Spanish Omelette
Spanish omelette with waxy potatoes and white onion, a thick, custardy egg cake served warm or at room temperature.
600g
1piece
2tsp
180ml
6piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 600g | — | — | |
| 2 | | 1piece | — | — | |
| 3 | | 2tsp | — | — | |
| 4 | | 180ml | — | — | |
| 5 | | 6piece | — | — |
Peel the potatoes with a peeler, removing all skin.
Waxy potatoes · 600 g
Slice the peeled potatoes into rounds about 3 mm thick.
Transfer the sliced potatoes into a large bowl.
Peel the onion, halve it through the root, and pull away the papery skin.
White onion · 1 pieceSlice the peeled onion into thin half-moons about 3 mm thick.
Add the sliced onion to the bowl with the potatoes.
Season the potatoes and onion with 1 tsp of the salt and toss well to coat.
Fine salt · 1 tspPour the olive oil into a large non-stick frying pan.
Extra-virgin olive oil · 160 ml
Set the pan over a medium heat and warm the oil until it shimmers.
Slide the seasoned potatoes and onion into the hot oil, spreading them into an even layer.
Cook over a medium-low heat, turning the potatoes gently every few minutes with a spatula, until they are completely tender and just beginning to colour at the edges but not crisp — about 25 minutes.
Crack the eggs into the large bowl, discarding the shells.
Egg · 6 pieceSeason the eggs with the remaining 1 tsp of salt and beat them well with a fork until the yolks and whites are fully combined.
Fine salt · 1 tsp
Lift the cooked potatoes and onion out of the pan with a slotted spoon and drain them in a colander set over a bowl, collecting the oil.
Tip the drained potatoes and onion into the beaten eggs and fold gently so every slice is coated.
Leave the potato and egg mixture to rest for 5 minutes so the egg begins to soak into the potatoes.
Pour a thin film of the reserved frying oil back into the frying pan.
Extra-virgin olive oil · 20 mlFrying oil · step 14Set the pan over a medium heat until the oil is hot and just beginning to ripple.
Pour the potato and egg mixture into the hot pan and spread it level with a spatula.
Cook over a medium-low heat, running a spatula around the edge to keep the sides from sticking, until the base is golden and set but the top is still slightly liquid — about 5 minutes.
Lay a large flat plate face-down over the pan, then — holding the plate firmly with one hand protected by an oven glove — flip pan and plate together in one confident motion so the omelette drops onto the plate, cooked-side up.
Slide the omelette back into the pan, uncooked-side down, easing the edges under with the spatula.
Cook for a further 3 minutes over a medium-low heat until the second side is golden and the centre is just set but still yielding — a true tortilla española is moist inside.
Remove the pan from the heat and leave the omelette to rest in the pan for 5 minutes to finish setting at its own pace.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 600 g | | Peel the potatoes with a peeler, removing all skin.⏱ 2 minResultPeeled potatoes |
| 2 | Peeled potatoesstep 1 | | Slice the peeled potatoes into rounds about 3 mm thick.⏱ 1 min 30sResultThinly sliced potatoes |
| 3 | Thinly sliced potatoesstep 2 | | Transfer the sliced potatoes into a large bowl.⏱ 10sResultThinly sliced potatoes |
| 4 | 1 piece | | Peel the onion, halve it through the root, and pull away the papery skin.⏱ 30sResultPeeled onion |
| 5 | Peeled onionstep 4 | | Slice the peeled onion into thin half-moons about 3 mm thick.⏱ 45sResultThinly sliced onions |
| 6 | Thinly sliced onionsstep 5 | | Add the sliced onion to the bowl with the potatoes.⏱ 10sResultThinly sliced potatoes and thinly sliced onions |
| 7 | 1 tsp | | Season the potatoes and onion with 1 tsp of the salt and toss well to coat.⏱ 10sResultSeasoned potato and onionused in step 10 |
| 8 | 160 ml | | Pour the olive oil into a large non-stick frying pan.⏱ 10sResultExtra-virgin olive oil |
| 9 | — | | Set the pan over a medium heat and warm the oil until it shimmers.⏱ 1 minResultHot oil |
| 10 | Seasoned potato and onionstep 7 | | Slide the seasoned potatoes and onion into the hot oil, spreading them into an even layer.⏱ 15sResultHot oil and seasoned potato and onion |
| 11 | — | | Cook over a medium-low heat, turning the potatoes gently every few minutes with a spatula, until they are completely tender and just beginning to colour at the edges but not crisp — about 25 minutes.⏱ 25 minResultTender cooked potato and onionused in step 14 |
| 12 | 6 piece | | Crack the eggs into the large bowl, discarding the shells.⏱ 20sResultEgg |
| 13 | 1 tsp | | Season the eggs with the remaining 1 tsp of salt and beat them well with a fork until the yolks and whites are fully combined.⏱ 10sResultSeasoned beaten eggs |
| 14 | Tender cooked potato and onionstep 11 | | Lift the cooked potatoes and onion out of the pan with a slotted spoon and drain them in a colander set over a bowl, collecting the oil.⏱ 30sResultDrained cooked potato and onionused in step 17 |
| 15 | Drained cooked potato and onionstep 14 | | Tip the drained potatoes and onion into the beaten eggs and fold gently so every slice is coated.⏱ 15sResultDrained cooked potato and onion and seasoned beaten eggs |
| 16 | — | | Leave the potato and egg mixture to rest for 5 minutes so the egg begins to soak into the potatoes.⏱ 5 minResultRested potato and egg mixtureused in step 19 |
| 17 | 20 ml | | Pour a thin film of the reserved frying oil back into the frying pan.⏱ 10sResultFrying oil and extra-virgin olive oil |
| Frying oilstep 14 | |||
| 18 | — | | Set the pan over a medium heat until the oil is hot and just beginning to ripple.⏱ 45sResultHot oiled |
| 19 | Rested potato and egg mixturestep 16 | | Pour the potato and egg mixture into the hot pan and spread it level with a spatula.⏱ 10sResultHot oiled and rested potato and egg mixture |
| 20 | — | | Cook over a medium-low heat, running a spatula around the edge to keep the sides from sticking, until the base is golden and set but the top is still slightly liquid — about 5 minutes.⏱ 5 minResultHalf-set omelette |
| 21 | Half-set omelettestep 20 | | Lay a large flat plate face-down over the pan, then — holding the plate firmly with one hand protected by an oven glove — flip pan and plate together in one confident motion so the omelette drops onto the plate, cooked-side up.⏱ 15sResultFlipped omelette |
| 22 | Flipped omelettestep 21 | | Slide the omelette back into the pan, uncooked-side down, easing the edges under with the spatula.⏱ 10sResultFlipped omelette |
| 23 | — | | Cook for a further 3 minutes over a medium-low heat until the second side is golden and the centre is just set but still yielding — a true tortilla española is moist inside.⏱ 3 minResultCooked spanish omelette |
| 24 | — | | Remove the pan from the heat and leave the omelette to rest in the pan for 5 minutes to finish setting at its own pace.⏱ 5 minResultRested spanish omelette |
| Total Time | 53 min | ||
- Invert the rested omelette onto a large flat plate using an oven glove, so the golden base faces up, and serve in wedges at the table.
| Nutrient | Per serving |
|---|---|
| 599kcal | |
| 13g | |
| 49g | |
| 8g | |
| 29g | |
| 3g | |
| 4g | |
| 1,280mg |
Spanish Omelette
Spanish omelette with waxy potatoes and white onion, a thick, custardy egg cake served warm or at room temperature.
What you’ll doYou will cook thin potato and onion slices gently in olive oil until tender, then fold them into beaten eggs and rest the mixture briefly. You'll cook this in the pan until the base is golden and the top still liquid, flip it onto a plate with a confident motion, slide it back into the pan to cook the second side, then rest it off the heat to finish setting. The entire process takes about 53 minutes, with most time spent on the initial potato cooking.
Ingredients
- Waxy potatoes600 g
- White onion1 piece
- Fine salt2 tsp
- Extra-virgin olive oil180 ml
- Egg6 piece