Spanish omelet is the most commonly served dish in Spain. It also called Tortilla de patatas or Potato omelet. The dish is a versatile staple in Spanish cuisine, and is often served at bars as a tapa or appetizer or as a dinner in Spanish homes. The dish is also used to make bocadillos, which is a piece of Spanish omelet between two pieces of a baguette.
- 8 medium Yukon gold potatoes, peeled
- 1 whole yellow onion
- 8 large eggs
- 4 cups of olive oil for pan frying
- Salt to taste
- Cut the peeled potatoes in half lengthwise. Then with the flat side on the cutting surface, slice the potato in pieces approximately 1/8” thick.
- Peel and chop the onion into ¼” pieces, put potatoes and onions into a bowl and mix them together. Salt the mixture.
- In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat.
- Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. Leave in the pan until the potatoes are cooked. Remove from the pan and allow oil to drain.
- Crack the eggs into a large mixing bowl and beat by hand with a fork. Pour in the potato onion mixture. Mix together.
- Pour 1-2 Tbsp of olive oil into a small non-stick pan and heat on medium heat. Pour mixture into pan. Allow the eggs to cook around the edges.
- Carefully lift up one side of the omelet to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the eggs will still be runny.
- When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Place a large 12” plate upside down over the frying pan. Quickly turn the frying pan over and the omelet will fall onto the plate.
- Let the pan warm. Now slide the omelet into the frying pan.
- Let the omelet cook for an additional 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.
- Slide the omelet onto a plate to serve. Serves up to 8.
Chef Jose Zamora
Chef Jose Zamora is the new executive chef of Tio Pepe in New York City. A native of Tarragona, Spain, he received two culinary degrees, one from Cordon Blue in the U.S. and one from the Institution Culinario de Cambrils in Spain.