This Spanish Potato Omelette is one of the quintessential dishes of Spanish cuisine. We only need eggs, potatoes, and a good extra virgin olive oil.
You can always add your personal touch to the traditional tortilla: chorizo, peppers, green onions, bacon, etc. Here's my simple go-to recipe!
How to Make Spanish Potato Omelette
Note: The full instructions are provided in the recipe card below.
Warm olive oil over low heat in a small, non-stick skillet (Omelette Pan) or deep skillet. Wash, dry, peel the potatoes, and cut them in four lengthwise. Slice each quarter thinly. Don't wash or dry the potatoes again; leave them as they are.
Poach the sliced potatoes in warm olive oil over low heat *(do not fry), nudging them occasionally so they cook evenly. When the potatoes start to look transparent, around 10 to 12 minutes, add the sliced onion, garlic powder, and salt to taste and mix.
Continue poaching over low heat for another 12 minutes or until the potatoes are tender but not falling apart. Drain the poached potatoes and onion on a colander over a heatproof bowl or pan and cool for approximately 5 minutes.
In a large bowl, beat the eggs and season them with ¼ teaspoon salt and ground black pepper to taste. Add the cooled, drained potatoes/onion mixture and stir well to combine.
Place a skillet over medium/high heat and add olive oil from the drained oil used to poach the potatoes. When the oil is medium/hot, pour in the egg and potato mixture.
Cook over medium/low heat, moving the skillet around so the egg and potatoes distribute evenly. Using a heatproof spatula, tuck in the borders, rounding the sides of the Tortilla.
(*Adjust heat if necessary to prevent the bottom of the tortilla from burning) When the top is set, the bottom should be golden brown for 3 to 4 minutes.
Place a larger flat plate or flat pan lid on top of the skillet and, holding with both hands, invert the skillet over the plate or lid. Carefully slide the Spanish Potato Omelette back into the skillet to cook the other side, always on medium/low heat.
Tuck in the sides again and cook for another 3 to 4 minutes.
If desired, you can flip the Spanish Potato Omelette 2 to 3 more times during these last minutes of cooking, which helps to cook the center more evenly and reinforce the shape.
Carefully slide the Spanish Potato Omelette out of the skillet onto a clean plate and let it stand for at least 5 minutes before serving. Enjoy our Spanish Potato Omelette!
Related Recipes:
Recipe
Easy Spanish Potato Omelette
Ingredients
- 3 large potatoes - Yukon Gold or Russet
- 1 onion large - white or yellow
- 5 large eggs
- ¼ teaspoon Kosher Salt , to taste
- ¼ teaspoon ground black pepper to taste (optional)
- ⅛ teaspoon garlic powder , optional
- ½ - 1 cup good quality extra virgin olive oil
Instructions
- In a small non-stick skillet (Omelette Pan) or deep skillet, warm olive oil over low heat. Wash, dry, and peel the potatoes and cut them in four lengthwise. Slice each quarter thinly.
- Don't wash or dry the potatoes again, leave them as they are. Poach the sliced potatoes in warm olive oil over low heat *(do not fry), nudging them once in a while so they cook evenly.
- When the potatoes start to look transparent, around 10 to 12 minutes, add the sliced onion, garlic powder and salt to taste and mix. Continue poaching over low heat for another 12 minutes or until the potatoes are tender but not falling apart.
- Drain the poached potatoes and onion on a colander over a heatproof bowl or pan and allow to cool for approximately 5 minutes.
- * (Reserve remaining oil for another use).
- In a large bowl, beat the eggs and season them with ¼ teaspoon salt and ground black pepper to taste. Add the cooled, drained potatoes/onion mixture and stir well to combine.
- Place a skillet over medium/high heat and add a little olive oil from the drained oil used to poach the potatoes.
- When the oil is medium/hot pour the egg and potato mixture in. Cook over medium/low heat, moving the skillet around so the egg and potatoes distribute evenly.
- Using a heatproof spatula, tuck in the borders, rounding the sides of the Tortilla. (*Adjust heat if necessary to prevent the bottom of the tortilla from burning)
- When the top is set, the bottom should be golden brown, for 3 to 4 minutes. Place a larger flat plate or flat pan lid on top of the skillet and, holding with both hands, invert the skillet over the plate or lid.
- Carefully slide the Spanish Potato Omelette back into the skillet to cook the other side, always on medium/low heat. Tuck in the sides again and cook for another 3 to 4 minutes.
- If desired, you can flip the Spanish Potato Omelette 2 to 3 more times during these last minutes of cooking, which helps to cook the center more evenly and reinforce the shape.
- Carefully slide the Spanish Potato Omelette out of the skillet onto a clean plate and let stand at least 5 minutes before serving. Enjoy our Spanish Potato Omelette!
Notes
- In the oven: Preheat the oven to 350°F (180°C). Place the omelet on a baking sheet and cover it with foil. Heat it in the oven for about 10-15 minutes or until heated through.
- In the microwave: Cut a slice of the omelet and place it on a microwave-safe plate. Cover it with a damp paper towel and microwave on high for 30-60 seconds or until heated.
- On the stovetop: Cut a slice of the omelet and place it in a non-stick skillet over medium-low heat. Cover the skillet with a lid and cook for about 5-7 minutes or until heated.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.