How to Prepare Ultimate Spanish potato omelette

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, spanish potato omelette. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Spanish potato omelette is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Spanish potato omelette is something that I’ve loved my entire life.

There's nothing too fancy about this rustic Spanish style omelet, just lots of hearty goodness from crispy fried potatoes and onions. Spanish Omelette - also known as a tortilla de patatas - is a signature egg dish which can be served warm or at room temperature and both are equally. This Spanish omelette recipe is easy and delicious. Find more dinner inspiration at BBC Good Food.

To get started with this particular recipe, we must prepare a few components. You can cook spanish potato omelette using 5 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Spanish potato omelette:

1. Make ready 500 g potatoes
2. Make ready 4 eggs
3. Make ready 500 ml Extra Virgin Olive Oil from Spain
4. Get to taste Salt,
5. Get 1/2 onion (optional)​

Spanish omelette is a classic Spanish dish that you can find ready made in any decent supermarket. What is in a traditional Spanish omelette? Eggs, potatoes, salt and onion (optional). For Spanish omelettes, you want to use waxy potatoes, like Charlotte or Maris Peer.

Steps to make Spanish potato omelette:

1. Wash and cut the potatoes into very thin slices.
2. Dice the onion (if you don’t like onion, you can skip this step and leave onion out of the recipe altogether).​
3. Mix the potatoes and onion together with a bit of salt.​
4. Heat a good amount of Extra Virgin Olive Oil from Spain in a pan and, once hot, add the potatoes and onions. Fry them on a high heat for few minutes, then lower the temperature. Stir occasionally so that the potatoes don’t stick. Once the potatoes have taken on a golden-brown colour, remove the pan from the heat and drain the mixture.​
5. Beat the eggs with a pinch of salt. Add the eggs to the potatoes and onion and mix well.​​
6. Heat two small tablespoons of Extra Virgin Olive Oil from Spain in a pan and add the egg, potato and onion mixture. As before, cook on a high heat for a few minutes, then lower the temperature right down so that the inside of the omelette can cook.​
7. When the omelette has finished cooking on one side, flip it over using a flat plate so that you can cook the other side.
8. Put another two tablespoons of Extra Virgin Olive Oil from Spain in the pan and then return the omelette to the pan to fry the other side.
9. When the omelette is golden brown on both sides, remove it from the heat. Now it's ready to eat! ​
10. You could serve it with a delicious mayonnaise and a little mustard. If you want to give your omelette an original and tasty touch, try adding a tablespoon of caramelized onion when beating the egg.
11. And if you want the middle of your omelette to be creamier, try frying a few thin slices of courgette with the potatoes. You’ll really notice a difference! We recommend you serve this recipe with Fruits of the Forest Pudding which is also made using Olive Oils from Spain.

Eggs, potatoes, salt and onion (optional). For Spanish omelettes, you want to use waxy potatoes, like Charlotte or Maris Peer. This week, I used salad potatoes which hold their shape well (as you can see in the picture below). Tortilla española, one of Spain's most famous and beloved national dishes, is nothing more than egg, potato, and onion cooked in olive oil. And yet, when attention is paid to the technique, it's one of the.

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