Free Shipping on Olive Oils & Orders $99+ — Low $10 Flat-Rate Shipping
Tortilla de Papas (Spanish Omelete) Recipe
Potato omelet, Spanish omelet—with or without onions, runny or well-done… a whole world of its own, just like many Spanish dishes
Well, this is the recipe we use at home. After so many years of making tortillas, I’ve almost managed to get them all to turn out pretty much the same. This is our favorite, although I always prefer to eat it at my parents’ house when my dad makes it—that’s the best tortilla in the world, the one he makes, just like my friends say theirs is the best when their dad or mom makes it.
Ingredients (serves 4)
– 35.27 oz (1.5 kg) potato
– 8 large eggs
– 16.9 fl oz (500 ml) Almazaras de la Subbética D.O.P. Priego de Córdoba EVOO
– 2 slices of cheese
– Salt
Both the tortillas and the photos of the tortillas are my own work, made using practically the same recipe—though they never turn out exactly the same, even as I keep refining my technique. For me, it’s not an easy dish, but I enjoy making it; each time feels like a challenge, and it’s satisfying when I finally get it right. Let’s get down to business and start with this delicious recipe. Oh, and for me… no onions, of course! But to each their own, and everyone has their own tastes.
Step-by-Step Salmorejo Recipe
1. Peel the potatoes and cut them into cubes a little less than half an inch or one inch in size. Once all the potatoes are cut, place them in a bowl, rinse them, and drain the water to remove the starch from the potatoes.
2. In a large skillet, heat a generous amount of extra virgin olive oil to about 160 degrees Celsius. Drain the potatoes, add salt, and fry until they begin to float and turn white—for me, that’s the perfect point.
3. While the potatoes are frying, crack the eggs into a bowl, add salt to taste to each egg, and beat the mixture—in my case, with a mixer—until well blended. I add a few small pieces of sliced cheese; for me, it adds a touch of flavor and creaminess, and makes it easier to cook the tortilla in the final steps.
4. Now we’ve reached the key step: let’s assemble or set the tortilla. While the mixture is resting, heat a little extra virgin olive oil in a medium-sized nonstick skillet (I recommend setting aside a good skillet specifically for tortillas)—about 20 centimeters, or 7 or 8 inches—over medium-high heat. Once the oil is hot enough, add the potato and egg mixture (and a little cheese), and keep a close eye on it—it’s crucial that the mixture doesn’t stick to the bottom. Let it brown a bit, then lower the heat slightly and wait about 3 minutes.
5. Flipping it. With the help of a plate—there will always be daredevils who want to pull off circus-style stunts (myself included, especially with my first omelets)—we flip it over and slide the omelet back into the skillet over medium-low heat to finish browning the other side.
If it hasn’t stuck, the tortilla is done—it’s just a matter of how well-done you like it, so you can remove it from the heat and enjoy it.
Rare: one minute after flipping it
Medium: a couple of minutes or three, depending on whether the mixture was more or less runny
Well-done: let it sit for about 5 minutes, until it’s firm and crisp.
The oil used to fry the potatoes can be reused for frying; let it cool, strain it, and store it in a container.
Key Points of the Potato Omelet Recipe
1. Always wash the potatoes after cutting them.
2. Pour the hot fried potatoes into the beaten eggs.
3. Let the mixture rest, adjusting the amount of egg if needed.
4. Always heat the skillet before pouring in the mixture.
5. Make sure the mixture hasn’t stuck to the pan and check that it slides easily across the surface.
6. Before flipping, there shouldn’t be much liquid egg left; if there is, let it set a little.
Ready to serve and enjoy!
I hope you like it.
