There are really only three main ingredients in Spanish omelette: onions, potatoes and eggs. It doesn’t get any easier!
Also called tortilla española, this is one of my daughter’s favorite breakfast and snack items. She loves the taste and “pie” shape of this omelette. I don’t mind making it because it’s not only easy, it’s a great anytime food to have in the kitchen.
The secret (and it’s not much of one) is to take your time when frying up the onions and potatoes. Use medium-low to medium heat to slowly develop the flavors without over-browning them.
Unlike its Italian cousin, the fritatta, the Spanish omelette does not finish in the oven. It stays on the stove top, which means, in order to cook the topside, the omelette will need to be flipped over.
The idea of flipping anything in the pan will probably send some folks into a panic mode but it’s super simple! Follow these four steps: 1) slide omelette out onto a plate 2) put a plate face down on top of the omelette 3) lift plates up, hold on to both plates and turn them upside down 4) slide omelette back onto the pan. What was the omelette top should now be cooking in the bottom of the pan.
Ready to crack some eggs and make a tasty omelette “pie?” You can do it.