Spain on a Fork > All Recipes > Main Dishes > Spanish Garlic Potato Omelette | The ONE Omelette that TOPS them ALL
All Recipes, Main Dishes / May 2, 2022

Spanish Garlic Potato Omelette | The ONE Omelette that TOPS them ALL

I´m a HUGE fan of the classic Spanish potato omelette, however this Spanish Garlic Potato Omelette is the next-level in goodness. It´s made with the same ingredients as the classic version, except it has the addition of garlic & parsley. Which gives the omelette the most incredible depth of flavors.

Spanish Garlic Potato Omelette
This omelette is known in Spain as Tortilla de Patatas al Ajillo. It´s typically served for almuerzo in Spain, which is around 10 am. But you can totally serve it for either breakfast or even dinner. Either way, this omelette can be served warm, at room temperature or even cold.

Spanish Garlic Potato Omelette
The secret to a great Spanish omelette is the olive oil. Make sure to use a great Spanish Olive Oil. As this is the base foundation of the omelette and what really flavors all the ingredients.

Spanish Garlic Potato Omelette

TIPS & TRICKS to Make this Recipe: Important to fry the potatoes on a MEDIUM heat. That way the olive oil doesn´t heat too much and start smoking. When you add the eggs into the pan, you want a low to low medium heat. That way the eggs don´t brown too quickly and they fully cook through.

Spanish Garlic Potato Omelette

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT

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Watch the Video Below on How to Make this Spanish Garlic Potato Omelette

Spanish Garlic Potato Omelette | Tortilla de Patatas al Ajillo

Course Breakfast, Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4
Calories 524 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 1/2 cup extra virgin olive oil 125 ml
  • 4 potatoes 2 lbs / .90 kg
  • 1 large onion
  • 1 head garlic
  • 6 large cage-free organic eggs
  • 1/4 cup finely chopped parsley 16 grams
  • pinch sea salt
  • dash black pepper

Instructions

  1. Heat a large nonstick fry pan with a medium heat and add in 1/2 cup extra virgin olive oil

  2. Meanwhile, thinly slice the cloves from 1 head of garlic, finely chop 1 large onion and cut 4 medium sized potatoes (peeled) into small 1/4 inch (.625 cm) thick pieces

  3. Add the sliced garlic into the pan with the hot olive oil, mix continuously, after 2 minutes and the garlic is lightly browned, remove all the garlic from the pan and set aisde

  4. Using the same pan with the same heat, add in the chopped onion, mix continuously, after 3 minutes and the onion is translucent, add in the chopped potatoes, mix together so all the potatoes are coated in the olive oil, then mix every 3 to 4 minutes so the potatoes evenly fry

  5. Meanwhile, crack 6 eggs into a large bowl, season with sea salt & black pepper, whisk together, then add in 1/4 cup finely chopped parsley and the sliced garlic we cooked earlier, mix together and set aside

  6. After frying the potatoes for 20 to 22 minutes, they should be fully cooked through, just pierce them with a toothpick, if it easily goes in they are ready, other wise fry the potatoes until done, season the potatoes with sea salt, mix together and remove the pan from the heat

  7. Add the potatoes into the bowl with the eggs (reserving the oil in the pan), mix together and let the mixture sit for 5 minutes

  8. Heat the same fry pan with a low to low-medium heat, you should have some olive oil left in the pan from the potatoes, about 1 to 2 tbsp (15 to 30 ml), if not add in a little olive oil

  9. After leaving the egg & potato mixture to sit for 5 minutes add it into the hot pan, make sure the mixture is evenly spread out and in a flat layer, after 2 minutes run a spatula through the outer edges, to ensure the omelette is not sticking to the pan

  10. About 4 minutes after adding the mixture, place a plate that´s slightly smaller than the pan over the pan, place one hand on the plate and with the other hand flip the pan into the plate, slide the omelette back into the pan to cook the other side, using the back of the spatula, push the omelette from the outer edges towards the center, this gives it that classic rounded edge

  11. After a total cooking time of 8 minutes, the eggs should be perfectly cooked through, remove the pan from the heat and transfer into a serving dish, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts
Spanish Garlic Potato Omelette | Tortilla de Patatas al Ajillo
Amount Per Serving
Calories 524 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 22g
Cholesterol 246mg82%
Sodium 112mg5%
Potassium 1092mg31%
Carbohydrates 44g15%
Fiber 6g25%
Sugar 4g4%
Protein 14g28%
Calcium 89mg9%
Vitamin C 52mg63%
Vitamin A 678IU14%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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4 Comments

  1. Mary Skibinski

    I may not wait to have company because this recipe just made my taste buds smile.

    02 . May . 2022
    • Spain on a Fork

      lol….Much love 🙂

      02 . May . 2022
  2. Ramya

    cant wait to make this soon for me can i use spring onions as am not a big fan of onions i never had spanish garlic potato omelette before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    02 . May . 2022
    • Spain on a Fork

      Sounds great Ramya!! Much love 🙂

      02 . May . 2022

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