Tortilla Espanola (Spanish Omelet)


Tortilla Espanola (Spanish Omelet) 

Makes 4 – 6-Servings
Hands on time: 20 minutes
Total preparation time: 40 minutes

5 tablespoons extra-virgin olive oil, divided
1 large onion, sliced
3 potatoes
Kosher salt
1 cup dry white wine
5 large eggs

Place a medium size sauce pan, filled with salted water on the stovetop to boil. In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onion to the skillet and cook, stirring occasionally, until the onion is brown and tender, about 15 minutes. Peel and dice the potatoes. Place the potatoes in the boiling water and cook for 5 minutes and then drain.

When the onion is browned, add the wine and cook, stirring, for a few minutes. Transfer the onions to a large mixing bowl. Crack the eggs into the bowl with the onions. Add the potatoes and mix the ingredients together. Season with salt. Add 2 to 3 more tablesppoons of olive oil to the skillet. Pour in the egg mixture, and let cook for 3 to 4 minutes. When the eggs start to firm up, place a plate over the pan and flip the omelette out of the skillet. Then, carefully the slide the omelette back into the skillet to continue cooking. Continue this process of flipping the omelette out onto the plate and back into the pan two to three more times, to cook the omelete evenly. The omelette is done, when it’s golden and when you insert a knife into the center of it and it comes out clean.


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13 Responses to Tortilla Espanola (Spanish Omelet)

  1. E Fowler says:

    programs are very informative.

  2. Kate Murphy says:

    Should the potatoes be sliced, diced, mashed? The recipe doesn’t say.

  3. Gerri Shakra says:

    We are asking Sara for the recipe for your Korean Chicken Soup.. Thanks Sara

  4. I have prepared tortilla española for years and have never boiled or diced the potatoes. Taught by a Spanish woman, I prepare the tortilla in the traditional Spanish method. Potatoes are thinly sliced and cooked in olive oil on a very low flame. The potatoes are not browned, but simmer in that low flame (fuego bajo) until tender. Then, I add the 5-6 egg mixture. Regardless of preparation, the tortilla is always a favorite in our home. Thank you for sharing.

    • moulton says:

      That sounds delicious. I believe it is one of those things about classic recipes – everyone has their own version.

  5. Lucy says:

    Can this be cooked in the oven

    • moulton says:

      I don’t think you would get the same crispy crust but certainly give it a whirl. However, start by browning the onions in the pan, you want that flavor in the dish.

  6. John Vaughan says:

    Do you have the recipe as prepared by the guy you had on the show you did from Spain. I think he sliced the potatoes but he wasn’t too precious about it. Don’t remember any wine either (can’t imagine!). I made it right after watching the show but can’t remember if he cooked the potatoes all the way or, as in this recipe, left some of the cooking for time in the pan. Love your show!

    • moulton says:

      John, This is his recipe, as best as we could reproduce it since we had to sort of put it together as he did it.

  7. Mary Licata says:

    I love your show and watched you on the Food Network years ago when you were doing a nightly show, I use your recipe for pizza dough all the time and roll it in olive oil. So easy, so fast and so delicious. Your European sements are great. Thanks for all the great recipes and tips.

  8. Jim Cox says:

    Saw you cook it on your show. Can’t wait to try it.

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