Ingredients
Ingredients
- ⅓ cup olive oil
- 1 medium (150g) gold/yellow potato, halved and sliced ⅛-inch thick (about 1.25 cups)
- ½ cup (55g) chopped yellow onion (optional)
- 4 large eggs
- ¼ teaspoon fine sea salt
Instructions
- Prepare the potatoes and onions: Heat the olive oil in a 7-inch nonstick skillet over medium-low heat. Add the sliced potatoes and chopped onion if using, and cook, stirring occasionally, for 15-20 minutes until the potatoes are very soft but not overly browned. Adjust the heat as necessary.
- Beat the eggs: While the potatoes cook, crack the eggs into a medium bowl, add the fine sea salt, and whisk thoroughly until well combined.
- Combine potatoes with eggs: Using a slotted spoon, transfer the cooked potatoes and onions into the egg mixture. Let the combined mixture rest for 2 minutes. Carefully pour most of the oil from the skillet into a small bowl, leaving 1-2 teaspoons of oil in the pan. Discard or save the extra oil for another use.
- Cook the omelette: Warm the skillet over low heat and pour in the egg and potato mixture. Cook on low to medium-low heat for 4-6 minutes until mostly set but still slightly runny on top. During the first 1-2 minutes, gently stir with a rubber spatula, then swirl the pan gently for 1 more minute to shape the edges, leaving it undisturbed for the remaining time.
- Flip and finish cooking: Remove the skillet from heat and carefully place a large plate over the skillet. Quickly invert to flip the omelette onto the plate, then slide it back into the pan, cooking for 1 minute more. Use a rubber spatula to shape the edges into a smooth rounded shape.
- Serve: Transfer the finished Spanish omelette to a clean plate, cut into wedges, and serve warm. Enjoy your authentic Tortilla Española!
Notes
- Use a nonstick skillet for easier cooking and flipping.
- Keep the heat low to ensure the potatoes cook slowly and evenly without burning.
- Onions are optional but add a subtle sweetness and depth of flavor.
- Leftover olive oil can be saved for cooking other dishes.
- Adjust salt to taste according to preference.
- Serve warm or at room temperature; it pairs well with a salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegetarian
