Spanish Omelette
Learn how to make an authentic Spanish Omelette with potatoes and onions. This classic tortilla española recipe takes just 45 minutes total and serves warm or room temperature.
Equipment
- 10-inch nonstick skillet
- colander
- large bowl
- whisk
- spatula
- large plate
- knife
- cutting board
- measuring cups/spoons
Ingredients
- 6 large eggs beaten
- 2 cups Yukon Gold potatoes peeled and thinly sliced
- 1 cup yellow onion finely chopped
- 1/2 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat 1/2 cup olive oil in a 10-inch nonstick skillet over medium heat. Add the thinly sliced potatoes and finely chopped onion, and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender but not browned.
- Drain the potato and onion mixture in a colander, reserving 2 tablespoons of the oil in the skillet. Set the drained mixture aside to cool slightly.
- In a large bowl, whisk the eggs with 1 teaspoon salt and 1/2 teaspoon black pepper until well combined. Add the slightly cooled potato and onion mixture to the eggs and gently stir to combine.
- Heat the reserved 2 tablespoons of oil in the skillet over medium heat. Pour the egg and potato mixture into the skillet, spreading it evenly with a spatula. Cook for 5-7 minutes, or until the edges are set but the center is still slightly runny.
- Carefully flip the omelette by placing a large plate over the skillet, inverting the skillet to transfer the omelette onto the plate, then sliding it back into the skillet. Cook for an additional 3-5 minutes, or until the omelette is fully set and golden brown on both sides.
- Transfer the omelette to a serving plate and let it cool for 5 minutes before slicing into wedges. Serve warm or at room temperature.