Tortilla De Patatas (Spanish Omelette)
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Tortilla De Patatas (Spanish Omelette)

This is one of the most classic (and easiest) Spanish recipes. Every family does it in its own way, so this is my mom's style (the best, of course!): it makes a smart use of onion to sweeten it without feeling its crunchiness, plus some other tricks to make it look great.

Note: as this is a big omelette, it usually cooks faster and easier on gas stoves. If you're using an electric or induction stove it might require around 30 minutes of extra heating for steps 9 to 14.

Chema

Ingredients

8 servings
  1. 5 medium potatoes
  2. 5 tablespoons olive oil
  3. 2 teaspoons salt
  4. 8 medium eggs
  5. 2 large white onions
  6. 1/2 teaspoon baking powder (optional)
  7. 1 tablespoon milk (optional)

Method

120 mins
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    Peel the potatoes and cut them in ~1cm cubes

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    Peel and grate the onions, without discarding the liquid. This will give the omelet a smooth texture (as opposed to crunchy if the onions were chopped).

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    Pour 3 tbsp of olive oil in a big, tall, nonstick frying pan (better with vertical sides as it will be quite tall).

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    Throw in the potatoes and the onion and add the salt.

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    Fry the mix, medium-low heat, until the potatoes are tender and slightly golden brown (lower fire if they start getting more brown, the most important is in the tenderness).

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    Whisk the eggs in a big bowl (and optionally add the baking powder and the milk).

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    Add the fried potatoes and onion to the eggs in the big bowl and mix it well. Now it's the last chance to nail the salt levels so I recommend you to taste it and add more salt if needed. You can even add a touch of black pepper if you want ;)

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    Clean the frying pan from the remnants of onion/potatoes. This is important because it might get burnt if not.

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    Pour the remaining oil in the big frying pan and wait for it to get warm. If your frying pan is nonstick you can reduce the amount of oil, but it will help on making the borders of the omelette to cook better and faster. This is specially critical if you're not using a gas stove, as it will help you get the borders cooked faster.

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    Pour the egg/potato/onion mixture to the frying pan, levelling it well.

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    When the egg is well curdled, lower the fire to the lowest strength and leave for around 4 minutes.

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    Now we want to cook the omelet evenly in all sides and especially in the borders. To do so, I move the frying pan to heat the top upper part, then the right part, then the lower and finally the left part, for about 2 minutes each (think of the stove as a clock: the frying pan should be at 12, 3, 6 and 9 for 2 minutes each). NOTE: if you're not using a gas stove, you might need to repeat this step several times or even raise the heat to 3 for the borders.

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    Now for the trickiest part: to turn the omelet. This is how I do it: I take a big flat plate (or flat cover, or anything big, flat and strong enough to hold the weight of the omelet), I cover the frying pan with it, then I grab the frying pan handle with one hand and with the other one I press the plate downwards so I can easily turn the frying pan upside down, putting the omelet in the plate. Then I put the frying pan back in the fire and just slide the omelet back in

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    Repeat the heating technique in step 12 in this side.

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    To see if the omelette is cooked, take a toothpick and insert it in the middle, down to the bottom. Then take it back slowly. If the toothpick is dry, the omelette is cooked. If not, repeat step 11 with 1 minute per side (you might need to flip it again as well, depends on how it's cooking).

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    After it's cooked, you can serve the omelette in round plate around the same size and remove the excess of oil from it with kitchen paper. I recommend it to be served at room temperature rather than hot, and for an even better touch leave it in the fridge for some hours and take it out 30 min before serving. I'm always told that it tastes better the next day ;)

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    [Variant] Try using 1 big zucchini instead of the potatoes

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