| Prep: 35 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 354 | 26g | 5g | 19g |
| sugars | fibre | protein | salt |
| 2g | 2g | 11g | 1.5g |
Why I Love Spanish Omelette
There’s something about the Spanish Omelette that I find truly irresistible. For a dish that may seem simple by looking at the ingredient list, it’s the synergy of how these elements work together in the pan that makes it sophisticated, homely, and satisfying. This Spanish recipe has traveled with me from the rolling hills of Spain to the bustling streets of my home city, Seattle. It’s an homage to the beauty of simplicity, the way a world of flavor can be crafted with nothing more than eggs, potatoes, onions, garlic, olive oil, salt, and black pepper.
From the Heart of Spain to the Pacific Northwest
A lot of my culinary inspiration comes from my travels, but the Spanish Omelette is a dish I pay tribute to because it reminds me of the principle of ‘kansha’, a term in Japanese cooking which refers to appreciation and avoidance of waste. In Spain, where this dish has its roots, the omelette is a celebration of the country’s love for locally-sourced, fresh ingredients. Just like the dishes I grew up with in Seattle, each component in the Spanish Omelette serves a purpose, and nothing is wasted.
Every time I whip up this dish, my kitchen fills with the rich aroma of golden-brown onions caramelizing harmoniously with the thinly sliced potatoes, while the fresh, earthly smell of minced garlic floats in the air. I remember how Spanish chef Ferran Adria would explain the importance of each step in cooking, and gradually, an unassuming mixture of eggs, potatoes, and onions transforms into a subtly salty, creamy, and melt-in-your-mouth delicacy.
The Spanish Omelette: A Potluck favorite
The beauty of the Spanish Omelette lies not only in its simplicity but also its versatility. Whether it’s a sunny picnic by the beach or a cozy potluck dinner in cool Northwest weather, it’s always met with appreciation. Plus, its convenience of being enjoyed hot or cold makes it the perfect party-pleaser or packed lunch item.
Remember: while tradition calls for potatoes and onions as base ingredients, don’t be afraid to bring your own spin to this delightful dish. Try adding a twist of Pacific Northwest salmon for a touch of my Japanese-American roots, or perhaps mix in some local veggies or cheese for an extra punch of flavor.
That’s the beauty of home-cooking; each dish tells a story. So next time you’re in the kitchen, I encourage you to try this Spanish Omelette recipe. Indulge in the harmonious flavors and let your culinary tale unfold!
What You’ll Need
- 8 Large eggs
- 1 pound Potatoes, thinly sliced
- 1 large Onion, finely chopped
- 4 cloves of Garlic, minced
- 1 cup of Olive oil
- Salt, to taste
- Black pepper, to taste
Method
Step One
Begin by peeling and thinly slicing your potatoes. The thinner the slices, the more tender they’ll become in the cooking process. Similarly, finely chop your large onion and mince your garlic cloves.
Step Two
In a large frying pan, pour in your olive oil. Bring the heat to a moderate level and add your potatoes, onion, and garlic. Slowly fry these until they’re tender, yet not browned. This could take around 20-30 minutes. Stir occasionally to prevent any sticking or burning.
Step Three
While those are frying, crack your eight eggs into a large bowl and whisk them until the yolks and whites are fully mixed. Season with your desired amounts of salt and black pepper.
Step Four
Once your potatoes, onion, and garlic are adequately tender, remove them from the oil using a slotted spoon to drain any excess. Add these to your whisked eggs and stir them in evenly. Let this mixture sit for about 10-15 minutes to allow the egg to soak into the potatoes.
Step Five
Reduce the heat of your frying pan to low, and add your egg and potato mixture. Cook this on low for about 20-30 minutes. You’ll know it’s ready to flip when the edges come away from the sides of the pan easily and the bottom is golden brown.
Step Six
Carefully flip your omelette and cook the other side for another 10-15 minutes. You want both sides to have a beautiful golden color. Once this is achieved, slide your omelette out of the pan and onto a serving plate. Let rest for a few minutes before cutting into it.
Step Seven
Your Spanish Omelette is ready to serve! Enjoy it hot for breakfast, lunch, or even a dinner main. This versatile dish is even perfectly delicious cold, making it an excellent option for leftovers or a picnic meal.
