This Spanish Omelette is a go-to meal onboard for breakfast, lunch or a tapas dinner. It uses only four ingredients—eggs, onions, potatoes, and olive oil—all of which can easily be stowed on a boat for weeks. And if you only have access to a burner, not an oven, this is a great substitute for a quiche. The recipe is so easy you’ll only need to read it once. But I’ll confess that I love to watch Omar Allibhoy’s Spanish Omelette video for his cute casual, authentic style, and his wonderful accent!
This recipe is adapted for using a medium-large non-stick pan; basically your typical fry pan. I’m using a smaller cast iron pan so I used a smaller amount of ingredients in this recipe post.
Tortilla Española (Spanish Omelette)
1 large yellow onion
2-3 russet potatoes
6 eggs
1/4 cup olive oil
Salt & pepper
Heat the olive oil in a non-stick pan. Slice the onion and sauté until they start to caramelize. In the mean time, peel and slice the potatoes into 1/8th inch slices.
Add the potatoes to the onions and cook until the potatoes are tender and the onions are fully caramelized, about 10-15 minutes. The potatoes and onions will be releasing the sugars that will give the omelette that rich flavor. Remove from heat and let cool down a bit.
Break the eggs into a bowl. With a slotted spoon, place the potatoes and onions into the eggs and gently stir. Add some salt and pepper.
Cover with foil and let this sit for 15-20 minutes for the eggs to absorb into the potatoes. This is a technique unique to Omar Allibhoy and he has my attention!
With the same pan you used for sautéing the vegetables, re-heat with the existing olive oil. Add more olive oil if needed. Once the oil starts to glisten, gently pour the egg mixture into the pan.
Sauté on high heat for 1 minute. Reduce heat and cook for another 2 minutes. Rotate the pan over the flame for even cooking.
With a thin spatula, edge the Tortilla around the pan to make sure it is not sticking. Make sure the top of the Tortilla has started to cook and not liquid-y before you flip it. I learned this the hard way!
Place a large plate over the pan and, with good pot holders, flip the omelette onto the plate. Slide back into the pan to cook the other side.
Cook on high heat for a minute, lower the heat and cook for another minute. Slide onto a plate and serve!
Tortilla Española (Spanish Omelette)
Ingredients
- 1 Large yellow onion
- 2-3 Russet potatoes
- 6 Eggs
- ¼ Olive oil
- Salt & pepper
Instructions
- Heat the olive oil in a non-stick pan. Slice the onion and sauté until they start to caramelize. In the mean time, peel and slice the potatoes into 1/8th inch slices.
- Add the potatoes to the onions and cook until the potatoes are tender and the onions are fully caramelized, about 10-15 minutes. Remove from heat and let cool down a bit.
- Break the eggs into a bowl. With a slotted spoon, place the potatoes and onions into the eggs and gently stir. Add some salt and pepper.
- Cover with foil and let this sit for 15-20 minutes for the eggs to absorb into the potatoes.
- With the same pan you used for sautéing the vegetables, re-heat with the existing olive oil. Add more olive oil if needed. Once the oil starts to glisten, gently pour the egg mixture into the pan.
- Sauté on high heat for 1 minute. Reduce heat and cook for another 2 minutes. Rotate the pan over the flame for even cooking.
- With a thin spatula, edge the Tortilla around the pan to make sure it is not sticking. Make sure the top of the Tortilla has started to cook and not liquid-y before you flip it.
- Place a large plate over the pan and, with good pot holders, flip the omelette onto the plate. Slide back into the pan to cook the other side.
- Cook on high heat for a minute, lower the heat and cook for another minute. Slide onto a plate and serve!
Notes
When I lived in England, my friends from Spain taught me how to make this. They didn’t do the 15 minute “steep” thing though — I will have to try that! Brings back so many fond memories for me. Brunch on Sunday?
I remember you making a Spanish Omelette for us when you were living in Durango. Must have been from your friend. It was the first time I ever had one. Thank you!!!