The Spanish omelette, known as "tortilla española" or "tortilla de patatas" in Spanish, is one of the most iconic dishes in Spanish cuisine. Its history reflects a combination of simplicity and innovation, deeply rooted in Spanish culture and culinary tradition.
Prep Time15 minsCook Time20 minsTotal Time35 mins
Ingredients
The Spanish omelette became a staple in rural and peasant diets due to its simplicity and the availability of ingredients. Potatoes and eggs were accessible and provided a good source of sustenance for laborers and their families.
Directions
Prepare
1
Never wash potatoes after dicing.
- Heat up carbon steel pan (5-6) with enough oil to fully cover bottom.
- Peel, rinse and dice potatoes.
- Clean onion, halve it and slice.
Shallow Fry
2
- Once oil hot enough add onions and potatoes.
- Fry until color has developed on both ingredients.
- Meanwhile prepare your egg mixture and whisk it.
Cooking
3
- Add fried potatoes and onions to the bowl with egg mixture.
- Mix well and then transfer back to the pan and lower heat (3-4).
- Cook until eggs are set, then flip over.
- Add cheese and cover to melt (add water if needed to steam).
Serving
4
- Once omelete seems cooked, transfer to a plate.
- Drizzle with olive oil.
- Serve with salad.
Directions
Prepare
1
Never wash potatoes after dicing.
- Heat up carbon steel pan (5-6) with enough oil to fully cover bottom.
- Peel, rinse and dice potatoes.
- Clean onion, halve it and slice.
Shallow Fry
2
- Once oil hot enough add onions and potatoes.
- Fry until color has developed on both ingredients.
- Meanwhile prepare your egg mixture and whisk it.
Cooking
3
- Add fried potatoes and onions to the bowl with egg mixture.
- Mix well and then transfer back to the pan and lower heat (3-4).
- Cook until eggs are set, then flip over.
- Add cheese and cover to melt (add water if needed to steam).
Serving
4
- Once omelete seems cooked, transfer to a plate.
- Drizzle with olive oil.
- Serve with salad.