Spanish Omelet (Tortilla Española) Recipe
The Spanish omelet, or Tortilla Española, is a classic dish from Spain, known for its simplicity and rich flavors. This traditional recipe is made with just a few basic ingredients: potatoes, onions, eggs, olive oil, and salt. Despite its simplicity, the Spanish omelet is incredibly versatile and can be enjoyed at any time of the day—whether for breakfast, lunch, dinner, or as a tapa (appetizer).
Ingredients:
- 4 medium-sized potatoes (about 500 grams)
- 1 large onion
- 6 large eggs
- 1 cup (240 ml) of extra virgin olive oil
- Salt, to taste
Instructions:
- Preparation:
- Begin by peeling the potatoes and cutting them into thin slices or small cubes, about 1/8 inch thick. This will ensure they cook evenly and become tender.
- Peel and finely slice the onion. The onion adds sweetness and depth to the dish, so choose a large, fresh one for the best flavor.
- Cooking the Potatoes and Onion:
- Heat the olive oil in a large, non-stick frying pan over medium heat. It’s important to use enough oil to fully cover the potatoes and onions so they can cook evenly and absorb the flavors.
- Once the oil is hot, add the potatoes and onions. Stir them gently to ensure they are coated with oil. Reduce the heat to low and cook slowly for about 20 minutes, stirring occasionally. The goal is to soften the potatoes and onions without browning them. You want them to be tender, not crispy.
- Draining the Excess Oil:
- After the potatoes and onions are cooked, remove them from the pan using a slotted spoon, allowing the excess oil to drain back into the pan. Place the drained potatoes and onions in a large bowl. The oil can be reserved for cooking the omelet later.
- Season the potatoes and onions with salt to taste.
- Beating the Eggs:
- Crack the eggs into a separate bowl and beat them well until fully combined. Pour the beaten eggs over the potatoes and onions, stirring gently to ensure everything is well mixed.
- Cooking the Omelet:
- Heat a small amount of the reserved olive oil in the same frying pan over medium heat. Once hot, pour in the potato, onion, and egg mixture. Spread it evenly across the pan.
- Let the omelet cook for about 5-7 minutes on medium-low heat, until the edges start to set and the bottom turns golden brown. Be patient, as cooking on low heat prevents the omelet from burning and ensures the inside is fully cooked.
- To cook the top of the omelet, you can carefully flip it using a plate. Place a large plate over the pan, hold it securely, and flip the pan to transfer the omelet onto the plate. Then, slide the omelet back into the pan to cook the other side for another 3-4 minutes. Alternatively, you can cover the pan with a lid and let the top cook without flipping.
- Serving:
- Once the omelet is fully cooked and firm, slide it onto a serving plate. Let it cool slightly before slicing it into wedges. The Spanish omelet can be enjoyed warm or at room temperature.
Tips and Variations:
- Additions: You can enhance the basic recipe by adding ingredients like diced bell peppers, spinach, or chorizo for extra flavor.
- Texture: If you prefer a creamier texture, slightly undercook the center of the omelet.
- Serving Ideas: Serve with a simple salad, bread, or as part of a tapas spread with olives, cheese, and cured meats.
This Spanish omelet is a delightful and satisfying dish that showcases the humble yet delicious combination of potatoes, onions, and eggs. Its versatility and ease make it a favorite in kitchens around the world.
