Spanish omelet

One of the typical dishes of Spanish gastronomy is the tortilla de patatas (potato omelet), an essential dish in any home in the country! It is perfect for serving as an appetizer and as one of the many elements that make up a family meal. Learn how to prepare this very typical recipe!


How to make spanish omelet?

The Spanish omelet has been around for many years and is a must in every Spanish home. With or without onion, which continues to provoke debate among its followers, filled with ham, cheese, and even other ingredients, the Spanish omelet is a dish you can't miss on your table.


In addition, it is also a dish that you can find in any traditional Spanish restaurant. There are even places that specialize in an omelet! The recipe is the same, and in this preparation, you will find multiple modifications in terms of cooking time and adding the elements.


The Spanish omelet appeared in 1519, or at least the first data we have about this delicacy date back to that time. Remember that the potato omelet's appearance only occurred once the Spanish arrived in America since the tuber, which is one of the star ingredients, together with the egg, comes from South America. However, adding potatoes to the omelet went after the birth of the omelet as such, since omelets were already being prepared in Europe, and even the Aztecs also made their recipe using eggs.

Spanish omelet recipe

Ingredients

  • One kilo of potatoes.
  • One onion.
  • Five eggs.
  • Extra virgin olive oil.
  • Salt to taste.

Elaboration

  • The first thing is to peel and cut the onion. The cut depends on the taste of the guests. If you want the onion to be noticeable in the tortilla, you can cut it into julienne strips; if not, chop the onion finely.
  • Once the onion is chopped, it is time to poach it in a frying pan with a drizzle of extra virgin olive oil.
  • While the onion is cooking, peel and slice the potatoes for frying. The best thing about this recipe is that you don't need to make the cuts following the same pattern, nor do the slices have to be the same size.
  • Place plenty of extra virgin olive oil in a frying pan and add the potatoes. You should add the fries once the oil is at a high temperature, but without burning.
  • Cook the potatoes until they are tender but not too browned or fried.
  • When the onion is ready, could you remove it from the heat and set it aside?
  • Do the same with the potatoes. Once tender, remove from heat and drain to remove excess olive oil.
  • Place the potatoes and onion in a bowl and stir.
  • At this point, add salt to the mixture.
  • Heat extra virgin olive oil in a skillet that you can handle. It is preferable that the pan is small and you get a thicker omelet rather than choosing a larger pan that you cannot easily take.
  • Add the eggs to the bowl of potatoes and onion and mix.
  • Add the egg mixture, potatoes, and onion when the oil is hot.
  • Cook, over medium heat, for a few minutes.
  • Use a shallow dish to help you flip the omelet. This is the most challenging step of the whole recipe; when you flip the tortilla, return it (on the other side) to the pan to finish cooking.
  • When the Spanish tortilla is golden brown on both sides, it is time to remove it and serve immediately.

Tips on how to make a Spanish omelet

How to get the perfect Spanish omelet? You need a lot of practice! Although the process is straightforward, many people need help to flip the tortilla using a flat plate. Use a pan you can handle to prevent the tortilla mixture from spilling over the edges or the tortilla from falling on the floor! Also, take your time when flipping the tortilla.


On the other hand, it is also advisable to substitute olive oil for sunflower oil, which is the most commonly used in restaurants when preparing potato omelets. This oil is the best when it comes to frying potatoes.


Undercooked? The undercooked omelet is a delight! The cooking time of the omelet is flexible: you should leave the pan on heat depending on how you like your omelet. If you like it rare and more liquid, a few minutes will be enough, while if you want it very well done, it will be necessary to leave it longer. But be careful, don't let it burn!

The recipe is straightforward, and you can make multiple modifications. You can add a wide variety of ingredients, such as chorizo, ham, cheese, mushrooms, and truffles. It is a delight for your guests! We also invite you to try the potato omelet with caramelized onion. Everyone will love it!


To serve it, if you want it to be an appetizer, be sure to accompany it with a piece of bread. Also, depending on the diners' preferences, you can serve it with sauces such as aioli or mayonnaise.

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