This omelette or tortilla was my vegetarian staple in Spain, a land of proud omnivores. I was fortunate enough, during my visit this past summer to Barcelona, to take a cooking course, and learn first hand how to master this dish. Since returning to this side of the pond, this tortilla remains one of my favorite simple and delicious dinners. Served in slices like a pie, it also holds its own in a crowd! I warn you, it’s going to feel like a lot of olive oil (my inner heath-freak gawked when I first witnessed what seemed like deep-frying), but this ensures crispy potatoes and an evenly-cooked tortilla.
- 1 ½ russet potatoes, sliced thinly
- 1 yellow onion, roughly chopped 6 eggs
- A lot of olive oil
- Salt and pepper to taste
- Heat 3 tablespoons of olive oil in a large skillet with the potatoes
- Add ¼ cup of water and cover for 5 minutes to steam and soften the potatoes over medium high heat
- Remove the lid and add the cover
- Whisk the 6 eggs until well combined
- When the potatoes and onions are browned, add the eggs until the mixture evenly fills the pan
- Cover and cook for 5 minutes or until the bottom is browned
- Turn off the heat
- Flip the omelet over onto a large serving plate, browned side up
- Let sit for 5 minutes before serving in slices like you would a cake
•The bottom should be a bit runny, but if you prefer it to be cooked more thoroughly, cover and cook on low heat for 8+ minutes instead of Step 6
• Flipping the omelet onto the serving platter can be a bit tricky—once the omelet is off heat, I recommend holding the plate tightly against the rim of the pan. In a swift and fluid motion, flip the omelet over onto the plate. Wipe the rim of the plate to clean any extra oil, and you’re ready to go!