Real Spanish omelette

Recipe uploaded by

Mary Cadogan

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Recipe by Mary Cadogan

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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.

516 kcalories, protein 12g, carbohydrate 23g, fat 43 g, saturated fat 7g, fibre 2g, salt 0.31 g

Latest comments and suggestions

• Rebeca

  10 January 2008

  Rebeca commented on this recipe

  As far as I know, spanish omelette doesn't have parsely and pepper. The potatos and onions should be chopped in small dices. Finally, the onion should be fried before adding the potatos. And all should be cooked with low power

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• Cova

  22 July 2008

  Cova commented on this recipe

  I agree with Rebeca. Spanish tortilla doesnt have parsley or pepper. Maybe it is just to addapt it a bit to british taste. In the Spanish traditional way potatoes are chopped in kind of thin slices. The onions are finelly chopped and I add them to the potatoes together with the salt before frying.

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• smartiepants

  07 March 2009

  smartiepants commented on this recipe

  I too agree with the above comments, in all the cities of Spain that I have eaten Tortilla Espanol, it has never had Parsley in it, can't be too sure about the pepper, though I don't recollect there being any. I also beleive the Spaniards use a lot more olive oil than 150 mls, and then they keep whats left over for the next tortilla and so on. They also have special double pans that they use to eliminate the need for sliding it onto a plate, however these pans are purely convenience, but next time you are on holiday in spain, it might be worth your while buying a double tortilla pan if you make this often. Torilla espanol is fabulous when made properly and this recipe is very close. xxxx

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• AnnieH

  08 July 2009

  AnnieH rated and commented on this recipe

  

  I have made Mary Cadogan's Spanish Omelette several times now and it is delicious - with or without the parsley! :-) I would always add pepper because I like it and it enhances the flavours. I like smartiepants comments re the double tortilla pan!

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Ingredients

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

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Serves 4

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Ingredients

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

516 kcalories, protein 12g, carbohydrate 23g, fat 43 g, saturated fat 7g, fibre 2g, salt 0.31 g

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