Spanish omelette or Spanish tortilla is a traditional dish from Spain. It is celebrated as one of the most popular dishes of the Spanish cuisine. It is an omelette made with eggs and potatoes, usually including onion. It is often served at room temperature as a tapa.
The choline and Vitamin B12 content in eggs boost brain function and provide neuroprotective benefits. Spanish Omelette calories are also low which means you can add it to your weight loss meal plans. Since omelettes are packed with healthy saturated fats, you get more satiety in your meals.
2 and ½ cups extra virgin olive oil
3 medium Potatoes , (about 2 lbs), peeled and thinly sliced (about ¼ inch thick)
1 yellow or white onion
6 eggs , beaten
2 teaspoons crushed sea salt , divided
Add olive oil to a large skillet over medium heat.
Add potato and onion, they should be mostly covered with olive oil (add a little more oil if needed).
Season with 1 ½ teaspoon sea salt. Cook on medium-high heat, maintaining a gentle boil, for 8-12 minutes, turning occasionally, until potatoes are just fork tender. Don’t overcook.
Drain potatoes in a colander, reserving oil.
Taste and season with more salt, if needed.
Allow to cool for a few minutes. Meanwhile crack eggs into a bowl and season with about ½ tsp salt. Beat eggs together.
Add potato and onion and toss to coat.
Add a little bit of oil to the bottom of a 10-inch non-stick skillet over high heat.
Once hot, pour potato mixture into it and cook on high heat for 1 minute.
Reduce heat to medium-low and cook for about 5 minutes.
Run a rubber spatula along the outer edges of the tortilla to make sure it’s not sticking and to help it form its shape.
Once it starts to firm up around the edges and in the center.
Working over a sink or garbage can, place a large overturned flat plate or lid on top of skillet, set hand on top (using a dish towel if you are sensitive to heat), and, in one very quick motion, invert tortilla onto it.
Add 1 more tablespoon (15ml) reserved oil to skillet and return to heat.
Carefully slide tortilla back into skillet and continue to cook until second side is beginning to firm up, about 2 minutes.
Use rubber spatula to again press the sides in all around to form a rounded puck shape.
Continue to cook tortilla until lightly browned on second side but still tender in the center when pressed with a finger, about 2 minutes longer.
If desired, you can flip tortilla 2 to 3 more times during these last minutes of cooking, which helps to cook the center more evenly and reinforce the shape.
It’s done when it feels set in the center and a knife or toothpick inserted into the center comes out clean.
Flip the finished tortilla de patata back onto a plate, and serve.
Serve warm or at room temperature. Enjoy!!!
Storing and freezing tortilla de patatas: Store covered in the refrigerator for up to 5 days. You can also freeze your Spanish omelette. To freeze, allow it to cool completely and wrap it well in plastic wrap. Then slide it into a freezer safe ziplock bag and put it in the freezer for up to 1 month. Thaw it overnight in the refrigerator. Once thawed, it can be eaten cold or you may cut a slice and warm it in the microwave for a few seconds.
