Spain on a Fork > All Recipes > Main Dishes > No-Fry Spanish Potato Omelette | Just 3 Ingredients & Easy to Make
All Recipes, Main Dishes / July 16, 2021

No-Fry Spanish Potato Omelette | Just 3 Ingredients & Easy to Make

This No-Fry Spanish Potato Omelette, known in Spain as Tortilla de Patatas al Horno, is truly amazing. It tastes just like the classic Spanish potato omelette, except we´re not going to fry any of the ingredients. Easy to make, super healthy and made with just 3 ingredients.

No-Fry Spanish Potato Omelette
The secret to this recipe, is to use the highest quality ingredients. Like cage-free organic eggs and the freshest potatoes. I used new potatoes to make this recipe, but you can use any potatoes you like. Just make sure they´re more waxy than starchy. That way they keep their shape and don´t get mushy.

No-Fry Spanish Potato Omelette
I cooked my potato omelette using an oven-proof fry pan. Just to give it that classic rounded egde. But you can also use a casserole dish. Either way, make sure to line it with parchment paper, that way the omelette does not stick.

No-Fry Spanish Potato Omelette

TIPS & TRICKS to Make this Recipe: I used the bake + broil option (bottom + top heat) on the oven to cook the omelette. If your oven can´t do both functions at the same time, you can also use the bake option with fan, or bake only for the same amount of time and then add to the broiler for 2 to 3 minutes, to give it that golden crust.

No-Fry Spanish Potato Omelette

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this No-Fry Spanish Potato Omelette

5 from 1 vote

No-Fry Spanish Potato Omelette

Course Breakfast, Main Course
Cuisine Spanish
Prep Time 5 minutes
Cook Time 40 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 4 medium sized potatoes
  • 8 cage-free organic eggs
  • 1 tbsp extra virgin olive oil
  • sea salt


  1. Cut the potatoes (peeled & washed) into small 1/4 inch (.65 cm) thick pieces, add them into a large pan, fill with cold water, just enough to barely cover the potatoes, season generously with sea salt and heat with a medium-high heat

  2. Meanwhile, crack 8 medium to large sized eggs into a large bowl, season with sea salt and whisk until well combined

  3. About 16 to 18 minutes after turning on the heat on the potatoes, they should be perfectly cooked, just pierce them with a toothpick, if it easily goes in but with some resistance, they are perfect, drain them into a colander, shake the colander to release any excess water, add the potatoes into the bowl with the whisked eggs, gently mix together and set aside for 5 minutes

  4. Line a large oven-proof fry pan with parchment paper, drizzle in 1 tbsp of extra virgin olive oil and brush to evenly coat the parchment paper, add the potato & egg mixture, make sure it´s all in a flat layer

  5. Add the pan into a preheated oven, bake + broil (bottom + top heat) option 190 C - 375 F

  6. After 16 to 18 minutes the omelette should be perfectly cooked, remove from the oven, you can always pierce the omelette with a toothpick, if it comes out clean, the eggs are cooked, place a plate over the pan and flip the pan into the plate, serve next to a crusty baguette, enjoy!

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    5 stars
    I am absolutely addicted to your Spanish tortillas now! My daughter in law, born in Guadalajara laughs when I say in my peculiar Spanish, “Ahora estoy como una tortilla española.” She is now making them also, even though she is a bit suspicious of Spanish food!
    Regarding your pan fried potatoes, I would just like to say that I don’t need to cook mine for nearly as long as you suggest! Maybe I’m cutting them too thin! However, the family likes them that way. I also leave out your veggie broth. I do love the veggie broth for other things, though. Such a good idea. Saludos, Elizabeth

    23 . Aug . 2021
    • Spain on a Fork

      Thanks for the comment! Much love 🙂

      25 . Aug . 2021
  2. Ramya

    Just made this i used 7 eggs and spring onions super delicious i will make this and your spanish potato and onion omelette again soon Thanks Ramya

    18 . Jul . 2021
    • Spain on a Fork

      So happy to hear that Ramya!!! Much love 🙂

      19 . Jul . 2021
  3. Ray Quick

    Please provide the size of your oven-proof fry pan. I want the tortilla to be the correct thickness.
    Thank you in advance. Great technique for this classic favorite of Spain.

    18 . Jul . 2021
    • Spain on a Fork

      11-inch diameter, link in this post to the exact pan I used 🙂 much love

      19 . Jul . 2021
  4. Ramya

    Am making this later around 5pm as am in Singapore will take a photo and dm you Thanks Ramya

    17 . Jul . 2021
    • Spain on a Fork

      Sounds great! much love 🙂

      17 . Jul . 2021
  5. Ramya

    Will be making this soon i never had spanish potato omelette before i made your spanish potato and onion omelette last month and my sister and i loved it perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya

    16 . Jul . 2021
    • Spain on a Fork

      Sounds great Ramya! much love 🙂

      17 . Jul . 2021

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