Spanish Potato Omelet with Olive Oil
Golden Spanish tortilla made with Yukon gold potatoes, onions, and eggs cooked in olive oil. Potatoes soften in oil until tender, then mixed with beaten eggs and cooked until the bottom browns. The skillet is inverted onto the lid to cook the other side, creating a thick, hearty omelet with creamy interior and crispy exterior.
Ingredients
- ¼ cup olive oil
- 2 tablespoon olive oil
- 5 large Yukon gold potatoes, peeled and cubed or sliced thin
- 1 teaspoon salt
- 2 teaspoon salt(optional)
- 1 large onion, sliced thin
- 6 eggs
Instructions
- 1
Peel and cube potatoes into small pieces or slice them thin.
- 2
Heat olive oil in a large non-stick skillet with a lid.
- 3
Add potatoes, onions, and salt to the skillet.
- 4
Cover and cook over medium heat until potatoes are soft, about 15-20 minutes.
- 5
Remove from heat and allow potatoes to cool.
- 6
Beat eggs in a medium bowl.
- 7
Add cooled potatoes and onions to eggs and mix well.
- 8
Heat remaining olive oil in the same skillet.
- 9
Pour egg and potato mixture into skillet and cook over medium heat until bottom starts to brown, about 5-7 minutes.
- 10
Place lid on skillet and remove from heat.
- 11
Flip skillet quickly to turn omelet onto the lid.
- 12
Slide uncooked side from lid back into pan.
- 13
Cook another 5-7 minutes.
- 14
Let rest briefly before slicing.
Tips
Allow potatoes to cool before mixing with eggs to prevent cooking them prematurely.
Use a non-stick skillet with a lid that can withstand the flipping technique.
The inverting method on the lid is essential for cooking the top side without breaking the omelet.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat gently in skillet or microwave.
Prepare potatoes and onions up to 1 day ahead. Cook entire omelet up to 8 hours ahead and serve at room temperature.
Serve warm or at room temperature, cut into wedges. Pairs well with tomato sauce, aioli, or salad.
Common Mistakes
Do not flip the omelet before the bottom has browned to avoid raw egg on bottom and loss of structural integrity.
Do not skip cooling the potatoes to prevent prematurely cooking the eggs when mixing.
Do not cook over high heat to avoid burning the bottom before the inside sets.