If you’ve never tried this version of an omelette before, you may be surprised upon first glance with how it looks. Standing tall, layers of potato stacked through the egg. This isn’t your standard omelette! I may even be so bold to say it’s better. The golden brown onions, soft potatoes, all encompassed in fluffy egg. It’s such a simple concept with flavor that truly is greater than the sum of its parts. You might just fall in love at first bite.
What is a Spanish omelette?
Otherwise referred to as ‘tortilla’, we’re not talking flatbreads today. This dish, often served as tapas in Spain, is made very simply with potatoes, onion, and, like the omelettes you know and love, eggs. That’s where the similarities end! Spanish omelette, or tortilla, stands tall and thick, and is served in cake-like slices.
Ingredients
Olive oil – For frying the veggies. Don’t use extra virgin olive oil. Other oils you can use are safflower, sunflower, canola, grapeseed, or vegetable. Potatoes – I used Yukon Gold. Russets will work too. Salt & pepper – Season to taste. Onion – Halved and sliced. White, yellow, or Spanish onions are all great options. Eggs – I used large eggs. Chives – These are optional but makes for great garnish.
How to make Spanish omelette
How to tell when Spanish omelette is done cooking
With a dish like this, comprising mostly of eggs, it’s important to make sure it’s cooked all the way through before slicing and serving. Poke the omelette in the center. Once you see it spring back up, it’s ready and fully cooked. If your finger makes an indentation, give the omelette a little more time.
How to serve
Cut your omelette like a cake into slices. This classic Spanish breakfast is usually served on its own. Give it a drizzle of hot sauce for an extra kick. If you’d like variety, Spanish omelette, is served with anything, will be enjoyed with a simple green salad such as these:
Kale and Quinoa Salad Fresh Spinach and Strawberry Salad Kale Salad with Blueberry Vinaigrette Mushroom Arugula Warm Salad
Storage instructions
Transfer the omelette to an airtight container and store in the fridge up to 3 days. Make sure it has fully cooled down to room temperature before storing to avoid condensation forming inside the container. I don’t recommend storing Spanish omelette/ tortilla in the freezer. Since it’s predominantly eggs, the texture will be odd and liquidy once freezing and thawing.
Reheating
Spanish omelette/ tortilla is often served cold as tapas. It is wonderful to enjoy warm out of the pan, and equally scrumptious cold out of the fridge. If you do prefer eating it hot, you can reheat either in the microwave for a few minutes, checking it every 30 seconds or so. You can also use a skillet, over low heat, covered with a lid, for 5-10 minutes or until warmed through.
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