Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 6 (as a tapa) or 4 (as a main course)
Intensity Levels
To help you understand the effort involved, we’ve rated this recipe across three categories:
Skill Level: Medium. The recipe itself is simple, but the final flip and achieving the perfect consistency require a bit of practice and confidence.
Flavor Intensity: High. The sweet, slow-cooked onions and the rich, infused olive oil create a deep, savory flavor that is incredibly satisfying. It’s a masterpiece of simplicity.
Effort Intensity: Low to Medium. There is minimal chopping, but the dish requires your full attention during the cooking process, especially the final stages.
Ingredients
6 large eggs (preferably at room temperature)
2 large potatoes (about 600g / 1.3 lbs), preferably a waxy variety like Yukon Gold or Russet
1 large Spanish onion (about 300g / 10 oz)
200 ml (just under 1 cup) extra virgin olive oil (plus extra for the pan if needed)
1 teaspoon salt (or to taste)
A pinch of black pepper (optional)
Instructions
Step 1: Prep the Vegetables
Peel and Slice: Peel the potatoes and onion. Cut the potatoes in half lengthwise, then slice them into thin, 1/8-inch (3mm) thick half-moons. The thinner they are, the faster they will cook.
Slice the Onion: Slice the onion into similarly thin half-moons. The onion is a key component, adding sweetness and moisture to the tortilla.
Step 2: Poach in Olive Oil
Heat the Oil: In a large non-stick frying pan (about 10 inches / 26cm in diameter), pour in the olive oil. Heat over medium-low heat.
Add the Vegetables: Carefully add the sliced potatoes and onion to the pan. They should be mostly submerged in the oil. If not, add a little more oil.
Poach Gently: Cook over medium-low heat for about 15-20 minutes. The goal is to poach the vegetables in the oil, not fry them. They should become tender, translucent, and just start to soften, without browning. Stir occasionally with a spatula to prevent sticking. The potatoes should be easily pierced with a fork.
Step 3: Prep the Eggs
Drain the Vegetables: Once the vegetables are perfectly tender, use a slotted spoon to transfer them to a large bowl, allowing excess oil to drain back into the pan. Reserve the flavorful oil for later use.
Beat the Eggs: In a separate bowl, crack the eggs and whisk them vigorously with the salt and pepper until they are frothy and uniform in color.
Combine: Gently fold the warm potato-onion mixture into the beaten eggs. Let the mixture sit for a few minutes. This allows the flavors to meld and the eggs to begin absorbing the essence of the vegetables.
Step 4: Cook the Omelette
Heat the Pan: Place the same non-stick pan back on the heat. Pour in about 2-3 tablespoons of the reserved olive oil, ensuring the entire bottom of the pan is coated. Heat over medium heat.
Pour the Mixture: Once the oil is shimmering, pour the egg and vegetable mixture into the pan. Use a spatula to distribute the potatoes and onions evenly throughout the pan.
Initial Cook: Let the omelette cook for 3-4 minutes over medium heat. The edges will start to set and become golden brown. As it cooks, gently shake the pan to ensure it doesn’t stick. Use a spatula to push the cooked edges inward, allowing the uncooked egg to flow to the sides of the pan. This helps create a uniform thickness.
Step 5: The Flip (The “Tortilla Toss”)
Loosen the Omelette: Carefully slide a spatula around the edges of the omelette to ensure it’s not sticking. It should slide freely.
The Flip: This is the most crucial step. Place a large plate, flat lid, or cutting board upside down over the pan. In one swift, confident motion, hold the pan and the plate firmly together and invert them. The omelette will now be on the plate, cooked side up.
Finish Cooking: Immediately slide the omelette back into the pan, raw side down. You may need to tuck in the edges with a spatula to keep a neat shape.
Final Cook: Cook for another 2-3 minutes for a slightly runny center, or 4-5 minutes for a fully cooked, firmer tortilla. The ideal tortilla has a golden-brown crust and a moist, creamy interior.
Step 6: Serve
Rest and Plate: Slide the finished omelette onto a cutting board or serving plate. Let it rest for 5-10 minutes. This allows the tortilla to set and the flavors to develop fully.
Serve: Spanish Omelette is delicious served warm, at room temperature, or even cold. Cut it into wedges or bite-sized squares. It’s fantastic on its own, with aioli, or between two slices of crusty bread.
How to Master the Flip
If you’re nervous about the flip, practice with an empty pan and a plate first. The key is confidence. A quick, fluid motion will prevent the omelette from falling apart. If the omelette is very thick, you can carefully use a spatula to flip half of it over onto itself, like a classic French omelette, for a less dramatic (but still delicious) result.
Nutrition Facts
Serving Size: 1 slice (based on 6 servings)
Nutrient Amount
Calories 365 kcal
Fat 26 g
– Saturated Fat 5 g
– Trans Fat 0 g
Cholesterol 185 mg
Sodium 420 mg
Potassium 650 mg
Carbohydrates 22 g
– Fiber 3 g
– Sugar 4 g
Protein 10 g
Vitamin C 30% DV
Calcium 4% DV
Iron 10% DV