Prep time: 15 mins | Cook time: 20 mins | Total time: 35 mins | Serves: 6
Follow this easy recipe to master the famous Spanish Omelette aka tortilla. I never thought I could do the flipping as I’ve seen in the movies, but I did! And it’s amazing!
INGREDIENTS
1/2-1 c. olive oil
1 pound potatoes such as Yukon Gold, peeled, sliced 1/4-inch thin
1/2 teaspoon salt or to taste
1/2 teaspoon pepper or to taste
1 large onion sliced
6 Eggs
1 tablespoon chives chopped, for garnish
HOW TO MAKE A SPANISH OMELETTE OR TORTILLA
Step 1: In a large bowl, whisk the eggs with salt and pepper.
Step 2: In a nonstick skillet (about 10 to 12 inches in diameter), heat the olive oil over medium-high heat. Once the oil is hot, add the potatoes and fry until tender and golden brown. To a large bowl, scoop the potatoes using a slotted spoon.
Step 3: In the same skillet, fry the onion for about 3 to 5 minutes until golden. To the same bowl with the eggs and potatoes, transfer the onion. Drain the oil but leave a couple of tbsp in the skillet. Very gently toss the potatoes with the onion and eggs.
Step 4: Into the skillet, pour the egg mixture, then adjust the heat to low. Even out the surface using a spatula. Put the lid on and cook for about 3 to 4 minutes until edges are completely set. Again using the spatula, loosen the edges. Over the omelette, put a large plate. Hold the plate against the omelette using your hand, firmly gripping the skillet handle. Carefully, flip the omelette in one swift motion over onto the plate.
Step 5: Into the skillet, slide the omelette off the plate, now facing the cooked side facing upwards. Continue to cook for 3 to 4 minutes more until fully cooked.
Step 6: Slide the omelette out into a plate or repeat the flipping step with a large plate. Serve the Spanish Omelette or Tortilla garnished with chives. Enjoy!
NOTE:
You can store the omelette in an airtight container and place it in the fridge for up to 3 days. Do this once the Spanish Omelette or Tortilla has completely cooled down to room temperature. This is to avoid condensation from forming inside the container.
Nutrition Facts:
Calories: 291kcal (15%) | Carbohydrates: 16g (5%) | Protein: 7g (14%) | Fat: 22g (34%) | Saturated Fat: 4g (25%) | Cholesterol: 164mg (55%) | Sodium: 262mg (11%) | Potassium: 415mg (12%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 259IU (5%) | Vitamin C: 17mg (21%) | Calcium: 39mg (4%) | Iron: 2mg (11%)
Ingredients
- 1/2-1 c. olive oil
- 1 pound potatoes such as Yukon Gold, peeled, sliced 1/4-inch thin
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 1 large onion sliced
- 6 Eggs
- 1 tablespoon chives chopped, for garnish
Instructions
Step 1: In a large bowl, whisk the eggs with salt and pepper.
Step 2: In a nonstick skillet (about 10 to 12 inches in diameter), heat the olive oil over medium-high heat. Once the oil is hot, add the potatoes and fry until tender and golden brown. To a large bowl, scoop the potatoes using a slotted spoon.
Step 3: In the same skillet, fry the onion for about 3 to 5 minutes until golden. To the same bowl with the eggs and potatoes, transfer the onion. Drain the oil but leave a couple of tbsp in the skillet. Very gently toss the potatoes with the onion and eggs.
Step 4: Into the skillet, pour the egg mixture, then adjust the heat to low. Even out the surface using a spatula. Put the lid on and cook for about 3 to 4 minutes until edges are completely set. Again using the spatula, loosen the edges. Over the omelette, put a large plate. Hold the plate against the omelette using your hand, firmly gripping the skillet handle. Carefully, flip the omelette in one swift motion over onto the plate.
Step 5: Into the skillet, slide the omelette off the plate, now facing the cooked side facing upwards. Continue to cook for 3 to 4 minutes more until fully cooked.
Step 6: Slide the omelette out into a plate or repeat the flipping step with a large plate. Serve the Spanish Omelette or Tortilla garnished with chives. Enjoy!
Notes
You can store the omelette in an airtight container and place it in the fridge for up to 3 days. Do this once the Spanish Omelette or Tortilla has completely cooled down to room temperature. This is to avoid condensation from forming inside the container.
