Easy Spanish Potato Omelette

Name: Easy Spanish Potato Omelette
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8 serving
Ingredients: 3 large potatoes - Yukon Gold or Russet; 1 onion large - white or yellow; 5 large eggs; ¼ teaspoon kosher salt; ¼ teaspoon Ground black pepper to taste; ⅛ teaspoon garlic powder; ½ - 1 cup good quality extra virgin olive oil

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
8
Calories
465 kcal
Course
Breakfast
Cuisine
American

Easy Spanish Potato Omelette

Deacon Moody

Report

This Spanish Potato Omelette is one of the quintessential dishes of Spanish cuisine. To make it, we only need three ingredients: eggs, potatoes, and a good extra virgin olive oil. You can always add your personal touch to the traditional tortilla: try adding chorizo, peppers, green onions, bacon, etc... Here's my simple go-to recipe!

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

3 large potatoes - Yukon Gold or Russet
1 onion large - white or yellow
5 large eggs
¼ teaspoon kosher salt , to taste
¼ teaspoon Ground black pepper to taste (optional)
⅛ teaspoon garlic powder , optional
½ - 1 cup good quality extra virgin olive oil

Add to Shopping List

Instructions

In a small non-stick skillet (Omelette Pan) or deep skillet, warm olive oil over low heat. Wash, dry, and peel the potatoes and cut them in four lengthwise. Slice each quarter thinly.
Don't wash or dry the potatoes again, leave them as they are. Poach the sliced potatoes in warm olive oil over low heat *(do not fry), nudging them once in a while so they cook evenly.
When the potatoes start to look transparent, around 10 to 12 minutes, add the sliced onion, garlic powder and salt to taste and mix. Continue poaching over low heat for another 12 minutes or until the potatoes are tender but not falling apart.
Drain the poached potatoes and onion on a colander over a heatproof bowl or pan and allow to cool for approximately 5 minutes.
* (Reserve remaining oil for another use).
In a large bowl, beat the eggs and season them with ¼ teaspoon salt and ground black pepper to taste. Add the cooled, drained potatoes/onion mixture and stir well to combine.
Place a skillet over medium/high heat and add a little olive oil from the drained oil used to poach the potatoes.
When the oil is medium/hot pour the egg and potato mixture in. Cook over medium/low heat, moving the skillet around so the egg and potatoes distribute evenly.
Using a heatproof spatula, tuck in the borders, rounding the sides of the Tortilla. (*Adjust heat if necessary to prevent the bottom of the tortilla from burning)
When the top is set, the bottom should be golden brown, for 3 to 4 minutes. Place a larger flat plate or flat pan lid on top of the skillet and, holding with both hands, invert the skillet over the plate or lid.
Carefully slide the Spanish Potato Omelette back into the skillet to cook the other side, always on medium/low heat. Tuck in the sides again and cook for another 3 to 4 minutes.
If desired, you can flip the Spanish Potato Omelette 2 to 3 more times during these last minutes of cooking, which helps to cook the center more evenly and reinforce the shape.
Carefully slide the Spanish Potato Omelette out of the skillet onto a clean plate and let stand at least 5 minutes before serving. Enjoy our Spanish Potato Omelette!

Equipments used:

Notes

How to Store & Re-Heat
How to Store & Re-Heat
To store: Let it cool to room temperature, cover it tightly with plastic wrap or foil and refrigerate it for 3-4 days. Remember that the omelet can become dry and overcooked if not reheated properly.
To store: Let it cool to room temperature, cover it tightly with plastic wrap or foil and refrigerate it for 3-4 days. Remember that the omelet can become dry and overcooked if not reheated properly.
To reheat:
To reheat:
In the oven: Preheat the oven to 350°F (180°C). Place the omelet on a baking sheet and cover it with foil. Heat it in the oven for about 10-15 minutes or until heated through.
In the microwave: Cut a slice of the omelet and place it on a microwave-safe plate. Cover it with a damp paper towel and microwave on high for 30-60 seconds or until heated.
On the stovetop: Cut a slice of the omelet and place it in a non-stick skillet over medium-low heat. Cover the skillet with a lid and cook for about 5-7 minutes or until heated.
Make-Ahead
Make-Ahead
Cook the omelet according to the recipe instructions and allow it to cool completely. Once it's cool, cover it tightly with plastic wrap or foil and refrigerate it for up to 3-4 days. When you're ready to serve it, remove it from the refrigerator and let it come to room temperature for about 30 minutes. To serve it warm, reheat it using one of the above methods.
Cook the omelet according to the recipe instructions and allow it to cool completely. Once it's cool, cover it tightly with plastic wrap or foil and refrigerate it for up to 3-4 days. When you're ready to serve it, remove it from the refrigerator and let it come to room temperature for about 30 minutes. To serve it warm, reheat it using one of the above methods.
In the oven: Preheat the oven to 350°F (180°C). Place the omelet on a baking sheet and cover it with foil. Heat it in the oven for about 10-15 minutes or until heated through.
In the microwave: Cut a slice of the omelet and place it on a microwave-safe plate. Cover it with a damp paper towel and microwave on high for 30-60 seconds or until heated.
On the stovetop: Cut a slice of the omelet and place it in a non-stick skillet over medium-low heat. Cover the skillet with a lid and cook for about 5-7 minutes or until heated.