Spanish Omelette - Tortilla De Patata

This is the Yourcounty Spanish omelette recipe, one of the hundreds of variety of Tapas, great as snacks or starters individually, but together they make a really excellent meal. This omelette, or tortilla is a Spanish tapas staple and when properly prepared never fails to disappoint. This tortilla de patata is the potato omelette but there are other variations including shrimp or cheese. Delicious hot or cold, tortilla is excellent as a tasty snack, it can be cut into cubes and eaten with cocktail sticks. It makes a more substantial part of a meal when cut into thick slices. If you're looking for suggestions try the Recipe Directory.

Spanish Omelette

Preparation Time - 20 Minutes
Cooking Time - 20 Minutes

Ingredients: 4 Servings

3 Medium sized Potatoes
8 eggs
1 medium sized white onion
A pinch of salt
400ml cooking oil
1 tablespoon of fresh chopped parsley
(You will need a frying pan, and a plate which is wider than the frying pan)

Cooking Instructions:

  1. Peel and chop the potatoes into cubes (about 2cm).
  2. Place the potatoes into a frying pan add the oil, ensuring all of the potatoes are covered and fry for around 15 minutes on a medium heat, (do not let the oil get too hot, if it is spitting violently turn it down!), or until the potatoes have softened and are crisping at the edges.
  3. Finely chop the onions.
  4. Beat the eggs in a large bowl, then add the Parsley salt and the onions.
  5. Once the potatoes have fried, drain all the fat and pat them with kitchen paper, to remove the excess grease, then put them into the bowl with the beaten eggs and onion. This is your tortilla mixture, depending on the size of frying pan you have you may want to make two smaller tortillas, as opposed to one large one.
  6. Heat two table spoons of oil into a frying pan, for less than 1 minute, then pour in the tortilla mixture. Cook on a medium heat for 3-4 minutes, or until the underside had hardened, (do not attempt to flip the tortilla unless the underside is solid, or this will create an awful mess).
  7. To flip the tortilla, place the large plate over the top of the frying pan, hold the handle of the frying pan in one hand and with the other press down with a wide palm pressed firmly on the plate, in one fluid movement flip the pan so that the tortilla is upside down on the plate, then slide the uncooked side back into the frying pan. (This is where it may be best to use a small pan and do two small tortillas as they easier to flip if lighter).

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