The Spanish Omelette
Created by Kari Ray
I don’t know about you, but by the time I get to the weekend I am ready for some down time. The last thing I want to do is crawl out of bed on Saturday morning and cook a big breakfast. But for me, nothing quite says the weekend like my family gathered around the table for a relaxed breakfast together. And for that, I am glad to whip up a tasty dish for us to share.
Since moving to Spain our go-to Saturday morning favorite is the Tortilla Española. It is sort of like an omelette, but without all the hassle of trying to get it all wrapped up in a tight little package that pro chefs shoot for. The tortilla is chocked full of tender potatoes, sweet onions a few free range eggs and a touch of paprika. The paprika isn’t traditional, but we really love it, and since it’s Spanish, I think it’s okay. Pair it with a rich cup of coffee, and you’re in breakfast heaven.
- 4 Tbsp Olive oil
- 1 small Spanish (or sweet) onion, diced
- 1 medium potato, quartered lengthwise and thinly sliced
- 1 tsp salt
- 1/2 tsp spicy Spanish paprika
- 6 large eggs
- 2 Tbsp cream
- In a small 8″ non-stick skillet, heat oil and then add onions and potatoes.
- Sauté for about 10 minutes on medium heat, stirring occasionally until potatoes are soft.
- Using a rubber spatula, fold in salt and paprika (gently so as not to break the potatoes).
- In a separate bowl, whisk together eggs and creme until uniformly mixed.
- Pour egg mixture over potatoes in the skillet, and reduce heat to low.
- Using the rubber spatula, gently stir the mixture several times scraping the bottom to fully coat the potatoes.
- Allow to cook on low, untouched for 6-10 minutes until the tortilla sets. You can check for doneness by peeking under the tortilla with your rubber spatula.
- Now we have to flip the tortilla. This can be done with a plate or the lid of a larger skill (I use a lid because it has a handle).
- Insert rubber spatula between the tortilla and edge of skillet, working your way around to separate the tortilla from the pan.
- Place the plate or lid on top of the skillet. Holding the plate or lid firmly against the skillet, lift the whole thing and flip in one continuous motion.
- Lift the skillet from the plate or lid. Now you have the flipped tortilla on top of the plate or lid.
- Now, slide the tortilla from the plate or lid back into the skillet.
- Cook on low for an additional 4-5 minutes.
Slide the tortilla out of the skillet onto a cutting board and cut into quarters. Serve hot right out of the skillet with your favorite cup of coffee.