Spanish Omelette (Spanish Tortilla)
This Spanish Omelette is a comforting classic! Tender potatoes and fluffy eggs come together for a dish that’s perfect any time of day.
Servings: 4 servings
Ingredients
- 1/2 cup olive oil for frying
- 5 pieces potatoes diced into 1-inch pieces
- 1 piece brown onion chopped
- 8 pieces eggs the base of the tortilla
- 1 pinch salt to taste
- 1 pinch cracked pepper to taste
- 1 pinch parsley to garnish, optional
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced potatoes and chopped onion, cooking for about 15-20 minutes until tender and golden.
- In a mixing bowl, crack the eggs and season with salt and cracked pepper. Whisk until well combined.
- Drain the cooked potatoes and onions from the oil and add them to the bowl with the whisked eggs. Stir gently to combine.
- Pour the potato and egg mixture into the same skillet. Cook on medium heat for about 5-7 minutes until the edges start to set.
- Place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide it back into the skillet to cook the other side for another 5-7 minutes until fully cooked and golden brown.
- Once cooked, slide the omelette onto a serving plate. Cool slightly before slicing, garnish with parsley if desired, and serve warm or at room temperature.
Equipment
- Large Skillet
- Mixing Bowl
- Spatula
- Knife and cutting board
- Plate
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet over low heat or microwave for a quick snack.
- This dish is naturally gluten-free, perfect for gluten sensitivities.