When I crave a comforting dive into culinary nostalgia, this Spanish tortilla recipe becomes my go-to—it’s like a hug wrapped up in eggs, potatoes, and a little dash of olive oil magic!
I love to create dishes that honor the basics and the good, bold flavors found in them, and the Ultimate Spanish Potato Omelette is no exception. Using a mere handful of simple but fantastic ingredients—large eggs, medium potatoes, and a drizzle of olive oil—this recipe yields a wonderfully satisfying balance of protein and carbs that makes for a Penn-Safe meal.
Ingredients
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- Eggs: Rich source of protein, aids in muscle repair.
- Potatoes: Provide carbohydrates for energy, high in potassium.
- Onion: Adds flavor, contains antioxidants for health benefits.
- Olive Oil: Heart-healthy fats, rich in antioxidants.
- Salt: Enhances flavor, should be used in moderation.
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Ingredient Quantities
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- 4 large eggs
- 2 medium potatoes
- 1 small onion (optional)
- 1/2 cup olive oil
- Salt to taste
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How to Make this
1. Cut the potatoes into thin slices after peeling them, and make sure they are approximately 1/8 inch thick.
2. In the event that an onion is used, it is to be peeled and sliced finely as well.
3. Warm the olive oil in a frying pan that does not stick, over a medium flame.
4. Place the sliced potatoes in the oil and cook them, turning them occasionally, until they are tender and just shy of brown, which should take about 10 minutes.
5. Put the onion slices in with the potatoes and keep cooking until the onion is soft. This will take about 5 more minutes. Drain both the potatoes and the onions, saving some of the oil.
6. In a big bowl, break the eggs and whisk them gently with a dash of salt.
7. Combine the beaten eggs with the cooked potatoes and onion. Stir gently to mix.
8. Put in a tablespoon of the saved olive oil into the pan and heat it over a medium flame.
9. Transfer the egg and potato blend to the skillet. Set the heat low and cook until the edges set and the top remains slightly runny, about 5-7 minutes.
10. To flip the omelette, take a large plate and place it over the pan. Then, very carefully, turn the whole thing over so that the pan is now on top and the plate is underneath. This is now the moment of truth.
You are going to slide the omelette (now mostly cooked) back into the pan to finish cooking the other side. It takes about 3-5 minutes—ok, it can take longer—to cook the second side. You want the second side to be fully set. You also want the first side to be perfectly cooked.
Equipment Needed
1. Vegetable peeler
2. Sharp knife
3. Cutting board
4. Non-stick frying pan
5. Spatula
6. Large mixing bowl
7. Whisk or fork
8. Measuring cup
9. Large plate
10. Medium-sized bowl or container for draining oil
FAQ
- Q: Can I use a different type of oil instead of olive oil?A: Yes, you may use vegetable oil or sunflower oil, but for the most authentic flavor, use olive oil.
- Q: How do I know when to flip the omelette?A: Flip the omelette carefully when the edges are firm and the center is mostly set, to cook the other side.
- Q: Can I omit the onion?A: Yes, the onion is optional. It adds sweetness, but the omelette is delicious without it.
- Q: What type of potatoes work best?A: For this recipe, it’s best to use waxy potatoes, like Yukons, that hold their shape well.
- Q: How do I store leftovers?A: Allow the omelette to cool. Then wrap it in foil, or store it in an airtight container. Keep it in the refrigerator for no longer than two days.
- Q: Can I add other ingredients?You can indeed enhance flavor and add variety by incorporating ingredients such as peppers, ham, or spinach.
- Q: Is it necessary to peel the potatoes?A: For a smoother texture, it’s recommended that you peel the potatoes. If you want a slightly chunkier product, you can leave the skins on. The decision is up to you.
The Ultimate Spanish Potato Omelette Recipe Substitutions and Variations
When preparing a recipe that calls for medium potatoes, you might consider using sweet potatoes instead, as they are not only sweeter, but they also contain more vitamins, minerals, and fiber. Because of the higher sugar content in sweet potatoes, they can caramelize quite quickly. So, when swapping them in for medium potatoes, be sure to keep an eye on the oven timer. Here are some ways you might prepare sweet potatoes so that they can take the place of medium potatoes in any recipe.
Substitute a small onion with shallots or leeks for a more intricate or subdued flavor.
For a lighter taste, substitute sunflower oil for olive oil.
For an added burst of flavor, substitute either sea salt or kosher salt for the regular salt in recipes.
Pro Tips
1. Pat Dry the Potatoes: After slicing the potatoes, pat them dry with a paper towel. Removing excess moisture will help them become crispier when cooking and prevent them from steaming.
2. Use a Mandoline Slicer: For uniform slices that cook evenly, consider using a mandoline slicer to cut the potatoes and onion. This will ensure that all slices are the same thickness and cook at the same rate.
3. Gentle Heat for the Eggs: While whisking the eggs, avoid over-beating them. Whisk just until the yolks and whites are combined for a creamy texture. Also, cook the eggs over low heat to avoid burning and to allow for even cooking.
4. Room Temperature Ingredients: Let the eggs come to room temperature before you start the preparation. This helps them cook more evenly when combined with the warm potatoes and onions.
5. Practice the Flip: If you’re worried about flipping the omelette, practice flipping a cold frying pan with a plate first to get the motion right. Alternatively, you can use an oven-safe skillet and finish the top under a broiler instead of flipping.
The Ultimate Spanish Potato Omelette Recipe
My favorite The Ultimate Spanish Potato Omelette Recipe
Equipment Needed:
1. Vegetable peeler
2. Sharp knife
3. Cutting board
4. Non-stick frying pan
5. Spatula
6. Large mixing bowl
7. Whisk or fork
8. Measuring cup
9. Large plate
10. Medium-sized bowl or container for draining oil
Ingredients:
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- 4 large eggs
- 2 medium potatoes
- 1 small onion (optional)
- 1/2 cup olive oil
- Salt to taste
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Instructions:
1. Cut the potatoes into thin slices after peeling them, and make sure they are approximately 1/8 inch thick.
2. In the event that an onion is used, it is to be peeled and sliced finely as well.
3. Warm the olive oil in a frying pan that does not stick, over a medium flame.
4. Place the sliced potatoes in the oil and cook them, turning them occasionally, until they are tender and just shy of brown, which should take about 10 minutes.
5. Put the onion slices in with the potatoes and keep cooking until the onion is soft. This will take about 5 more minutes. Drain both the potatoes and the onions, saving some of the oil.
6. In a big bowl, break the eggs and whisk them gently with a dash of salt.
7. Combine the beaten eggs with the cooked potatoes and onion. Stir gently to mix.
8. Put in a tablespoon of the saved olive oil into the pan and heat it over a medium flame.
9. Transfer the egg and potato blend to the skillet. Set the heat low and cook until the edges set and the top remains slightly runny, about 5-7 minutes.
10. To flip the omelette, take a large plate and place it over the pan. Then, very carefully, turn the whole thing over so that the pan is now on top and the plate is underneath. This is now the moment of truth.
You are going to slide the omelette (now mostly cooked) back into the pan to finish cooking the other side. It takes about 3-5 minutes—ok, it can take longer—to cook the second side. You want the second side to be fully set. You also want the first side to be perfectly cooked.
