Spanish
Spanish Omelette
Tortilla Espanola - just potato, onion and egg, cooked slowly until it sets into a thick golden cake. Eaten hot, cold, or squashed into a sandwich the next day.
- Time
- 40 mins
- Serves
- 4
- Steps
- 7
- Ingredients
- 5
Method
- 01
Heat the olive oil in a deep pan over medium-low heat. Add the potatoes and onions with a good pinch of salt.
- 02
Poach them gently for 20 minutes, stirring occasionally. They should soften and barely colour, as this is confit rather than frying.
- 03
Drain through a sieve, keeping the oil for another day.
- 04
Beat the eggs in a large bowl, season, then fold in the warm potatoes. Let it stand for 10 minutes so the potato soaks up the egg.
- 05
Heat 2 tbsp of the reserved oil in a non-stick pan. Pour in the mixture and cook on low for 6 minutes, easing the edges in with a spatula.
- 06
Slide it onto a plate, invert the pan over it, and flip the whole thing back in. Commit to the movement and it will not break.
- 07
Cook another 4 minutes. The middle should stay slightly soft. Rest before cutting into wedges.
Cooking Tips
- The potatoes are poached gently in oil, not fried. They should soften without browning.
- Let the potato sit in the beaten egg for 10 minutes before cooking - it absorbs the egg and binds properly.
Ingredient Substitutions
- Waxy potatoes hold their shape; floury ones break up into the egg.
- Onion is optional and endlessly argued about in Spain.
What to Serve With It
- Serve warm or at room temperature, cut into wedges, with bread.
Storage and Reheating
- Keeps 3 days and is excellent cold - it is standard lunchbox food in Spain.
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