Spanish Omelet Without Onion (Tortilla de Patatas)

This Spanish omelet without onion is a classic tortilla de patatas that focuses on the pure flavor of potatoes and eggs. It’s a simple, rustic dish from Spain, typically served as a tapa, light lunch, or even a filling for a sandwich. Without onion, the potato’s natural sweetness and the rich, creamy egg texture take center stage, making it a versatile and satisfying meal any time of day.

Ingredients

4 large eggs (about 200 g / 7 oz total)
2 large potatoes, peeled and thinly sliced (about 450 g / 1 lb)
1/2 cup (120 ml) olive oil, plus more if needed
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper, to taste (optional)

Instructions

Peel the potatoes and slice them into thin, even rounds, about 1/8-inch (3 mm) thick. You can use a mandoline or a sharp knife. Pat the slices dry with a clean kitchen towel to remove excess starch.
In a large non-stick skillet (about 10 inches / 25 cm), heat the olive oil over medium heat. Add the potato slices in a single layer, then season with salt. If needed, add a little more oil so the potatoes are mostly submerged. Cook gently, turning occasionally, for about 15 minutes, until the potatoes are tender but not browned. They should be easily pierced with a fork but still hold their shape.
While the potatoes cook, crack the eggs into a large bowl. Add a pinch of salt and pepper if using. Beat the eggs with a fork until the yolks and whites are fully combined, but not frothy.
Once the potatoes are tender, use a slotted spoon to transfer them to the bowl with the eggs. Gently fold the potatoes into the eggs, making sure every slice is coated. Let the mixture sit for 5 minutes so the potatoes absorb some of the egg.
Pour off most of the oil from the skillet, leaving about 1 tablespoon. Heat the skillet over medium-high heat. Pour the potato-egg mixture into the skillet, spreading it into an even layer. Reduce the heat to medium-low and cook for 4–5 minutes, until the edges are set and the bottom is golden brown. The top should still be slightly runny.
Place a large plate over the skillet. Carefully and quickly flip the omelet onto the plate. Slide the omelet back into the skillet, cooked side up. Cook for another 3–4 minutes, until the center is just set but still slightly soft. The omelet should be golden brown on both sides.
Slide the finished tortilla onto a clean plate. Let it rest for at least 5 minutes before slicing. Serve warm or at room temperature.

Tips

Potato thickness: Thin, even slices are key. If they are too thick, they won’t cook through in the oil; if too thin, they may turn to mush. Aim for about 1/8 inch (3 mm).
Don’t brown the potatoes: The potatoes should be cooked gently in oil until tender, not fried until crispy. This keeps the tortilla moist and cohesive. If they brown, the texture will be drier.
Flipping without fear: Use a plate that is larger than the skillet. Make sure the omelet is fully set on the bottom before flipping. If you’re nervous, you can slide the omelet onto a cutting board, then invert it back into the pan.
Resting is essential: Letting the tortilla rest after cooking allows the eggs to finish setting and makes slicing cleaner. It also tastes great at room temperature, so don’t worry if it cools down.

Serving Suggestions

Serve the Spanish omelet as a tapa with a crusty baguette and a simple green salad. It’s also delicious tucked into a sandwich (bocadillo) with aioli or tomato spread. For a heartier meal, pair it with roasted vegetables or a bowl of tomato soup. A glass of dry Spanish white wine or a light red like Rioja complements it well.

Variations

Add herbs: Stir in a tablespoon of chopped fresh parsley or chives with the eggs for a fresh flavor.
Cheese: Sprinkle 1/2 cup (50 g) of shredded Manchego or cheddar over the potatoes before adding the eggs.
Peppers: Add thinly sliced roasted red peppers or piquillo peppers along with the potatoes for a smoky sweetness.
Low-oil version: Instead of frying the potatoes in oil, boil them in salted water until just tender, then proceed with the recipe. The texture will be slightly different but still delicious.

Storage and Reheating

Refrigerate any leftover tortilla in an airtight container for up to 3 days. It can be eaten cold, straight from the fridge, which is how it’s often enjoyed in Spain. To reheat, place a slice in a skillet over medium-low heat for 2–3 minutes per side, or microwave on a plate for 30–45 seconds. Avoid overheating, as the eggs can become rubbery. The tortilla also freezes well for up to 1 month; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use waxy potatoes instead of russets? Yes, waxy potatoes like Yukon Gold or red potatoes hold their shape well and work perfectly. Russets are also fine, but they may break apart more easily, so handle them gently.

Why is my tortilla runny in the middle? A slightly soft center is traditional, but if it’s too runny, you may have undercooked it. Make sure the omelet is set on the bottom before flipping, and cook the second side for the full 3–4 minutes. The residual heat will finish cooking the center as it rests.

Can I make this without a non-stick skillet? Yes, but a well-seasoned cast-iron or stainless steel pan works best. Make sure to use enough oil and let the bottom set before flipping to prevent sticking.

How do I get perfect slices? Use a serrated knife and slice gently in a sawing motion. A clean, sharp knife also helps. For the neatest slices, wait until the tortilla is completely cool.

Can I add onion if I change my mind? Absolutely. Thinly slice one small onion and cook it with the potatoes in the oil until soft and translucent. This is the traditional version, and the onion adds sweetness and moisture.

Is it safe to eat if the center is still soft? Yes, as long as the eggs reach a safe minimum internal temperature of 160°F (71°C) as recommended by the USDA FSIS. Since the tortilla is cooked on both sides and rested, the center will be set and safe to eat.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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