Spain’s Most Controversial Dish? The Great Spanish Omelette Debate: With Onion or Without?

Few dishes in Spain ignite as much passion—and heated debate—as the humble Tortilla Española, also known as the Spanish omelette. Made with simple ingredients like potatoes, eggs, and olive oil, this classic dish is a staple of Spanish cuisine and can be found everywhere from home kitchens to tapas bars. But there’s one question that divides the country like no other: cebolla o sin cebolla—with onion or without?

What might sound like a small detail is, in Spain, a point of cultural pride and personal identity. Some argue that onions add the perfect touch of sweetness and depth, while purists insist the traditional tortilla should consist of nothing more than potatoes, eggs, and salt. The debate goes beyond taste—it reflects regional traditions, family customs, and even political banter in Spanish pop culture.

In this post, we’ll break down both sides of the tortilla war, show you how to make it either way, and help you decide for yourself which team you belong to. Whether you prefer your tortilla juicy and soft (jugosa) or firm and dense, one thing’s certain: no trip to Spain—or Spanish-inspired kitchen—is complete without trying this iconic dish.

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Best Time to Eat & What to Serve With Spanish Omelette

Tortilla Española is incredibly versatile and can be eaten at any time of day. It’s commonly enjoyed as a midday tapa, a light dinner, or even for breakfast. It also makes a perfect addition to a picnic, packed lunch, or family brunch.

Serve it warm or at room temperature, sliced into wedges or small cubes for sharing. Pair it with crusty bread, a simple tomato salad, or pan con tomate. For drinks, a glass of red Rioja, a light vermouth, or even a cold Spanish lager complements the dish beautifully. Want to go full Spanish? Add some olives, manchego cheese, and jamón serrano on the side.

No matter how you slice it—or which side of the onion debate you land on—the Spanish omelette is more than just food: it’s a delicious gateway into the heart of Spanish culture.

The Great Debate: With Onion (Con Cebolla) vs. Without Onion (Sin Cebolla)

With Onion (Con Cebolla):

Flavor: Proponents of adding onion argue that it enhances the flavor of the omelette, adding sweetness and depth. The onion caramelizes slightly during cooking, giving the tortilla a richer taste.
Texture: Onions can add a slight softness to the texture of the tortilla, creating a contrast with the firmer potatoes.

Without Onion (Sin Cebolla):

Purity: Those who prefer their tortilla without onion often argue that the simpler recipe allows the flavors of the eggs and potatoes to shine through without distraction.
Traditionalism: Some believe that the most traditional and authentic version of the tortilla is made without onion, maintaining a focus on the basic ingredients.

Recipe Guide: How to Make Spanish Omelette (With or Without Onion)

Ingredients:

4 large potatoes (Yukon Gold or similar)
1 medium onion (optional)
6 large eggs
1 cup olive oil (for frying)
Salt to taste

Instructions:

Step 1: Prepare the Potatoes (and Onion)

Peel and Slice the Potatoes:
Peel the potatoes and slice them thinly (about 1/8 inch thick). You can also cut them into small cubes if you prefer.
Slice the Onion (if using):
Peel the onion and slice it thinly.

Step 2: Cook the Potatoes (and Onion)

Heat the Olive Oil:

In a large, deep frying pan, heat the olive oil over medium heat. The oil should be hot but not smoking.
Fry the Potatoes (and Onion):

Add the sliced potatoes to the oil. If you’re using onion, add it now as well. Fry gently, stirring occasionally, until the potatoes are soft but not browned, about 15-20 minutes. The potatoes should be tender enough to break apart with a spoon.
If you want a more caramelized flavor, cook the onions first until they are soft and slightly golden, then add the potatoes.

Drain and Season:

Use a slotted spoon to remove the potatoes (and onion) from the oil, draining them well. Place them in a large mixing bowl and season with salt to taste. Let them cool slightly.

Step 3: Prepare the Egg Mixture

Beat the Eggs:

In a separate bowl, beat the eggs until well combined. Season with a pinch of salt. Add the slightly cooled potatoes (and onion) to the beaten eggs. Stir gently to combine, ensuring all the potato slices are coated with egg. Let the mixture sit for about 5 minutes.

Step 4: Cook the Tortilla

Heat the Pan:

Remove most of the oil from the pan, leaving just enough to lightly coat the bottom. Heat the pan over medium heat. Pour the egg and potato mixture into the pan, spreading it evenly.

Cook the tortilla on medium-low heat until the edges start to set and the bottom is golden brown, about 5-7 minutes. The top should still be slightly runny.

Flip the Tortilla:

Place a large plate over the pan and carefully flip the tortilla onto the plate. Slide the tortilla back into the pan, uncooked side down. Cook for another 3-5 minutes until the tortilla is fully set but still moist inside.

Step 5: Serve

Let the tortilla cool slightly before cutting into wedges. Serve warm or at room temperature, accompanied by a salad, bread, or as part of a tapas spread.

Tips

If you prefer a firmer tortilla, cook it longer on each side. For a more traditional, slightly runny center, reduce the cooking time.

Add chopped bell peppers, chorizo, or spinach for a different twist. However, keep in mind that these variations might lean away from the traditional recipe.

Some cooks let the potato-onion mixture rest in the beaten eggs for longer to allow the flavors to meld. This can enhance the overall taste of the tortilla.

Calories

With Onion (Con Cebolla): Approximately 300-350 calories per serving (based on 6 servings from one tortilla)
Without Onion (Sin Cebolla): Approximately 280-330 calories per serving (based on 6 servings from one tortilla)

Breakdown:

Potatoes: ~150 calories per serving
Eggs: ~120 calories per serving
Olive Oil (for frying, absorbed): ~50-80 calories per serving
Onion (if using): ~20 calories per serving

Conclusion Spanish Omelette With Onion Or Without

The debate over whether the Spanish omelette should be made with or without onion is unlikely to be settled anytime soon. Both versions offer their unique flavors and textures, so why not try both and decide for yourself? For us definetely with onion tastes better.

Whether you prefer the sweetness of the onion or the simplicity of the classic potato and egg combination, the Spanish omelette remains a versatile and delicious dish that’s perfect for any meal. Enjoy it hot or at room temperature, and don’t forget to pair it with a glass of Spanish wine or a crusty piece of bread for the full experience!