Indulge in the rich flavors of Spain with our enticing Spanish omelette recipe. Also known as “Tortilla Española,” this classic dish captures the essence of Mediterranean cuisine. Crafted from the harmonious blend of eggs, potatoes, and onions, each sumptuous bite offers a delightful interplay of textures and a symphony of savory notes. Whether served warm or at room temperature, this iconic omelette is a culinary journey that transports you to the sun-soaked streets of Spain with every delicious mouthful.
Spanish omelette - Easy breakfast recipe
A Spanish omelette, also known as "Tortilla Española," is a traditional dish hailing from Spain. It is a hearty and flavorful omelette made from simple ingredients, primarily eggs, potatoes, and onions. Sliced or diced potatoes are typically sautéed until tender and mixed with caramelized onions. This mixture is then combined with beaten eggs and cooked until set, resulting in a thick, round omelette with a slightly crispy outer layer. The Spanish omelette is commonly enjoyed as a tapa (appetizer) or as a light meal, and it can be served warm or at room temperature. It's a staple in Spanish cuisine and reflects the country's emphasis on using uncomplicated ingredients to create delicious and satisfying dishes.
Ingredients
- 3 large potatoes, peeled and thinly sliced
- 1 onion, thinly sliced
- 4-5 eggs
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Heat a generous amount of olive oil in a non-stick skillet over medium heat.
- Add the sliced potatoes to the skillet and cook, occasionally flipping them, until they are tender but not browned. This usually takes about 10-15 minutes.
- Once the potatoes are cooked, use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.
- In the same skillet, sauté the thinly sliced onions until they are soft and translucent. Remove them from the skillet and set them aside.
- In a large bowl, beat the eggs and season them with salt and pepper.
- Gently mix the cooked potatoes and sautéed onions into the beaten eggs, ensuring they are well-coated.
- Clean the skillet if necessary and add a tablespoon of olive oil. Heat the skillet over medium-low heat.
- Pour the egg, potato, and onion mixture into the skillet, spreading it out evenly.
- Cook the omelette slowly, allowing the bottom to set while the top is still slightly runny.
- To flip the omelette, place a large plate over the skillet and carefully invert the omelette onto the plate. Then, slide the omelette back into the skillet to cook the other side.
- Continue cooking until the omelette is fully set but still slightly moist in the center.
- Once cooked to your liking, slide the omelette onto a serving plate and let it cool for a few minutes before slicing.
- Serve the Spanish omelette warm or at room temperature, either as a tapa or a light meal.Feel free to customize the recipe by adding ingredients like cooked chorizo, bell peppers, or cheese. Enjoy your homemade Spanish omelette!
Video
Notes
One important thing to note when making a Spanish omelette is to ensure that the potatoes are cooked thoroughly before mixing them with the eggs. Undercooked potatoes might result in a crunchy or uneven texture in the final omelette. Additionally, when sautéing the potatoes and onions, it's best to use a non-stick skillet and cook them over medium heat to prevent them from sticking or burning. Lastly, when flipping the omelette, make sure to use a plate that's larger than the skillet to cover it, allowing for a smooth and successful inversion.
Nutrition
Serving: 75g
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