Spanish Potato and Onion Omelet Recipe

Introduction

The Spanish omelet, or tortilla española, is a classic dish that’s simple yet satisfying. Made with eggs, potatoes, and onions, it’s perfect for any meal of the day. Whether hot or chilled, it’s a tasty treat that’s easy to make at home.

Ingredients

• 6 free range eggs
• 5 potatoes
• 1/2 onion
• Scallion, to taste
• 1 cup olive oil
• Salt, to taste
• Ground black pepper, to taste

Instructions

1. Step 1: Peel and thinly slice the potatoes. Cut the half onion into long slices or mince it if you prefer smaller pieces. Combine them in a bowl, then transfer to a cast-iron or nonstick skillet.
2. Step 2: Add the olive oil to the pan and bring it to a boil.
3. Step 3: Fry the potatoes and onions until the potatoes start to get crispy on the edges and can be easily pierced with a fork or break apart.
4. Step 4: Turn off the heat and remove any excess oil, leaving about 1 to 2 tablespoons in the pan.
5. Step 5: Beat the eggs with salt, ground black pepper, and minced scallion. Pour the mixture into the pan over the hot oil. Cook until the edges become crispy. Use a spatula to check the underside carefully to avoid burning.
6. Step 6: Place a flat plate larger than the pan upside down on top of the skillet. Lift the skillet and flip the omelet onto the plate. Slide the uncooked side back into the pan and cook until crispy.
7. Step 7: Slide the omelet onto a serving dish. Serve hot or chill in the fridge for a traditional cold Spanish omelet experience.

Tips & Variations

• For a milder onion flavor, rinse the sliced onions in cold water before cooking.
• Try adding a pinch of smoked paprika to the egg mixture for a smoky twist.
• You can use sweet potatoes instead of regular potatoes for a different taste.
• Serve with a light salad or crusty bread for a complete meal.

Storage

Store the Spanish omelet in an airtight container in the fridge for up to one week. It can be enjoyed cold or reheated gently in a pan or microwave. Avoid overheating to keep it moist and tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular eggs instead of free range eggs?

Yes, regular eggs work just as well, but free range eggs often have a richer flavor and brighter yolks which enhance the dish.

Is it necessary to use a cast-iron skillet?

No, a nonstick skillet works fine. Cast-iron helps with even cooking and gives a nice crust, but either option will yield a delicious omelet.

Spanish Potato and Onion Omelet Recipe

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★★★★★

4.5 from 115 reviews

• Author: Ben
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A classic Spanish Omelet made with thinly sliced potatoes, onions, scallions, and free-range eggs, gently fried in olive oil to create a crispy-edged, tender, and flavorful dish. Perfect served hot or chilled, this versatile omelet is ideal for any meal or as a savory snack.

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Ingredients

Scale 1x2x3x

Vegetables

• 5 Potatoes, peeled and thinly sliced
• 1/2 Onion, sliced or minced
• Scallion, minced, to taste

Eggs

• 6 Free Range Eggs

Oils and Seasonings

• 1 cup Olive Oil
• Salt, to taste
• Ground Black Pepper, to taste

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Instructions

1. Prepare Vegetables: Peel and thinly slice the potatoes. Slice or mince the half onion according to your preference. Combine both in a bowl and then transfer to a standard-sized cast-iron or nonstick skillet.
2. Heat Oil: Add 1 cup of olive oil to the skillet and bring it to a gentle boil, ensuring the potatoes and onions are submerged.
3. Fry Potatoes and Onions: Fry until the potatoes become crispy on the edges and can be pierced easily with a fork or break apart slightly, indicating they are cooked through.
4. Drain Excess Oil: Turn off the heat and carefully remove the excess oil from the pan, leaving about 1 to 2 tablespoons to cook the eggs with the potatoes and onions.
5. Mix Eggs and Seasonings: In a separate bowl, beat the free-range eggs with salt, ground black pepper, and minced scallion to taste. Pour the egg mixture evenly over the cooked potatoes and onions in the hot oil.
6. Cook the Omelet: Cook on medium heat until the edges of the omelet turn crispy. Use a spatula to lift the omelet slightly and check if it is browning but not burning.
7. Flip the Omelet: Place a flat plate larger than the skillet upside down on top, then carefully flip the skillet and omelet onto the plate. Slide the uncooked side of the omelet back into the pan gently to cook the other side.
8. Final Cooking and Serving: Cook until the bottom is crispy and the omelet is fully set. Slide it onto a serving dish. Serve hot or chill in the fridge to enjoy cold, as traditional.
9. Storage: This omelet keeps well in the fridge for up to one week, making it a great option for picnics or meal prep.

Notes

• Use free-range eggs for better flavor and nutrition.
• Slicing potatoes thinly ensures even cooking and tenderness.
• Be careful not to burn the omelet when frying; moderate heat is best.
• Traditionally served cold but equally delicious warm.
• Reserve some scallions to garnish if desired.
• Ensure to leave a small amount of oil in the pan before adding eggs to prevent sticking.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: Spanish

Keywords: Spanish omelet, tortilla española, potato omelet, fried egg dish, traditional Spanish recipe, easy brunch, picnic food