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This is the ultimate recipe for a classic Spanish Omelette, or Tortilla de Patatas. With just three core ingredients—potatoes, onions, and eggs—this dish achieves incredible flavor through technique. The onions are caramelized for a beautiful sweetness, and the potatoes are softened to create a rich texture, resulting in a golden omelette that's firm on the outside but perfectly soft and moist in the center.
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Slowly cook thinly sliced onions and waxy potatoes in a generous amount of olive oil for 10-15 minutes until soft and caramelized. → Drain the cooked mixture and combine it with 6 eggs in a bowl. Season with salt and let it rest for 15 minutes. → Pour the mixture into a hot, non-stick pan and cook for about 3 minutes until the bottom is set. → Using a large plate, flip the omelette, slide it back into the pan, and cook for another 3 minutes. → Serve the tortilla warm, ensuring the center remains slightly moist and soft.
Slowly cook thinly sliced onions and waxy potatoes in a generous amount of olive oil for 10-15 minutes until soft and caramelized. → Drain the cooked mixture and combine it with 6 eggs in a bowl. Season with salt and let it rest for 15 minutes. → Pour the mixture into a hot, non-stick pan and cook for about 3 minutes until the bottom is set. → Using a large plate, flip the omelette, slide it back into the pan, and cook for another 3 minutes. → Serve the tortilla warm, ensuring the center remains slightly moist and soft.
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The quality of the three main ingredients—potatoes, onions, and eggs—is crucial for the best flavor.
The oil used for frying the potatoes and onions becomes infused with flavor. It can be strained and reused for future tortillas or other dishes.
A key to the perfect texture is allowing the hot potato and onion mixture to rest in the raw eggs for 15 minutes. This lets the potatoes absorb the egg and creates a creamier consistency.
The authentic Spanish omelette is often served slightly undercooked and gooey in the center. Adjust the final cooking time to your preference.
When flipping the omelette, use a plate that is significantly wider than the pan to catch any drips and ensure a clean flip. Do it with confidence!
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