Spanish omelette is traditional Spanish dish, made with eggs, potatoes, and onions. It is prefect for every occasion: dinner, as an appetizer or even a pic-nic.
Making this Spanish omelette recipe, means travelling in time, to my parents' house, sitting at our big family table, having lunch on Saturday while mom and dad each tell us about their 18-hole golf match they just finished. With detail! I love it, for this, and because it is delicious. Hope you will enjoy it as much as I do!
The Spanish Omelette is originally from Spain, where it is called Tortilla de Patatas. Whenever I travel over there, I make it a point to eat tortilla every day, it is truly magical.
Making this tortilla de papas is a one pan job. No mess, straight forward. You just need to stay in the kitchen area while your potatoes and onions cook to prevent them from sticking to the pan.
First off you must get all your ingredients ready: cut potatoes and onions, prepare the egg mixture, heat your olive oil in a pan should be medium size.
A word about how to cut your potatoes: you can either slice them thinly or shape them into little cubes. Totally up to you. I personally alternate.
Now its time to cook your potatoes and onions: the olive oil should be simmering! We are not frying the potatoes but cooking gently and patiently without coloration.
Remember to salt the potatoes! You should move the potatoes and onions around using a wooden spoon so that they do not stick to the bottom of the pan.
You will know they are ready once they are soft and you can break them with your spoon. Remove from the oil and transfer to the bowl with the eggs and the salt.
Here comes the tricky part, making the tortilla! A few tips:
Yes, yes, yes! Spanish Omelette is gluten free! And, it is vegetarian!
You can eat Spanish Omelette hot, warm, or cold, totally up to you.
You can serve it with a salad on the side, as an appetizer cut in smaller pieces on piece of bread, or if you are hungry as a side to a meat!
It also happens to be perfect for a pic-nic menu!
Your pick. I love how versatile Spanish Omelette is!
If you have leftovers you can freeze it. Wrap properly in plastic wrap and then transfer to Ziploc bag. But I prefer not to do this. I think tortilla is best when freshly made. Plus, it keeps perfectly in the fridge for a couple of days.
To reheat Spanish Omelette, you can cover with aluminium foil and put it in the oven until warm.
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