Core Spanish Omelette
Discover the essence of traditional Spanish cuisine with this Core Spanish Omelette recipe, a classic dish featuring only a handful of simple, wholesome ingredients. Made with tender potatoes, sweet onions, and free-range eggs, all cooked to golden perfection in rich olive oil, this authentic recipe showcases the beauty of minimalism in Mediterranean cooking. Perfectly seasoned with salt and black pepper, this hearty yet delicate tortilla de patatas is a comfort food favorite that’s ideal for breakfast, a quick lunch, or even as a satisfying tapas dish. Ready in just 45 minutes with easy-to-follow steps, this timeless omelette delivers unbeatable flavor and a silky texture that’s sure to impress. Serve warm or at room temperature for a delicious centerpiece to any meal.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 1 medium Onion
- 6 large Eggs
- 120 milliliters Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Peel the potatoes and cut them into thin slices, approximately 2-3 mm thick.
Peel the onion and finely slice it into thin strips.
Heat the olive oil in a large non-stick frying pan over medium heat.
Add the sliced potatoes and onions to the pan. Stir to coat them with oil and cook gently for 20 minutes, stirring occasionally, until the potatoes are soft but not browned.
While the potatoes and onions are cooking, crack the eggs into a large bowl. Add the salt and black pepper, then whisk until combined.
Once the potatoes and onions are cooked, use a slotted spoon to transfer them into the bowl with the beaten eggs. Stir gently to mix and let the mixture sit for 5 minutes.
Remove excess oil from the pan, leaving only a thin coating, and return it to medium heat.
Pour the egg, potato, and onion mixture back into the pan. Smooth the surface with a spatula and reduce the heat to low.
Cook for 6-8 minutes, moving the pan occasionally to ensure even cooking. The edges should be set, but the center should still be slightly runny.
Place a large plate over the frying pan and carefully flip the omelette onto the plate.
Slide the omelette back into the pan, uncooked side down, and cook for another 2-4 minutes until fully set and lightly golden.
Slide the Spanish omelette onto a clean plate, allow it to cool slightly, then slice and serve. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.1 g | 183% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2843 mg | 124% | |
| Total Carbohydrate | 123.9 g | 45% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 14.1 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 282 mg | 22% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3354 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
