Real Spanish omelette

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• 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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• anirac

  04 May 2010

  anirac commented on this recipe

  hi, I dont' know undestand because this ricepe is called "catalan style"? in Catalonia there is some "typical" omelletes like "with spinachs and raisins and pine nuts" or "with beans and black sause" or "with achycory"...but we dont' have a "catalan" style to cook the potates omelette! http://paamboliisucre.blogspot.com/

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• Linda

  31 August 2010

  Linda commented on this recipe

  I lived and worked in Spain for 12 years and a Spanish friend taught me how to make Spanish tortilla, There is no parsley or pepper in the mix, weather you slice or dice your potatoes is an individual preference. Once your potatoes and onions are cooked, and this is very important you always add your mix to the eggs never the other way round. ( It does make a difference ). You only turn the tortilla once.

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• Edward

  09 September 2010

  Edward commented on this recipe

  OK, I am not a cook, I am not even a bad cook. But I had some new potatoes from my barrels in the garden and found this recipe. It was superb - and my expertise is extremely limited. I have eaten Spanish Omelette in Spain and elsewhere many times and this was a good as it gets. (I may not cook, but I eat at national championship levels). I had no parsley, but otherwise it was A OK. Maybe I will put some tomatoes in it next time. Ahhhh, is that a shreak I hear?

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• Edward

  10 September 2010

  Edward rated this recipe

  

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• StrangeInPlaces

  19 October 2010

  StrangeInPlaces commented on this recipe

  Would agree with the comments above. The wife is Spanish and she wouldn't recognise the recipe above - parsley, pepper, thick sliced potato etc are all out of place for an authentic Spanish tortilla. Which is no big deal, but the receipe is called *Real* Spanish Omelette.

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• haken2907

  20 May 2011

  haken2907 rated and commented on this recipe

  

  I to agree with the comments above, but it is always a matter of taste. I like the omelette with black pepper. I am catalan and I would like to add that for a good Tortilla, it is best with red potatoes, the ones that are a bit yellow inside. The potato and the onion should be a bit crispy before you ad them to the eggs. You should put a lid or plate on the pan, so that it cooks ok. The Tortilla should be quite thick. With the tortilla, the best is to have bread "french" with rubbed tomato. You have to rube a juice red tomato, ad a bit of salt and spur some olive oil. You can also make toast and rub garlic before the tomato. Its great!!! Bon profit!!

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• max

  15 June 2011

  max commented on this recipe

  Having had Real Spanish omelette from a real Spanish Tortilla restaurant in El Ferrol I can say that you can put almost anything you want in it. The choice of extra ingredients or variations offered on the menu went on for many pages. All served with an excellent glass of Faustino rioja wine.

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• gibby

  20 July 2011

  gibby commented on this recipe

  Made this recipe and found it to be delicious... my friend who tried it says it was the best he has ever tasted..... thankyou mary for a fantastic dish.

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• Chloe

  01 August 2011

  Chloe rated and commented on this recipe

  

  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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• courtwick

  16 August 2011

  courtwick commented on this recipe

  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.

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• courtwick

  16 August 2011

  courtwick commented on this recipe

  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!!!

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• Sue in San Diego

  25 October 2011

  Sue in San Diego commented on this recipe

  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.

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• Cooking Copper

  09 December 2011

  Cooking Copper rated and commented on this recipe

  

  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).

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• misformilkshake

  27 March 2012

  misformilkshake commented on this recipe

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

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• HueyNRolf

  19 June 2012

  HueyNRolf commented on this recipe

  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.

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• Teast

  01 July 2012

  Teast rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in about 1 hour

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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