Tortilla Española – Spanish Omelet
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
Units
Scale
- 1 1/2 pounds Russet potatoes
- 1/2 pound yellow onion (about half a large onion)
- 1/2 cup extra virgin olive oil
- 6 large pasture raised eggs
- 1/2 tsp kosher salt
- special equipment – 8 inch non stick omelet pan
Instructions
- Peel the potatoes and slice into thin circles, a little less than a quarter inch thick. Place in a bowl of cold water until ready to use
- Slice the onion in half and slice into very thin strips
- Place a colander in a large pot of water and place a sheet of parchment paper on top. Add the potatoes and steam for 5-8 minutes or until the potatoes are translucent in the center.
- Place the omelet pan on the stove, set to medium low heat, and add a quarter of a cup of olive oil.
- Add the onions and sauté for 2-3 minutes or fragrant and translucent. Add the potatoes, one tsp of kosher salt and another few tablespoons of olive oil and continue to sauté, stirring constantly, for another few minutes.
- In a large mixing bowl, whisk the eggs until well combined, then add the potato and onion mixture and stir to combine.
- Add a few more tablespoons of oil to the pan, then add the potato, onion and egg mixture and use a spatula to lay the potato pieces down in an even layer.
- Cook for several minutes on medium low heat until the edges of the eggs begin to cook, using a spatula around the rim of the pan to prevent sticking. When the eggs begin to firm up about a third of the way through the pan, remove the pan from the heat, place a large plate over the pan and flip in one quick motion.
- Add the remaining oil and gently scoop the omelet mixture back in the pan (the cooked side should be facing up at this point). Cook for another 5-8 minutes or until the eggs firm but the center is slightly runny. You may want to check the center of the omelet by piercing it with a knife. Remove from the heat and gently scoop the tortilla onto a plate for serving. Cool for several minutes before slicing into wedges.