Making a comeback to the blog today is this Spanish Omelette! Sometimes a recipe needs a makeover and this one was screaming out for help. If you've never tried a potato omelette, you should give it a try and you just might be surprised. Take a look!
Yesterday I was busy and I was starving. What else is new. Rushing around and living on the verge of hunger seems to be my constant life.
What was I busy doing?
So, a little insight into what was happening at our place yesterday. Well, my daughter was graduating from secondary school. Here in Spain that's like the equivalent to a grade 10 student and it's a pretty big deal. I don't mean just for her, I mean the graduation itself. Not quite like prom with fancy cars, up dos and frilly frocks, but fancy in it's own right.
Way way back at the start of the school year in September she was talking about what she would wear. Should it be long or short? Black or pink? A dress or a pants suit? Maybe even a short pants suit? It was all she talked about for days, weeks and months. I needed ear plugs. I really did. I get the excitement, I really do. But if I could have only lowered the volume a little it would have been a bit easier to take in. We all know what I am saying.
Time passed, as it always does. Days rolled into weeks and weeks rolled into months and months rolled straight into June. Not a dress in sight. Help!
You guessed it, we were out franticly shopping the day before the graduation for something to wear. How do I let things things happen? This was supposed to be my year of organization, timeliness and no procrastination. Looks like I failed big time on this front. To my credit though, I did try on several attempts to drag her shopping. Clearly, not forcefully enough.
Did we find the dress that dreams are made of? We did not. Did we find a dress? We did not. Did we find a top and pants? Yes we did. So that would just have to do because this mom was exhausted and starving and we all know what happens when hunger sets in.
As it turned out, she looked beautiful in the black camisole top and long flowing pink skirt like pants. We even found some beautiful shoes (that fit me, I like to add), a few accessories and we were all done. Did she look prom ready? Maybe not. Did she look graduation ready? Yes, she really did. I thought despite the non prom affair, her outfit suited the occasion beautifully. And nobody would ever know it was chosen in the witching hour, also know as very last minute.
So what do we eat when we're starving? Well, yesterday I had this tortilla. Confession, I almost ate all of it but stopped short when the pain set in...ha!
Let's talk about the tortilla. Have you ever made one? Well, if you haven't and you are into eggs and omelettes, make yourself one this weekend. They are great hot or cold and really not hard to make at all.
This recipe has only four ingredients, yes four! So, that in it's own right makes it a winner of a recipe. I would like to say that there is a huge discussion going on here in Spain as to if you should or should not put onions in tortilla. Well, I don't. But you can add them if you like and if you feel that's the more authentic way to go. I have had both and like both versions. But this one was done for simplicity and doesn't lack in flavour at all.
Happy cooking friends and don't procrastinate like me.
Spanish Omelette (Tortilla de Patatas)
Serves 8 / Prep time: 10 minutes / Cook time: 20 minutes
7 large eggs
2 large potatoes, peeled and cleaned
1/4 Cup/60 ml of olive oil
1 teaspoon Coarse salt to taste
Cut the potatoes into small bite size pieces, about 1-inch. Give the potatoes a good rinse in cold water. Add the salt to the potatoes and give then a shake in a colander.
Heat the oil in a 6 or 7 inch skillet set over medium to high heat. Add all the potatoes and cook them for around 8 minutes until soft but not golden or crispy. Stir them as they cook to ensure even cooking. Remove from pan and drain on kitchen towels. Set aside. Keep the oil in the pan over a low heat.
Whisk the eggs in a large mixing bowl. Add potatoes to the egg mixture. Pour your mixture into your prepared pan. Turn heat to medium-low and cover. You want to be careful not to brown the bottom side too much before the egg mixture cooks. Leave it cooking for about 5 minutes, gently lifting the sides off with a rubber spatula. It will still be quite runny on the top, but it is time to quickly flip the tortilla. Place a lid firmly over the frying pan and invert the pan. Now you should have the tortilla runny side down on the lid. Gently slide the tortilla back into the pan, uncooked side down. Cook on this side for another few minutes and flip again. Continue this flipping process until it is completely cooked. Approximately 5-7 minutes.
Can be straight away or cold.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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