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Sharing our food heritage with you

Spanish Omelette

Spanish Omelette

Take your omelette one step further the Spanish way! Spanish Omelette also known as Spanish tortilla is a traditional signature dish of the Spanish cuisine. Made with eggs and potatoes, and onions, it is undoubtedly one of the best egg dishes I have ever had in my life.

Ingredients

3 medium sized red  skinned potatoes 

1 brown onion 

6 organic large eggs large size

250 ml Extra Virgin EV olive oil 

2 tbsp sea salt

Ingredients for Spanish Omelette

Instructions

Peel the potatoes and cut them in half lengthwise, slice them thinly about 1 cm thick.

Peel the onion, cut it in half and finely slice the onion.

 

Diced Onions and Potatoes

Heat 250 ml EV oil in a frying pan, cook the onions for five minutes in the oil on medium heat, then add the potatoes and cook all of it for a further 10 minutes. Keep stirring and make sure both the potatoes and onions are submerged in the oil while they are cooking. When the potatoes have a nice golden colour turn the frying pan off and drain off the olive oil.

Now, crack the eggs into a large bowl, then add the well drained potato and onion mixture to the bowl with the eggs and add some salt. Stir the egg and potato mixture for a couple of minutes till everything is well mixed together and cover the bowl with foil or cling wrap and let it all sit for about 30 minutes. This will make the potatoes absorb the eggs. The mixture should not be runny.

After 30 minutes, heat a frying pan, use about 25 ml of the olive oil you drained off before. Pour in the potato egg mixture and let it cook for about 3 – 4 minutes. Keep lifting the edges so it doesn’t stick to the pan. ;In the meantime, heat a slightly larger frying pan with a very small amount of olive oil in it. Place the larger frying pan on top of the smaller frying pan face down, then in a quick movement turn the frying pan over so the uncooked side of the omelette is in the larger frying pan and cook this side for a further 3 -4 minutes. If you are an expert egg flipper, you may not need two pans.

Once the omelette is cooked cut in to quarters and serve immediately and enjoy!

Spanish Omelette

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Spanish Omelette

November 27, 2020
: 4
: 45 min
: 8 min
: 53 min
: Easy

A fresh airy omelette that is perfect for a summer lunch.

By:

Ingredients
  • 3 medium sized red skinned potatoes
  • 1 brown onion
  • 6 organic large eggs
  • 250 ml Extra Virgin EV olive oil
  • 2 tbsp sea salt
Directions
  • Step 1 Peel the potatoes and cut them in half lengthwise, slice them thinly about 1 cm thick.
  • Step 2 Peel the onion, cut it in half and finely slice the onion.
  • Step 3 Heat 250 ml EV oil in a frying pan, cook the onions for five minutes in the oil on medium heat, then add the potatoes and cook all of it for a further 10 minutes. Keep stirring and make sure both the potatoes and onions are submerged in the oil while they are cooking. When the potatoes have a nice golden colour turn the frying pan off and drain off the olive oil.
  • Step 4 Now, crack the eggs into a large bowl, then add the well drained potato and onion mixture to the bowl with the eggs and add some salt. Stir the egg and potato mixture for a couple of minutes till everything is well mixed together and cover the bowl with foil or cling wrap and let it all sit for about 30 minutes. This will make the potatoes absorb the eggs. The mixture should not be runny.
  • Step 5 After 30 minutes, heat a frying pan, use about 25 ml of the olive oil you drained off before. Pour in the potato egg mixture and let it cook for about 3 – 4 minutes. Keep lifting the edges so it doesn’t stick to the pan.
  • Step 6 In the meantime, heat a slightly larger frying pan with a very small amount of olive oil in it. Place the larger frying pan on top of the smaller frying pan face down, then in a quick movement turn the frying pan over so the uncooked side of the omelette is in the larger frying pan and cook this side for a further 3 -4 minutes. If you are an expert egg flipper, you may not need two pans. Once the omelette is cooked cut in to quarters and serve immediately and enjoy!

 

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