The potato omelette is an emblematic dish of Spanish cuisine, made with eggs, potatoes and sometimes onion. It is cooked in a skillet and served as a thick, delicious omelette, often accompanied by bread. It is a classic favorite in bars and homes throughout Spain.
• 4-5 medium potatoes
• 1 large onion
• 4-5 eggs
• Olive oil
• Salt to taste
Make sure you have well-cut and ready potatoes, and heat the oil properly before starting the potato omelet.
1. Peel the potatoes and cut them into thin slices. You can do this manually with a knife or use a mandolin to get uniform slices.
2. Peel and cut the onion into thin slices.
3. In a large skillet, heat a good amount of olive oil over medium heat. There should be enough oil to cover the potatoes and onions. Add the potatoes and onions to the hot oil.
4. Cook the potatoes and onions over medium-low heat for about 20-25 minutes, stirring occasionally. We want the potatoes to be tender but not brown or crunchy. Add salt to taste while cooking.
5. While the potatoes and onions are cooking, beat the eggs in a large bowl and add a pinch of salt.
6. Once the potatoes and onions are cooked, drain them in a colander to remove excess oil. Then, add them to the beaten eggs and mix well.
7. In a smaller frying pan, add a little oil and heat it over medium heat. Then, pour the potato, onion and egg mixture into the pan.
8. Cook the tortilla over medium-low heat for about 5-7 minutes or until the edges are golden brown and the top is almost cooked.
9. Now, the trick to turning the tables. Place a large plate over the skillet and, holding it firmly, flip the omelet so that it falls onto the plate. Then, slide the tortilla back into the pan to cook the other side for another 5-7 minutes, or until completely cooked.
10. Once the tortilla is cooked on both sides and has a nice golden color, remove it from the pan.
11. Let the tortilla rest for a few minutes before cutting it into portions and serving. You can serve it hot or at room temperature.
I hope you enjoy this delicious potato omelet! You can accompany it with bread or serve it as a tapa with a good tomato sauce or aioli.