The hubs insists this is a Spanish omelet, but the official name my friends is Spanish tortilla. I can’t remember what inspired me to make this – I might have seen it on some food show thus the idea popped into my mind. I’ve only had this once before and it was great. The best thing about this dish is that it can be eaten hot, warm or cold. The hardest thing about the dish is flipping the tortilla (or omelet). But in the words of a cooking blogger – be decisive and just flip it!
This was so good, we had it a few days in a row.
- 1.5 pounds potatoes, sliced thinly but not too thin – I used Yukon golds and the thickest setting on my V-slicer (mandolin)
- 1 onion sliced
- 4 eggs, beaten
- 1/4 cup olive oil for frying
- Salt and pepper for seasoning
- 1 jalapeño, diced (optional)
1. On med-high heat oil in pan. If you are using a non-stick pan, you wouldn’t need that much oil, so use your discretion.
2. Saute the potatoes and onions together till potatoes are cooked. This can take 10-15 minutes or more depending on the size of your pan. The potatoes don’t need to brown but they need to be cooked through (i.e., you can cut them easily in two).
3. Remove potatoes and onions from pan and add to eggs. There are some people who say that you should let the potatoes and onions rest for 15 minutes before adding them to the eggs, but I was hungry.
4. Mix the eggs and potatoes and onions. Add peppers if using as well. Season with some salt and pepper. I also added paprika. Pour mixture back into pan. Make sure there is enough oil in the pan.
5. On med-high heat, let tortilla set, scraping sides occasionally to make sure it isn’t sticking to pan. This can take about 10 minutes or more.
6. The flipping part! Place a plate over the tortilla and flip it and then quickly transfer the tortilla back into the pan.
7. Cook for another 5 minutes or so till the bottom is set.
8. Serve immediately, or a few hours later, or a few days later. This stuff is good hot, warm or cold! Perfect picnic food. Of course, refrigerate leftovers.