Spanish Tortilla (Omelette)
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
4.8 out of 5 stars
(5)
Ingredients
6 servings
- 750 g / 1.5 lb potatoes (Note 1), peeled and cut into 0.5cm / 1/5" thick slices)
- 1 onion (, sliced)
- 1/2 cup / 125 ml olive oil
- 8 eggs
- Salt and pepper
- Fresh parsley
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Preparation
Step 1
Heat oil in a non stick fry pan over medium heat. Add onion and potatoes, then turn over.,Place a lid on and stew the potatoes gently for 20 minutes or so, turning the potatoes 3 or 4 times with an egg flip until soft and cooked through. If the potatoes sizzle and are browning, turn the heat down.
Step 2
Meanwhile, whisk eggs then season with salt and pepper.
Step 3
When potatoes are ready, remove with a slotted spoon into a colander to allow excess oil to drain away.
Step 4
Pour out most of the remaining oil in the skillet, leaving behind about 1 1/2 - 2 tbsp of oil.
Step 5
Turn stove up to medium high. Turn grill/broiler onto high.
Step 6
Return potatoes to the skillet, then pour over the egg. Cook for 5 minutes or until the underside is light golden.
Step 7
If the centre is still uncooked, which mine almost always is, pop the omelette under the grill/broiler for a couple of minutes until the centre is just set.
Step 8
Remove then rest for a few minutes. Place a serving platter on top of the fry pan then flip to turn out the omelette upside down.
Step 9
Serve warm or at room temperature (I prefer warm!).
Step 10
I served this as part of a Tapas Spread!
Step 11
Save recipe for the next time?
