My Spanish Omelette

My Spanish omelette, or “tortilla española,” is a beloved dish that stands as a cornerstone of Spanish cuisine. Made from simple ingredients—potatoes, eggs, and onions—this humble dish transforms into a culinary delight through careful preparation and cooking.

At its core, the Spanish omelette is a testament to the beauty of simplicity. The preparation begins with selecting the right potatoes, typically waxy varieties like Yukon Gold or Red Bliss, which hold their shape well during cooking. The potatoes are peeled, thinly sliced, and then sautéed slowly in olive oil until they are tender but not browned. This slow cooking process allows the potatoes to develop a rich, buttery texture.

Onions, often sweet yellow or white, are sliced and added to the pan with the potatoes. The onions should be cooked until they are translucent and soft, complementing the potatoes without overpowering them. The key here is patience—low heat ensures that the vegetables cook evenly. All the while soaking up the olive oil’s flavour while retaining their own.

The next crucial component is the eggs. Fresh, high-quality free range eggs are whisked lightly and seasoned with salt and pepper. The egg mixture is then poured over the potatoes and onions in the pan, ensuring that everything is evenly distributed. At this stage, the omelette is cooked slowly over low heat. This allows the eggs to set gradually and absorb the flavours of the potatoes and onions.

Flipping the omelette is a skill that requires practice. It’s traditionally done by placing a large plate over the pan and inverting the omelette onto the plate. Then slide it back into the pan to cook the other side. This step ensures that the omelette cooks evenly on both sides while maintaining its thick, hearty texture.

Once cooked, the Spanish omelette is best enjoyed slightly warm or at room temperature, making it a versatile dish. It can be served as a tapa, cut into bite-sized pieces, or as a main course with a side salad. Some variations include adding chorizo, bell peppers, or even spinach, but the classic combination of potatoes, eggs, and onions remains a timeless favourite.

The Spanish omelette is an example of simplicity and the rich flavours that’s achieved with just a few ingredients. It’s a comfort food that has stood the test of time, beloved in Spain and around the world.

My Spanish Omelette

The Spanish omelette, or “tortilla española,” is a classic dish made with potatoes, eggs, and onions, celebrated for its simplicity and rich flavor.*

4.75 from 54 votes

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Course: Main Dish, Side Dish, Snack

Cuisine: Spanish

Keyword: Eggs, Fry, Vegetables, Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6 Portions

Calories: 564kcal

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Ingredients

 

MetricImperial

• 6 medium potatoes baking
• 1 large onion
• 6 large eggs free range
• 1 cup olive oil for frying
• salt to taste
• pepper to taste

Instructions

• Peel and thinly slice the potatoes.
• Peel and thinly slice the onion.
  6 medium potatoes
• Heat the olive oil in a large, non-stick frying pan over medium-low heat.
  1 cup olive oil
• Add the sliced potatoes and onions to the pan, ensuring they are fully submerged in the oil.
  1 large onion
• Cook slowly, stirring occasionally, until the potatoes are tender but not browned, about 20-25 minutes.
• Remove the potatoes and onions from the pan using a slotted spoon and place them in a colander to drain excess oil.
• In a large bowl, beat the eggs and season with salt and pepper.
  6 large eggs, salt, pepper
• Add the drained potatoes and onions to the eggs and mix gently to combine.
• Remove the excess oil from the pan, leaving about a tablespoon.
• Pour the potato, onion, and egg mixture back into the pan and spread it out evenly.
• Cook on low heat until the edges begin to set, about 5-7 minutes.
• Place a large plate over the pan, carefully flip the omelette onto the plate, and then slide it back into the pan to cook the other side. Cook for an additional 5-7 minutes until fully set.
• Once cooked, slide the omelette onto a serving plate.
• Allow it to cool slightly before cutting into wedges or bite-sized pieces.

Notes

Serving Suggestions:
– Serve warm or at room temperature as a tapa or main dish with a side salad.

Nutrition

Calories: 564kcal | Carbohydrates: 40g | Protein: 11g | Fat: 41g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 86mg | Potassium: 1003mg | Fiber: 5g | Sugar: 3g | Vitamin A: 275IU | Vitamin C: 44mg | Calcium: 60mg | Iron: 3mg