Craving a taste of Spain but don’t know where to start? Look no further than the iconic Spanish Omelette, or Tortilla Española! This hearty and flavorful dish is simpler to make than you might think, and it’s perfect for any meal, from brunch to a light supper. With just a few basic ingredients, you can transport yourself to a sunny Spanish kitchen and enjoy a truly authentic culinary experience.
SPANISH OMELETTE
INGREDIENTS
- 1 kg potatoes, peeled and thinly sliced
- 1 large onion, thinly sliced
- 6 large eggs
- 1 cup olive oil
- Salt to taste
- Black pepper to taste
EQUIPMENT
- Large non-stick skillet (around 10-12 inches)
- Large bowl
- Whisk
- Spatula
- Large plate, slightly bigger than the skillet
INSTRUCTIONS
- 1. **Prepare the Potatoes and Onions:** Heat the olive oil in the large skillet over medium heat. Add the sliced potatoes and onions. Season generously with salt and pepper.
- 2. Cook the potatoes and onions gently over medium-low heat for about 20-25 minutes, or until they are very soft and slightly golden. Stir occasionally to ensure even cooking and prevent browning too quickly. They should be almost confited in the oil, not crispy.
- 3. **Drain Excess Oil (Optional but Recommended):** Once the potatoes and onions are cooked, carefully remove them from the skillet using a slotted spoon and place them in a bowl. You can reserve some of the olive oil for other cooking if you wish, or discard it. Leaving too much oil can make the omelette greasy.
- 4. **Whisk the Eggs:** In a large bowl, whisk the eggs together with a pinch of salt and pepper until they are well combined and slightly frothy.
- 5. **Combine Ingredients:** Add the cooked potatoes and onions to the bowl with the whisked eggs. Gently stir everything together to ensure the potatoes and onions are evenly distributed in the egg mixture. Let it sit for a minute or two to allow the potatoes to absorb some of the egg.
- 6. **Cook the Omelette:** Return the skillet to medium-low heat. If you discarded all the oil, add a tablespoon or two of fresh olive oil to the skillet. Pour the egg and potato mixture into the hot skillet, spreading it out evenly.
- 7. Cook over very low heat for about 10-15 minutes, or until the edges are set and the center is still slightly soft and runny. Use a spatula to gently loosen the edges of the omelette from the skillet as it cooks. You want to cook it slowly to ensure the potatoes and eggs are cooked through without burning the bottom.
- 8. **Flip the Omelette:** This is the trickiest part, but with confidence, you can do it! Place the large plate over the skillet. Invert the skillet to flip the omelette onto the plate. Now, carefully slide the omelette back into the skillet, uncooked side down.
- 9. **Cook the Other Side:** Cook for another 5-10 minutes on low heat, or until the omelette is cooked through but still moist in the center. You can gently press the center of the omelette with your finger; it should feel set but still slightly soft.
- 10. **Serve:** Slide the Spanish Omelette onto a serving plate. You can serve it warm, at room temperature, or even cold. Cut it into wedges to serve.
Congratulations, you’ve made a delicious Spanish Omelette! This versatile dish is fantastic served as tapas, a light lunch, or even a satisfying dinner. Feel free to experiment with adding other ingredients like chorizo, peppers, or cheese to create your own variations. Enjoy a true taste of Spain right from your kitchen. ¡Buen provecho!
