Spanish Omelette (Spanish Tortilla)
User Reviews
5
Spanish Omelette (Spanish Tortilla)
Description
Spanish Omelette calls for sliced starchy potatoes and sliced onions cooked in olive oil until softened but not crumbled, preserving their shape. After draining excess oil, the potatoes and onions are mixed with beaten eggs seasoned with salt and pepper, optionally resting for 15 minutes to enhance flavor infusion. The mixture is cooked in a non-stick pan first on high heat then reduced, ensuring the edges do not stick and the center gently sets.
Flipped carefully to cook both sides, the omelette emerges as a dense, tender, and flavorful dish with a slightly golden exterior. The use of reduced olive oil retains the rich texture without excess greasiness. The potatoes provide a hearty base while the eggs bind and provide richness, and onions add sweetness.
This omelette slices into wedges for serving as breakfast, lunch, dinner, or tapas. It pairs well with salads, steamed vegetables, or traditional Spanish sides like green beans almondine. It can be eaten warm or cold and stored refrigerated for up to three days, making it convenient for multiple meals or portable lunches.
Choosing starchy potatoes such as Baby or Red Bliss helps maintain slice integrity, and saving the cooking oil extends ingredient use. Resting the egg mixture with potatoes and onions enhances flavor blending. Serving traditionally in wedges allows sharing and portion control common in Spanish cuisine.
Ingredients
- 500 g potato approx 3 medium, starchy/waxy, 3.5 cups
- 1 white onion
- 5 tablespoon olive oil
- 6 egg beaten
- salt
- black pepper
Instructions
- Peel and slice the potatoes into thick rounds, then rinse in cold water and pat dry. Peel and thinly slice the onions.
- Heat the oil in a large frying pan over a medium/high heat. Add the potatoes and onions and cook until the potatoes are soft - about 15 minutes, gently stirring occasionally, taking care not to break up the potatoes.
- Carefully remove the potatoes and onions from the pan with a slotted spoon and set aside to drain on a plate lined with kitchen paper. Save the oil for another recipe.
- Beat the eggs in a large bowl and season with salt and pepper.
- Add the cooked potatoes and onions. Use immediately, or for the best flavour, set aside for 15 minutes.
- Pour the mixture back into a non-stick pan and cook over a high heat for 2 minutes, then reduce the heat and cook on low for 5 minutes. Check the edges aren’t sticking.
- Place a plate over the pan and carefully invert the omelette, then slide it back into the pan to cook the other side for a few minutes. To test that it’s done, press the centre and cook until it springs back.
- Cut into wedges and serve hot or cold.
Notes
- Use starchy or waxy potatoes (like Baby or Red Bliss) to keep slices intact and prevent crumbling.
- You can reduce the olive oil to 5 tablespoons and save the oil after cooking for use in other recipes.
- Letting the potato and onion mixture sit in the beaten eggs for 15 minutes before cooking improves flavor infusion.
- Serve the omelette cut into triangular wedges as done traditionally in Spain.
- The omelette can be refrigerated in an airtight container for up to 3 days and enjoyed warm or cold, making it suitable for lunches or picnics.
- Pair with salads, steamed greens, or Spanish beans for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 164mg | 55% |
| Sodium | 68mg | 3% |
| Potassium | 438mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 238IU | 5% |
| Vitamin C | 18mg | 20% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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