A Spanish omelette, or tortilla española, is a classic dish from Spain that’s hearty, delicious, and surprisingly simple to make. Made with just a few ingredients—primarily potatoes, onions, and eggs—this dish is a staple in Spanish cuisine and can be enjoyed at any meal of the day. The secret to a perfect Spanish omelette lies in the slow-cooked potatoes and onions, which become tender and infused with flavor. Serve it warm or at room temperature, and pair it with a fresh salad or crusty bread for a satisfying meal. It’s also great as a tapa when cut into small squares.
Ingredients:
- 4 medium potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 6 large eggs
- 1/2 cup olive oil (for frying)
- Salt and pepper to taste
Instructions:
- Prepare the ingredients: Peel and slice the potatoes thinly, and slice the onion into thin rings.
- Cook the potatoes and onions: Heat the olive oil in a large, non-stick skillet over medium heat. Add the sliced potatoes and onions, making sure they are well coated in oil. Reduce the heat to low and cook slowly, stirring occasionally, for about 20 minutes or until the potatoes are tender but not browned. Season with salt and pepper.
- Beat the eggs: While the potatoes and onions are cooking, crack the eggs into a large bowl and whisk them lightly with a pinch of salt.
- Combine: Once the potatoes and onions are cooked, remove them from the skillet using a slotted spoon and let them cool slightly. Drain any excess oil from the skillet, leaving just enough to lightly coat it. Gently mix the potatoes and onions into the beaten eggs, ensuring all ingredients are combined.
- Cook the omelette: Reheat the skillet over medium heat. Pour the egg, potato, and onion mixture into the skillet, spreading it out evenly. Cook for about 5 minutes or until the bottom is set but the top is still slightly runny.
- Flip the omelette: Place a large plate over the skillet and carefully flip the omelette onto the plate. Slide it back into the skillet, uncooked side down, and cook for an additional 3-5 minutes or until fully set and golden brown on both sides.
- Serve: Let the omelette cool slightly before slicing. Serve warm or at room temperature.
Enjoy your authentic Spanish omelette!
