SPANISH OMELETTE (TORTILLA ESPAñOLA)
Five humble ingredients express rich flavors in this classic Spanish dish. Onions not only caramelize in olive oil, but infuse it, creating a savory base for cooking potatoes and eggs. Slice it pizza-style for a shareable breakfast or tapa.
Provided by Paul Berglund
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F. Using a knife, peel the onion (discard onion skin in a bowl for easy clean-up), then remove both ends and cut in a medium dice. Heat a non-stick, oven-proof skillet over medium heat. Add olive oil followed by chopped onions and 1 teaspoon salt. Stir and cook until the onions are soft and lightly caramelized, about 10 minutes. Stir the onions occasionally as they cook.
- Slice the potato (leave peel on), then dice the same size as the onions (cut away and discard any blemishes on the potato). Set aside. Crack eggs into a bowl, whisk and set aside. When onions are lightly caramelized, remove from heat. Place a strainer over a bowl and strain the onions from the oil, reserving oil. Set onions aside. Place oil back into the pan, turn heat to high until oil is slightly smoking, 2-3 minutes (hot oil will keep the potatoes from sticking). Add potatoes and 1 teaspoon salt. Stir and cook until potatoes are soft and golden brown, 7-8 minutes (test for doneness by tasting one!).
- Strain potatoes from the oil, reserving oil. Add potatoes to the onions and keep the skillet warm over low heat (It's important to have no trace of onions or potatoes in the skillet or the omelette will stick). Stir beaten eggs into the potato onion mixture. Turn heat to high, add about 1 tablespoon of the oil back to the pan. When the oil begins to smoke, add egg mixture. Using a rubber spatula gently move the eggs around in the pan to distribute the heat. Turn heat to low and let the omelette set around the edges, 1-2 minutes. Transfer omelette to the oven. It will bake a total of 4-5 minutes. First, to set the eggs, 2- 2 ½ minutes.
- When the omelette is set all over, remove from the oven to flip and cook on the other side. Shake slightly to make sure it isn't sticking to the sides. Using a rubber spatula, gently remove the omelette from the skillet onto a plate. Cover with the other plate and flip over. Using a rubber spatula, gently place back into the pan, bottom-side up and back into the oven, about 2 more minutes.
- Remove omelette from oven. Using a rubber spatula, slide onto a plate. Serve.
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Lufuno Mafilika
[email protected]I've made this tortilla several times now and it's always a hit. It's a great way to use up leftover potatoes and it's so delicious.
Saher Arshad
[email protected]This is the best Spanish omelette recipe I've ever tried. It's so simple to make and it always turns out perfect. I highly recommend it!
Asif Babu
[email protected]This tortilla was a bit too oily for my taste. I think I'll use less olive oil next time.
Lexi Longoria
[email protected]I'm not a huge fan of eggs, but I really enjoyed this tortilla. The potatoes and onions added a lot of flavor and texture.
Adam Tideswell
[email protected]This is a great recipe for a quick and easy weeknight meal. I love that it's healthy and filling too.
Winslow Og
[email protected]I followed the recipe exactly and my tortilla turned out great! It was so fluffy and flavorful. I served it with a side salad and it was a perfect meal.
Haris Raja
[email protected]This tortilla was a bit bland for my taste. I think next time I'll add some more spices or maybe some cheese.
Peace Chilaka
[email protected]I've never made a Spanish omelette before, but this recipe made it so easy. I was really impressed with how well it turned out. It was so flavorful and delicious. I'll definitely be making this again.
Umar Nazeer
[email protected]I made this for breakfast this morning and it was perfect. The potatoes were crispy on the outside and fluffy on the inside, and the eggs were cooked to perfection. I will definitely be making this again.
Riley Moore
[email protected]This is my go-to recipe for Spanish omelette. It's always a hit with my family and friends. I like to add a little bit of chorizo or ham to mine for extra flavor.
Beti Fatima
[email protected]This tortilla is absolutely delicious! It's so easy to make and it's a great way to use up leftover potatoes. I love that it's a one-pan dish, which makes cleanup a breeze.