Who can resist an omelet that combines the deliciousness of scrambled eggs with the crisp starchiness of hashbrowns? This dish is as ubiquitous in Spanish restaurants as ‘jamón’ sandwiches, and as a result, I ate it constantly when I was in Barcelona.
This recipe is a great version: simple, tasty, easy to make. The key is in not shying away from the copious amounts of olive oil it requires and in letting the potatoes cook for long enough. Slice them thin, and taste them to make sure they’re cooked through by the time you add the eggs. Enjoy! Perfect for any meal, served with salad or fruit. xo, m
Spanish Omelet aka Spanish Tortilla
1 pound russet potatoes, peeled
1/3 cup olive oil
1 medium yellow onion, thinly sliced
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
Heat oven to 350° F.
Halve the potatoes lengthwise and cut each half into 1/4-inch-thick slices. Heat the oil in an ovenproof, preferably nonstick, skillet over medium heat. Add the potatoes and cook until almost tender, about 10 minutes. Add the onion and cook until softened, about 5 minutes. Carefully pour off all but 1 tablespoon of the oil from the potatoes and onion. Season with 1 teaspoon of the salt and the pepper. Meanwhile, in a medium bowl, combine the eggs and the remaining salt. Pour the eggs over the potatoes and reduce heat to low. Cook, without stirring, for 1 minute. Stir once and cook until the eggs begin to set, about 3 minutes. Transfer to oven and bake until set, about 8 minutes. Use a knife to loosen the omelet from the side of the skillet. Slide or invert it onto a plate. Slice into wedges. Serve hot or at room temperature.
Note: A Spanish omelet is traditionally cooked entirely on the stovetop. To try this, when the eggs begin to set, slide the omelet onto a plate, invert it back into the skillet, and finish cooking over medium heat. Or, if you’re feeling adventurous, flip it.
Recipe from Real Simple magazine.