About this Dish
The Spanish omelette — a thick, set cake of eggs and slowly cooked potatoes, eaten at room temperature. The debate over whether to add onion is as fierce in Spain as the carbonara cream debate in Italy. Runny in the centre (jugosa) is considered the correct consistency by most Spaniards.
IngredientsServes 6
🥚Large free-range eggs, 6
🥔Waxy potatoes (such as Maris Piper), 600g peeled and thinly sliced
🧅White onion, 1 medium, halved and thinly sliced
🫒Good quality olive oil, 300ml (for confiting)
🧂Fine sea salt, 1.5 tsp plus extra to taste
🌿Flat-leaf parsley, small handful, roughly chopped (optional, to serve)
Method
1
Pour the olive oil into a medium (20–22cm) non-stick frying pan over a low-medium heat. Add the sliced potatoes and onion with 1 tsp of salt, stirring to coat. Cook gently for 25–30 minutes, turning occasionally, until the potatoes are completely tender but not browned — you are confiting them, not frying.2
While the potatoes cook, crack the eggs into a large bowl, add the remaining salt, and beat well with a fork. When the potatoes and onion are ready, use a slotted spoon to lift them out of the oil, letting the excess drip off, and fold them gently into the beaten eggs. Press the potatoes down so they are fully submerged and leave to rest for 5 minutes — this helps the eggs absorb into every layer.3
Carefully pour away most of the oil from the pan, leaving just a thin slick (save the gorgeous potato oil for future cooking). Return the pan to a medium-low heat and pour in the egg and potato mixture, spreading it out evenly. Cook for 4–5 minutes, shaking the pan gently, until the edges are set and pulling away from the sides but the centre still wobbles.4
Place a large flat plate or lid — bigger than the pan — firmly over the top. In one confident move, flip the tortilla onto the plate. Slide it back into the pan uncooked-side down and cook for a further 2–3 minutes for a classic jugosa (runny-centred) result, or up to 4 minutes if you prefer it more set.5
Slide the tortilla onto a clean board or serving plate and leave to rest for at least 10 minutes — it is traditionally eaten at room temperature, never piping hot. Scatter with parsley if using and cut into wedges or squares to serve.User Reviews
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