However, simply subtract the tomatoes and peas from this recipe and you will also end up with a perfect Spanish Omelette.
No-one really knows the exact origins of the Spanish Omelette but the first written refence to it is generally accepted as being in 1817. That reference is as follows "two to three eggs in tortilla for 5 or 6 [people] as our women do know how to make it big and thick with fewer eggs, mixing potatoes, breadcrumbs or whatever"
For us, those two words "breadcrumbs" and "whatever" are indicative the original tortilla recipe was not so exclusive of ingredients as it is now.
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
3 tablespoons olive oil
Salt and pepper to taste
Peel the potato(es), cut in half and slice. Lighly 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.
The Spanish Omelette is a very versatile dish because it can be served hot or cold and I guarantee that it is tasty either way.
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 of the ingredients above. 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.
Below there is a video which you can click to view. It shows the process used to cook our traditional Spanish Omelette.
VIDEO - HOW TO COOK A SPANISH OMELETTE
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.
Then 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.STEP 2
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.
When the potatoes and onion are cooked, add them to the bowl of eggs. Add the tomatoes and peas.STEP 3
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.STEP 4
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. Slide the omelette off the plate and back into the pan.
To round the edges, turn the edges of the omelette inwards with a spatula. Let the omelette cook for another 5 minutes.STEP 5
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.