SPANISH OMELETTE | TORTILLA DE PATATAS RECIPE BY SPANISH COOKING

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers a healthier fat profile.

eggs

🥗Healthier: flaxseed meal + water

💰Cheaper: egg substitute

Flaxseed meal is a plant-based alternative.

onions

🥗Healthier: scallions

💰Cheaper: leeks

Scallions add freshness while leeks are often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes provide more nutrients, while hash browns save prep time.

Peel medium size potatoes.

Cut potatoes in halves and then in quarters.

Slice potatoes homogeneously, ensuring they are approximately equal in thickness.

Slice the onion using the same method, adjusting the amount to personal preference.

Heat a large amount of extra virgin olive oil in a skillet, enough to half-cover the potatoes and onion.

Once the oil is warm, add the potatoes and onion to the skillet and fry at high heat for about 4 to 5 minutes until golden brown.

Add salt to the mixture, cover, and reduce heat to medium for 10 to 15 minutes, stirring occasionally to avoid sticking.

Uncover and fry for another 2-3 minutes at high heat to achieve a crispy golden brown color.

Strain the potatoes and onion to remove excess olive oil and set aside.

Crack 3 eggs into a bowl and whisk with a pinch of salt.

Mix the strained potatoes and onions with the eggs, achieving a creamy consistency without over-mixing.

In a warm pan, add a spoon of olive oil and pour the egg mixture in, stirring continuously at high heat for 4 to 5 minutes to prevent sticking.

If the omelette is thick, reduce the heat to cook the inside; otherwise, continue cooking on high heat while stirring.

After 5-6 minutes, check if it's halfway cooked, then carefully flip it over to cook the other side for about 3-4 minutes.

Decide whether you want the omelette runny or fully cooked through before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens