Real Spanish Omelette
4 servings
60 minutes
The authentic Spanish omelette, or tortilla de patatas, is a symbol of Spanish cuisine that combines simplicity and rich flavor. Its history dates back to the 18th century when this nutritious and accessible recipe became popular among Spanish peasants. Tender potatoes, caramelized onions, and eggs create a velvety texture, while parsley adds a fresh aroma. Frying in olive oil gives the omelette a golden crust that enhances its rich taste. It can be served hot or cold, cut into pieces as a snack or main dish. It pairs perfectly with fresh bread and traditional sauces, complementing an evening meal or family lunch. Its versatility makes it an indispensable element of Spanish feasting.
1
Clean young potatoes (you can leave the skin), cut into thick pieces. Chop the onion finely.
- New potatoes: 500 g
- Onion: 1 head
2
Heat oil in a pan, add potatoes and onions, simmer on low heat covered for 30 minutes, stirring until the potatoes are soft. Drain the potatoes and onions in a colander and keep the drained oil.
- New potatoes: 500 g
- Onion: 1 head
- Olive oil: 150 ml
3
Whisk the eggs separately, then add potato, parsley, and season with salt and pepper. Heat the remaining oil in a small saucepan. Transfer everything to the prepared skillet and cook on low heat, smoothing the omelet with a spatula.
- Chicken egg: 6 pieces
- New potatoes: 500 g
- Parsley: 60 g
- Olive oil: 150 ml
4
When the eggs set, flip the omelet onto a plate, then let it slide back into the pan and fry the other side for a few minutes. Flip again, brown the other side, smoothing with a spatula to keep the omelet's shape. Transfer to a plate and cool for 10 minutes before serving.
- Chicken egg: 6 pieces