The Spanish omelette– tortilla espaÒola-– isn’t what comes to mind when most of us think of a traditional omelette. Instead of an egg pancake layered with ingredients then folded, this dish is much thicker, and typically includes potatoes. It’s for you’re searching for a good, hearty breakfast, this is an easy choice. It’s velvety, rich, and just melts in your mouth when cooked properly. Fortunately, it doesn’t require too many ingredients and one omelette can serve 4, even if it can take a little time to cook. Trust us, though, it’s worth it!
For this recipe, we used the strict traditional ingredients of potatoes and onions, but more vegetables (or even bacon) can absolutely be incorporated to add some variety. If you feel like experimenting, we recommend adding some roasted red peppers and peas. To boost flavor, serve olives, pickles, or even keep a little garlic mayonnaise to the side. Keep reading below for this simple recipe…
(makes 6-8 servings)
- 6 tablespoons plus 1 teaspoon extra virgin olive oil
- 1 1/2lbs Yukon Gold potatoes, peeled, quartered, and cut into 1/8″ thick slices
- 1 yellow onion, halved and sliced thin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 8 large eggs
- In a bowl, toss together 4 tablespoons oil, potatoes, onion, 1/2 teaspoon salt, and pepper until the potato slices are separated and thoroughly coated in oil.
- Heat 2 tablespoons oil in a skillet over medium-high heat until shimmering.
- reduce the heat to medium-low, then add the potato mixture to the skillet. Set the bowl aside without washing (we’ll be using it later).
- Cover the mixture and cook, stirring with a rubber spatula every 5 minutes for about 25 minutes.
- Meanwhile, whisk eggs and the remaining 1/2 teaspoon salt in the bowl from earlier until it’s just combined.
- Using a rubber spatula, fold the hot potato mixture into the eggs until combined, making sure to scrape all of the potato mixture out of the skillet.
- Turn the temperature back up to medium-high on the stove, add the remaining teaspoon oil, and heat until it just starts to smoke.
- Add the egg mixture to the pan, and cook, shaking and folding the mixture constantly for about 15 seconds, then use the rubber spatula to smooth out the top.
- Reduce the heat to medium, cover, and cook. Shake the pan every 30 seconds until the bottom is golden brown and the top is just lightly set (about 2 minutes).
- Using the rubber spatula, loosen the omelette from the bottom of the pan, shaking the pan a little until the egg can slide around freely in the pan.
- Slide the omelette off the pan and onto a plate. Cover the plate with a second plate face down, flip, then slide the omelette back onto the pan with the browned side up.
- Return the pan to medium heat, and cook for another 2 minutes, shaking the pan every 30 seconds again.
- Slide the omelette onto a plate and let cool for up to 15 minutes.
- Cut the dish into serving sizes (sliced into quarters, or you can even cut into cubes and stick toothpicks in them for an appetizer).
Recipe adapted from the Food Network