Spain on a Fork > All Recipes > Main Dishes > The FAMOUS Potato & Tuna Omelette from Spain | Tortilla Santanderina
All Recipes, Main Dishes / October 30, 2023

The FAMOUS Potato & Tuna Omelette from Spain | Tortilla Santanderina

This Spanish Potato & Tuna Omelette, known as Tortilla Santanderina, is possibly one of Spain´s best omelettes. It´s filled with so many great textures & flavors, made with simple ingredients and done in about 40 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine for an incredible meal.

Potato & Tuna Omelette
This recipe hails from the region of Cantabria. But more specifically, the city of Santander. The difference between this omelette and the classic Spanish tortilla, is that it contains tuna salad over the potato omelette and then it´s topped off with a regular omelette. Talk about yum city!

Potato & Tuna Omelette
To make this recipe, make sure to use good quality ingredients, as it makes all the difference in the flavor. Such as a great olive oil, cage-free organic eggs and Spanish tuna in olive oil. For the potatoes, I used yukon golds, but you can use any potatoes you like.

Potato & Tuna Omelette

TIPS & TRICKS to Make this Recipe: You can serve this omelette warm, at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge in an air-tight container.

Potato & Tuna Omelette

Key Ingredients & Cookware I used in this Recipe:
SPANISH CANNED TUNA (10% OFF Your Order with Coupon ONAFORK)

If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.

Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Spain on a Fork Apron
Your SUPPORT Helps Spain on a Fork Keep Going

Join Me on Patreon!
Spain on a Fork Patreon

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

Potato & Tuna Omelette
5 from 1 vote

Spanish Potato & Tuna Omelette | Tortilla Santanderina

Course Breakfast, Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 8
Calories 339 kcal
Author Albert Bevia


  • 1/2 cup extra virgin olive oil 120 ml
  • 1 large onion
  • 8 eggs
  • 3 potatoes 1 1/2 lbs / 680 grams
  • 2 cans tuna in olive oil 4 oz / 110 grams each
  • 1 cup low fat mayonnaise 230 grams
  • 1 small onion
  • 1 clove garlic
  • 2 tbsp chopped parsley 8 grams
  • pinch sea salt
  • dash black pepper


  1. Heat a large fry pan with a medium heat and add in the olive oil

  2. While the oil is heating, roughly chop the large onion, then add into the hot pan, mix every 1 to 2 minutes so the onion evenly sautees

  3. In the meantime, cut the potatoes (peeled) into small 1/4 inch (.635 cm) pieces

  4. After 5 to 6 minutes and the onion is translucent, add in the potatoes, mix every 3 to 4 minutes that way everything evenly cooks

  5. While the potatoes are cooking, crack 6 eggs into a large bowl, season with sea salt & black pepper and whisk together, crack another 2 eggs into a separate bowl, season with salt & pepper and whisk together

  6. To make the tuna salad, drain the cans of tuna into a fine sieve with a bowl underneath, flake the tuna, then add into a bowl, along with the mayonnaise, the small onion finely chopped, the clove of garlic finely grated, the parsley and season with sea salt & black pepper, mix together until well mixed

  7. After frying the potatoes for 20 to 25 minutes and they´re golden fried, remove from the heat, transfer into the bowl with the 6 whisked eggs, trying to reserve the oil in the pan, then gently mix together

  8. Using the same pan, heat it with a medium to low medium heat, if there is no oil left, add in about 1 tbsp spoon (15 ml)

  9. After a couple of minutes add in the potato and egg mixture, make sure it´s all in a flat layer, after 3 to 4 minutes, run a spatula through the outer edges, to ensure the omelette is not sticking to the pan, then place a plate that is slightly smaller than the pan over the omelette and in one swift move flip the pan into the plate, slide the omelette back into the pan, using the back of the spatula, compact the omelette towards the center, to give it that rounded edge, cook for another 3 to 4 minutes or until the eggs are cooked through, then remove from the heat

  10. Using the same pan with the same heat, add in the 2 whisked eggs (add more olive oil if needed), cook in the same method, but for 1 to 2 minutes per side

  11. To assemble the omelette, add the tuna salad over the potato omelette, making sure to evenly spread it around, then top off with the regular omelette, serve warm, at room temperature or even chilled, enjoy!

Nutrition Facts
Spanish Potato & Tuna Omelette | Tortilla Santanderina
Amount Per Serving
Calories 339 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 4g25%
Trans Fat 0.03g
Polyunsaturated Fat 6g
Monounsaturated Fat 13g
Cholesterol 180mg60%
Sodium 551mg24%
Potassium 425mg12%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 2g2%
Protein 14g28%
Vitamin A 349IU7%
Vitamin C 15mg18%
Calcium 42mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.


  1. laurelie Campeau

    5 stars
    I made this and my very picky vegetarian husband loved it, I did too! Great little recipe using ingredients most of us have in our cupboards, very nutritious and tasty with loads of protein and does not cost the earth nor take hours to prepare. Thank you!

    04 . Nov . 2023
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      04 . Nov . 2023
  2. Ramya

    Cant wait to make this soon for me can i use tofu i never had spanish potato and tuna omelette before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    01 . Nov . 2023
    • Spain on a Fork

      Sounds great Ramya! Much love 🙂

      02 . Nov . 2023

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating