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Easy Spanish Omelette

My husband introduced me to Spanish omelettes (also known as tortillas) years ago when we were first dating, and I fell for them immediately.

Unlike a flat Mexican tortilla, a Spanish tortilla is a thick omelette, made with thinly sliced potatoes and diced onions and sometimes peas and garlic. To make a traditional Spanish tortilla, you flip the omelette halfway through cooking by inverting it onto a plate and then sliding the omelet off the plate and back onto the pan to finish cooking. It’s a trick that works perfectly when it works… and ends up in disaster when it doesn’t! So I’ll be walking you through two different styles today; one with the inverted flip if you’re the adventurous sort, and the other if you feel like just slipping the pan into the oven so it can finish cooking there instead.

It might sound complicated, but it’s not! This is such an easy recipe and it a PERFECT weeknight dinner. I usually serve it with a bit of mayo, some salad and a hunk of crusty bread. It makes fabulous leftovers, too.

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Easy Spanish Omelette
Servings: 4
Author: Ruthy Kirwan
Ingredients
  • 2-3 large yellow potatoes , such as Yukon Gold
  • 6 tablespoons of olive oil
  • 1/2 teaspoon salt
  • 1 small onion , diced
  • 6 large eggs
  • ½ cup shelled peas , frozen or fresh
equipment:
  • 1 10 " stainless steel , ovenproof pan, with a tight fitting lid
Instructions
  1. Wash the potatoes and slice thinly, leaving the skins on.
  2. In a large bowl, combine the potatoes, onion, 2 tablespoon olive oil and salt. Toss to coat each potato slice as evenly as you can.
  3. Heat 2 tablespoons olive oil over medium heat until shimmering.
  4. Add the potato and onion mixture and cover. Lift the lid to stir occasionally, making sure the potatoes and onions aren't sticking to the bottom of the pan. The potatoes are ready when they are thoroughly cooked through and fall apart easily when pressed.
  5. In the same bowl used to toss the potatoes and onions, whisk the eggs. Stir in the peas and set aside.
  6. When the potatoes have finished cooking, add them to bowl with the eggs and peas.
  7. Clean the pan, then return it to the stovetop. Add another 2 tablespoons of olive oil and turn the heat to medium.
  8. Preheat the oven to 350*F, if you plan on using the oven method to finish the omelette.
  9. When the oil is shimmering, add the potato and egg mixture to the hot pan.
  10. Cook, turning and swirling the eggs around the pan. Use a rubber spatula to gently lift away the edges of the omelette as it cooks. Continue swirling and lifting the edges until the sides and bottom have started to brown. Lifting the edges like this reinforces the sides of the omelet, making it stronger and easier to flip.
Invert and flip method:
  1. The omelette is ready to flip once the omelette has started to brown at the edges and the sides have set.
  2. Take a shallow, wide plate, at least as large as the pan. Place the plate upside down, on top of the omelette.
  3. Using kitchen towels or oven mitts, pick up the pan and plate together, holding securely, and flip so that the pan is on top. Return the pan to the stovetop.
  4. Add the remaining 2 tablespoons of oil and heat until shimmering, then slide the omelette back into the pan.
  5. Continue to cook until the bottom of the omelette has browned and the eggs are set, about 3-5 minutes. Serve hot as is, or let cool.
Oven method:
  1. Once the bottom of the omelette has started to brown, place the pan in the oven and finish the omelette there. The top will puff slightly and become uneven,
  2. Once the omelette is cooked through and has started to brown, about 3-5 minutes, remove from the oven.
  3. Let the omelette rest until cool enough to handle, then serve.
Recipe Notes

The tortilla/omelette will keep at room temperature for up to 2 days, or in the fridge for up to 4 days. Keep it tightly wrapped, either in a container with a lid, or in plastic wrap. I like to serve my tortilla with a spoonful of mayonnaise and a small salad.

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