Spanish Omelette – also known as a tortilla de patatas – is a signature egg dish which can be served warm or at room temperature and both are equally delicious. With the three key ingredients being potatoes, onion and eggs, the only thing left for discussion is how crispy you like your potatoes! This Spanish potato omelette is part of my international recipe collection and is made proudly by my good friend Juan who is a Spanish native. YUM.
Author: Vincenzo's Plate
, peeled, sliced
, thinly sliced
Extra-Virgin Olive Oil
and then cut them in half, then into quarters. Then, Slice the potatoes so that they are approx. 1 cm thick. If they are too thin, they will over cook and if they are too thick, they will undercook, so this part is very important!
Once the Potatoes have been sliced, sprinkle with
Salt (to taste)
Warm (not too hot!) up a pan with a large amount of
Extra-Virgin Olive Oil (as needed)
. Add the Sliced Potatoes to the oil and leave to simmer for up to 5 minutes.
Thinly slice the
Add the Sliced Onion to the pan. Leave the Potato and Onion to cook through until they start to soften, around 20 minutes.
In a separate mixing bowl, whisk
Salt (to taste)
Drain the oil out of the potato onion mixture using a colander. Let it sit in the colander for a few minutes to cool off.
Add the Potato Onion Mixture into the bowl with the Whisked Eggs and mix well
Heat up a pan and add the egg, onion and potato mixture, then stir a bit to mix. Even out the top with your spatula and ensure the edges are not stuck to the side of the pan by slightly sliding the spatula down and around the whole tortilla. Let this cook for 10 minutes.
Transfer the omelette onto a serving dish, and enjoy!
Nutrition Per Serving
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