Spanish Tortilla (Omelette) Recipe

One of many biggest omelettes on this planet is a Spanish Tortilla, an omelette made with simply olive oil, eggs, potatoes and onions. Nice at any time of the day, heat or at room temperature, and often included in Tapas menus!

There are some critically fancy omelettes on this world. Absolutely loaded, with truffles, loaded with 4 sorts of cheese, even lobster.

Me – I’m extra of a “fridge clear out” omelette sort of gal. That means – after I make an omelette, it’s normally to make use of up bits and items within the fridge.

Apart from a Spanish omelette. 🙂 This is likely one of the few omelettes on this planet that I’ll make deliberately!

Spanish Tortilla is made with surprisingly few substances. Simply eggs, potato, onions and olive oil. Although you’ll discover many variations round, even in Spain, that is the traditional method to make it.

One factor distinctive about Spanish Tortillas is the best way the potatoes are cooked. The potato are sliced then “stewed” in oil on the range. In a reasonably beneficiant quantity of oil – about 1/2 a cup. Which appears like loads I do know, however the potato doesn’t really soak up that a lot oil so it isn’t as unhealthy as you’d anticipate!

It’s nearly like confit potatoes, and making it this manner makes the potatoes gorgeously creamy which is what makes Spanish Omelettes so good!

This actually is beautiful served at room temperature however I positively want it heat. And whereas an omelette is normally related to breakfast or brunch, this Spanish Omelette is simply at house in a Tapas unfold each historically in Spain and at Spanish eating places and tapas bars. Definitely right here in Sydney, Australia, it’s repeatedly on tapas menus.

I made this Spanish Omelette as a part of a Spanish Fiesta extravaganza, as a part of the Simple Tapas unfold to start out the meal. On Wednesday I’ll be sharing the principle course – a beneficiant Chicken & Seafood Paella – and on Friday, essentially the most famed Spanish dessert of all of them – CHURROS!!

So what do you suppose? Will you may have this for breakfast, lunch, dinner……. or tapas? 😉

Spanish Tortilla (Omelette) Recipe

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Serves: 6 Prep Time: 15 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 250 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 750 g / 1.5 lb potatoes (Note 1), peeled and cut into 0.5cm / 1/5" thick slices
• 1 onion , sliced
• 1/2 cup / 125 ml olive oil
• 8 eggs
• Salt and pepper
• Fresh parsley

Instructions

1. Heat oil in a non stick fry pan over medium heat. Add onion and potatoes, then turn over.,Place a lid on and stew the potatoes gently for 20 minutes or so, turning the potatoes 3 or 4 times with an egg flip until soft and cooked through. If the potatoes sizzle and are browning, turn the heat down.
2. Meanwhile, whisk eggs then season with salt and pepper.
3. When potatoes are ready, remove with a slotted spoon into a colander to allow excess oil to drain away.
4. Pour out most of the remaining oil in the skillet, leaving behind about 1 1/2 - 2 tbsp of oil.
5. Turn stove up to medium high. Turn grill/broiler onto high.
6. Return potatoes to the skillet, then pour over the egg. Cook for 5 minutes or until the underside is light golden.
7. If the centre is still uncooked, which mine almost always is, pop the omelette under the grill/broiler for a couple of minutes until the centre is just set.
8. Remove then rest for a few minutes. Place a serving platter on top of the fry pan then flip to turn out the omelette upside down.
9. Serve warm or at room temperature (I prefer warm!).
10. I served this as part of a Tapas Spread!

Notes

1. I use an all purpose potato for this, rather than waxy potatoes, because I like the potato to be a bit creamy rather than firm like in potato salads. Australia, the dirt brushed potatoes work well. US: Yukon Gold, UK: Yukon Gold, King Edwards.
2. Nutrition per serving, assuming 6 servings. This assumes that 1/4 cup of the oil is discarded which is my estimation.