Perfect Spanish Omelette Recipe

Introduction

The Spanish Omelette, or Tortilla Española, is a simple yet satisfying dish that highlights the humble potato and onion. It’s a staple of Spanish cuisine, perfect for any meal of the day.

Ingredients

• 4 large eggs
• 2 medium potatoes
• 1 medium onion
• 3 tablespoons olive oil

Instructions

1. Step 1: Peel and thinly slice the potatoes and onion. Heat the olive oil in a non-stick frying pan over medium heat. Add the potatoes and onion, cooking gently until soft but not browned, about 15 minutes. Drain excess oil if necessary.
2. Step 2: Beat the eggs in a large bowl. Add the cooked potatoes and onion to the eggs and mix gently to combine. Pour the mixture back into the frying pan, spreading evenly.
3. Step 3: Cook on low heat until the eggs are mostly set, about 5-7 minutes. Carefully flip the omelette using a large plate and cook the other side for 3-4 minutes until fully firm and lightly golden.
4. Step 4: Slide the omelette onto a serving plate and let it cool slightly before cutting. Serve warm or at room temperature.

Tips & Variations

• For a creamier texture, add a splash of milk to the beaten eggs before mixing with potatoes and onion.
• You can include chopped bell peppers or herbs like parsley for extra flavor.
• Use a non-stick pan to make flipping the omelette easier and prevent sticking.

Storage

Store leftover Spanish omelette in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or enjoy cold as a snack. Avoid microwaving to keep the texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Spanish omelette ahead of time?

Yes, it can be made a few hours ahead or the day before. It tastes great served cold or reheated gently.

What is the best type of potato to use?

Waxy potatoes are best as they hold their shape well when cooked and give a nice texture to the omelette.