The FAMOUS Potato & Tuna Omelette from Spain | Tortilla Santanderina
Recipe Information
Spanish Potato Omelet
Cultural Context
The Spanish Potato Omelet, or Tortilla Española, hails from Spain and is a staple in Spanish cuisine, often enjoyed as a tapa or light meal. Traditionally made with just potatoes and eggs, it reflects the country's emphasis on simple, high-quality ingredients. Today, variations may include additional ingredients like chorizo or peppers, and it has gained popularity worldwide as a versatile dish.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Canola oil is less expensive and has a neutral flavor.
eggs
🥗Healthier: flaxseed meal
💰Cheaper: egg substitute
Flaxseed meal can be used as a binding agent for a vegan option.
onion
🥗Healthier: scallions
💰Cheaper: leeks
Scallions add a mild onion flavor, while leeks can be cheaper in some regions.
potatoes
🥗Healthier: sweet potatoes
💰Cheaper: frozen hash browns
Frozen hash browns are convenient and often cheaper than fresh potatoes.
Heat a fry pan over medium heat and add 1/2 cup of extra virgin olive oil (120 ml).
Roughly chop 1 large onion and add it to the hot pan, mixing it around to coat in the olive oil. Stir every 1 to 2 minutes.
Cut 3 medium Yukon gold potatoes into small bite-sized pieces (1/4 inch thick).
After cooking the onion for 5 to 6 minutes until translucent, add the chopped potatoes and mix to coat in the olive oil. Stir every 3 to 4 minutes.
Crack 6 eggs into a large bowl, season with sea salt and freshly cracked black pepper, and whisk until well mixed. Crack 2 eggs into a separate bowl, season with salt and pepper, and whisk together.
Drain 2 cans of tuna in olive oil into a fine sieve, flake the tuna, and add it to a bowl. Mix in 1 cup of mayonnaise (240 grams), 1 small finely chopped onion, 1 finely grated clove of garlic, and 2 tbsp of chopped fresh parsley (about 8 grams). Season with salt and pepper and mix until well combined.
After frying the potatoes for 20 to 25 minutes until golden and cooked through, season with sea salt and freshly cracked black pepper, then mix.
Remove the potato mixture from heat and transfer it into the bowl with the 6 whisked eggs, mixing until well combined. Let it sit for a few minutes to develop flavors.
Heat the same fry pan over medium to low medium heat, adding 1 tbsp of olive oil (15 ml) if needed. Add the potato and egg mixture, spreading it into a flat layer.
After 3 to 4 minutes, run a spatula around the edges to ensure the omelette isn't sticking. Place a plate slightly smaller than the pan over the omelette and flip the pan to invert it onto the plate. Slide the omelette back into the pan and compact the edges with a spatula. Cook for another 3 to 4 minutes until the eggs are just cooked through.
Remove the potato omelette from heat and add another tbsp of extra virgin olive oil (15 ml) to the same pan. Add the 2 whisked eggs and cook for 1 to 2 minutes per side until just cooked through.
Assemble the dish by adding the tuna salad over the potato omelette, spreading it evenly, and topping it off with the second omelette.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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