The famed Spanish Omelette (Tortilla) is made with just eggs, potato, onions and olive oil! The unique step in this recipe is the way the potato is cooked - slices of potato are "stewed" in olive oil which makes them beautifully creamy, almost like they have been confited. The Spanish Omelette is not only served for breakfast and lunch, it is also commonly served as part of a Tapas spread!
Course: Breakfast, Brunch, Tapas
Author: Nagi | RecipeTin Eats
750 g / 1.5 lb potatoes(Note 1), peeled and cut into 0.5cm / 1/5" thick slices
1/2 cup / 125 mlolive oil
Salt and pepper
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!).
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.