A classic recipe like a glorious Spanish omelette has to be treated with care. This is why we asked our friend Cristina Parés from Barcelona, Catalunya (still Spain) to help us out.
And much to our liking she provided us with a quick and tasty version – without sacrificing traditional feeling!
The innovations of our Spanish omelette
We use way less oil than the traditional version, making the recipe much less calorie dense.
Similar taste divided by less time = superior recipe, no arguments there. We halved the cooking time of the potatoes by grating them. It’s not traditional – but it’s very practical.
If you don’t have a suitable grater, you can also just cut the potatoes into thin slices instead (and fry them for fifteen minutes instead of seven), no worries.
With regards to peeling the potatoes, that’s totally up to you! We usually leave the peel off them. Check out our vegan potato soup recipe where we discuss the topic of peeling in more depth.
Tips and tricks when making a Spanish Omelette
Flipping the omelette: Check out this video by Spaniard Omar Allibhoy on how to flip Spanish omelettes properly. It is a bit tricky, but he handles it like a boss.
By the way, his version of the Spanish omelette is what you would call traditional. Why? Well, one reason is he doesn’t skimp on the olive oil – fuck me, the Spanish love their olive oil, people!
Also, Omar “Oliveoilbhoy” takes his time for each step. Our Spanish omelette is definitely more practical and less time-consuming than the one mentioned above.
Cooking the omelette: The egg-potato-onion mix needs 5 minutes in the pan on low heat to get it firm on the outside – making it possible to flip yet keeping the inside nice and moist.
Then it needs another 5 minutes until finished. Low heat is very important here otherwise the Spanish omelette will lose it’s moisture.
Keeping an eye on the time is easy and essential – you want this omelette soft and moist. Delicious.
Keep your zen: The classic Spanish omelette is made from very few, very simple ingredients, but it takes some skill and time to get it just “right”.
If you want to master it we recommend checking back to the video above by Omar Allibhoy and listen exactly to what he says – especially regarding the level of heat and cooking time.
And if you like, check out this humorous research on the Spanish omelette by Felicity Cloake from the Guardian to learn even more.
But don’t worry if your omelette doesn’t turn out exactly like it’s said in the Spanish playbook, our version will be absolutely delicious as well, promise!
Last note: For our recipe we used a 20 cm/ 7.8 inch frying pan. A bigger pan is also fine, though you won’t get the thickness the Spanish style omelettes are famous for.
Alright ladies and gentlemen, now it’s time to attempt your own. Good luck, and enjoy!
Quick Spanish Omelette perfect for breakfast!
- 1 apple (swap for the onion to make it sweeter)
- Grate the potato (peel the skin if it looks manky).
- Dice the onion.
- Heat the oil in the pan on medium heat and add the potato and onion with a pinch of salt.
- Stir every now and then, cooking for about 7 minutes until you have a nice golden brown edge to it.
- In the meantime, beat the eggs in a mixing bowl, again with a pinch of salt.
- When the potato-onion mix is golden brown, add it to the eggs in the mixing bowl. This starts to cook the egg.
- Put it all back into the pan and cook on a low heat with a lid on for 5 minutes.
- After this, take the lid off and get a plate that is wider than the pan. Place the plate face down onto the pan. With a firm grip on the handle and the plate, flip it. You can also use the pan’s lid for this.
- Now slide the omelette back into the pan the other way up. If you’re not sure how to do it we urge you to check out this video. It’ll make life easier.
- Cook for another 5 minutes on low heat.
- Awesome, your omelette is then ready. Serve with a sauce of your choice, and enjoy!
- Que aproveche!