Halal Spanish Tortilla: Simple 5-Ingredient Potato & Egg Omelette

Halal Twist by Hasan

This golden, fluffy halal Spanish tortilla is a celebration of simplicity. With just eggs, potatoes, and olive oil, you’ll create an authentic tapas experience at home in 25 minutes flat.

Serves 4 serving(s) Time 25mins Status Halal with Notes

Why This Recipe is Halal

Naturally vegetarian — no meat means no halal slaughter concerns
Eggs are inherently halal when from halal sources
Potatoes and olive oil are plant-based and always halal
Check aioli for alcohol content (some brands contain wine vinegar)

A Closer Look at the Ingredients

Small swaps make a big difference. Here’s what to look for when you shop.

Aioli

What to watch for: Some commercial aiolis contain wine vinegar or alcohol derivatives.

The halal solution: Make your own with halal mayo, garlic, and lemon juice.

Find halal garlic aioli on Amazon →

Ingredient-by-Ingredient Halal Audit

Ingredient	Status	Note
olive oil	halal	Plant-based
simply potatoes diced potatoes with onion	halal	Vegetable product
eggs	halal	From halal sources
kosher salt	halal	Mineral
aioli	questionable	Check for alcohol content

What You’ll Need

1/2 cup olive oil
1 package simply potatoes diced potatoes with onion
8 eggs
2 teaspoons kosher salt
1 serving aioli (check for halal status)

Let’s Cook

Heat 1/4 cup of the olive oil in a large nonstick pan over medium-high heat
Add the potatoes and cook for 15-20 minutes, stirring often, until the potatoes are soft
Transfer the cooked potatoes to a plate
Crack the eggs into a large bowl
Add the salt
Whisk until combined
Add the potato mixture to the eggs and stir until combined
Heat the remaining 1/4 cup olive oil in the pan over medium heat
Pour the potato/egg mixture into it
Cook for 5-8 minutes, until the the bottom is golden brown
Place a large plate over the pan and carefully flip the tortilla
Gently slide the tortilla back into the pan
Cook for 5-8 more minutes, until golden brown
Place the cooked tortilla espanola on a cutting board and cut into bite-sized pieces
Serve with garlic aioli for dipping