Spanish Potato Omelette with Sunny-Side-Up Eggs (Tortilla Española Remix!)
Before anything else—thank you. Thank you for being here, for sharing your time with me, and for coming along on this cozy culinary adventure. If this is your first time stopping by, I truly hope you’ll stay awhile. And if you’re already a part of this little food-loving family, I’m sending you a virtual high-five right now!
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A Modern Spin on a Classic Favorite
Let’s talk comfort food with a golden glow! This Spanish Potato Omelette with sunny-side-up eggs is my humble tribute to the iconic Tortilla Española, elevated with a little twist: two perfectly cooked eggs nestled right on top. I promised you versatile, and here’s proof!
This dish is a stunner—both rustic and elegant, simple yet full of depth. Whether you're planning a Sunday brunch, a light dinner, or a "breakfast for dinner" night (my favorite!), this beauty fits the bill.
Why You’ll Love This Recipe
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🥔 It’s made with humble pantry staples: potatoes, eggs, and onion.
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🍳 The sunny-side-up eggs on top add a rich, creamy contrast to the golden, crisp-edged base.
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🕰️ It’s meal-prep friendly and great both warm and at room temp.
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😋 The flavor is rich, buttery, and slightly sweet from the slow-cooked potatoes.
Anything but boring!! The first bite will have you wondering why you haven’t been making this all your life.
What Does It Taste Like?
Imagine this: creamy, tender potatoes that practically melt in your mouth, folded into fluffy eggs, all wrapped in a golden crust that gives just the right bit of texture. Then—BOOM—you hit the soft, yolky richness of those sunny-side-up eggs on top. It’s warm, savory, slightly sweet, and incredibly satisfying.
The Benefits of This Recipe
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Naturally gluten-free.
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Budget-friendly.
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Great source of protein and potassium.
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Can be made ahead for easy lunches or picnics.
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Delightful hot or cold—your new favorite versatile recipe!
Ingredients You’ll Need
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4 medium Yukon Gold or russet potatoes, peeled and thinly sliced
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1 small onion, thinly sliced
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6 large eggs (4 for the omelette, 2 for sunny-side-up topping)
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Salt and black pepper, to taste
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Olive oil (plenty!)
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Optional: a pinch of smoked paprika or fresh parsley to garnish
Tools You’ll Need
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Non-stick or cast iron skillet (10-inch works perfectly!)
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Mixing bowl
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Slotted spoon
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Spatula or plate for flipping
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Sharp knife or mandoline (for uniform potato slices)
Ingredient Swaps & Additions
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Cheese: Add a handful of grated manchego or cheddar between the layers!
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Herbs: Fresh rosemary or thyme adds a beautiful depth.
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Vegetables: Spinach, bell peppers, or mushrooms can be folded into the mix.
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Chorizo: For a meatier, spiced-up version.
How to Make the Spanish Potato Omelette with Eggs on Top
Step-by-Step Instructions:
1. Cook the Potatoes & Onions
In a generous splash of olive oil, gently cook your potato and onion slices over medium-low heat until tender—about 15–20 minutes. You want soft, not crispy.
2. Drain & Cool Slightly
Remove from heat and use a slotted spoon to transfer the mix into a bowl. Let it cool slightly before mixing with beaten eggs (save 2 eggs for topping).
3. Combine with Eggs
Beat 4 eggs in a bowl, season with salt and pepper, then fold in your cooled potato-onion mixture.
4. Cook the Omelette
Add the mixture back to the skillet and cook over medium heat until the bottom is golden. Shake gently to prevent sticking.
5. Flip It (Carefully!)
Place a plate over the skillet, flip, and slide it back in to cook the other side—about 5–6 more minutes.
6. Fry the Sunny-Side-Up Eggs
In a separate pan, fry the 2 eggs gently until the whites are set but yolks are still runny. Season with a little salt and pepper.
7. Assemble & Serve
Place the fried eggs right on top of the warm tortilla. Sprinkle with parsley or a pinch of paprika for extra flair!
What to Serve with It
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A crisp green salad with lemon vinaigrette
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Marinated olives or roasted red peppers
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Crusty sourdough bread
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A glass of dry Spanish white wine or a sparkling water with lime
Pro Tips for the Best Tortilla
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Slice your potatoes thin and even—uniformity helps them cook evenly.
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Don’t rush the cooking process. Low and slow = flavor!
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Flip with confidence! Use a flat plate and don’t hesitate.
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Let it rest 10 minutes before slicing for clean wedges.
Storage Instructions
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Refrigerator: Store in an airtight container for up to 3 days.
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Freezer: Not recommended—the texture suffers.
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Reheat: Gently warm in a skillet or oven. Or eat it cold—it’s shockingly good!
General Information
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Cuisine: Spanish
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Prep Time: 10 mins
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Cook Time: 35 mins
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Total Time: 45 mins
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Servings: 4
Frequently Asked Questions
Can I use sweet potatoes instead of regular potatoes?
Yes! They’ll add a subtle sweetness and pair beautifully with eggs.
Can I bake this instead of flipping?
Yes—just transfer the skillet to a 375°F oven for 10–12 minutes to finish cooking the top.
Is it okay to skip the onion?
Absolutely. The flavor will be slightly milder, but still lovely.
In Conclusion
This Spanish Potato Omelette with Eggs on Top is everything I love in a dish—comforting, impressive, and made with love from the simplest ingredients. It’s the kind of recipe you’ll come back to again and again.
💛 Hungry for more? Try these peach-forward favorites next:
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Peach Ricotta Toast with Honey & Basil
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Grilled Peach & Burrata Salad
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Rustic Peach Galette with Almond Crust
📌 Share the Love!
If you make this recipe, I’d love to see your delicious creation! Tag me on Pinterest and drop a review below. Your feedback warms my kitchen heart more than you know.
🥄 Nutritional Info (Per Serving)
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Calories: ~280
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Protein: 10g
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Carbs: 22g
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Fat: 18g
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Fiber
Sugar: 1g
: 2g