, if using. Set aside while you cook the vegetables so the eggs can relax slightly.
- Warm the olive oil in a 10-inch skillet over medium heat. Add the potatoes and onion, if using, and cook gently, stirring occasionally, until the potatoes are tender but not browned, about 15 to 18 minutes. The potatoes should be soft enough to break with a spatula, but not crisp.
- Use a slotted spoon to transfer the potatoes and onion to the bowl of eggs. Let them sit for 5 minutes so the mixture absorbs some flavor. Reserve the oil in the skillet.
- Return 2 tablespoons of the reserved oil to the skillet and heat over medium-low. Add the potato-egg mixture and spread it into an even layer. Cook until the edges look set and the bottom is golden, 4 to 6 minutes.
- When the top is mostly set but still slightly glossy in the center, place a large plate or lid over the skillet. Carefully invert the omelette onto the plate, then slide it back into the skillet to cook the second side for 2 to 4 minutes more.
- The tortilla is ready when the outside is lightly golden and the center still has a slight wobble, not a runny eggy liquid. For a firmer omelette, cook 1 to 2 minutes longer on the second side.
- Transfer to a plate and rest for 5 minutes before slicing. Sprinkle with parsley, if using, and serve warm with coffee.
Tips, serving ideas, and variations
For a more traditional flavor, cook the onion until soft and sweet before adding the potatoes. If you want a lighter breakfast, serve smaller wedges with fresh fruit and coffee. For brunch, pair the tortilla with sliced tomatoes, olives, or a simple green salad.
If you prefer, swap the onion for thinly sliced scallions, or leave it out entirely for a cleaner potato-and-egg flavor. A pinch of smoked paprika can add warmth, though classic tortilla española usually keeps the seasoning simple.
Storage and reheating
Let leftovers cool completely, then cover and refrigerate for up to 3 days. Tortilla española is delicious cold or at room temperature, so you may not need to reheat it. If you want it warm, heat slices in a skillet over low heat or microwave briefly in short bursts until just warmed through. Avoid overheating, which can make the eggs rubbery.
You can also make the tortilla a few hours ahead, chill it, and bring it back to room temperature before serving. That makes it easy to prepare for breakfast guests or a weekend brunch.
