This egg and potato dish is a tapas staple, usually appearing as tortilla de patatas on tapas café menus.
Serves: 4Hands-on: 25 minutesTotal: 45 minutesDifficulty: Medium
- 2 medium baking potatoes, peeled
- ¼ cup extra-virgin olive oil
- 1 small onion, peeled
- 5 Tbsp. pure olive oil, divided use
- 6 eggs
- 1½ tsp. salt
- Preheat oven to 400°F. Slice the potatoes into ¼" slices and then roughly quarter the slices. Toss the potatoes with the extra-virgin olive oil and then scatter them in one even layer on a baking sheet lined with foil. Roast the potatoes in the oven until crisp, about 15 to 20 minutes. Set aside.
- Thinly slice the onion and sauté it in 2 tablespoons pure olive oil until cooked, about 5 minutes. Set aside.
- Whisk the eggs in a bowl to break them up and bring together the whites and yolks into one solid color; avoid whipping too much air into them. Sprinkle the potatoes with salt and then add them and the sautéed onions to the eggs. Stir to combine.
- Heat 3 tablespoons pure olive oil in a 6" nonstick sauté pan over medium heat. Add the egg mixture to the pan and cook for 1 minute. Lower the heat and continue cooking for about 2 to 3 minutes. When the eggs look like they’ve set, place a plate over the pan and flip the omelet onto it. Return the pan to the heat and slide the omelet, uncooked side down, from the plate into the pan. Cook for a minute then slide it onto a clean plate.
- Cut the omelet into wedges and serve hot.