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breakfast
Spanish Tortilla Española – Potato and Egg Omelette
Spain's iconic thick potato omelette — slowly cooked onions and potato in olive oil, bound by egg.
⏱ 55 min🔥 320 kcalMedium
★4.8(22,300)
14 recipes using potatoes — Paella, tapas, gazpacho — from Iberian sun-drenched kitchens.
Spanish cuisine is famous for its bold, distinctive flavours. These spanish potatoes recipes range from quick weeknight dishes ready in under 30 minutes to impressive weekend feasts. Each recipe includes exact ingredient quantities, step-by-step instructions, and full calorie counts per serving.
Spain's iconic thick potato omelette — slowly cooked onions and potato in olive oil, bound by egg.
Golden fried potatoes with fiery tomato bravas sauce and creamy garlic alioli — the essential Spanish tapa.
Crispy fried potatoes with spicy bravas sauce.
Spain's most beloved tapa — a thick, golden omelette of eggs, olive oil-poached potatoes and onion.
Crispy cubed potatoes served with a fiery brava tomato sauce and creamy aioli — Spain's most popular tapa.
Tender boiled octopus sliced over paprika-dusted potatoes with olive oil — the signature dish of Galicia, northwestern Spain.
Slow-poached octopus with crushed potatoes, sweet smoked paprika and the best olive oil you can afford.
A modernist deconstruction of tortilla española — egg yolk foam, caramelised onion purée, and crispy potato gel — Catalan avant-garde at home.
Slow-cooked potatoes and onions bound with eggs into Spain's most beloved national dish — silky in the centre, golden on the outside.
Spanish potato and onion omelette — thick, golden, comforting, perfect at any temperature.
Spanish crispy fried potatoes with smoky brava sauce and garlic aioli — Madrid bar essential.
Madrid's bar tapa — crisp potato cubes drowned in a paprika-tomato bravas sauce with a snap of vinegar and chili.
Spain's national omelette — slow-confit potatoes and onion folded into eggs and set in a heavy pan.
Galicia's iconic tapa — tender boiled octopus sliced over warm potato rounds, finished with smoked paprika, sea salt and a glug of green olive oil.