Spanish omelette
The Spanish omelette, or Tortilla de Patatas, is a traditional dish made with thinly sliced potatoes, onions, and eggs, resulting in a hearty and flavorful meal. This easy-to-follow recipe offers a taste of Spain in every bite, perfect for any occasion.
Cook time 20 min
Prep time 15 min
Ingredients:
1 potato1 tbsp olive oil
1 tbsp butter
1 onion
4 eggs
2 tbsp fresh parsley
The Spanish omelette, also known as Tortilla de Patatas, is a classic and beloved dish in Spain. It features a perfect blend of simple and wholesome ingredients, including potatoes, onions, and eggs, to create a comforting and satisfying meal. This recipe is easy to follow and will bring a taste of Spain to your kitchen.
Instructions:
- Peel the potato and slice it thinly.
- Finely chop the onion.
- Chop the fresh parsley and set aside.
- Heat the olive oil in a large non-stick frying pan over medium heat.
- Add the potato slices to the pan.
- Cook the potatoes for about 10 minutes, stirring occasionally, until they are tender and lightly golden. Remove the potatoes from the pan and set aside.
- In the same frying pan, add the butter and let it melt.
- Add the finely chopped onion to the pan.
- Cook the onions for about 5-7 minutes, stirring occasionally, until they are soft and translucent.
- In a medium bowl, beat the eggs lightly.
- Add the cooked potatoes and onions to the bowl with the eggs.
- Season with salt and pepper to taste.
- Mix in the chopped parsley.
- Heat the pan again over medium-low heat. If needed, add a little more olive oil to prevent sticking.
- Pour the egg mixture into the pan, spreading it out evenly.
- Cook the omelette slowly over medium-low heat for about 10-15 minutes, or until the edges are set and the top is almost cooked through.
- To finish cooking the top of the omelette, you can either place the pan under a preheated grill (broiler) for a few minutes until the surface is set (make sure the handle of your pan is heat-resistant), or you can carefully place a plate over the frying pan, invert the omelette onto the plate, then slide it back into the pan to cook the other side for an additional 2-3 minutes.
- Once the omelette is fully cooked, slide it onto a serving plate.
- Let it cool slightly before slicing.
- Garnish with additional fresh parsley if desired.
- Serve warm or at room temperature.
The Spanish omelette is a delightful and hearty dish that brings simple ingredients together in a beautiful harmony. By following these steps and tips, you’ll be able to recreate this Spanish classic with ease. Enjoy your homemade tortilla de patatas as a satisfying meal or a delicious snack.
Spanish omelette FAQ:
Cook the omelette over medium-low heat for about 10-15 minutes until the edges are set and the top is almost cooked through. To finish, cook for an additional 2-3 minutes after inverting it or using a broiler.
The omelette is done when the edges are firm and the center is set but still slightly moist. A toothpick inserted in the center should come out clean, indicating doneness.
Yes, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. It can be served cold or reheat in a pan over low heat.
You can substitute potatoes with sweet potatoes or even zucchini for a lighter version. However, keep in mind that the texture and flavor will be different.
Yes, you can omit the butter and use an additional tablespoon of olive oil instead. This will keep the omelette dairy-free while still being flavorful.
Tips:
- Choose a starchy potato variety for the best texture, such as Russet or Yukon Gold.
- Cook the potatoes slowly to ensure they become tender without burning.
- Make sure to let the omelette rest for a few minutes before slicing to allow it to set properly.
- For an added twist, try including a clove of minced garlic or a handful of your favorite vegetables.
Nutrition per serving
2 ServingsCalories 310kcal
Protein 16g
Carbohydrates 27g
Fiber 3.78g
Sugar 6g
Fat 24g
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