Spain on a Fork > All Recipes > Main Dishes > CLASSIC Spanish Omelette with Cheese | Tortilla de Patatas con Queso
All Recipes, Main Dishes / February 19, 2024

CLASSIC Spanish Omelette with Cheese | Tortilla de Patatas con Queso

Spain is famously known for their omelettes, especially the classic Tortilla de Patatas. However, the version we’re making today, Tortilla de Patatas con Queso Manchego, is probably the best one yet. We’re talking layer upon layer of so many great flavors, just a handful of ingredients and all done in about 40 minutes.

Spanish Omelette with Cheese
To make the omelette, I used yukon gold potatoes. But any type of potatoes will work. As for the eggs, I used cage-free organic eggs. You can use other eggs, but you know the old saying, on simple recipes, the higher the quality of the ingredients the better the overall flavor.

Spanish Omelette with Cheese
What really flavors the omelette is the olive oil. I used a Spanish extra virgin olive oil (10% off your order with coupon ONAFORK) which works perfectly with this dish. As for the cheese, I used a Manchego that’s been aged for 6 months. But any type of cheese will work.

Spanish Omelette with Cheese

TIPS & TRICKS to Make this Recipe: To flip the omelette, use a plate that is slightly smaller than the pan. If you prefer to not flip, use an oven-proof pan to cook your omelette. When it’s time to flip, just add the pan to the broiler and cook until the eggs are done.

Spanish Omelette with Cheese

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this Spanish Omelette with Cheese

Spanish Omelette with Cheese
5 from 1 vote

Spanish Omelette with Cheese | Tortilla de Patatas con Queso

Course Breakfast, Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 8 slices
Calories 349 kcal
Author Albert Bevia @ Spain on a Fork


  • 1/2 cup extra virgin olive oil 120 ml
  • 2 onions
  • 3 potatoes 1.5 lbs / 750 grams
  • 6 cage-free organic eggs
  • 2 tbsp chopped fresh parsley 8 grams
  • 1/2 lbs manchego cheese 450 grams
  • sea salt & black pepper


  1. Heat a large fry pan with a medium heat and add in the olive oil (I used a 12 inch / 30 cm nonstick pan)

  2. In the meantime, cut the potatoes (peeled) into small 1/4 inch (.625 cm) thick bite-sized pieces, finely chop the onions

  3. Add the chopped onions into the hot fry pan, mix continuously, after 3 to 4 minutes and the onions are lightly translucent, add in the chopped potatoes, mix together, then mix every 3 to 4 minutes so everything evenly fries

  4. Meanwhile, crack the eggs into a large bowl, add in the chopped parsley and season with sea salt & black pepper, whisk together, slice the block of cheese into 1/4 inch (.625 cm) thick slices, about 7 to 8 slices will do

  5. After 20 to 25 minutes and the potatoes are golden fried, season with sea salt & black pepper, mix together, then remove from the heat, transfer everything into the bowl with the whisked eggs, making sure to reserve any olive oil in the pan, mix together and set aside

  6. Heat the same fry pan with a low-medium heat, add in more olive oil or remove some if needed, you want about 1 tbsp (15 ml) in the pan

  7. After 3 to 4 minutes add in half of the potato and egg mixture, make sure to spread it around so it covers the entire surface, add the slices of cheese, all in a single layer, pour the rest of the egg and potato mixture, again making sure to cover the entire surface and in a flat layer

  8. After 4 to 5 minutes it's time to flip the omelette, place a plate that is slightly smaller than the pan over the omelette, in one swift move flip the pan into the plate, then slide the omelette back into the pan, gently push down on the omelette and then compact it from the outer edges towards the center, this is what gives it that classic rounded edge

  9. Once the eggs are fully cooked through, about 4 to 5 minutes per side, remove the pan from the heat, slide the omelette into a serving dish, serve warm, at room temperature or even chilled, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to Make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts
Spanish Omelette with Cheese | Tortilla de Patatas con Queso
Amount Per Serving
Calories 349 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 10g63%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 153mg51%
Sodium 225mg10%
Potassium 360mg10%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 2g2%
Protein 13g26%
Vitamin A 420IU8%
Vitamin C 16mg19%
Calcium 337mg34%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Thick Egg Omelet with Potatoes and Onions Recipes - Recipes MasterPiece

    […] Classic Spanish Omelette with Cheese | Tortilla de Patatas con Queso – This recipe from Spain on a Fork includes a step-by-step guide on how to prepare a traditional Spanish omelette with cheese, providing detailed cooking instructions and tips for achieving the perfect tortilla.Spain on a Fork – Classic Spanish Omelette […]

    07 . May . 2024
  2. Kunal Shah

    5 stars
    Love all your recipes.

    19 . Feb . 2024
    • Spain on a Fork

      Happy to hear that!!! Much love 🙂

      20 . Feb . 2024

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