Spanish omelettes (Spanish tortillas) are delicious hot or cold and very simple to prepare.
This well-known Spanish omelette (tortilla) recipe is made comprised of crispy, fried potatoes and eggs, making it ideal for barbecues, picnics, and your typical tapas menu. Make your omelette better!
I’ve known about this tortilla ever since I can remember. When I was unable to look at another bowl of cereal for breakfast, it was there for me.
It also accompanied us on family outings and picnics, supported me through breakups, and prevented me from eating plain eggs once again when I was unable to stomach any more plain, scrambled eggs.
Depending on how many potatoes you are using, you would typically deep fry them in 1 to 2 cups of oil before making a tortilla.
But my mother has discovered a way to reduce this to 1/2 cup, which produces the same crisp and golden results with only half the fat! 1/2 cup is the ideal amount of oil, provided you use a high-quality nonstick pan to avoid sticking. Thanks, mama!
Use as an appetizer or meal, or serve alongside a salad. Great for snacks. Small squares of food are typically presented as tapas.
Spanish omelette(Pinterest)
This will be a HIT with your visitors!
Spanish tortillas (Spanish omelettes) are delicious hot or cold and quite simple to prepare.
This well-known Spanish tortilla dish, which combines eggs and crispy, fried potatoes, is ideal for barbecues, picnics, and traditional tapas menus. Boost the quality of your omelette! | Cafe Deletes
Try this Caprese Frittata for more omelette recipes with an international flair!
Spanish tortillas (Spanish omelettes) are delicious hot or cold and quite simple to prepare.
This well-known Spanish tortilla dish, which combines eggs and crispy, fried potatoes, is ideal for barbecues, picnics, and traditional tapas menus. Boost the quality of your omelette! | Cafe Deletes
POTATO OMELETTE IN SPANISH (SPANISH TORTILLA)
The delicious and simple Spanish Potato Omelette (Spanish Tortilla) is great hot or cold.
This well-known Spanish tortilla dish, which combines eggs and crispy, fried potatoes, is ideal for barbecues, picnics, and traditional tapas menus. Make your omelette better!
PREP:
10 MINS
COOK:
30 MINS
TOTAL:
40 MINS
SERVES:
12
PEOPLE
INGREDIENTS
- Olive oil, 1/2 cup
- 5 medium-sized potatoes, chopped into 1-inch chunks
- 1 big, chopped brown onion
- 8 eggs
- Salt, as desired
- black pepper, to taste, cracked
- garnishing with parsley (optional)
INSTRUCTIONS
Spanish omelette(Pinterest)
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Heat the oil in a nonstick medium-sized (30cm/12-inch) pan. Fry potatoes until crispy, golden and tender. Add the onion and fry until transparent. Drain oil (use a metal colander if you have one), until all of the oil, is drained.
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Return potatoes and onions to the pan, arranging them in a single layer. Reduce heat down to low.
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Beat eggs with salt and pepper to taste. Pour the egg mixture into the pan, moving the potatoes and onions around the eggs using a plastic spatula. Every so often, move the eggs around the potatoes while it’s cooking to ensure the eggs cook on the bottom, so there are not many eggs left on the top.
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Place a big, round plate on top of the pan, and with your hand holding the plate, flip the tortilla onto the plate. Then, slide the tortilla back into the pan carefully, moving the onion and potatoes carefully back into the pan along with the tortilla.
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Keep cooking, gently shaking the pan occasionally, until completely cooked through.
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To remove the tortilla from the pan, place a clean plate on top of the tortilla and flip it again onto the plate. Garnish with parsley (optional).
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Serve with a salad, or use it as an entree or appetiser. Great for snacks. Traditionally served as tapas in little squares.