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Easy Spanish Omelette (Spanish Tortilla) photo

Spanish Omelette (Spanish Tortilla)

This Spanish Omelette is a comforting classic! With tender potatoes and creamy eggs, it's perfect for any meal of the day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Spanish
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1/2 cup olive oil for frying
  • 5 potatoes diced into 1-inch pieces
  • 1 brown onion chopped
  • 8 eggs the binding agent
  • 1 pinch salt to enhance flavors
  • 1 pinch cracked pepper for a little kick
  • 1 pinch parsley optional garnish

Equipment

  • Large Skillet
  • Mixing bowl
  • Spatula
  • Knife and cutting board
  • Measuring cups

Method
 

Instructions
  1. Start by washing and peeling the potatoes. Dice them into 1-inch pieces for even cooking. Chop the brown onion into small pieces as well.
  2. In a large skillet, heat 1/2 cup of olive oil over medium heat. Once hot, add the diced potatoes and chopped onions.
  3. Cook the potatoes and onions, stirring occasionally, for about 15-20 minutes, or until the potatoes are tender and golden brown.
  4. While the potatoes are cooking, crack the 8 eggs into a mixing bowl. Add 1 pinch of salt and 1 pinch of cracked pepper. Whisk until the mixture is well combined.
  5. Once the potatoes and onions are cooked, drain excess oil if needed, and allow them to cool for a few minutes. Then, add them to the egg mixture and stir gently to combine.
  6. Wipe the skillet clean and add a little more olive oil if needed. Pour the potato-egg mixture back into the skillet, spreading it evenly. Cook over medium-low heat for about 5-7 minutes, or until the bottom is set and lightly golden.
  7. To flip the omelette, place a large plate over the skillet and carefully invert the omelette onto the plate. Then, slide it back into the skillet to cook the other side for another 5 minutes.
  8. Once fully cooked, slide the Spanish Omelette (Spanish Tortilla) onto a serving plate. Garnish with 1 pinch of parsley if desired, and cut into wedges to serve. Enjoy warm or at room temperature!

Notes

  • Feel free to customize with your favorite vegetables like bell peppers or spinach.
  • This dish can be made a day in advance and stored in the refrigerator for up to 3 days.
  • Reheat gently in a skillet or enjoy it cold for a refreshing meal.