Spanish omelette (Tortilla de patatas)
While visiting Barcelona, Spain, we ate this every single day. It was served both warm and at room temperature, and it’s available in every restaurant as well as any self-respecting tapas bar. One morning it even came as the filling of a sandwich! There’s nothing fancy about it, but it’s delicious and addictive.
- 3/4 cup olive oil
- 5 medium baking potatoes, peeled, sliced and lightly sprinkled with salt
- 1/2 yellow onion, chopped
- 5 eggs
Heat the olive oil in a 9-inch skillet and add the potato slices carefully. Cook over medium heat, turning occasionally, until almost tender. Add the onions and cook until the potatoes are tender. Drain into a colander, leaving about 3 tablespoons of oil in the skillet.
Meanwhile, in a large bowl, whisk the eggs with a pinch of salt. Add the potatoes, and stir to coat with the egg. Add the egg-coated potatoes to the hot oil in the skillet, spreading them evenly to completely cover the base of the skillet. Lower the heat to medium-low and continue to cook, shaking the pan frequently, until mixture is almost set.
Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil). Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side. Cook until completely set. Allow the omelette to cool, and then cut it into wedges. Season it with salt and sprinkle with lemon juice to taste (optional).
Serve warm or at room temperature.