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.
- 1 each yellow onion medium size, about 1/2 lb
- 4 each Idaho potatoes about 1 lb 12 oz
- 6 each eggs
- 3 tablespoon vegetable oil
- 1 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepperr
- Crack eggs, add half of the salt and beat eggs only until well-mixed.
- Peel and small dice the onion and potatoes, into ¼” cubes. Keep the two ingredients separate.
- Heat oil in a 10" non-stick pan and slowly fry the onion. Fry until fragrant and translucent. Avoid browning the onion
- Add potato, the other half of the salt, and pepper. Stir and continue cooking on medium heat until potato is just cooked.
- Gently level off the top of the potato mixture and pour eggs into the pan. Shake the pan gently to allow the egg mixture to fill the pan.
- Turn the heat down to low and put a lid over the pan to cook the eggs more evenly. When the eggs start to peel away from the sides, slide the whole egg-potato mixture out onto a big round plate.
- “Flip” the omelette by putting another plate on top. While holding on to both plates, turn the plates upside down.
- Slide the omelette back into the pan and cook for just a few more minutes on medium heat, uncovered.
- Slide tortilla out onto a round plate, cut into wedges and serve. The omelette is great hot-off-the-pan, but it's also just as good after it's cooled down to room temperature.
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