Spanish Omelette (Spanish Tortilla)
This Spanish Omelette is a comforting classic! Tender potatoes and fluffy eggs combine for a versatile dish perfect any time of day.
Equipment
- Large Skillet
- Mixing Bowl
- Spatula
- Knife and cutting board
- Measuring Cups
Ingredients
- 1/2 cup olive oil essential for frying the potatoes and onions
- 5 potatoes diced into 1-inch pieces
- 1 brown onion chopped
- 8 eggs
- 1 pinch salt to taste
- 1 pinch cracked pepper for a hint of spice
- 1 pinch parsley optional, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced potatoes and chopped onion, cooking gently while stirring occasionally until potatoes are tender and slightly golden, about 15-20 minutes.
- In a mixing bowl, crack the eggs and season with a pinch of salt and cracked pepper. Whisk the eggs until well combined and frothy.
- Drain the cooked potatoes and onions from the oil and add them to the bowl with the whisked eggs. Stir gently to combine, ensuring even coating.
- Wipe out the skillet and return to medium heat, adding some reserved oil if needed. Pour the potato, onion, and egg mixture into the skillet, spreading evenly. Cook 5-7 minutes until edges set and bottom is golden brown.
- Place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide it back into the skillet to cook the other side for 5 more minutes until set and lightly browned.
- Slide the tortilla onto a serving plate. Garnish with parsley if desired. Let cool slightly before slicing and serve warm or at room temperature.
Notes
- Use sweet potatoes or red onions for a different flavor twist.
- Cover the skillet if the center is not setting to help cook through.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently.