Spanish omelette
The ultimate comfort food which clears out the fridge too, try our best Spanish omelette recipe with red onion, red pepper and new potatoes. Serve with a rocket salad
Tortilla de patatas, cebolla morada y pimiento rojo (Potato omelette with caramelised red onion and red pepper)
Serves 6 - 8
Easy
Prep:
Cook:
Potatoes are gently braised in plenty of olive oil along with onion and red pepper. The result is not at all greasy, as most of the oil is drained off before the beaten egg is added
Skip to ingredients
- 350ml Spanish olive oil
- 1 large red onionpeeled and thinly sliced
- 1 large red pepperdeseeded and sliced
- 1 kg potatoes (any slightly floury variety, such as Désirée or Maris Piper)peeled and thinly sliced
- 6 eggs
Nutrition: per serving (8)
- kcal230
- fat13g
- saturates2g
- carbs19g
- sugars3g
- fibre3g
- protein7g
- salt0.2g
Method
step 1
Heat 3 tbsp of the oil in a small frying pan and fry the onion until soft but not coloured. Halfway through cooking, add the pepper and continue cooking, stirring until both the onion and pepper are soft.
step 2
Choose a frying pan that is light enough to lift with one hand (I use a non-stick 25cm pan) and a plate that is large enough to cover the pan and light enough to hold with the other hand when turning the tortilla over. Rinse the potato slices, pat dry and season with salt. Gently heat the remaining oil in the frying pan over a medium heat. To test the oil is hot enough, drop a slice of potato into the pan – if it sizzles, the oil is ready. Slide the potato slices into the hot oil. To make sure the potato does not brown too fast, gently turn them while they cook. When the potatoes are nearly ready, add the onion and pepper. Once everything is well mixed and the oil comes to the surface, tip it into a colander set over a bowl to drain.
step 3
Beat the eggs in a large bowl. Transfer the potatoes, onion and pepper to the bowl, mixing thoroughly using a fork. Season with some salt, if needed.
step 4
Heat 1-2 tbsp of the reserved oil into the frying pan to thinly cover the base. When hot, pour in the egg mixture and cook for 2-3 mins. Using a spatula, lift the tortilla away from one side of the pan to check it is light brown in colour.
step 5
Hold the pan over the sink. Put the plate on top of the pan, holding it in place with your other hand, then swiftly invert the pan and plate together so the tortilla lands on the plate. Lift off the pan, then slide the tortilla back into it. Cook on the other side for a further 2-3 mins. Using a wooden skewer, check that the centre of the tortilla is set but moist. Put a clean plate on top of the pan, then turn out the tortilla. Serve warm or cold.
