Spanish omelette (tortilla española)

Instructions

1. 1

   Peel the potatoes and slice them thinly (about 3 mm). Thinly slice the brown onion. Pat the potato slices dry on kitchen paper if they feel wet.

2. 2

   Pour the extra virgin olive oil into a large non-stick frying pan and warm over a medium hob. Add the potatoes and the sea salt, stir to coat in oil and spread into an even layer. Cook gently for 12 minutes, stirring occasionally so the potatoes soften but do not brown.

3. 3

   Add the sliced brown onion to the pan and continue to cook for a further 8 minutes, stirring occasionally, until the onion is soft and translucent.

4. 4

   Using a slotted spoon, lift the potatoes and onion out of the oil into a large mixing bowl, leaving most of the oil in the pan. Allow the potato-and-onion mixture to cool for 5 minutes.

5. 5

   Crack the free-range eggs into a bowl, season with the black pepper and a small pinch of the sea salt, then beat lightly until just combined.

6. 6

   Pour the beaten eggs over the warm potatoes and onion and fold gently to combine. Leave the mixture to rest for 5 minutes so the potatoes soak up some egg.

7. 7

   Wipe the frying pan clean, return it to a medium hob and add about 2 tbsp (30 ml) of the reserved extra virgin olive oil. Pour in the egg, potato and onion mixture, spreading evenly. Cook for 6 minutes until the edges are set and the underside is golden.

8. 8

   To flip the omelette, run a spatula around the edge, invert a large plate over the pan and turn the pan so the omelette lands on the plate. Slide the omelette back into the pan, uncooked side down, and cook for a further 4 minutes until cooked through but still slightly moist in the middle.

9. 9

   Slide the finished omelette onto a board or plate, scatter over the fresh parsley and let it sit for a minute before slicing into wedges. Serve warm or at room temperature.

Tips

• Slice the potatoes uniformly (approx 3 mm) so they cook evenly. A mandoline is handy but be careful.
• If the pan seems very oily after frying the potatoes, pour most back into a jar and reserve it for salad dressings — the flavour is delicious.
• When combining eggs and potatoes, fold gently so you keep little potato pieces for texture; avoid over-beating the eggs.
• If you’re nervous about flipping, slide the omelette onto a plate, then place the pan over the plate and invert both together.
• Make ahead: the omelette keeps in the fridge for 2 days. Reheat gently on a low hob or serve cold — both are traditional.

Substitutions

• potatoes → 500 g waxy new potatoes, cut into 5 mm slices

  Stays close

• extra virgin olive oil → neutral vegetable oil (e.g. sunflower) for a less fruity finish

  Noticeably different

• fresh parsley → fresh chives or a few basil leaves

  Stays close

Nutrition

Per serving · estimated

340

Calories

13 g

Protein

32 g

Carbs

17 g

Fat

4 g

Fibre

4 g

Sugar

680 mg

Sodium

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