spanish potato omelet

Spanish Potato Omelette is a simple dish, which it can be be served as an appetizer with drinks. Eat it for breakfast, lunch, or a light dinner. it is good hot or cold, usually cut into squares or wedges.
Makes one tortilla, serving 8 to 10 people as an appetizer, or 4 as a light meal.


1 cup extra virgin olive oil Lajar (Extra Virgin Olive Oil, cornicabra )

4 large potatoes, peeled, cut in quarters, and cut in 3mm slices thick

1 large onion, diced

4 large eggs



Heat the olive oil in a medium nonstick skillet and add the potatoes slowly, spreading them out in the pan so they don’t stick together. Add the onions cut in small pieces, making sure the vegetables are submerged in the olive oil. Simmer slowly over medium-low to medium heat (the potatoes and onions will really “boil” in the olive oil virgin extra rather than fry), carefully lifting and turning the vegetables until they are tender, but not browned, about 20 minutes. The potatoes should remain separated, avoid the potatoes clumped together like a “cake.”

Drain the potatoes and onions in a colander positioned over a bowl, reserving about 3 tablespoons of the oil. (The onion and potato give the olive oil a wonderful flavors, so save the rest for another use.) Let the potatoes and onions cool for several minutes.

Meanwhile, in a large bowl, beat the eggs with a whisk or fork with about 1/2 teaspoon of salt. Add the potatoes and onions to the eggs, mixing gently so the vegetables are completely covered in egg. Press the mixture down with a fork, and let it sit for a couple minutes.

When ready to cook the omelette, heat 2 tablespoons of the reserved olive oil in the skillet over medium-high heat. (The eggs will stick to the pan if the oil isn’t hot enough.) Add the potato and egg mixture, spreading it out evenly and rapidly in the skillet with the aid of a pancake turner. Lower the heat to medium and shake the pan often to prevent sticking. When the eggs just begin to brown underneath, invert a plate of the same size over the skillet and quickly flip the omelette onto the plate. Add the remaining tablespoon of olive oil to the pan, then slide the omelette back into the skillet to brown on the other side. Repeat one or two times, cooking briefly on each side. (This gives the omelette a more compact and uniform shape while it continues to cook.)

Transfer to a platter, cool slightly, and ... bon appétit, ready to eat!