Spanish Omelette
Made with egg, potato, onion and olive oil the Spanish Omelette (tortilla) can be enjoyed hot or cold, at any time of the day. Cut into wedges or little bite-size pieces (perfect for little ones)
Servings: 6
Calories: 180kcal
Equipment
- Non-stick Frying Pan (Anywhere between 23-28cm/9-11 inch in diameter) I have made it with a 23cm pan which gives a smaller, thicker tortilla. I have also used a 28cm pan which gives a larger, thinner tortilla. Cooking times may vary slightly depending on pan size
Ingredients
- 500g (1.1lb) potato
- 1 onion
- 3 tablespoon olive oil
- 6 eggs
Instructions
- Peel the potatoes and cut them in half. Place cut side down and thinly slice into slices around ½ cm / ¼ inch thick. (note 1)
- Peel onion, cut in half and thinly slice
- Heat the olive oil in a non-stick frying pan, over medium heat. Add the potato and onion, reduce heat to low, cover and cook for 20-25 mins, stirring gently every 5-10 mins, until potatoes are soft and cooked through.
- Crack the eggs into a large mixing bowl, season and whisk. (do not add salt if cooking for baby / young child). Add the cooked potato and onion to the eggs. (see note 2)
- Using the same pan, leave the leftover oil in the pan, adding a little extra if needed (I like to have around 1 tablespoon remaining). Pour in the egg mixture and cook over medium heat for around 6 minutes, or until the bottom is lightly golden and the tortilla is starting to pull away from the sides. The top will still look slightly wet.
- Carefully place a large plate over the top of the pan (see note 3), then flip the pan so the tortilla turns out onto the plate. (see note 4)
- Slide the tortilla back into the pan and cook for approx. a further 4 mins until the second side is lightly golden and the tortilla is cooked through.
Video
Notes
- Thinly slice your potatoes with a knife. If using a mandoline just be mindful that if you slice to0 thinly then the potatoes can stick together and won't cook as well.
- If you have time, let the cooked potato mixture sit in the eggs for 10–15 minutes before cooking. This helps the potatoes absorb some of the egg and gives the tortilla a softer texture
- If you do not have a big enough plate then you can use something with flat surface that is big enough to cover the pan (I used a round chopping board).
- If you’re nervous about flipping while the top is still wet, place the tortilla under the grill/broiler for a couple of minutes until the centre is set.
Nutrition
Calories: 180kcal | Carbohydrates: 12g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 72mg | Potassium: 432mg | Fiber: 2g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 11mg | Calcium: 54mg | Iron: 4mg