Spanish Omelette Recipe

Prepare ingredients

Peel the potatoes and cut them into 1/8–1/4-inch (3–6 mm) slices or small matchsticks depending on preference for texture. Peel and thinly slice the onion into half-moons. Crack the eggs into a large bowl, add 3/4 teaspoon salt and 1/4 teaspoon pepper, and beat lightly until just combined. Set aside.

Cook potatoes and onions

In a wide, ovenproof nonstick or well-seasoned cast-iron skillet (10–11 inches), heat 4 tablespoons of olive oil over medium-low. When the oil is shimmering but not smoking, add the sliced potatoes and onions in an even layer. Sprinkle with the remaining 1/2 teaspoon salt. Maintain a gentle sizzle (adjust heat to medium-low); cook, stirring every 3–4 minutes and gently turning pieces so they soften evenly, for 18–22 minutes until potatoes are tender but not browned. The goal is to poach/soften them in oil, not to crisp.

Drain excess oil

When potatoes and onions are soft, use a slotted spoon to transfer them to a bowl, leaving excess oil in the pan. Reserve the oil for step 5. Let the potato-onion mixture cool for 3–4 minutes.

Combine with eggs

Add the warm (not hot) potato and onion mixture to the beaten eggs and fold gently so pieces are coated and some egg distributes between the pieces. Let sit 2 minutes to allow egg to penetrate. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Cook the omelette base

Wipe the skillet lightly if there are burnt bits, then return it to medium heat and add the reserved 2 tablespoons olive oil. Pour the egg-potato mixture into the skillet, spreading into an even round about 8–9 inches in diameter and smoothing the top with a spatula. Reduce heat to low–medium. Cook undisturbed for 6–8 minutes until the edges set and the bottom is golden but the top is still slightly loose. Occasionally shake the pan gently to ensure it isn’t sticking.

Flip or finish under broiler

To flip: slide the omelette onto a large plate, invert another plate over it, flip the two plates so the omelette lands uncooked-side down on the top plate, then slide it back into the skillet to cook the other side for 3–4 minutes until fully set. OR to finish under broiler: preheat broiler, place skillet under broiler (ovenproof handle caution) 6 inches from heat for 2–4 minutes until top is set and lightly golden. Ensure center reaches desired doneness but avoid over-browning.

Rest and serve

Slide the finished tortilla onto a serving plate and let rest 5 minutes (it firms up slightly as it cools). Sprinkle with chopped parsley if using, slice into wedges, and serve warm or at room temperature with sliced bread and butter.

Spread softened butter on sliced crusty bread and serve alongside wedges of the Spanish omelette. Garnish each wedge with a small pinch of chopped parsley if desired.