Real Spanish omelette

Real Spanish omelette

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(15 ratings)

Ready in about 1 hour

Easy

Serves 4

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

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal516
  • fat43g
  • saturates7g
  • carbs23g
  • sugars0g
  • fibre2g
  • protein12g
  • salt0.31g
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Ingredients

  • 500g new potato

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 onion, preferably white

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 150ml extra-virgin olive oil
  • 3 tbsp chopped flatleaf parsley
  • 6 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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.

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Comments, questions and tips

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Comments (34)

aliciapearce23's picture
2.5

I finally got around to making my first spanish omelette following this recipie. I used half the oil recommended and still found it to be fairly greasy.
Next time I would cook it for longer but on a higher heat as some bits were burnt. I'd also experiment with more fillings such as spinach and chorizo.

Donia's picture
5

Excellent recipe! I didn't follow it word for word...I added a little more onion and parsley, and it turned out perfectly! So easy to make and it looked so professional :) Definitely recommend!

krategg's picture
5

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
5

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
4

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
5

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!

Richard.Chesters @gmail.com'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
5

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
5

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.

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Tips (1)

BlahBlahBlanc's picture

I was worried about the omelette breaking when sliding into the pan so I used two plates.
Place the first plate over the omelette in the pan and turn.
Place the second plate over the first plate and turn.
Now place the pan over the second plate and turn. Make sure your hands aren't oily when turning the plates! I added rosemary. It turned out perfectly.

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