Tortilla Española (Spanish Omelette)

Name: Tortilla Española (Spanish Omelette)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Ingredients: 3 Large Potatoes, Peeled and sliced very thin.; 1 Sweet Onion, Chopped; 4 Large Eggs; 2 Cups Vegetable Oil; Salt, Pepper

by Joy of Spanish Cooking

1 Omelette

45 min

My first recipe on foodtalk, yay!

I thought it would be great to start with this classic Spanish dish. I love this recipe because It so versatile. It can be served as breakfast, lunch or dinner. It can be served as a “tapa” or as a main dish and it is good both warm and cold.

This Spanish omelette is called a tortilla de patatas, but watch out! Tortilla in Spain is not the same as it is in Mexico, tortilla is an omelette in Spain. And it is not the same thing as an omelette in the US.

Omelettes are very famous in Spain. You can have a spinach omelet, green bean and potato omelette, vegetable omelette or you can easily create your own version of any omelette. But, the most traditional one is the Spanish potato omelette.

Spanish Omelette.

Position a plate on top of the omelette in the pan, and flip it.

Sliding the omelette back into the pan, with the cooked face of the omelette facing up.

Tortilla Española (Spanish Omelette)

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Recipe details

Yield 1 Omelette
Time spent: Prep time: 10 Minutes Cook time: 35 Minutes Total time: 45 min

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Instructions

In a small pan (9 inch pan) on a low-medium heat , cook the onion until it gets brown, then set it aside.
While the onion is cooking, preheat a pan or pot with 2 cups of vegetable or canola oil.
Cook the potatoes for about 5 to 7 minutes. Do not wait until they look brown, we don’t want french fries! To be sure the potatoes are done, poke them with a wooden spoon and if they fall apart, they are done.
Once the potatoes are cooked, drain the oil.
In a large bowl, beat the eggs. Add the cooked potatoes and the cooked onion. Season with some salt (pepper is optional)
Mix with a spatula or a wooden spoon. Be sure it is juicy! If it looks dry just beat another egg and pour it into the mixture.
Using a 9inch pan (or a bigger one for a bigger omelette!) drizzle about 1 tablespoon of olive oil and place on medium-low heat. Once the oil is warm, pour the mixture in. After about a minute, peel back the edges of the omelette from the pan so it doesn’t stick. Shaking the pan also helps to ensure the omelette doesn’t stick.
In about 4-5 minutes, the bottom of the omelette should be cooked. Position a plate on top of the omelette in the pan, and flip it. The omelette now will be on the plate. Next, slide it back into the pan, with the cooked face of the omelette facing up.
Cook it for about 3 minutes and flip again. Now the omelette should have a consistent texture. Slide it back into the pan for another 30 seconds and flip it again. I always flip the omelette 5-6 times. My grandmother told me that the more you flip it, the bettter!
Bon profit!

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Tortilla Española (Spanish Omelette)

Tortilla Española (Spanish Omelette)

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Tortilla Española (Spanish Omelette)

Tortilla Española (Spanish Omelette)

Recipe details

Ingredients

Instructions

Tips

Popular Recipe Book

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