Spanish Omelet Recipe
Introduction
The Spanish omelet, or tortilla española, is a classic dish combining tender potatoes and onions with fluffy eggs. It’s simple, satisfying, and perfect for any meal of the day. Whether served warm or cold, this recipe brings a taste of Spain to your kitchen.
Ingredients
- 6 free-range eggs
- 5 potatoes
- 1/2 onion
- Scallion, to taste
- 1 cup olive oil
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Step 1: Peel and thinly slice the potatoes. Cut the half onion into long slices or mince if you prefer smaller pieces. Combine both in a bowl, then transfer to a standard-sized cast-iron or nonstick skillet.
- Step 2: Add 1 cup of olive oil to the skillet and bring it to a boil.
- Step 3: Fry the potatoes and onions until the potato edges become crispy and they either break apart easily or can be pierced with a fork.
- Step 4: Turn off the heat and carefully remove excess oil, leaving about 1 to 2 tablespoons in the pan with the potatoes and onions.
- Step 5: Beat the eggs with salt, ground black pepper, and minced scallion. Pour the egg mixture into the pan with the hot oil and cooked vegetables. Cook until the edges are crispy, checking underneath with a spatula to avoid burning.
- Step 6: Place a flat plate larger than the skillet upside down over the pan. Lift the skillet and flip the omelet onto the plate, then slide the uncooked side back into the pan carefully. Cook until that side is also crispy.
- Step 7: Slide the finished omelet onto a serving dish. You can enjoy it warm or chill it in the fridge for a traditional cold serving.
Tips & Variations
- Use a mix of white and sweet potatoes for a different flavor profile.
- For extra flavor, add minced garlic or paprika to the egg mixture.
- Be patient when cooking the potatoes and onions slowly to ensure they soften and develop sweet notes without browning too much.
- If you don’t have a cast-iron or nonstick skillet, a heavy-bottomed pan works well for even cooking.
Storage
Store any leftover Spanish omelet in an airtight container in the refrigerator for up to one week. This dish is delicious cold, making it perfect for picnics or quick snacks. To reheat, warm gently over low heat or microwave until just heated through to avoid drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular eggs instead of free-range eggs?
Yes, regular eggs will work fine, but free-range eggs add a richer flavor and better texture to the omelet.
Do I need to use that much olive oil?
The olive oil helps cook the potatoes slowly until tender and flavorful. Most of it is drained off before adding the eggs, leaving just enough to cook the omelet and enhance its taste.
Print
Spanish Omelet Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A classic Spanish Omelet, also known as Tortilla Española, featuring tender potatoes and onions gently fried and combined with free-range eggs, seasoned with scallions, salt, and black pepper. This versatile dish can be served hot or cold and makes a perfect snack or light meal.
Ingredients
Vegetables
- 5 Potatoes, peeled and thinly sliced
- 1/2 Onion, sliced or minced
- Scallions, to taste, minced
Egg Mixture
- 6 Free Range Eggs
- Salt, to taste
- Ground Black Pepper, to taste
Cooking Oils
- 1 cup Olive Oil
Instructions
- Prepare Potatoes and Onions: Peel and thinly slice the 5 potatoes and cut the half onion into long slices or mince if preferred. Combine them in a bowl then transfer to a standard-sized cast-iron or nonstick skillet.
- Add Oil and Heat: Pour 1 cup of olive oil into the skillet and bring the oil to a gentle boil over medium heat.
- Fry Potatoes and Onions: Fry the potatoes and onions until the potatoes start to crisp at the edges and are easily pierced with a fork or break apart with gentle pressure, ensuring they are tender but not burning.
- Drain Excess Oil: Turn off the heat and carefully remove excess oil from the pan, leaving about 1 to 2 tablespoons of oil with the potatoes and onions in the pan.
- Mix Eggs and Seasonings: Beat the 6 free-range eggs with salt, ground black pepper, and minced scallions to taste. Pour this mixture over the hot potatoes and onions in the pan.
- Cook the Omelet: Cook on medium heat until the edges become crispy. Use a spatula to gently lift the edges and check the underside to avoid burning.
- Flip the Omelet: Place a flat plate larger than the skillet upside down over the pan. Carefully lift the skillet and flip the omelet onto the plate. Then slide the uncooked side back into the pan and cook until fully set and crispy underneath.
- Serve: Slide the finished omelet onto a serving dish. It can be served warm or chilled in the refrigerator for a traditional cold Spanish omelet experience.
- Storage and Serving Suggestions: This dish keeps well for up to a week in the fridge, making it a great option for picnics or quick meals.
Notes
- Use free-range eggs for richer flavor and better texture.
- Cast-iron skillets work best for even heat distribution and crisping.
- Scallions add a mild onion flavor but can be omitted if preferred.
- The omelet can be enjoyed hot or cold; refrigeration intensifies the flavors.
- Adjust seasoning with salt and pepper to your taste preference.
- Leftover olive oil can be saved and reused for other cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Snack
- Method: Frying
- Cuisine: Spanish
Keywords: Spanish omelet, Tortilla Española, potato omelet, brunch recipe, Spanish cuisine, easy omelet, skillet recipe
