Traditional Spanish Dishes
How to Make Spanish Omelette, a Traditional Recipe from Spain
Traditional Spanish omelette with potatoes and onions, golden on the outside, tender on the inside, and with a juicy center. A homemade recipe ideal for serving as a tapa, accompaniment, light meal, or filling for a sandwich.
The key to this potato omelette is to cook the potatoes and onions slowly, let them rest with the egg, and control the heat during the setting.
01
Ingredients
Have everything ready before you begin.
- ✓800 g of firm potatoes
- ✓1 medium onion, approximately 150 g
- ✓6 large eggs
- ✓350 to 400 ml of olive oil
- ✓1 teaspoon of salt
- ✓Additional salt to season the potatoes
02
Step-by-step method
- 01
Cut the vegetables
Peel, wash, and dry the potatoes. Cut them into thin slices of about 3 or 4 millimeters. Peel the onion and cut it into thin strips or feathers.
- 02
Prepare the cooking
Heat a large and deep skillet over medium-low heat and add the olive oil. When hot, carefully add the potatoes and onions, making sure they are almost covered.
- 03
Season the potatoes
Add the first part of the salt and gently stir to impregnate the vegetables. If the skillet is small, cook in two batches to avoid piling them up.
- 04
Cook slowly
Cook the potatoes and onions for 20 to 25 minutes, stirring every few minutes. Keep the oil from smoking and lower the heat if any slice browns too quickly. They will be ready when the potatoes break easily with the spatula and the onion is very tender.
- 05
Beat the eggs
Break the eggs into a large bowl, add the remaining salt, and beat them until you get a homogeneous mixture, without incorporating too much air or forming foam.
- 06
Drain the vegetables
Remove the potatoes and onions with a slotted spoon and drain them well. Reserve the oil to use during the setting.
- 07
Mix and rest
Add the hot potatoes and onions to the bowl with the eggs and mix carefully. Let the preparation rest for 5 to 10 minutes.
- 08
Prepare the skillet
Clean the skillet if it contains too dark residue and add two tablespoons of the reserved oil. Heat over medium heat.
- 09
Set the first side
Pour the egg, potato, and onion mixture and distribute it with the spatula to form a uniform thickness. Cook for 3 or 4 minutes, gently moving the skillet to prevent it from sticking.
- 10
Flip it over
Place a large and completely flat plate over the skillet. Hold it firmly and flip the skillet once. Return the omelette to the skillet, sliding it carefully.
- 11
Set the second side
Adjust the edges with the spatula if necessary. Cook for another 2 or 3 minutes to get a juicy omelette. For a more set omelette, lower the heat and cook an additional minute on each side, watching that it doesn't dry out.
- 12
Check the point
Gently move the skillet. The omelette should remain united, have a golden surface, and retain a center that barely moves. Keep in mind that it will continue cooking with the residual heat.
- 13
Let the omelette rest
Slide the omelette onto a clean plate and let it rest for 5 to 10 minutes before cutting it.
- 14
Serve the omelette
Serve it hot, warm, or at room temperature. You can also cut it into squares to share as a tapa or prepare a sandwich with a thick portion.
- Cook the potatoes and onions over medium-low heat, without letting the oil smoke.
- The potatoes should be tender and slightly confit, not crispy.
- Let the potato, onion, and egg mixture rest for 5 to 10 minutes before setting it.
- Use a large and completely flat plate to flip the omelette safely.
- Reduce the setting time for a juicier center and cook it a bit longer over low heat if you prefer it firmer.
- For an onion-free version, omit it and use a bit more potato.
- Mild olive oil can provide a more delicate flavor.
- Avoid high heat during setting so that it doesn't burn on the outside before being ready on the inside.