CLASSIC Spanish Omelette with Cheese | Tortilla de Patatas con Queso

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat a 12-inch (30 cm) nonstick pan over medium heat and add the olive oil.
2. Peel the potatoes and cut them into bite-sized pieces about 1/4 inch (0.625 cm) thick. Finely chop the onions.
3. Add the onions to the hot oil and stir. When they are lightly translucent, after 3-4 minutes, add the potatoes and stir. Keep stirring every 3-4 minutes so they fry evenly.
4. Meanwhile, beat the eggs in a large bowl with the parsley, sea salt and black pepper. Cut the cheese into 1/4-inch (0.625 cm) slices, about 7-8 slices.
5. When the potatoes are golden after 20-25 minutes, season with sea salt and black pepper and stir. Take the pan off the heat, tip everything into the beaten eggs, scraping in the oil from the pan, and mix. Set aside.
6. Wipe the pan and reheat it over low-medium heat, adding oil so there is about 1 tbsp (15 ml).
7. After 3-4 minutes, pour in half the egg and potato mixture and spread it to cover the pan. Lay the cheese slices in a single layer, then pour in the rest of the mixture and level it out.
8. After 4-5 minutes, flip the omelette: slide a plate slightly smaller than the pan over it, invert the pan onto the plate, slide it back into the pan, press it down, and push the edges toward the center to round them.
9. Cook until the eggs are set through, about 4-5 minutes per side. Slide onto a serving dish and serve warm, at room temperature, or chilled.

Summarized from Spain on a Fork's video. Watch it for the details.

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