The potato omelette is the most universal dish in Spanish cuisine and an endless source of debate (with or without onion?). This version has caramelized onion, which provides sweetness and depth of flavor. The key: the potatoes cooked slowly in olive oil and the slightly juicy tortilla in the center.
Mediterranean
Spanish omelette with potatoes and caramelized onion
Classic Spanish potato omelet with caramelized onion. The juicy and tasty version of Spain's most iconic dish.
- Spain
- MAIN COURSES
- Light
- Low sugar
- medium
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 340 kcal
- Protein 12 g
- Fiber 2.5 g
- Carbohydrates 28 g
- Fat 20 g
- Sodium 220 mg
Story behind the dish
Preparation
Spanish omelette with potatoes and caramelized onion is a preparation from Spain with medium difficulty. Reserve about 60 minutes in total (20 for mise en place and preparation, 40 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 800 g of potatoes to fry in thin slices.
- Have ready: 2 large onions, finely julienned.
- Have ready: 6 large eggs.
- Have ready: 200 ml of mild olive oil (for jam).
- Have ready: Salt to taste.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Heat the oil in a large frying pan to 140°C; confit the potatoes…
Heat the oil in a large frying pan to 140°C; Confit the sliced potatoes for 20-25 minutes over low heat until tender but not golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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In the last 10 minutes, add the onion to the oil.
In the last 10 minutes add the onion to the oil. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Drain potatoes and onion from the oil with a slotted spoon; room slightly
Drain potatoes and onion from the oil with a slotted spoon; salt slightly. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Beat eggs with salt; mix with potatoes and onion
Beat eggs with salt; Mix with the potatoes and onion. Let rest 5 min. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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In a 22 cm frying pan with a little bit of the confit oil.
In a 22 cm frying pan with a little of the confit oil, pour the mixture. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook over medium-low heat 4 min; turn with plate and cook 3 more minutes
Cook over medium-low heat 4 min; turn with plate and cook 3 more minutes. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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The tortilla should be slightly set in the center
The tortilla should be slightly curdled in the center. Serve warm or cold. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
- Draining the ingredients well prevents the dish from becoming watery or greasy.
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