Real Spanish omelette

Real Spanish omelette

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(11 ratings)

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Cooking time

Ready in about 1 hour

Skill level

Easy

Servings

Serves 4

Make an omelette the Catalonian way, a classic dish made simple with only 5 ingredients.

Nutrition and extra info

Nutrition info

Nutrition

kcalories
516
protein
12g
carbs
23g
fat
43g
saturates
7g
fibre
2g
sugar
0g
salt
0.31g

Ingredients

  • 500g new potatoes
  • 1 onion, preferably white
  • 150ml extra-virgin olive oil
  • 3 tbsp chopped flatleaf parsley
  • 6 eggs

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Method

  1. Scrape the potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.
  2. Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).
  3. Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
  4. When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.

Recipe from Good Food magazine, September 2003

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Comments

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krategg's picture
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Really simple and easy to follow. Also very tasty! I used normal potatoes and it worked fine, although I can see new potatoes would be better. Thanks for a great recipe.

keelz2010's picture

I made this earlier this evening, easy and delicious! I added a little to garlic to the potatoes and some chives to the eggs, nice. Thanks for the recipe!

gin1902's picture
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Simplicity at its best. Really satisfying, filling and easy to make. You can't beat this recipe. It is so important to have a smaller pan so it is thick! You don't want a thin Spanish omlette.
Followed the recipe except for the oil, put a little bit less in. Had no trouble turning it, I recommend turning it using the flat lid of a frying pan.
It's also nice cold served with a salad! Yummy!!!

snicka's picture

A lovely authentic recipe.

nikkinoodle40's picture
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I would give this five stars as I thought it was delicious. Husband rated it as a four. Only problem was getting it out of the pan, method suggested did not work. Ended cutting it into four in the pan but it was substantial enough not to break up. Served it with buttered new potatoes, dressed salad and a glass of crisp white wine. Didn't use parsley (not one of my favourite herbs). Love it!

becreely's picture

Hi Mary, I'm having Spanish Omelette tonight, thank you.

patpom's picture

I would certainly add pepper and parsley.

If you find it too difficult to toss the omalette, then simply grill it at the end, frittata style.

A super dish, and can also be made with left over potatoes, a great way to use them up. Love it.

n0rthw1nds's picture
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I found this a very satisfactory recipe, but my omelette would have looked better if I had finished it under the the grill, as I have done before. Turning is tricky! I liked parsley in it, and did add half a red pepper too.

reiney2k1's picture

As a novice to the tortilla, thank you for this easy to follow recipe which I made with my 8 year old daughter. Very tasty, easy to make and economical too. Will definitely make again!

littlechef1974's picture

First time cooking this and went with Linda and tipped the cooked ingredients into the egg mix. Also i did not have new potatoes so used normal white and rinsed them first. Brilliant. tasted fantastic, now i have to cook it for my Sister who is a sage at spanish food. Thank you and will cook this simple meal again!

martynpugs's picture

I make these in a deep frying pan on a low heat with a lid to cook it through. The turn the heat up at the end and turn the grill on
The omelette can be finished under the grill with no need to turn it at all but watch you dont melt the pan handle!

psychedeliasmith's picture
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This is the first time I've made a Spanish Omelette that tasted like the ones I've eaten in Spain. Although I ate mine in Alicante rather than Catalonia.

hueynrolf's picture

I cook this often and we're always pleased with the result. My problem is getting it cooked through enough to invert without burning the outside. We've been to Spain many times and there the tortilla has a nice yellow outer surface and cooked well on the inside.

misformilkshake's picture

this did not work out! bad receipe, hard to turn in frying pan and to make look presentable.

CookingCopper's picture
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Cannot fault this recipe. Worked perfectly for my tapas evening with family. The only thing I did differently is instead of turning the omelette, I put it in the oven to finish off the top side and then turned it out on to a plate for serving (only because I would've messed up trying to turn it in the frying pan).

nadogrl's picture

Our family has had 2 Spanish girls stay us in the past at different times, one from Barcelona & one from Madrid. They both cooked their version of "Spanish Omelette" for us, and both recipes were different from night to day. The Madrid girl deep fried her potatoes first, then cooked some with onions & some with bell peppers, to suit our family's tastes, and the result was amazing! The omelette from the Barcelona girl was just like we'd cook here at home, just fried potatoes & onions with scrambled eggs, and toast. Luckily we had hers first, and the delicious one a few years later. I was looking on here to find a recipe resembling the better one.

courtwick's picture

Further to my previous comment. In my teens and twentys. I spent a lot of time in Spain working casually in tapas bars. The tortilla is broad spread over all Spain and does have many variations. Pepper is often confused with ground pepper, which of course is used as seasoning the world over. Paprica or capsicum can be used in tortilla, just as peas and leeks or any other stewed ingrediants and then infused with the lightly forked egg; traditionaly 5 eggs. Spanish cooking is peasant based and anything available was used for whatever. Tortilla is wonderfull use and experiment with it. But eat it cold!!!

courtwick's picture

When in Spain look out for a tortilla plate. You will find them in those road side china stores. The plate has a knob or handle on the underside so that you can hold the plate while turning the frying pan over.

redroof's picture
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I made this for a Spanish tapas evening, and I'm so glad I did. It was the simplest, tastiest thing I served up and got rave reviews from the guests! It was a while ago I made it now but I don't think I added anything to the basic ingredients, though I have since made it with red pepper and another version with cheese and spring onion. However, I think this classic recipe is the best. Absolutely delicious.

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