Tortilla de patatas (Spanish Omelette) 西班牙馬鈴薯烘蛋

This is a very easy to prep and make Sunday Brunch dishes. I pan fried some crispy bacon first and just use the bacon fat to fry my potatoes. This adds a little more smoky flavor to the dish. You can also substitute the vegetables into any other ingredients as your preference. I just love mushrooms and spinach.


When adding any kinds of vegetables, just be aware of the amount of water created from the vegetables. You don’t want your omelette become mushy and watery.

Brew some nice coffee, pour a glass of juice, make your Tortilla de Patatas with crunchy bacons and a scoop of spaghetti red sauce.

A nice way to enjoy your weekend sunshine. Enjoy~

Servings: 2-3      Total Time: 30 mins       Difficulty: easy


  • 3 small potatoes (red or yellow)
  • Mushroom slices 1 cup
  • 2 fistfull of baby spinach
  • 4 whole eggs
  • 2 tbsp of milk
  • 1 pinch of salt
  • 1/2 tsp dried basil leaves
  • 1/2 tsp dried parsley
  • 1/4 tsp dried thyme
  • 1/4 tsp dried chili flakes
  • Some freshly cracked black pepper
  • Some fresh basil leaves for garnish


  • Slice the potatoes into 1/8 inch thin slices. Heat up a sauce pan with 3 tbsp of oil, start frying potato slices with lid on.


  • Flip the potatoes once and a while until it is golden. Then stir in the mushroom slices.


  • When the mushrooms are lightly cooked, place the baby spinach leaves on top and pour in the egg mixtures.



  • Slowly fried the omelette in medium to low heat until the center of the top started to become firm. Use the lid or a large plate to flip the pan over and then slide the omelette into the pan to fry the other side for about 2-3 mins.


Then Ready to Serve!! 


I used 4 eggs today but seems I could use more next time to make my omelette a little bit thicker.


Also, I served my Spanish Omelette with one scoop of red sauce, some fresh basil leaves, and crunchy bacon. What a nice brunch plate, isn’t it?



悠閒的假日早午餐!! 簡單備料,一鍋搞定的料理我最喜歡了!!! 先用平底鍋煎香脆培根片,然後直接用培根油煎馬鈴薯跟青菜和烘蛋,配上一杯現煮咖啡和柳橙汁,好吃又營養的早午餐是週日收心的療癒好夥伴。

我喜歡在馬鈴薯烘蛋裡加上一些磨菇和菠菜,你也可以替換任何其他蔬菜像是洋蔥、甜椒丁 或蕃茄丁,可以增加口感跟香氣,吃起來也比較健康沒有負擔,但要注意蔬菜量不能太多,不然會出太多水變成蛋花湯。


  • 3 小顆馬鈴薯 (我今天是用紅馬鈴薯,但任何馬鈴薯都可以)
  • 1 杯 磨菇切片
  • 2 小把嫩菠菜葉
  • 4 顆全蛋
  • 2 大匙鮮奶
  • 1 小搓鹽
  • 1/2 小匙乾蘿勒葉
  • 1/2 小匙乾巴西里葉
  • 1/4 小匙乾百里香葉
  • 1/4 小匙乾辣椒碎片
  • 現磨粗粒黑胡椒適量
  • 新鮮蘿勒葉幾片裝飾用


  • 將馬鈴薯洗淨切薄片 (約 0.2 公分厚)。用平底鍋煎馬鈴薯薄片,蓋上蓋子悶熟,每3-4 分鐘稍微翻面到馬鈴薯片煎到金黃。打開鍋蓋加入磨菇片煎軟,約 5 分鐘
  • 在表面加上嫩菠菜葉,倒入打散的香料蛋汁,用中小火慢慢煎到邊邊呈現金黃,中間的蛋液稍微凝固
  • 用鍋蓋或是大盤子倒扣馬鈴薯烘蛋後,再滑入鍋中煎另外一面烘蛋 約 2-3 分鐘,或到另一面呈現金黃,即可以呈盤準備上桌囉!!



我今天用了 4 顆全蛋,但如果想讓口感更厚實一些,可以再多加幾顆蛋或是用鮮奶油替換鮮奶。不過為了健康,今天這樣蔬菜比較多的口感也很清爽好吃喔!



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Mon's Tasty Life

Hi, I'm Monica from Taiwan, currently live in Maryland USA. I love to experiment new recipes, try all kinds of foods, and mostly I love to explore the world and have a spectacular life.

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