Spanish Omelette Recipe
A slow cooked, thick omelette with potato filling. Simple but delicious!
Spanish Omelette, Tortilla or Spanish Tortilla,
they are all the same food. A slow cooked, thick omelette with potato filling.
So simple but oh so delicious! As far as authenticity is concerned, the tapas bars in Spain would have you
believe that the only filling to the Tortilla is potatoes and onions. But I am
certain that Spanish folk added a few 'in season' vegetables to the mixture so
feel free to experiment with the basic, delicious recipe.
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|280g / 10oz potatoes (not new potatoes)
|5 medium eggs
|½ medium onion
|1 large tomato - leave this out if you want a more traditional dish
|110g / 4oz peas (frozen peas are fine) - leave this out if you want a more traditional dish
Salt and pepper to taste
Nutrition information per portion
PREPARATION TIME: 10 minutes
COOKING TIME: 30 minutes
DIFFICULTY LEVEL: Easy
FREEZE? No but lasts overnight in fridge
SERVINGS: 2 portions
: 1 frying pan (base about 20cm / 8 inches)
Some of the ingredients for
Peel the potato(es), cut in half and slice. Scatter salt over the sliced potatoes and mix them up to ensure all have some salt on them.
Peel the onion, cut in half and finely chop. Save the other half of the onion for use in another meal.
Roughly chop the tomato with a sharp knife.
COOK'S NOTES FOR SPANISH OMELETTE RECIPE
The Spanish Omelette is a very versatile dish
because it can be served hot or cold and I guarantee that it is tasty either
We added peas and tomatoes in the recipe below, but feel
free to add whatever vegetables you have to hand - French beans, peppers,
runner beans all go well with this Spanish favourite.
The ingredients below will make a Spanish Omelette big
enough for at least two servings.
Note: we used 1 tomato as per the recipe not the two
shown in the picture below. Also we included a cupful of frozen peas as per the ingredients
list. You should leave out the tomatoes and peas if you want the true
authentic and original Spanish Omelette.
A true Spanish Omelette should be around 3cm / 1in deep. So the
ingredients specified below should be in a frying pan which is about 20 cm / 8
inches at the base. See the pictures accompanying the recipe below which
show a "deep" Spanish Omelette.
At the end of this page there is a video which you can
click to view. It shows the process used to cook our traditional Spanish
Recipe by David Marks.
Add two (not all three) tablespoons of olive oil to the frying pan. Heat at
a medium setting. When hot, add the potatoes. Keep turning and separating
them for 5 minutes. If they begin to turn brown, lower the heat.
add the chopped onions and mix well. Cover the frying pan, turn the
heat to low. Turn the potatoes and onion every couple of minutes. Fry for
about 10 minutes until the onions have gone soft
Break the eggs into a large bowl (large enough to also take the potatoes and
onion) and gently whisk them with a fork. Just enough to merge the whites
and yolks together. Don't over do this whisking. Add salt and pepper.
the potatoes and onion are cooked, add them to the bowl of eggs. Add the
tomatoes and peas.
Add the remaining 1 tablespoon of olive oil to the pan and turn up the heat to medium. Wait one minute for the pan to heat then pour the bowl of eggs and vegetables into the pan. Immediately turn down the heat to the lowest setting.
Leave the omelette to cook for 15 minutes at the lowest heat setting.
When there is almost no liquid on the surface of the
omelette turn it by putting a plate on top of the frying pan and
turning it upside down. Put the omelette back in the pan.
the edges, turn the edges of the omelette inwards with a spatula.
Let the omelette cook for another 5 minutes.
Cut the Spanish Omelette in half and serve on heated plates. If you have some left over, cover it and place it in the fridge. It is equally delicious cold for breakfast or as part of a picnic.
It's great on its own, especially if you have included the tomatoes and peas. It also goes well with a salad and some Spanish wine.