Serves 6
40 min
Spanish Omelette
Recipe GLPR55b55ab2b319e5
A classic Spanish tortilla made with thinly sliced potatoes and onions slowly cooked in olive oil, then combined with eggs and finished in a pan to create a golden, creamy omelette. This rustic dish is perfect served warm or at room temperature as a main course or light meal.
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Ingredients
750 g potatoes, peeled and thinly sliced
200 g yellow onion, peeled and thinly sliced
4 medium eggs
250 ml extra virgin olive oil
Salt to taste
Directions
Peel the potatoes and slice them thinly. Peel the onion and slice it thinly as well.
Heat the olive oil in a large pot over medium heat. Add the sliced onions and cook gently for 2-3 minutes until they begin to soften.
Add the sliced potatoes to the pot and stir gently to coat with oil. Cook for 10-15 minutes until the potatoes are completely tender and easily pierced with a fork, stirring occasionally to ensure even cooking.
Using a slotted spoon or fine sieve, carefully remove the cooked potatoes and onions from the oil, transferring them to a large mixing bowl. Reserve 2 tablespoons of the olive oil.
Crack the eggs into a separate bowl and beat them well until thoroughly combined.
Pour the beaten eggs over the potatoes and onions, and gently fold together until the potatoes are evenly coated and distributed throughout. Season generously with salt to taste.
Heat a non-stick skillet (approximately 10 inches) over medium heat and add the reserved 2 tablespoons of olive oil. Once the oil is hot, pour the entire egg and potato mixture into the pan.
Cook for 7-8 minutes over medium heat, swirling and tilting the pan every minute or so to encourage even cooking. The edges should begin to set while the center remains slightly creamy.
Place a large dinner plate over the top of the skillet and carefully flip the omelette onto the plate. Slide it back into the pan to cook the other side.
Cook for another 3-4 minutes until the second side is lightly golden and the eggs are set throughout. The internal temperature should reach 160°F.
Slide the finished omelette onto a serving plate. Allow it to cool for a few minutes before slicing and serving warm or at room temperature.
