Spain on a Fork > All Recipes > Main Dishes > Caramelized Onion Omelette – Tortilla de Cebolla
All Recipes, Main Dishes / April 18, 2017

Caramelized Onion Omelette – Tortilla de Cebolla

– Caramelized Onion Omelette – Tortilla de Cebolla –

Another one of Spain´s food obsessions, tortillas (omelettes). We love them plain or with just about any filling you can imagine. In this recipe we´re talking about an omelette filled with onions and garlic, we´ll call it a caramelized onion omelette, known as a Tortilla de Cebolla in Spain. Simplicity does not come closer than this dish, yet it´s filled with so many wonderful flavors and it´s super easy to make. Watch the video below on how to make a caramelized onion omelette the Spanish way. Pair it up with some crusty bread and a Ensalada Mixta for the perfect dinner. Salud!

Watch the Video Below on How to Make this Caramelized Onion Omelette – Tortilla de Cebolla

Caramelized Onion Omelette - Tortilla de Cebolla

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3
Author Albert Bevia @ Spain on a Fork


  • 5 Fresh Eggs
  • 1/2 Large Onion
  • 2 Cloves of Garlic
  • 1/8 Cup Extra Virgin Olive Oil
  • Fresh Parsley
  • Sea Salt


  1. Heat a medium to large sized non-stick frying pan with a medium fire and add 1/8 cup extra virgin olive oil
  2. Finely mince the 2 garlics
  3. Finely dice the 1/2 onion
  4. Once the oil gets hot add the 2 cloves of minced garlic
  5. About 30 seconds after adding the garlic add the diced onions and mix well
  6. Grab a medium sized bowl, crack the eggs and add them to the bowl
  7. Season the eggs with sea salt and beat them well
  8. After cooking your onions and garlic for about 8-10 minutes, season them with some sea salt and add them to the bowl with the eggs and mix well
  9. Using the same pan, lower the heat to a low heat and add everything in the bowl into the pan
  10. After cooking for about 3 to 4 minutes, grab a plate that is a bit bigger than the pan, slide it on top of the pan, with your hand on the bottom of the plate, flip the pan over and slide the uncooked part back into the pan
  11. After cooking for another 3 minutes or so your omelette should be done.
  12. Slide the omelette onto a clean plate
  13. Garnish with some fresh parsley
  14. Enjoy!

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  1. William Draper

    I lived in Spain for a couple years, haven’t been back for long time. I had a friend that let me have some of his tortilla de cebolla that his mother had made. The texture was very smooth, like a custard almost, not dry and so much flavor that I wanted to cry. Literally. It was kind of like a souffle texture. I have not seen any recipes that offer to recreate that anywhere. I have some Spanish cookbooks, nothing. Maybe only made with that family, but they are from Cartagena if that helps. Any ideas?

    04 . Oct . 2020
    • Spain on a Fork

      Well here in Spain, everyone cooks their tortillas differently. That was most likely a style that the mother make. But it sounds amazing! I will look into it 🙂 much love

      04 . Oct . 2020

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