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  • Emily Jacobs

Tortilla Española (Spanish Omelette)




Before having kids my husband and I used to travel a lot! And one of my favorite trips was eating our way through the Tapas and Pintxo Bars in Spain. They really know how to do a happy hour there. When the work day ends the bars fill with crowds of people having a drink and a delicious snack before heading out or home for their real dinner. Everything is so delicious and one of my favorite things to eat is a Tortilla Espanola. This delicious omlette is usually served at room temperature and just a small slice is so satisfying. I love this to serve for Brunch as you can have it ready ahead of time, the kitchen smells delcious from the onions and potatoes and even this one pan serves 4 people easily. So feel free to double it and make a big batch for company!


Serves 4

  • 1 lb white potatoes- New Potatoes or Yukon Gold- thickly sliced into rounds

  • 1 small white onion chopped

  • 1/4 cup + 2 tsp extra virgin olive oil, divided

  • 2 tbsp chopped flat leaf parsley

  • 6 extra large eggs

  • 2 tsp sea salt

  • 1/2 tsp black pepper

  1. In a large pan heat 1/4 cup olive oil set on medium low. Add potatoes and onions and stir around until everything is coated with the oil. Partially cover the pan with a lid leaving a little opening for the steam to release. Turn pan a bit lower and cook for 30 minutes stirring very occasionally. If you see the onions or potatoes getting too brown just lower the heat. Once cooked set aside.

  2. In a large bowl whisk egg well and add in the potato onion mixture, chopped parsley, salt and pepper. Have your pan ready as you don't want the warm potatoes to start cooking the eggs

  3. Heat a medium non-stick skilled to the lowest setting (you want a skillet that you would typically use if you are cooking an omelette). Add in about 1 1/2 tsp olive oil and either swirl or brush all around so the pan is very well coated. Pour the egg mixture into the pan and gently stir it around so potatoes are spread evenly.

  4. With a silicone spatula push the outsides very gently towards the center. You want this omelette to be fluffy and a bit thick so best for it to move towards the center as much as possible.

  5. Once the omelette starts to set on the bottom, about 5 minutes (check the underside, it should look very light in color but formed) take a plate and place on top of the pan. Very carefully flip the pan over onto the plate so the underside is now on top. Put a little more olive oil into the pan so it is coated. Using the silicone spatula gently slide the omelette back into the pan so now the cooked side is on top. After a few minutes once the bottom sets again repeat the process so you cook the other side again. Do this one more time. You don't want your omelette getting browned but you want to ensure that the middle is cooked.

  6. Once cooked slide onto a clean plate and let sit for 10 minutes. You can eat it warm or serve at room temperature. Both are delicious!

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