Caramelized Onion, Leek & Potato Spanish Tortilla | Omelette

A rustic, deeply savory version of the classic Spanish tortilla. Perfect for slow, intentional cooking and meaningful gathering.

Prep Time20

Cook Time45

5 min1 10

Course: Appetizer

Cuisine: spanish

Keyword: easy dinner, omelette, onions, potato, tortilla

Calories: 285kcal

Ingredients

2- 3 medium Idaho potatoes peeled
1 large onion thinly sliced
1 leek cleaned well and thinly sliced
6 – 8 eggs
1/3 to 1/2 cup olive oil
2 tablespoons butter
2 cloves garlic minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
Optional: pinch smoked paprika
Optional: chopped chives or parsley for garnish
Optional: flaky salt for finishing

Instructions

Caramelize the onions and leeks

Heat a large skillet over medium-low heat. Add olive oil, butter, sliced onions, and sliced leeks. Cook slowly for 20–25 minutes, stirring often, until deeply golden and jammy. Add garlic during the last 2 minutes. Season lightly with salt and pepper. Reserve about 1/4 cup for garnish if desired.

Cook the potatoes

Slice potatoes into thin half-moons. Add them into the same skillet with a little more olive oil if needed. Cook gently over medium-low heat until tender but not crispy, about 12–15 minutes.

Mix the tortilla

In a large bowl, whisk the eggs with salt, pepper, and smoked paprika if using.
Fold in the cooked potatoes and caramelized onion-leek mixture. Let sit for 5 minutes before cooking.

Cook the tortilla

Wipe out the skillet lightly and add a little fresh oil. Pour the mixture into the skillet over medium-low heat. Cook slowly for 8–10 minutes until mostly set but still slightly loose on top.

Flip and finish

Place a large plate over the skillet and carefully flip the tortilla onto the plate. Slide it back into the skillet and cook for another 3–5 minutes.

Notes

Serve warm, room temperature, or chilled Spanish-style.
• Top with reserved caramelized onions, flaky salt, fresh herbs, and olive oil.
• Pair with arugula salad or crusty bread for a complete meal.