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Tortilla de Betanzos is a Spanish dish originating from the Galician municipality of Betanzos. This dish is basically a local variety of tortilla de patatas or Spanish omelet. In Betanzos, it consists of potatoes, eggs, oil, and salt, nothing more and nothing less, so don't even think about tasting onions or chorizo in this local delicacy.
The city became famous for its omelets because of a local woman, Angelita, who always prepared them without onions. But there's more – the eggs have to be really runny (resulting in really juicy omelets), while local high-quality potatoes have to develop a perfectly golden color during the frying process.
MOST ICONIC Tortilla de Betanzos
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The simple and inexpensive huevos rotos (lit. broken eggs, also known as huevos estrellados) is a Spanish dish that is a specialty of Madrid. It consists of eggs fried in olive oil, which are then placed over french fries. The dish is traditionally topped with chorizo pieces, seafood, or slices of Iberian ham.
The eggs should be cut so that the yolk drizzles down over the french fries, which are used to soak up the yolk. Although the dish is easily found throughout Madrid, its origins are quite murky, and nowadays, huevos rotos are also very popular in the Canary Islands, and Portugal also boasts its own version of the dish.
MOST ICONIC Huevos rotos
Introduced in 1817, folklore says that tortilla de patata was created by general Tomás de Zumalacárregui in order to feed his hungry army, as food supplies were scarce at the time. The key ingredients used in the dish are thinly sliced potatoes and eggs, so it is basically a very thick potato omelette that resembles a frittata when finished.
There are some regional variations that include chorizo sausage, zucchini, green bell peppers, or mushrooms, but regardless of the variations, it is often served in tapas bars, sliced or cut into small cubes and wedges, when it's called pincho de tortilla.
MOST ICONIC Tortilla de patata
View moreHuevos a la flamenca (lit. flamenco-style eggs) is a Spanish dish with Andalusian origins. Although there are many versions and recipes for the dish, the basic version is made with eggs, tomatoes, and peppers. Other versions add meat such as chorizo and morcilla sausages, along with flavorings such as onions, garlic, and ground pepper.
The stewed meat and vegetables are topped with eggs, and the concoction is then baked in the oven, each portion in an individual clay dish. Huevos a la flamenca can be consumed any time of the day, but the dish is usually not served for breakfast since eggs are almost exclusively consumed for lunch and dinner in Spain.
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Arroz con huevo is a popular lazy lunch throughout Latin America, consisting of rice that’s topped with a fried egg. This humble dish used to be called comida de pobre (poor people food), but today it is enjoyed by people of all socio-economic classes.
The dish has numerous variations, so in the Caribbean it is commonly accompanied by plantains, while the Spaniards pair it with a savory sofrito. It is recommended to top arroz con huevo with some freshly grated cheese and finely chopped parsley.
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Revuelto de setas y jamón is a traditional egg-based dish originating from Spain. The dish is usually made with a combination of eggs, several varieties of wild and cultivated mushrooms, jamón serrano, olive oil, garlic, parsley, salt, and pepper.
The mushrooms are quartered or sliced and cooked in olive oil over high heat until the edges begin to brown. The heat is reduced and the garlic and jamón are added to the pan and sautéed until fragrant. The eggs are whisked and poured over the mixture, then left to slightly set until they're scrambled in order to be done but still moist.
Zarangollo is a common Murcian dish made with a combination of scrambled eggs and thinly sliced zucchinis and onions. Potatoes are sometimes also added to the combination. The dish is served warm or hot, and it is often used as a tapa in bars throughout the region, when it’s typically accompanied by a glass of wine.
Zarangollo can also be served as a side dish accompanying a variety of fish dishes.
Tortilla de alcachofas is a traditional dish and a variety of Spanish tortilla. The dish is usually made with a combination of eggs, artichokes, lemon, olive oil, and salt. The artichokes are trimmed and placed in water with lemon wedges to keep from darkening until they're ready to be cooked.
They are cooked in olive oil until golden and tender, then mixed with whisked eggs that have been seasoned with salt. The mixture is cooked until the bottom is golden, and it's then cooked on the other side until firm, but still moist in the center.
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Tortilla de manzana is a traditional apple omelet originating from Asturias. It's made with a combination of eggs, sugar, butter, olive oil, and (ideally) Reinetas apples. If unavailable, these Asturian apples can be replaced with Golden Delicious apples.
The apples are cut into wedges and sautéed for up to 20 minutes until soft and lightly browned on the sides. Once done, they're sprinkled with sugar. The eggs are beaten, then added to the pan with the apples, until the eggs set at the bottom.
MOST ICONIC Tortilla de manzana
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Revuelto de ajetes is a traditional dish that's often served as a tapa for breakfast. It's usually made with a combination of eggs, scallions, shallots, olive oil, bell peppers, heavy cream, salt, chives, and white pepper. The scallions, shallots, and bell peppers are sautéed in olive oil until soft.
The eggs are whisked with the cream, then added to the pan and scrambled. The dish is done when the eggs become creamy and runny, as they shouldn't be overcooked. The revuelto is seasoned with salt and white pepper, sprinkled with chives, then served with slices of toasted white bread to mop up the juices.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 15 Spanish Egg Dishes” list until March 21, 2025, 1,057 ratings were recorded, of which 806 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.