Spanish Omelet with Potato and Parsley

Spanish Omelet with Potato and Parsley

5/5 - (3 votes)

Hola, food enthusiasts and lovers of Spanish cuisine! Are you ready to embark on a culinary journey to the vibrant streets of Spain? Get ready to savor the traditional flavors of a classic dish with a twist. Introducing the mouthwatering delight of “Spanish Omelet with Potato and Parsley.” It’s time to awaken your taste buds and transport yourself to the sunny shores of the Iberian Peninsula!

Greetings, dear readers! Today, I invite you to join me on a gastronomic adventure that will take us straight to the heart of Spanish cuisine. The Spanish omelet, or “tortilla de patatas,” is a beloved dish that has been delighting taste buds for generations. But today, we’re going to elevate it even further with the addition of fresh parsley, adding a burst of herbaceous flavor to this classic delight.

The inspiration for this recipe comes from my travels through the charming streets of Barcelona, where every corner seemed to be adorned with cozy cafés and tapas bars. It was there that I first encountered the irresistible charm of the Spanish omelet. With each bite, I fell deeper in love with the simplicity and soulful flavors of this dish.

But as I ventured into local markets and explored the diverse culinary traditions of Spain, I couldn’t resist the temptation to add a touch of freshness and vibrancy to the traditional recipe. That’s when the idea of incorporating fresh parsley into the omelet took hold, bringing a delightful twist to this iconic dish.

So, my dear readers, join me in celebrating the flavors of Spain as we dive into the recipe for Spanish Omelet with Potato and Parsley. Let’s embrace the simplicity, the rustic charm, and the robust flavors that make this dish a staple in Spanish homes and tapas bars alike.

Cooking Time: 50′ | Serves: 4


  • 500 g New Potato
  • 6 Egg
  • 150 ml Olive oil
  • 1 Onion
  • 3 tbsp Parsley
  • Pepper black ground, to taste


  1. Peel new potatoes (you can leave the peel), cut into thick pieces. Finely chop the onion.
  2. Heat the oil in a pan, add the potatoes and onions, simmer over low heat, cover with a lid, stirring for 30 minutes, until the potatoes are soft.
  3. Throw the potatoes and onions in a colander and save the drained oil.
  4. Separately, beat the eggs, then add the potatoes, parsley, and season with salt and pepper. Rest of the oil heat in a small saucepan.
  5. Transfer everything to a prepared frying pan and cook over low heat, leveling the omelet with a spatula.
  6. When the eggs grab, turn the omelet over on a plate, then let it slide into the pan and fry on the other side for a few minutes.
  7. Turn over again, fry on the other side, leveling with a spatula so that the omelet retains its shape.
  8. Transfer to a plate and chill for 10 minutes before serving.
  9. Enjoy the perfect Spanish Omelet.
Spanish Omelet with Potato and Parsley

Spanish Omelet with Potato and Parsley

As we bid adiós, I hope you relish every forkful of this Spanish Omelet with Potato and Parsley. Let the harmonious combination of fluffy eggs, tender potatoes, and vibrant parsley transport you to the sun-drenched plazas of Spain. Feel free to serve this omelet as a hearty breakfast, a satisfying brunch, or even as a tapas-style dish for your next gathering. Pair it with a crusty baguette, a side of fresh greens, or a dollop of tangy aioli for an extra touch of authenticity.

Remember, food has the power to transport us to faraway places and create cherished memories. So, embrace the flavors of Spain with this delightful twist on the classic Spanish omelet, and let each bite be a celebration of culture, tradition, and the joy of savoring good food. Until we meet again, dear readers, happy cooking and may your culinary adventures be filled with delightful surprises! ¡Buen provecho!

Nutritional info per serving: Calories: 207 Kcal
Fat: 17.7 g. | Protein: 4.9 g. | Carbs: 7.2 g.

Leave a Reply