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Spanish Omelette

Spanish omelette, or tortilla, is a mainstay of Spanish cuisine. It is an omelette made with eggs and potatoes, optionally including onion. It is usually served at room temperature as a tapa.

Ideal for a picnic on the beach, or a snack with a sundowner, this dish is versatile and filling. A taste of Spain that is easy to make at home.



  • 500g new potatoes
  • 1 onion, preferably white
  • 150ml extra-virgin olive oil
  • 6 eggs
  • Method

    1. Peel the potatoes and cut them into thick slices. Chop the onion.
    2. Heat 150ml extra-virgin olive oil in a large frying pan, add the potatoes and onion and cook gently for 30 minutes, stirring occasionally until the potatoes are softened. Remove from pan and set aside.
    3. Beat the 6 eggs separately in a large bowl, then stir in the potatoes and onion. Season.
    4. Transfer the saved oil into a medium-sized pan and heat.
    5. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
    6. When almost set, turn onto a plate and slide back into the pan. Cook a few more minutes.
    7. Do this a couple more times cooking the omelette briefly each time and pressing the edges to keep the cushion shape.
    8. Slide on to a plate and leave for 10 minutes. Serve.