Traditional Spanish omelette

Tortilla de patatas

There are as many versions of Spanish omelette as there are people who make it, and if there is one staple recipe that unites and separates the regions of the Iberian Peninsula, it’s this one. Those in the north prefer a higher potato ratio, some like their egg runny, others add caramelised onion, some add a topping. The only consensusis that if you can only cook one thing, let it be a tortilla de patatas just like mama used to make.

SERVES 4

500 ml (17 fl oz/2 cups) olive oil, plus extra for greasing

2 waxy yellow potatoes, thinly sliced (2 mm/ ¹/₁₆ inch thick)

5 free-range eggs

Heat the olive oil in a frying pan (it should half-fill the pan) over medium–low heat. Poach the potato slices very slowly in the oil, in batches to avoid overcrowding the pan, until tender when pricked with a fork. (Do not overcook; you want an al dente result.) Drain in a colander over a large bowl. Set aside to cool slightly. Transfer to a clean bowl.

Whisk the eggs with a good pinch of salt and a very small dash of water. Add to the potato, mix through gently and set aside for 5 minutes.

Heat a dash of the reserved oil in a 22–24 cm (8½–9½ inch) non-stick pan over medium heat. Once hot, pour in the egg mixture and gently stir with a spatula, so as not to break up the potato, as if making scrambled egg. Continue stirring until the egg turns into well-formed curds. Level out the mixture and cook for 2–3 minutes, until only a little moisture remains on the top.

Put a plate on top of the pan, hold down firmly with one hand and flip the pan over so the omelette transfers in one piece to the plate. Quickly slide the omelette back into the pan, uncooked side down, and pat back down into shape. Cook for 2–3 minutes, or until just cooked. Then put the plate on top of the pan again and flip the omelette onto the plate for serving. Allow to cool for 2–3 minutes, then slice.

Notes

The non-stick pan you use to cook the omelette needs to be in perfect condition with no scratches on the base or patches where food sticks.

Turning the omelette takes practice. Don’t hesitate when flippping the pan, and press down firmly so the plate doesn’t slip around.