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Introduction/Background Information: According to Lisa and Tony Sierra at About.com,“ the Tortilla espanola or Spanish Omelet is the most commonly served dish in Spain. It is also called Tortilla de Patata or Potato Omelet. Bars and cafes serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes. Because it is easy to transport, the Spanish make bocadillos or sandwiches by placing a piece between two pieces of a baguette.”

Prep Time (approximately): 10- 15 minutes

Cook Time (approximately): 20 minutes

Total Time (approximately): 30- 35 minutes

Yield: 6-8 servings

 

Step 1: Ingredients for Spanish Potato Omlette

• 6-7 potatoes

• 1 medium onion

• Salt • Pepper

• 12 eggs

• Olive Oil

Step 2: Kitchen Utensils:

• 1 sharp kitchen knife

• 1 large, deep non-stick frying pan

• 1 potato peeler

• 1 large mixing bowl

• 1 fork

• 1 heat resistant spatula

• 1 large slotted spoon

Step 3: Preparation: Peel and Slice Potatoes

Peel the potatoes and cut them into slices approximately 1/8" thick. Set aside.

Step 4: Preparation: Peel and Dice Onions

Peel the onion and cut into small pieces. Set aside.

Step 5: Preparation: Cook Onions

In a large, non-stick frying pan, heat 1-2 tablespoons of olive oil on medium to high heat. Place the onions in the frying pan and cook until translucent and golden brown. Set aside.

Step 6: Preparation: Cook Potatoes

Pour 1-2 cups of olive oil into the same large, non-stick frying pan and heat oil on medium to high heat. You can check to see if the oil is hot enough by inserting the tip of one potato into the oil. Carefully slide the potatoes into the frying pan, spreading them evenly in the pan. The oil should almost cover the potatoes. You might have to adjust the heat slightly. Move the potatoes with the slotted spoon in frying pan until they are cooked. If the potatoes easily break in two when poked with a fork, then they are done.

Step 7: Preparation: Beat Eggs and Add Potatoes and Onions

Crack the eggs into a large mixing bowl and beat with a fork and set aside. Then remove the potatoes from the frying pan with a slotted spoon or spatula and allow oil to drain. Place the potatoes and onions into the large bowl with the eggs and mix together with a fork. Add salt and pepper to taste, if desired. Mix everything so that the eggs cover the mixture of potatoes and onions.

Step 8: Preparation: Cook One Side of Omlette

Pour 1-2 tablespoons of olive oil into the frying pan and heat on medium heat. Once the oil is hot, pour the egg, potato, and onion mixture into the pan and spread out evenly. Allow the mixture to cook around the edges before lifting up one side of the omelet to see if the egg has slightly “browned.” The inside of the egg mixture will only be partially cooked at this point, so it may be a bit runny.

Step 9: Preparation: Flip Omlette Onto Plate

When the mixture has browned slightly on the bottom, you can turn it over to cook the other side by covering the frying pan with a large dinner plate (12”) upside down. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will “fall” onto the plate.

Step 10: Preparation: Slide Omlette Back Into Pan

Put the frying pan on medium to high heat and pour in 1-2 tablespoons of oil. Let the pan warm for 30 seconds or so before sliding the omelet off the plate into the frying pan in order to cook the other side. Use the spatula to shape the sides of the omelet. Let the other side omelet cook for 3-5 minutes.

Step 11: Preparation: Flip Omlette Onto Serving Plate

Turn the heat off and flip the omelet onto a serving plate. Cut the omelet into 6-8 pieces like a pie and serve with sliced French bread on the side. NOTE- The Spanish equivalent of “bon apetit” is buen provecho. Enjoy!

YOUTUBE VIDEO - If you you would like to see a bilingual video version in Spanish and English of how to make a Spanish Potato Omlette, click on the play button below:
 

Step 12:



YOUTUBE VIDEO - If you you would like to see a bilingual video version in Spanish and English of how to make a Spanish Potato Omlette, click on the play button below:




I'm the same as Miguel. This is an excellent base recipe but there's so much more you can do to liven it up. I use chunks of cheese, chorizo or a handful of fresh herbs from the garden I'll usually sprinkle it with a bit of paprika and olive oil before the first flip to give it a fantastic mottled red/brown colour when it's flipped onto the plate. A bit of saffron in there works wonders too. <br>I'll quite often make this at a weekend for brunch (i.e. when we've had a lie-in and got up too late to call it breakfast #;&not;)
I love this dish, but have tweaked my version up a little bit. The rest of my family are traditionalists but they too love my version. I put chopped Spanish Chorizo in it as well as double the garlic. When Chorizo isn't available I do kielbasa or something like it. I also top it with a light sprinkle of some pungent cheese like Asiago and roasted peppers. In my circle of friends and family my version is known as Patatas a la Miguel.

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