Spanish Omelette Recipe - Tortilla Española

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with a higher smoke point.

onion

🥗Healthier: leeks

💰Cheaper: green onions

Leeks provide a milder flavor while green onions are more budget-friendly.

Peel and slice 5 medium-sized potatoes into slices about 1 cm thick.

Heat 100 ml of olive oil in a pan over gentle heat.

Add the potato slices to the pan, making sure they are not stuck together, and cover with a lid.

Cook the potatoes for about 10 minutes without giving them any color, occasionally turning them over.

Peel and slice 1 onion while the potatoes are cooking.

Crack 8 eggs into a bowl and season with a generous pinch of salt and black pepper.

After 10 minutes, add the sliced onion to the potatoes in the pan, cover with the lid, and cook for another 10 minutes, occasionally stirring.

Drain excess olive oil from the cooked potatoes and onions into a bowl, reserving it for later use.

Combine the drained potatoes and onions with the egg mixture, stirring to combine, and let it rest for 10 minutes.

Clean the pan and add the reserved olive oil back in, heating it until warm.

Pour the egg mixture into the pan, arranging the potatoes and onions evenly, and cover with a lid.

Cook gently for another 10 minutes.

Check that the omelette is loose around the edges using a spatula.

Slide the omelette onto a plate, then flip the pan over the plate to invert the omelette.

Tuck in the edges of the omelette for a rounded shape and return it to the heat for 5 minutes to finish cooking.

Let the omelette cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens