Classic Spanish Tortilla: The Ultimate Potato and Onion Omelette
25 minutes
783 reads
About Classic Spanish Tortilla: The Ultimate Potato and Onion Omelette
Transport yourself to the heart of Spain with the irresistible aroma and authentic taste of this Classic Spanish Tortilla. This simple yet flavorful potato and onion omelette is more than just a dish; it's an experience.Discover the secrets to perfectly tender potatoes and sweetly caramelized onions, enveloped in a cloud-like egg mixture. Achieve a beautiful golden crust and a creamy interior, transforming this tortilla into a culinary masterpiece.Whether for breakfast, brunch, or tapas, this easy-to-follow recipe will impress your loved ones and allow you to savor the true essence of Spanish cuisine.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Ingredients
- 3 Large Eggs
- 2 Yukon Gold Potatoes medium, peeled and thinly sliced
- 1 Onion medium, thinly sliced, yellow
- 2 tbsp Olive Oil
- ½ cup Water
- 1 ½ tsp Kosher Salt or to taste
- Pepper black, freshly, ground, to taste
- 1 ½ tbsp Coriander chopped (optional), fresh
Instructions
- Peel and thinly slice the potatoes. This ensures even cooking.
- In a large bowl, whisk the eggs together. Season with salt, pepper, and chopped cilantro (if using).
- In a nonstick skillet, combine the water and sliced potatoes. Parboil for 3-5 minutes until slightly softened. Drain the potatoes and set aside.
- Heat the olive oil in the same skillet over medium heat. Add the sliced onions and sauté until softened and translucent, about 5-7 minutes. This slow cooking develops sweetness.
- Add the parboiled potatoes to the skillet with the onions. Sauté for another 5-7 minutes, until the potatoes are lightly golden and tender.
- Evenly distribute the potato and onion mixture in the skillet. Pour the whisked egg mixture over the vegetables, ensuring it coats everything evenly.
- Reduce the heat to low, cover the skillet, and cook for 8-10 minutes, or until the bottom of the tortilla is set and golden brown. Covering the pan traps steam and helps cook the eggs evenly.
- Carefully flip the tortilla. You can use a plate or another skillet to help with this step. Cover and cook for another 2-3 minutes, until the other side is lightly golden and the center is just set.
Recipe Notes
Good To Know
- For an even creamier interior, allow the cooked potatoes and onions to cool slightly before mixing them with the beaten eggs. This prevents the eggs from scrambling and results in a silkier texture.
- To achieve the classic rounded shape and golden crust, use a small nonstick skillet and invert the omelette onto a plate halfway through cooking, then gently slide it back into the pan to finish on the other side.
- For a spicy twist, finely chop a small fresh chili or add a pinch of smoked paprika to the egg mixture.
- The Spanish omelette is delicious served cold.
Expert Tips
- Use waxy potatoes like Yukon Gold for best results, as they hold their shape well during cooking.
- For a richer flavor, caramelize the onions slowly over low heat until golden brown before adding the potatoes.
- Don't overcook the omelette. It should be slightly runny in the center for the perfect texture.
Storage Instructions
- Store leftover Spanish omelette in the fridge for up to two days.
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Recipe Nutrition
Calories: 280kcalCarbohydrates: 12gProtein: 11gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 5.7gMonounsaturated Fat: 11.4gSodium: 1710mgFiber: 2gSugar: 2g
Akum Raj Jamir
Articles: 153
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Yummyy
I’m thrilled to try this recipe!
This is so inspiring! Can’t wait to cook it.
This is exactly what I was looking for!
Such a scrumptious dish! Thank you.