Spanish Omelette makes the best meatless breakfast, lunch or dinner.
A few years ago a friend of mine had us over for lunch and she served her family’s favorite dish: a spanish omelette. I remember it being so good. Fast forward a few years, and now I love making spanish omelettes often. It’s one of my go to ways to use up leftover baked potatoes. In fact, I often serve a baked potato bar for dinner and bake extra potatoes just so I can make this spanish omelette for lunch the next day.
Tortilla De Patatas:
This recipe is known by a few different names: Spanish Tortilla, tortilla de patatas, tortilla española, tortilla de papas or a Spanish Omelette. The American translation is: Spanish Omelette. Basically it is an egg and potato omelette that is cooked in a skillet and served as the main dish with a side salad.
Traditionally the potatoes and the onions are cooked in a lot of oil for this recipe, before you add in the eggs. We like to start with the potatoes already baked so that we don’t have to use so much oil for this recipe. Next time you do a Baked Potato Bar for dinner, bake extra potatoes so that you can make this for dinner the next day.
Ingredients for a Spanish Omelette:
- Potatoes: We love to use already baked potatoes for this recipe. We find its easiest to peel and slice the baked potatoes when they are room temperature. Slice potatoes to 1/4 inch thick slices.
- Onion: yellow or white onion
- Eggs
- Olive oil
- Sea salt (fine)
How To Make this Spanish Omelette (Tortilla De Patatas):
- Add olive oil to a large skillet over medium heat.
- Add diced onion to the skillet and cook until translucent.
- Add the sliced potato to the onion and season with about 1 1/2 teaspoon sea salt. Toss the potatoes around with the onion and olive oil to spread the salt around.
- Crack the eggs into a bowl, season with the rest of the salt. Whisk the eggs together. Pour the beaten eggs into the skillet over the potatoes and onions.
- Cook over medium high heat for 1 minute. Reduce heat to medium-low and cook for another 5 minutes.
- Run a rubber scraper along the outer edge of the tortilla to keep it from sticking to the pan and to help it keep its shape.
- Once it starts to firm up around the edges and in the center, place a large plate (one that is larger than the size of the pan) over the pan and flip the omelette onto the plate.
- At this point, the cooked side of the spanish omelette should be on top.
- Carefully slide the omelette back into the pan. Use the spatula to press the sides of the omelette in, to keep the rounded edge.
- Cook on medium high heat for 1 minute, and change to low heat for 2-3 more minutes or until done. It will be done when it feels set in the center and a knife or toothpick inserted into the center comes out clean.
- Flip the finished spanish tortilla back onto a plate. Serve warm or at room temperature.
HOW TO FLIP A SPANISH OMELETTE:
- The flipping part of this recipe can be the most intimidating part of cooking this spanish omelette.
- Make sure that you have a plate or platter that is larger than the skillet that you are using. This is important.
- It helps to run a rubber spatula around the outer edges of the tortilla to keep it from sticking.
- Once it starts to firm up around the edges and in the center, place the large plate over the pan and flip the omelette onto the plate.
- At this point the cooked side is now on top.
- Carefully slide the omelette back into the pan.
- Now use the spatula to press the sides of the omelette in and under, to keep the rounded edge.
- Cook on medium high heat for 1 minute, and then lower the heat and cook for 2-3 more minutes or until done. It’s done when it feels set in the center and a knife or toothpick inserted into the center comes out clean.
Spanish Omelette
A recipe for a classic spanish omelette with just a few ingredients.
Ingredients
- 2 tablespoons extra virgin olive oil
- 4-5 Russet Potatoes (about 2 lbs), baked, peeled and sliced thin (about 1/4 inch thick)
- 1 yellow or white onion diced fine
- 6 large eggs beaten
- 2 teaspoons fine sea salt
Instructions
-
Add olive oil to a large skillet over medium heat.
-
Add diced onion to the skillet and cook until translucent.
-
Add the sliced potato to the onion and season with about 1 1/2 teaspoon sea salt. Toss the potatoes around with the onion and olive oil to spread the salt around.
-
Crack the eggs into a bowl, season with the rest of the salt. Whisk the eggs together. Pour the beaten eggs into the skillet over the potatoes and onions.
-
Cook over medium high heat for 1 minute. Reduce heat to medium-low and cook for another 5 minutes.
-
Run a rubber scraper along the outer edge of the tortilla to keep it from sticking to the pan and to help it keep its shape.
-
Once it starts to firm up around the edges and in the center, place a large plate (one that is larger than the size of the pan) over the pan and flip the omelette onto the plate.
-
At this point, the cooked side of the spanish omelette should be on top.
-
Carefully slide the omelette back into the pan. Use the spatula to press the sides of the omelette in, to keep the rounded edge.
-
Cook on medium high heat for 1 minute, and change to low heat for 2-3 more minutes or until done. It will be done when it feels set in the center and a knife or toothpick inserted into the center comes out clean.
-
Flip the finished spanish tortilla back onto a plate. Serve warm or at room temperature.
Recipe Notes
*Bake the potatoes at 400* for 1 hour the night before. We love to bake extra potatoes so that we can make this spanish omelette the next day for lunch or dinner.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
Can you freeze a spanish omelette?
You can freeze it, although we always eat it before it would have an opportunity to freeze. We recommend slicing it into pie shaped pieced before freezing, for quicker warm up times. Store it in a freezer safe plastic bag in the freezer. If you don’t freeze, it will keep in the fridge up to 1 week. Warm up leftovers in the microwave.
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