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!
Where does Spanish Omelette come from?
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.
How to cook Spanish Omelette?
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 lol.
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.
How to make Spanish Omelette?
Here comes the tricky part, making the tortilla! A few tips:
- The pan should be greased and hot before you pour in the potato / onion / egg mixture.
- While its cooking, move the pan gently to prevent it from sticking to the bottom.
- Make sure the egg cooks around the edges before flipping the Spanish omelette.
- To flip: use a flat surface slightly larger than your pan (a big plate, the back of a baking tray, the bottom of a spring from baking mould).
- When you put the omelette back in the pan use a spatula to help shape it nicely. Most importantly do not be afraid and work with swift movements! It will be great.
Is Spanish Omelette Gluten Free?
Yes, yes, yes! Spanish Omelette is gluten free! And, it is vegetarian!
How to serve Spanish Omelette?
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!
Freezing Spanish Omelette
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.
Big white potatoes 3
Big onion 1
- In a pan, pour a generous amount of olive oil and start heating over medium low heat.
- Peal and thinly slice the onion.
- Thinly slice or cut into cubes the potatoes.
- In a bowl break the eggs and add a pinch of salt on top of every egg yolk. Wisk them together. Set aside.
- Once the oil is simmering add the potatoes and the onions. Season with salt.
- Let it cook covered over low/medium heat.
- Check from time to time that the potatoes are not colouring and not sticking to the bottom of your pan. Turn them from time to time.
- Once the potatoes and the onions are soft (enough that you can break them with your spoon), turn up the heat a little so that you can brown them a little.
- Remove pan from the stove, and using a skimmer, drain the potatoes and add them to the egg mixture. Mix.
- In the same pan, only leave a drop of olive oil, re- heat and add in the egg-potato-onion mixture. Let it cook in medium-low heat for about 5 minutes, moving the pan so that it does not stick. You should see the egg starting to cook on the edges.
- Flip over your “tortilla” using a plate and slide it back into the pan for another 5 minutes, adding a drop of olive oil into the pan before doing so.
- Use your spatula to nicely shape your Spanish tortilla.
- Depending on whether you like it well cooked or a little runnier, you would either flip it over one more time and cook for 3 more minutes or stop the cooking and slide your tortilla into a plate!