One of the greatest omelettes in the world is a Spanish Tortilla, an omelette made with just olive oil, eggs, potatoes and onions. Great at any time of the day, warm or at room temperature, and frequently included in Tapas menus!
There are some seriously fancy omelettes in this world. Fully loaded, with truffles, loaded with 4 kinds of cheese, even lobster.
Me – I’m more of a “fridge clean out” omelette kind of gal. Meaning – when I make an omelette, it’s usually to use up bits and pieces in the fridge.
With the exception of a Spanish omelette. 🙂 This is one of the few omelettes in the world that I will make intentionally!
Spanish Tortilla is made with surprisingly few ingredients. Just eggs, potato, onions and olive oil. Though you’ll find many variations around, even in Spain, this is the classic way to make it.
One thing unique about Spanish Tortillas is the way the potatoes are cooked. The potato are sliced then “stewed” in oil on the stove. In a fairly generous amount of oil – about 1/2 a cup. Which sounds like a lot I know, but the potato does not actually absorb that much oil so it isn’t as bad as you would expect!
It’s almost like confit potatoes, and making it this way makes the potatoes gorgeously creamy which is what makes Spanish Omelettes so good!
This really is lovely served at room temperature but I definitely prefer it warm. And while an omelette is usually associated with breakfast or brunch, this Spanish Omelette is just at home in a Tapas spread both traditionally in Spain and at Spanish restaurants and tapas bars. Certainly here in Sydney, Australia, it is regularly on tapas menus.
I made this Spanish Omelette as part of a Spanish Fiesta extravaganza, as part of the Easy Tapas spread to start the meal. On Wednesday I’ll be sharing the main course – a generous Chicken & Seafood Paella – and on Friday, the most famed Spanish dessert of them all – CHURROS!!
So what do you think? Will you have this for breakfast, lunch, dinner……. or tapas? 😉 – Nagi x
- 750 g / 1.5 lb potatoes (Note 1), peeled and cut into 0.5cm / 1/5" thick slices
- 1 onion , sliced
- 1/2 cup / 125 ml olive oil
- 8 eggs
- Salt and pepper
- Fresh parsley
Heat oil in a non stick fry pan over medium heat. Add onion and potatoes, then turn over.,Place a lid on and stew the potatoes gently for 20 minutes or so, turning the potatoes 3 or 4 times with an egg flip until soft and cooked through. If the potatoes sizzle and are browning, turn the heat down.
Meanwhile, whisk eggs then season with salt and pepper.
When potatoes are ready, remove with a slotted spoon into a colander to allow excess oil to drain away.
Pour out most of the remaining oil in the skillet, leaving behind about 1 1/2 - 2 tbsp of oil.
Turn stove up to medium high. Turn grill/broiler onto high.
Return potatoes to the skillet, then pour over the egg. Cook for 5 minutes or until the underside is light golden.
If the centre is still uncooked, which mine almost always is, pop the omelette under the grill/broiler for a couple of minutes until the centre is just set.
Remove then rest for a few minutes. Place a serving platter on top of the fry pan then flip to turn out the omelette upside down.
Serve warm or at room temperature (I prefer warm!).
I served this as part of a Tapas Spread!
1. I use an all purpose potato for this, rather than waxy potatoes, because I like the potato to be a bit creamy rather than firm like in potato salads. Australia, the dirt brushed potatoes work well. US: Yukon Gold, UK: Yukon Gold, King Edwards.
2. Nutrition per serving, assuming 6 servings. This assumes that 1/4 cup of the oil is discarded which is my estimation.