A Spanish omelette (or tortilla de patata) is no simple omelette: it’s packed full of flavour, and can be served both hot or cold, meaning that you can enjoy it for a simple supper or a lazy picnic lunch. As traditionally Spanish as tapas or paella, Spanish omelette or Spanish tortilla is a dish that has been eaten in the country for generations, and is generally comprised of eggs and potatoes, with any other leftover ingredients in your fridge thrown in for good measure.
So whether you have a little chorizo, some tomatoes, a pepper, or anything else that needs using up, the Spanish omelette is the perfect ‘anything goes’ recipe.
Don’t be afraid to experiment and create your own combinations!
300 g potatoes (choose a waxy variety if possible)
1 splash of olive oil
5 large free-range eggs
- Peel your potatoes and then cut them into slices as thinly as possible. Pat them dry with kitchen roll or a clean tea towel, removing as much moisture as possible.
- Peel and finely slice your onion.
- Heat your oil in a small frying pan, and when it’s sizzling add the potatoes and onions. If you are adding any other extra ingredients to your tortilla, add these at this stage too.
- Turn the heat down and leave your potato and onion mixture to cook slowly for 25 to 30 minutes, flipping occasionally with a fish slice.
- Meanwhile, crack the eggs into a bowl, add a pinch of salt and pepper, and whisk.
- Once the other ingredients are cooked, poor the eggs over the top and cook on a low heat for around 20 minutes, until the egg is very nearly cooked.
- Flip the tortilla over and cook for an additional five minutes before slicing and serving. You can eat this dish either hot or cold, and it pairs best with a fresh tomato salad.
Are you thinking of moving to Spain? Perhaps you like the idea of submerging yourself into the traditional Spanish lifestyle and cooking Spanish recipes every day? Whatever your dream, we can help. Why not get in touch with our team of local property experts today, to find out more about how we can help you.