Spanish Omelette (a.k.a. Tortilla de Patatas)

If you have ever been to Spain you have for sure tried the Tortilla de Patatas (Spanish Omelette); you can find it in every restaurant, tapas bar, supermarket, even at fast food places. It is really popular in Spain and I apologize to all my Spanish friends for posting this recipe since everyone in Spain knows how to make a Spanish Omelette. But here in the U.S. I have been asked for the recipe many times. It is really easy to make and I usually make it when I haven't been to the grocery store and have nothing in the fridge. There are always potatoes, onions, eggs and olive oil at a Spanish house, those are true staples of the Spanish cuisine.

Also, if you want to have a tapas party this will be the first step. There is no tapas party without a good tortilla. You can cut the tortilla in cubes, put a toothpick on each tortilla cube and have everyone pick their own piece; it will last only a few minutes! You can also cut the tortilla in small triangles and put it on top of a slice of baguette, which is called a "pincho de tortilla".

To cook the tortilla, the potatoes and onions are slowly cooked in lots of olive oil. There will be plenty of olive oil left, but don't worry, you can reuse it when you make another tortilla.

Tips: The most important gadget you should have to make the tortilla is a good nonstick skillet that distributes heat evenly; otherwise you might end up with a tortilla with runny eggs on one side and cooked through on the other side.

I like to add the egg-potato mixture to the skillet when the olive oil is hot, then reduce heat to low; do the same when you flip the tortilla.

The best way to enjoy your tortilla is at room temperature with a crusty baguette; you can also add a side of salad for a quick lunch.

SPANISH OMELETTE (A.K.A. TORTILLA DE PATATAS)

Serves 4

6 medium russet potatoes or 3 large russet potatoes (peeled and thinly sliced)
1 large onion (chopped)
2 cups of extra virgin olive oil
8 eggs (beaten)
salt

Peel the potatoes and slice thinly; chop the onion.

Heat olive oil in a large deep nonstick skillet over medium-high heat. Add potatoes and onions and stir to coat potatoes with oil. When oil begins to bubble reduce heat to medium-low and cook, turning frequently until potatoes are tender but not browned (about 20-25 minutes depending on how thin you sliced the potatoes).

Using a slotted spoon drain and transfer potatoes and onions to a bowl; let cool down for a few minutes. Add eggs (beaten) and salt to taste and stir to combine. You will have about 1 cup of leftover olive oil which you can use for your next tortilla.

If this is the first time you are making a tortilla, I would suggest you divide your potatoes in half and combine with 4 eggs each half.  Following the next steps you can make two small tortillas instead of one large tortilla. It will be easier to flip; you will need a medium skillet.

Heat 1/2 tablespoon of remaining olive oil in a large deep nonstick skillet over high heat (it is important that the skillet distributes heat evenly for best results). Pour the egg mixture into the skillet and reduce heat to low. Cook for 2 minutes.

Invert a plate (same size or larger than the skillet) over the skillet. Using oven mitts hold plate firmly over skillet and flip, releasing tortilla onto plate. Add 1/2 tablespoon of olive oil to skillet and heat over high heat. Gently slide the tortilla back into the pan, reduce heat to low and cook for another 2 minutes. Again, invert a plate over the skillet and flip to transfer tortilla to the serving plate.

Invert a large plate over the skillet to flip tortilla

Finished tortilla

Enjoy!