Spanish Potato Omelette (Tortilla Española)
Authentic Spanish Potato Omelette: Perfect for Breakfast or a Delicious Brunch!
Hello everyone! Today, I’ll show you how to easily make a classic Spanish potato dish, ‘Tortilla de Patatas,’ at home. With its golden exterior and moist, tender interior of potatoes and soft eggs, this is a wonderful dish that’s perfect as a hearty breakfast or a leisurely brunch. Let’s add a touch of specialness to your ordinary days with this recipe – let’s get started!
Main Ingredients
- 5 medium potatoes
- 1 medium onion
- 7 fresh eggs
- About 1 ½ cups (approx. 360ml) extra virgin olive oil
- Salt (to taste)
Cooking Instructions
Step 1
First, peel the 5 medium potatoes thoroughly. Cut the potatoes in half and then slice them thinly, about 2-3mm thick. Soak the sliced potatoes in cold water for about 10 minutes to remove excess starch. This helps the potatoes cook evenly without sticking together when fried. For the topping, thinly slice one potato separately. Peel and finely chop the onion.
Step 2
In a medium-sized frying pan, pour enough olive oil (about 1 cup) to generously cover the potatoes. Heat the oil over medium-low heat. Once warm, add the drained potato slices and gently sauté them as if you were frying them. Cook for about 15-20 minutes, stirring gently with chopsticks to prevent sticking or breaking, until the potatoes are tender and translucent. This slow cooking process allows the potatoes to absorb the rich flavor of the olive oil.
Step 3
Once the potatoes are partially cooked, add the chopped onion to the pan and sauté with the potatoes until the onion becomes translucent and soft. The sweetness of the onion will blend beautifully with the potatoes, adding a wonderful depth of flavor.
Step 4
Season with salt as you sauté. Sprinkle a little salt over the potatoes and onions, mixing well to ensure even seasoning. It’s best to start with a small amount and adjust to your taste later.
Step 5
Test the potatoes with a chopstick to check if they are tender. Stir gently to prevent sticking or burning over low heat. This slow cooking allows the delicious essence of the potatoes to infuse into the oil.
Step 6
Take some of the thinly sliced potatoes you set aside earlier. Add a little olive oil to a separate pan and fry these slices until golden brown on both sides, like chips. These crispy potato slices will be used to garnish the top of the omelette.
Step 7
In a large bowl, crack the 7 fresh eggs. Add a pinch of salt and lightly whisk them. Avoid over-whisking; you want the yolks and whites to be just combined. This ensures a tender texture for the Spanish omelette.
Step 8
Drain the fried potatoes and onions thoroughly in a sieve, allowing excess olive oil to drip away. Do not discard the flavorful olive oil; reserve it to cook the omelette later. This oil will add extra richness and flavor.
Step 9
Add the drained, cooked potatoes and onions to the beaten eggs. Gently mix them together, ensuring the potatoes and onions are evenly coated with the egg mixture. Be careful not to stir too vigorously, as this can break down the potatoes.
Step 10
Heat a clean, medium-sized non-stick frying pan (about 24-26 cm in diameter) over medium-low heat. Add a generous amount of the reserved olive oil (about 2-3 tablespoons). Once the pan is hot, arrange the pre-fried thin potato slices evenly over the bottom of the pan. This will form the base of your omelette.
Step 11
Pour the potato and onion mixture (mixed with the egg) evenly over the potato slices arranged in the pan. Tilt the pan to distribute the mixture evenly.
Step 12
Reduce the heat to low and cover the pan with a lid. Cook slowly until the edges of the omelette begin to set and turn opaque. Since the potatoes are already cooked, you’re just waiting for the egg mixture to cook through. Cook for about 7-10 minutes, ensuring the bottom doesn’t burn by carefully controlling the heat. The bottom should be golden brown, and the top should be slightly undercooked.
Step 13
When one side is cooked, place a large plate or the pan lid over the frying pan. Carefully invert the pan to transfer the omelette onto the plate (be cautious of hot oil and steam). Then, slide the omelette back into the pan, uncooked side down, by covering the pan with the plate and flipping it over.
Step 14
To cook the other side, add a little more of the reserved olive oil to the pan if needed. Place the omelette back into the pan, uncooked side down, and cook over low heat. Use a spatula to shape the omelette into a nice round form as it cooks.
Step 15
Finally, cook for another 2-3 minutes until the potato slices on the exterior are golden and slightly crisp. Your perfect Spanish Potato Omelette is now ready! Slice and serve warm. For an enhanced flavor, consider serving with aioli or a fresh tomato salsa. Enjoy!
