This Spanish omelet in onion sauce, known as tortilla en salsa or tortilla guisada, is one of Spain’s most unknown recipes. It’s filled with flavors, easy to make, and promises to fill you with so much goodness. Serve it for breakfast, lunch, or dinner, and always next to a crunchy baguette for the ultimate Spanish treat.
To make the Spanish omelet, I used olive oil, onions, potatoes, and eggs. Which is what is typically used. However, you can mix it up and add in more vegetables if you like. Such as mushrooms, bell peppers, or even zucchini.
For the onion sauce, I used a combination of onions, garlic, flour, white wine, vegetable broth, and saffron. You can also add in a dash of crushed red pepper for a spicy kick. You can make the sauce gluten-free by subbing the flour for half the amount of cornstarch.
TIPS & TRICKS to Make this Recipe: To flip the omelet, you want to use a plate that is slightly smaller than the pan. If you prefer not to flip, you can use an oven-proof pan to cook your omelet. When it’s time to flip, just add the pan to the broiler and cook until the eggs are cooked through.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH GOLDEN SAFFRON
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Watch the Video Below on How to Make this Spanish Omelet in Onion Sauce
Spanish Omelet in Onion Sauce | Tortilla en Salsa (Tortilla Guisada)
Ingredients
FOR THE OMELET
- 1/3` cup extra virgin olive oil 90 ml
- 1 medium yellow onion (roughly chopped)
- 2 medium potatoes (cut into thin bite sized pieces)
- 4 large eggs
- 1 tbsp extra virgin olive oil 15 ml
- sea salt & black pepper
FOR THE ONION SAUCE
- 2 tbsp extra virgin olive oil 30 ml
- 1 medium onion (finely chopped)
- 4 cloves garlic (roughly chopped)
- 1 tbsp all purpose flour 8 grams
- 1/2 cup dry white wine 120 ml
- 1 1/2 cups vegetable broth 360 ml
- 1/4 tsp saffron threads 0.17 grams
- 1 bay leaf
- sea salt & black pepper
EXTRAS
- chopped parsley for garnish
Instructions
TO MAKE THE SPANISH OMELET
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Heat a 10-inch (25 cm) nonstick fry pan with a medium heat and add in 1/3 cup (90 ml) olive oil
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After a couple of minutes, add in the chopped onion, mix with the olive oil, after 4 minutes, add in the sliced potatoes, mix together, and then mix every 2 to 3 minutes
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In the meantime, crack the eggs into a large bowl, season with salt & pepper, and whisk together
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Once the potatoes are just cooked through, about 20 minutes (you can always pierce them with a toothpick to ensure they are done), season with salt & pepper, mix together, then transfer the potatoes into the bowl with the whisked eggs, and mix together
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Heat the same fry pan with a low-medium heat and add in 1 tbsp (15 ml) olive oil
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After a couple of minutes, add in the potato and egg mixture, making sure it's coating the entire surface and in a flat layer
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After 3 to 4 minutes, run a spatula through the outer edges to ensure the omelet is not sticking to the pan, then place a plate that is slightly smaller than the pan over the omelet, and in one swift move, flip the pan into the plate, then slide the omelet back into the pan, compact it from the outer edges towards the center, and cook for another 3 to 4 minutes or until the eggs are cooked through, then remove from the heat and set aside
TO MAKE THE ONION SAUCE
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Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) olive oil
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After a couple of minutes, add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes, add in the flour and mix continuously for 2 minutes, then add in the white wine and continue to mix together for 2 to 3 minutes, then add in the broth, saffron, and bay leaf, and gently mix continuously for 4 to 5 minutes or until you get a slightly creamy sauce, then season with salt & pepper, mix together, and then lower to a low heat
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While the onion sauce is simmering, cut the omelet into 4 evenly sized pieces
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Add the pieces of omelet into the pan with the sauce, making sure they're all in a single layer and evenly spaced out, spoon some of the sauce over each piece, simmer for 2 to 3 minutes, then remove from the heat
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Serve directly out of the pan or transfer into serving dishes, garnished with chopped parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Golden Saffron I used to make this Recipe
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Stacey
I have a question: how would it be with only one potato and more eggs?
27 . Jan . 2026Spain on a Fork
You would end up with a fluffier omelet 🙂 Much love!
27 . Jan . 2026