Spanish Omelette

Spanish Omelette
  • PREP TIME
    20 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    50 mins
  • SERVING
    6 People
  • VIEWS
    621

A celebration of simple ingredients, this Spanish Omelette, or Tortilla Española, is a rustic and deeply satisfying dish. Sweet onions and tender potatoes meld together in a golden embrace of perfectly cooked eggs, creating a hearty and versatile dish suitable for breakfast, lunch, or as a delightful tapa.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    11 g
  • Cholesterol
    124 mg
  • Fiber
    2 g
  • Protein
    5 g
  • Saturated Fat
    4 g
  • Sodium
    54 mg
  • Sugar
    3 g
  • Fat
    22 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View 2 mins In a large, heavy-bottomed skillet, heat olive oil over medium-high heat. (2 minutes)

Image Step 02
02 Step

Recipe View 12 mins Add the sliced potatoes and season lightly with sea salt and black pepper. Cook, stirring occasionally to ensure even browning, until the potatoes are golden brown and tender, about 10-14 minutes.

Image Step 03
03 Step

Recipe View 7 mins Add the thinly sliced onions to the skillet with the potatoes. Reduce the heat to medium and cook, stirring occasionally, until the onions are softened and translucent, about 6-8 minutes. The potatoes and onions should be infused with the fragrant olive oil.

Image Step 04
04 Step

Recipe View 1 mins While the potatoes and onions are cooking, whisk the eggs in a large bowl. Season generously with sea salt and freshly ground black pepper. The eggs should be light and frothy.

Image Step 05
05 Step

Recipe View 5 mins Pour the whisked eggs into the skillet over the potatoes and onions. Stir gently to ensure the eggs are evenly distributed throughout the mixture. Reduce the heat to low and cook until the eggs begin to set around the edges and the bottom is lightly browned, about 4-5 minutes.

Image Step 06
06 Step

Recipe View 1 mins Using a spatula, carefully loosen the omelette from the sides and bottom of the skillet to prevent sticking.

Image Step 07
07 Step

Recipe View 1 mins Place a large plate over the skillet, ensuring it completely covers the top. Carefully and confidently invert the skillet to flip the omelette onto the plate. (1 minute)

Image Step 08
08 Step

Recipe View 5 mins Slide the omelette, uncooked-side down, back into the skillet. Continue cooking over low heat until the eggs are fully set and the bottom is golden brown, about 4-5 minutes. Use a spatula to gently check for doneness.

Image Step 09
09 Step

Recipe View 2 mins Carefully slide the Spanish omelette onto a serving plate. Garnish with freshly chopped tomatoes and green onions for a burst of freshness and color. Serve warm or at room temperature. (2 minutes)

For an extra layer of flavor, consider adding a pinch of smoked paprika to the egg mixture.
The quality of your olive oil greatly impacts the flavor of the omelette; use the best you can find.
Be patient when cooking the potatoes and onions; allowing them to caramelize slightly will enhance their natural sweetness.
If you don't have Yukon Gold potatoes, russet potatoes will also work well.
The omelette can be served hot, warm, or at room temperature, making it a great make-ahead dish.

Desiree Greenfelder

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 207 Ratings)
Total Reviews: (8)
  • Reva Schmeler

    I made this for a party, and it was a huge hit! Everyone loved the authentic Spanish flavors. - Michael R.

  • Jaylen Mante

    I've made this recipe several times, and it's always a crowd-pleaser. Thanks for sharing! - Tom W.

  • Zack Bogisich

    This is the best Spanish Omelette recipe I've ever tried! The potatoes were perfectly cooked, and the flavor was amazing. - Sarah M.

  • Julie Langworth

    This recipe is a great way to use up leftover vegetables. I added some mushrooms and spinach, and it turned out great. - Lisa P.

  • Benny Goldner

    My family devoured this omelette! The addition of fresh tomatoes and green onions really elevated the dish. - Emily K.

  • Audrey Lynch

    I loved how easy this recipe was to follow. It's now a staple in my brunch rotation. - David L.

  • Jacquelyn Deckow

    The instructions were clear and concise. My omelette turned out perfectly the first time. - Jessica S.

  • Dereck Runte

    I had some trouble flipping the omelette, but with a little practice, I got the hang of it. The end result was delicious! - John B.

LEAVE A REVIEW

Please Rate