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.*

Prep Time 15

Cook Time 45

Total Time 1

Servings Portions

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.

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