Spanish Omelette

Share on facebook
Share on twitter
Share on whatsapp
Share on email

The Spanish omelette is a potato-based dish that is eaten a lot in Spain but has no Spanish origin because the potato was brought from America. However, today it is considered an Iberian classic, and there are varied combinations. You can use only potatoes and eggs or add onion, red pepper, or Spanish chorizo.

Spanish Omelette

Spanish Omelette

Despite having few ingredients, this dish has a lot of flavor. The cooking temperature can be adjusted depending on the diners' preference. The result can be a more dense omelette or a softer and creamier omelette.
No ratings yet
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizers & Starters, Side
Cuisine Mediterranean, Spanish
Servings 8 people
Calories 588 kcal

Ingredients
 
 

  • pounds Potatoes about 4½ cups
  • 5 – 6 large eggs
  • 2 cup olive oil
  • cups onion sliced (optional) see notes for instructions
  • Salt and pepper to taste

Instructions
 

  • Wash and peel the potatoes. Dry with a cloth or paper towel and cut into thin slices of 1/8 inch.
  • Heat the oil in a skillet over low heat. Add the potatoes and cover to cook, moving them every 4 or 5 minutes. Repeat this until they are soft, and add a little salt.
  • Once cooked, strain them in a colander to remove excess oil and reserve.
  • In a bowl, beat the eggs with a fork; they don’t have to be completely combined, just well mixed. Add a little salt and pepper (remember that the potato is already salted). Add the potatoes and mix well.
  • In a medium nonstick skillet (about 10”), heat two tablespoons of olive oil (or enough to cover the bottom) over medium heat. When hot, add the mixture of eggs and potatoes. Move the pan so that the omelette does not stick. If necessary, lower the heat to medium-low.
  • Cook until the mixture takes on a golden color, approximately 4 minutes. Place a dish on the pan and turn it over to remove the omelette.
  • Add a spoonful of olive oil to the pan and place the omelet in the pan again to cook the other side. Cook for about 2 minutes, making sure to move it so that it does not stick.
  • Once cooked, remove it to a dish again and let it rest for 10 minutes before serving.

Notes

Cooking tips:  
When straining the oil from the potatoes, you can save it to use in future recipes.  
If you choose to add sausage, bacon, or any other meat, you will need to adjust the salt used since the meat is salty. 
It can be eaten hot or cold and served as a slice or in small cubes. 
Varieties: 
For the omelette with onion, the onion is cut in half and then sliced and cooked in the oil before the potato, then the potato is added. 
If adding bell pepper, it should be cubed and added to the oil along with the potatoes.  
 

Nutrition

Calories: 588kcalCarbohydrates: 3gProtein: 9gFat: 61gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 42gTrans Fat: 1gCholesterol: 256mgSodium: 100mgPotassium: 139mgFiber: 1gSugar: 2gVitamin A: 372IUVitamin C: 2mgCalcium: 46mgIron: 2mg
Food Group Eggs, Vegetables
Keyword Affordable, Easy
Cooking Method Browning, Frying
Tried & Loved this recipe?Mention @ZavorAmerica and tag #SavorWithZavor !

Share it with your friends and familiy

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

ZAVOR Community

Share delicious recipes, tips and get answers for all cooking related questions.

Subscribe to our Newsletter