ArabianBreakfastsChineseCuisineFrenchIndianItalianKoreanMainsPakistaniQuick & Easy

Spanish Tortilla (Omelette)

20 mins Cook
Scroll to recipe
Copy of NomNom Recipes 1 79


One of the truly exceptional omelettes that graces the culinary world is the Spanish Tortilla—a creation composed solely of olive oil, eggs, potatoes, and onions. Its versatility is highlighted as it delights palates regardless of the time of day, whether enjoyed warm or at room temperature. Frequently showcased on Tapas menus, this dish has secured its place as a sought-after delight.

Spanish Tortilla
nomnomwow.com Spanish Tortilla (Omelette)

In the realm of omelette grandeur, a parade of opulent creations prevails. From extravagant truffle-infused varieties to those layered with a quartet of cheeses or even sumptuous lobster, there’s no shortage of decadence.

As for me, I tend to gravitate towards the “fridge clean-out” approach to omelette crafting. In essence, my omelettes typically serve as a canvas for utilizing odds and ends residing in the refrigerator.

However, there is an exception—the Spanish Tortilla. It stands as one of the few omelettes I consciously choose to prepare. The magic of a Spanish Tortilla is found within its modest ingredient list—merely eggs, potatoes, onions, and olive oil. While variations do exist, even within Spain, this classic assembly prevails.

A noteworthy feature of Spanish Tortillas lies in the potato preparation method. Sliced potatoes are gently “stewed” in oil on the stovetop, employing a relatively generous quantity of oil, around 1/2 a cup. Admittedly, this might sound like a substantial amount, yet the potatoes don’t absorb as much oil as one might anticipate. In fact, the outcome is akin to confit potatoes. This technique renders the potatoes splendidly creamy, a crucial factor that contributes to the exceptional quality of Spanish Omelettes.

While serving the omelette at room temperature is indeed delightful, I personally lean towards savoring it warm. While omelettes are typically associated with breakfast or brunch, the Spanish Tortilla finds a comfortable home in the world of Tapas. Traditionally in Spain and regularly featured on tapas menus, this dish is a staple both there and in Spanish eateries around the globe, including here in Sydney, Australia.

This rendition of the Spanish Omelette was prepared as part of a grand Spanish Fiesta, gracing the Easy Tapas spread that kicks off the meal. On Wednesday, I’ll unveil the star of the show—the generous Chicken & Seafood Paella. Then, on Friday, brace yourself for the pièce de résistance of Spanish desserts—CHURROS!

So, the question remains: Will you indulge in this delight for breakfast, lunch, dinner, or as a delightful addition to your tapas adventure?

Spanish Tortilla (Omelette)

maimoona
One of the truly exceptional omelettes that graces the culinary world is the Spanish Tortilla—a creation composed solely of olive oil, eggs, potatoes, and onions. Its versatility is highlighted as it delights palates regardless of the time of day, whether enjoyed warm or at room temperature. Frequently showcased on Tapas menus, this dish has secured its place as a sought-after delight.
prep time
10 mins
cooking time
20 mins
servings
2
total time
30 mins

Equipment

Ingredients

  • 750 g / 1.5 lb potatoes (Note 1), peeled and cut into 0.5cm / 1/5" thick slices

  • 1 onion , sliced

  • 1/2 cup / 125 ml olive oil

  • 8 eggs

  • Salt and pepper

  • Fresh parsley

Instructions

1
Begin by heating oil in a non-stick frying pan set to medium heat. Add the onions and potatoes, ensuring to turn them over to evenly distribute the heat. Cover the pan with a lid, gently simmering the potatoes for about 20 minutes. During this time, turn the potatoes 3 to 4 times using an egg flip, allowing them to become tender and thoroughly cooked. Should the potatoes start to sizzle and show signs of browning, lower the heat accordingly.
2
While the potatoes are in the process of becoming perfectly cooked, take the opportunity to whisk the eggs, seasoning them with a sprinkle of salt and pepper to taste.
3
Once the potatoes have achieved their desired softness, use a slotted spoon to transfer them to a colander. This step aids in draining away any excess oil.
4
Next, carefully pour out most of the remaining oil from the skillet, ensuring to retain around 1 1/2 to 2 tablespoons.
5
Elevate the stove's heat to medium-high and engage the grill/broiler, setting it to high heat.
6
Reintroduce the drained potatoes to the skillet, then pour the whisked eggs over them. Allow this delightful concoction to cook for approximately 5 minutes or until the underside takes on a light golden hue.
7
Should you find the center of the omelette to be undercooked—a situation I often encounter—simply transfer the pan under the grill/broiler for a couple of minutes until the center is just set.
8
Once done, remove the pan and grant the omelette a brief resting period. Position a serving platter atop the fry pan, then expertly flip the combination to release the omelette, revealing it in its splendid upside-down presentation.
9
Feel free to serve this culinary triumph either warm or at room temperature. My personal preference leans toward the warm embrace of its flavors.
10
I had the pleasure of featuring this creation as part of an ensemble for a Tapas Spread—an ideal setting for its delectable allure!

Notes

In this recipe, I opt for an all-purpose potato instead of waxy varieties, aiming for a creamy texture as opposed to the firmness found in potato salads. In Australia, the dirt-brushed potatoes are well-suited. If you're in the US, consider Yukon Gold potatoes, and in the UK, both Yukon Gold and King Edwards make excellent choices. Nutritional information is calculated per serving, based on an assumption of 6 servings. This estimation takes into account the discarding of approximately 1/4 cup of the oil. Here's the nutritional breakdown for the Spanish Omelette (Tortilla):
You may also like
ArabianBakedCuisineIndianItalianMainsPakistaniQuick & Easy

Lemon Tart

20 mins Cook
What gives this Lemon Tart its exceptional quality? It’s the lemon curd filling. It strikes a harmonious balance between sweetness and tartness, and its custard-like texture effortlessly dissolves in your mouth. This timeless French tart is both elegant and visually appealing, yet its filling is incredibly uncomplicated, consisting solely of eggs, sugar, butter, and fresh lemon!
ArabianCuisineFrenchIndianItalianQuick & Easy

Healthy Creamy Zucchini Soup

20 mins Cook
You don’t require a substantial amount of cream to create a Creamy Zucchini Soup because the natural consistency of cooked zucchini seamlessly transforms it into a rich and velvety soup. This delightful bowl of warmth not only pleases your taste buds but also boasts a modest calorie count of just 220 per generous serving, or a mere 98 calories if you opt to omit the cream!
ChineseCuisineDips and SaucesFrenchIndianItalianKoreanMainsQuick & Easy

Chinese Zucchini Pancakes

20 mins Cook
Chinese food for breakfast? Absolutely! I can assure you that breakfast in Asian countries is far more intriguing than a simple combination of toast and cereal, not to mention much more delightful!

Leave a Reply

Your email address will not be published. Required fields are marked *