Spanish Potato Omelette with Onion (Tortilla de Patata con Cebolla)

An unbeatable classic of Spanish cuisine.
Spanish Potato Omelette with Onion (Tortilla de Patata con Cebolla)
An unbeatable classic of Spanish cuisine.
Steps
- 1
Add the olive oil, peeled potatoes sliced into thin rounds, and onions cut into strips to a nonstick skillet. The amount of oil will depend on the size of your pan. I usually add enough to cover the bottom to about a finger’s depth, but not more.
- 2
Start frying over low to medium heat with the skillet covered, stirring the mixture often.
- 3
After about 20 minutes, always adjusting the heat so the potatoes don’t burn and the onions soften and blend well, the potatoes and onions should be tender, lightly golden in spots, and have absorbed most of the oil. Remove from the heat and let cool slightly.
- 4
In a bowl, lightly beat the eggs with salt.
- 5
Add the contents of the skillet to the bowl and mix well. Let the mixture rest for a few minutes so the potatoes soak up the eggs. The mixture should be fairly liquid so the omelette turns out very moist. Taste and add more salt or another egg if needed.
- 6
In the same skillet (if making one large omelette) or in a smaller one as shown here, add a little oil and pour in half of the mixture. Cook for one or two minutes over medium-high heat.
- 7
Flip the omelette using a plate placed upside down, then cook for another two minutes.
- 8
Repeat the process with the other half of the mixture. Here is the result.
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