The Spanish Potato and Onion Omelette, or Tortilla Española, is a classic dish that highlights the simple yet flavorful combination of potatoes, onions, and eggs. With its soft, moist interior and golden, crispy exterior, this omelette is a beloved comfort food across Spain. It’s perfect for breakfast, brunch, lunch, or even a light dinner. The combination of caramelized onions, tender potatoes, and rich eggs creates a hearty dish that is both satisfying and delicious. Here’s how to make it at home.
Preparation Time
- Prep time: 15 minutes
- Cooking time: 25 minutes
- Total time: 40 minutes
Ingredients
- 1 medium-sized potato (about 2 cups), peeled and sliced (Yukon Gold, Red, or Russet)
- 1 cup onion, sliced
- ½ tsp salt (or to taste)
- Freshly ground black pepper (to taste)
- 3 large eggs
- 3 tbsp olive oil (divided)
Directions
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Prepare the Potatoes and Onions:
- Peel and slice the potato using a mandolin to about ⅕ inch thickness.
- Slice the onion to the same thickness. Cut both the potato and onion slices into halves or quarters to speed up cooking.
- Heat a 10-inch pan over medium heat. Add 2 tablespoons of olive oil and allow it to heat until shimmering.
- Add the sliced potatoes and onions to the pan, tossing them in the oil to coat evenly.
- Cook over medium heat for 10-15 minutes, flipping and stirring every 3-4 minutes. Adjust the heat between medium and medium-high as needed.
- Once the potatoes are fork-tender and the onions are golden and caramelized, scoop them out using a strainer, leaving the oil in the pan.
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Prepare the Egg Mixture:
- In a large bowl, crack 3 eggs and beat them until smooth.
- Add the cooked potato and onion mixture to the eggs.
- Season with ½ teaspoon of salt (or to taste) and freshly ground black pepper. Stir gently to combine.
- Cover the mixture and let it sit for 15-20 minutes to allow the flavors to meld.
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Cook the Omelette:
- Leave about 1 tablespoon of oil in the pan and heat it over medium heat.
- Pour the potato and egg mixture into the pan, spreading it out evenly with a spatula.
- Cook over medium-high heat for about 1 minute, until the eggs begin to set.
- Reduce the heat to medium-low and cook for an additional 2-3 minutes until the top is still slightly runny.
- Loosen the edges of the omelette with a spatula to ensure it will slide out easily.
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Flip the Omelette:
- Place a flat plate over the pan and carefully flip the omelette onto the plate.
- Slide the omelette back into the pan, uncooked side down.
- Cook over medium-high heat until the bottom is golden brown, then reduce the heat to medium-low and cook until fully set, about 1-2 minutes more.
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Serve:
- Turn the omelette out onto a plate and serve warm or at room temperature.
- The omelette should be soft and moist on the inside, with a golden brown crust on the outside.
Serving Suggestions
- Serve with a fresh salad for a balanced, light meal.
- Pair with crusty bread for a more filling, comforting dish.
- It pairs well with a glass of Spanish red wine or a refreshing cold beer, perfect for a relaxed meal with friends or family.
Cooking Tips
- Mandolin Precision: Use a mandolin for even slicing to ensure the potatoes and onions cook uniformly, which results in a consistent texture for the omelette.
- Use a Nonstick Pan: A nonstick pan is ideal for flipping the omelette without it sticking to the surface.
- Be Gentle When Stirring: When mixing the potatoes and onions with the eggs, do it gently to avoid breaking the potatoes into pieces.
- Resting Time: Let the egg mixture rest before cooking to allow the potatoes to absorb the egg flavor fully.
Why You’ll Love This Recipe The Spanish Potato and Onion Omelette is a simple, yet comforting dish that brings together the earthy flavor of potatoes and the sweetness of caramelized onions. The richness of the eggs ties it all together, making for a satisfying meal that’s perfect for any time of day. With its crispy exterior and soft, tender interior, this omelette is an irresistible treat. Plus, it’s versatile enough to serve hot or at room temperature, making it great for any occasion, whether it’s a quick breakfast or a leisurely dinner.
Health Benefits of the Recipe This omelette provides a good balance of nutrients. Potatoes are a great source of carbohydrates and fiber, while onions offer antioxidants and essential vitamins. Eggs provide protein and healthy fats, making this a hearty, well-rounded dish. Olive oil adds heart-healthy fats, and the dish is free of refined sugars, making it a great choice for those looking for a wholesome meal.
Variations to Try
- Add Chorizo or Bacon: For a meatier version, try adding chorizo or crispy bacon to the potato and onion mixture.
- Vegetarian Add-ins: You can add other vegetables like bell peppers, zucchini, or spinach to the omelette for extra flavor and nutrition.
- Cheese Lovers: Add grated cheese like Manchego, cheddar, or feta to the mixture before cooking for a cheesy, rich twist.
Conclusion The Spanish Potato and Onion Omelette is a delicious, satisfying dish that can be served for any meal of the day. It’s simple to make but bursting with flavor, and its versatility makes it a great option for any occasion. Whether you enjoy it as a main course or a snack, this classic Spanish recipe is sure to be a favorite in your home.
Frequently Asked Questions
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Can I use other types of potatoes? Yes, you can use different types of potatoes like Yukon Gold, Russet, or Red potatoes depending on your preference.
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Can I make this dish in advance? Yes, this omelette can be made ahead of time and stored in the refrigerator. Reheat gently in a pan before serving.
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Can I add cheese to the omelette? Yes, adding cheese like Manchego, cheddar, or goat cheese will enhance the flavor and make the omelette even more indulgent.
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What can I serve with this dish? You can serve this omelette with a fresh salad, crusty bread, or even a bowl of soup for a complete meal.
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Can I make this recipe vegan? Yes, to make this recipe vegan, you can use egg substitutes such as chickpea flour or tofu to replace the eggs and olive oil in place of butter.