Also known as an “omelette,” we’re not talking about flatbreads today. Often served as a tapa in Spain, this dish is prepared very simply with potatoes, onion and, like the tortillas you know and love, eggs. That’s where the similarities end! The Spanish tortilla, or tortilla, is tall and thick and served in cake-like portions.
Ingredients
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- Olive oil – To fry the vegetables. Do not use extra virgin olive oil. Other oils you can use are safflower, sunflower, canola, grapeseed, or vegetable oil.
- Potatoes – I used Yukon Gold. Russets will also work.
- Salt and pepper – Season to taste.
- Onion – Cut in half and sliced. White, yellow, or Spanish onions are great choices.
- Eggs – I used large eggs.
- Chives: they are optional but they are an excellent garnish.
How to make Spanish omelette
- Mix eggs: Beat eggs well in a large bowl with salt and pepper to taste.
- Fry potatoes: Heat olive oil in a nonstick skillet, 10 to 12 inches in diameter, over medium-high heat. Add the potatoes and fry until soft and golden. Transfer the potatoes from the skillet to the egg bowl using a slotted spoon.
- Fry onion: Add the onion to the same pan and fry for 3-5 minutes until golden. Transfer the onion from the pan to the same bowl with the eggs and potatoes and drain the oil, leaving a few tablespoons in the pan. Gently stir the potatoes with the onion and eggs.
- Cook and Flip: Pour the egg mixture into the skillet and reduce the heat to low. Use a putty knife to level the surface. Cover with a lid and cook for 3-4 minutes until the edges are completely set. Loosen the edges with a spatula. Place a large plate on top of the tortilla and use your hand to gently hold the plate against the tortilla. Firmly grasp the handle of the skillet and, in one swift motion, flip the tortilla onto the plate.
- Finish: Slide the tortilla from the plate back into the pan, now cooked side up. Cook for another 3-4 minutes until fully cooked.
- Serve: Remove the tortilla from the pan by sliding it onto a plate or you can repeat the flipping step with a large plate. Garnish with chives and serve.
How to know when the Spanish omelette is ready
With a dish like this, consisting primarily of eggs, it’s important to make sure it’s fully cooked before cutting and serving.
