Real Spanish omelette

Real Spanish omelette

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(9 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

Comments, questions and tips

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Comments

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maximania's picture

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.

haken2907's picture
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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!!

strangeinplaces's picture

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.

wallbutton's picture
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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?

lulua1's picture

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.

anirac's picture

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/

ahaldane's picture
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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!

smartiepants's picture

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

covaavoc's picture

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.

rebecabcn's picture

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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