Well, what can I tell you. My little sister was right… as usual. As soon as we got home from the airport, my mom had a whole lot of delicious dishes ready for us. And this one… definitely one of my favorites. THE very best take on eggs and potatoes.The best. Ok, I might be a little bias. Or a lot…
Potato omelet (or “tortilla de patatas”) is one of the most popular dishes in Spain. And soooo versatile! We eat it for breakfast, in a sandwich for lunch, as “tapas” for dinner…. You name it. Every time I make it, it takes me right back home.
So if you feel like taking a little trip without leaving your kitchen, go ahead, get cooking! I guarantee it will be worth every second.
- 5 large potatoes
- 1 large Spanish onion
- 8 eggs
- ½ cup of olive oil, divided
- Salt to taste
- In a large skillet, heat 4 tbsp of olive oil.
- Peel and cut the potatoes in medium size, not too thick pieces. Slice the Spanish onion.
- Cook the potatoes and onions at medium heat, until soft and tender. Add salt to taste.
- Remove potatoes from heat. Let them cool slightly.
- In the mean time, beat 8 eggs in a large bowl. Add the potatoes and mix well.
- Return skillet to the heat and add remaining olive oil.
- Pour the egg / potato mixture and cook on one side, at medium-low heat, until the bottom starts to brown.
- Place a large plate or a lid on the skillet. Remove from heat and flip the skillet quickly, to turn the omelet around. Slowly slide the uncooked side onto the skillet and return to heat. (Note: Be very careful not to burn yourself while doing this. We recommend using oven mitts or a towel. However, if you do not feel comfortable flipping the omelet this way, place the skillet in the over and bake at 350F until set. Make sure you use an oven proof skillet!)
- Prick to top of the omelet with a fork, to allow it to cook a little bit faster. Cook until eggs are no longer runny.