Omelettes seem to have a knack for creating memorable moments. When I couldn’t stand the sight of another cereal bowl on the weekends after almost an entire week of having them, this Spanish omelette would save my day and also, my stomach. I have had my fair shares of omelette flipping failures but I never let those come in my way of flipping the heck out of my Spanish tortillas.
In Spain, this popular Spanish omelette is also known as “tortilla de patata” (potato omelet) owing to the potatoes as the main ingredient of this classic recipe. This recipe not only makes a light hearty breakfast but can be eaten as a fluffy afternoon snack or as the quickest light dinner.
When there is a long-standing traditional dish, variations are made to the original recipe to match the evolving tastes of the regions. Exactly what happed to our favorite “Pizza”. You’ll find many different recipes on this classic throughout Spain. The freedom to add any of your favorite vegetables and proteins to this dish allows you to have an ultimate omelette experience.
The ingredients you need to make the most delicious Spanish Omelette:
- ½ cup olive oil
- ½ pound thinly sliced potatoes
- salt and pepper
- 1 large thinly sliced onion
- 4 large eggs
- 2 medium coarsely chopped tomatoes
- 2 chopped green onions
Instructions:
- Take a large skillet and heat oil over medium-high heat.
- Slice the potatoes and add them into skillet. Season lightly with salt and pepper. Stir the potatoes occasionally for 10 to 14 minutes until golden brown and crisp.
- Slice the onion and cook. Stir until soft and the onions turn brown. It should take approx. 6 to 8 minutes.
- Take and bowl and crack in the eggs. Whisk the eggs and season with salt and pepper.
- Pour eggs into the skillet and stir gently to combine with potatoes and onion.
- Reduce the heat and cook the eggs until they begin to brown on the bottom (4 to 5 minutes)
- Use a spatula to loosen the omelette at the base.
- Carefully flip the omelette on a plate (if you find it hard to fip it upside down on the pan) and slide it back onto the pan so the uncooked side takes its time to cook. This should take 4-5 minutes.
- Garnish the omelette with the toppings of your choice. I like to use green onions and tomatoes.
Serve it warm and enjoy!