55 minutes
A traditional and delicious Spanish dish made with eggs, potatoes, and onions, perfect for any meal of the day.
each
to taste
Yukon Gold Potatoes, peeled, halved, and thinly sliced crosswise
0 lb
Yellow Onions, thinly sliced
0 lb
Allioli
to taste
1. Beat Eggs
Start by breaking the eggs into a large bowl. Add a pinch of kosher salt, then beat the eggs until they become frothy. This helps introduce air into the mixture, making for a lighter omelette.
2. Cook Potatoes and Onions
In a 10-inch nonstick or carbon steel skillet, heat the extra-virgin olive oil over medium heat until it shimmers. Add the thinly sliced potatoes and onions to the oil. Cook them gently for about 25 minutes, keeping the heat at a level where the oil bubbles softly around the vegetables.
3. Drain and Season
Once the potatoes and onions are tender, drain them using a fine-mesh strainer set over a heatproof bowl to catch the excess oil. Season the mixture with a bit more salt while it's still warm. Let it cool slightly.
4. Combine with Eggs
In a medium heatproof bowl, combine the drained potatoes and onions with the beaten eggs. Let this mixture sit for about 5 minutes.
5. Cook Tortilla
Return 3 tablespoons of the reserved frying oil to the skillet and heat it over medium heat. Pour the egg mixture into the skillet, spreading it out evenly. Cook for about 3 minutes, until the edges start to set. Carefully run the spatula around the edges to shape the tortilla.
6. Flip and Continue Cooking
Place a large plate or lid over the skillet, hold it firmly with a dish towel, and invert the skillet so that the tortilla lands on the plate. Add another tablespoon of the reserved oil to the skillet. Slide the tortilla back into the skillet to cook the other side for 2 minutes.
7. Shape and Finish
Use a rubber spatula to gently press the sides of the tortilla, giving it a neat, rounded shape. Continue cooking for another 2 minutes.
8. Serve
Slide the tortilla onto a clean plate and let it stand for at least 5 minutes before serving. Serve with a side of allioli, either cut into wedges or cubes.
Add diced chorizo, cooked ham, or crumbled bacon to the potato mixture before the eggs for extra savoriness.
Slice and lightly fry chorizo sausage, mixing it in with the potatoes and onions. A touch of smoked paprika to enhance the spicy notes of the chorizo.
Add diced chorizo, serrano ham, or crispy bacon for a smoky, savory depth.
Incorporate grated Manchego, cheddar, or goat cheese into the eggs for a creamy texture and flavor punch.
Caramelize the onions slowly until deeply golden and sweet. This will add a rich, sweet complexity to your omelette that contrasts beautifully with the savory potatoes.
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