SPANISH OMELETTE RECIPE
Also known as a Spanish tortilla, this is a slow cooked omelette
containing potatoes and onions. A classic Spanish dish which tastes far
better than its ingredients would suggest.
Preparation
Cooking
Freeze
Difficulty
Servings |
7 minutes
40 minutes
No, will store in fridge
Medium
2, but 6 as a tapas portion |
Equipment
1 Medium frying pan (skillet) with a base of 20cm / 8 in.
1 Larger frying pan (skillet)
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Ingredients
Eggs
Potatoes
Onion
Olive oil
Salt & pepper
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Amount
5 medium
1 medium (280g / 10oz)
½ medium
4 tablespoons
To taste
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Expert Advice
Use "old" rather then new or salad potatoes for this recipe. We describe how to
turn the omelette over in the last stages of cooking. An easier way to fully
cook the top surface of the Spanish omelette is to put it under the grill for a
couple of minutes until the top surface is cooked and golden brown.
The size of the frying pan (skillet) is important to the success of the recipe
(see cooking equipment above). If you use too large a frying pan the omelette
will spread too much and not be as thick as it should.
Spanish Omelette is delicious eaten warm or cold. Simply store in the fridge and
remove five minutes before eating for a cold omelette. Give it a try, this dish
really makes a delicious breakfast.
Peel the potato, cut into thin slices and halve the larger
slices.
Peel the onion, cut in half and finely slice each half.
Separate the slices into individual rings.
STEP 2 - FRY POTATOES & ONIONS
Place each of the frying pans on a low to medium heat and add two tablespoons
of olive oil to each. When the pans are heated, add the onions to the small
frying pan and the potatoes to the larger pan. Fry the onions for about 10
minutes until they are soft but not browned.
Fry the potatoes for about 12 minutes. Separate them as they cook and turn to
ensure both sides are cooked. Taste the potatoes when they are cooked to ensure
they are cooked through. If not, fry for a few more minutes but don't let them
brown.
Crack the eggs into a large bowl and lightly mix them with a fork so
that the whites and eggs are combined.
Add the potatoes, onions and a good dose of salt to the eggs and mix in
well. Put the small frying pan on a low heat and pour in the eggs,
potatoes and onions. Do not cover.
The Spanish omelette will cook slowly and after about 20 minutes the top
will be only slightly runny. Turn the omelette over by placing a plate
over the pan and turn both over at the same time. Using a spatula ease
the turned omelette back into the pan. Cook for a further four minutes.
See "Expert Advice" near the top of this recipe for an easier way to
cook the top of the omelette.
A Spanish Omelette is best served warm or cold but not hot. If serving warm,
allow it to stay in the pan off the heat for about five minutes. Cut into two
and slide each half onto a plate with a serving of fresh salad.