35 minutes
A creamy, tender Spanish potato omelet with onions, perfect for a warm or room temperature dish.
New Potatoes, peeled, cut into ½-inch dice, and patted dry
0 lb
cups
Medium Onion, cut in half and thinly sliced
each
to taste
each
1. Dry the Potatoes
Begin by drying the diced potatoes thoroughly with a dish towel or paper towels to ensure they cook evenly.
2. Cook Potatoes and Onions
Heat the olive oil in a nonstick skillet with a base of about 6½ inches in diameter over medium heat. Once the oil is hot, add the potatoes and the sliced onion to the skillet. Reduce the heat to low and cover the skillet. Cook the potatoes and onions slowly for about 20-30 minutes.
3. Drain and Season
Once the potatoes are tender, drain them using a colander and spread them out on paper towels to remove excess oil. Season them with salt. Reserve the olive oil for later use.
4. Prepare Egg Mixture
In a bowl, beat the eggs and mix in the cooked potatoes and onions, adding a bit more salt to taste.
5. Cook the Omelet
Heat a tablespoon of the reserved olive oil in the skillet over low heat. Pour in the egg and potato mixture, cooking for 3-4 minutes. You'll know it's ready to flip when the eggs are set at the bottom. To prevent sticking, give the skillet a gentle shake.
6. Flip and Finish Cooking
To flip the omelet, place a concave lid larger than the pan over the skillet, invert the pan to transfer the omelet to the lid, then slide the omelet back into the skillet. Add another tablespoon of the reserved olive oil before sliding it back in. Cook for an additional 2 minutes, starting with high heat to ensure it slides easily, then reducing to low.
7. Serve
Use a wooden spoon to tidy the edges of the omelet, creating a neat, round shape. Serve the tortilla española warm or at room temperature.
Add diced chorizo, ham, or cooked bacon to the potato and egg mixture for a meaty twist. For a vegetarian protein boost, consider adding cubes of firm tofu or a generous handful of shredded cheese.
Layer in caramelized onions and sautéed mushrooms for a rich, umami-packed version. Top the cooked omelet with a dollop of aioli or a drizzle of truffle oil for a luxurious finish.
Incorporate a cheese such as Manchego, which melts well and adds a nutty, rich flavor. Grate it and sprinkle it over the top of the omelet just before it's finished cooking, allowing it to melt slightly. This adds a layer of complexity and a Spanish touch that complements the traditional ingredients.
For a heartier variant, consider adding diced chorizo, Serrano ham, or even crispy bacon. The smokiness of these meats can add depth and a savory punch that complements the creamy potatoes.
Mix in sautéed bell peppers, zucchini, spinach, or mushrooms with the potatoes for added nutrition and flavor. Stir in some blanched asparagus or broccoli for a green veggie kick.
Mix the cooked potatoes and onions with the eggs and let them sit for 15 minutes to meld flavors and release starch for creaminess.
Choose starchy potatoes like Russets or Yukon Golds and slice them thinly and uniformly for an even cook. A mandoline can help achieve consistent thickness.
Use a non-stick pan and cook on a low flame for a creamy interior. Patience is key.
Season both the potatoes and onions as they cook, and the eggs before adding them to the pan for layered flavors.
Be confident and swift when flipping with a flat plate or lid larger than the pan to prevent breaking.
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