The Spanish omelette (“tortilla”) is the perfect weeknight meal, and it’s even better the next day as leftovers!
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 omelet, made with thinly sliced potatoes and diced onions and sometimes peas and garlic.
To make a traditional Spanish
It’s a trick that works perfectly when it works… and ends up in disaster when it doesn’t!
In the recipe below, I’ll walk you through two different styles; one with the inverted flip if you’re the adventurous sort, and the other if you feel like just slipping the Spanish
The “flip” might sound complicated, but it’s not!
This is such an easy recipe and it a PERFECT weeknight dinner. I usually serve my Spanish
- 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)
- 1 10 ” stainless steel (, ovenproof pan, with a tight fitting lid)
- Wash the potatoes and slice thinly, leaving the skins on.
- 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.
- Heat 2 tablespoons olive oil over medium heat until shimmering.
- 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.
- In the same bowl used to toss the potatoes and onions, whisk the eggs. Stir in the peas and set aside.
- When the potatoes have finished cooking, add them to bowl with the eggs and peas.
- Clean the pan, then return it to the stovetop. Add another 2 tablespoons of olive oil and turn the heat to medium.
- Preheat the oven to 350*F, if you plan on using the oven method to finish the omelette.
- When the oil is shimmering, add the potato and egg mixture to the hot pan.
- 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:
- The omelette is ready to flip once the omelette has started to brown at the edges and the sides have set.
- Take a shallow, wide plate, at least as large as the pan. Place the plate upside down, on top of the omelette.
- 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.
- Add the remaining 2 tablespoons of oil and heat until shimmering, then slide the omelette back into the pan.
- 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.
- 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,
- Once the omelette is cooked through and has started to brown, about 3-5 minutes, remove from the oven.
- Let the omelette rest until cool enough to handle, then serve.
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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