Spanish Omelette

5 from 1 vote

This simple Spanish Omelette can be used for a number of different meals and served in different ways. Follow this basic but delicious recipe for a brunch, dinner or tapas meal that gives you a perfect tortilla, every time.

Prep Time5

Cook Time40

Total Time45

Course: Breakfast, Lunch, Main Course

Cuisine: Mediterranean

Servings:

Author: Sarah Rossi

Ingredients

100 ml Olive oil
1 Onion Sliced
450 g Potatoes Peeled and thinly sliced
8 Eggs Medium, free range
Sea salt and freshly ground black pepper

Metric - Imperial

Instructions

Heat the olive oil over medium heat in a large non-stick frying pan.
Add the sliced potatoes and onion. Stir to coat everything in the oil, reduce heat to low and cook gently for 15–20 minutes, stirring occasionally, until the potatoes are tender but not browned.
Being careful not to break the potatoes up too much.
Once cooked, use a slotted spoon to transfer the potatoes and onions to a bowl. Let them cool slightly. Reserve a little of the oil for cooking the tortilla.
Beat the eggs in a large bowl with plenty of salt and pepper and gently stir in the slightly cooled potato and onion mix and leave to sit for 10 minutes.
In the same frying pan (or a slightly smaller one, to help make it easier to flip your tortilla) heat 1–2 tbsp of the reserved oil over medium heat. Pour in the egg mixture, spreading it out evenly.
Cook on low heat for about 5–6 minutes, or until the bottom is set and golden.
Run a spatula around the edges every so often to make sure it isn’t sticking.
Place a large plate over the pan, carefully flip the tortilla onto it, then slide it back into the pan to cook the other side. Cook for another 3–4 minutes until set.
Slide the tortilla out of the pan and onto a board to cool for a few minutes before serving.

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Notes

Olive oil: The oil you use for this recipe will be one of the main flavours you taste so use the best olive oil you have.

Potatoes: Waxy ones work best for this recipe. You will need to peel and thinly slice them before cooking.

Customise your tortilla: Enjoy this plain or add your favourite vegetables or meats to flavour it. Pepper, chorizo, mushrooms, ham… the possibilities are endless! Add them into your egg mixture.

Storing: You can keep this recipe in the fridge for 3 days. Reheat fully before serving or enjoy it cold. To freeze, wait until it’s totally cold, wrap it up well and then put it into a freezer proof container for up to 3 months. Defrost thoroughly before reheating in the microwave or eat it cold.

Nutrition