Traditional Spanish Omelette or Tortilla Espanola is just simply potato and egg. In some parts of Spain, they add onions as well as differences in being set or slightly runny in texture. Also, it is normally done in a pan and flipped using a plate, which I don’t do as I’m very clumsy. So when my mum’s recipe was a version for the oven, it had to be tried. I have tweaked one or two things and have put the extra untraditional ingredients as optional. One thing to note is that you may think there is a lot of oil. This is drained off before going into the oven and even after it is finished in the oven. Also, the variety of potatoes you use may alter the amount of oil. Flowery potatoes soak up the oil for example and are not ideal. Opting for a good frying potato like a Rooster might be better. I have put 6-8 eggs, which depend once again on the size. The large free-range egg will mean 6. Mass-produced medium eggs will require 8. And finally, it’s worth noting you can of course use boiled potatoes instead of frying if you are on a low oil diet. In this case, I would still drizzle some olive oil over the potatoes in the dish before adding the egg. This serves 6 with nice side salad and bread.
Onions, potato, sliced mushroom, chopped garlic, thinly sliced Spanish Chorizo
- 2lb potatoes, peeled and thinly sliced (picture below)
- 6-8 eggs, beaten
- 1 cup olive oil (might need half a cup more depending on potatoes)
- 1 medium onion finely chopped – optional
- 10 slices of Chorizo, thinly sliced again in strips. or 6 cured streaky rashers chopped – optional
- 1 clove garlic chopped – optional
- 4 chestnut mushrooms, sliced thin – optional
- pinch of oregano – optional
- Salt & pepper for seasoning
- 50g grated cheese – optional
- Thinly slice the potato as in the picture above. To do this I half then quarter the potato and slice using a sharp knife.
- Finely chop the onion, garlic, meat, and mushrooms (if using).
- In a large, high-sided skillet or pan, heat the oil and in batches, pan-fry the potatoes until they are soft, not crispy. Then set aside on a plate. Not on kitchen paper as you want the oil in the potato. Picture below
- Once the potatoes are cooked, drain out the remaining oil from the pan into a bowl, reserving about 2 tablespoons in the pan. Now over medium heat, sweat off the onions for about a minute before adding the meat, mushrooms, and garlic. Cook for 2-3 minutes.
- Using the excess oil, lightly grease your dish. About 5 tablespoons are good. Gently combine the potatoes and the onion mixture and add to your dish. Beat your eggs in a separate bowl giving lots of air by pulling up the eggs between beats.
- Pour the eggs into the potato mixture and gently combine, slightly flattening so they are just submerged in the egg. You can add grated cheese at this point or closer to the end so it isn’t over crispy. I prefer the end.
- (Note: – If you want to do this in a pan only, not the oven. Then using your pan, combine as above followed by pouring the egg into the pan. Let it cook for about 3 -4 minutes. Drain any excess oil before placing a plate on top, flip over, slide back in and cook on the other side.)
- Bake in a preheated oven at 200C/ 400F/Gas 6 for 25 minutes. After this remove from the oven and drain the excess oil from the top which can happen when using cured meat. I do this by slightly tipping the dish using oven cloths while holding the omelet in place with a fish slice. You can also do it with a spoon or other oil-grabbing gadget.
- Once the excess oil is removed you can pop on the grated cheese if using and put it under a medium grill to brown the top and make it slightly crunchy.
- This omellete can be served hot or cold.
Note: Don’t dump your excess oil. It’s great to use for roast potatoes. All it needs is a little strain.