Tender Stovetop Spanish Tortilla (Omelette)

Typical recipes demand inverting runny eggs in a hot skillet midway through the process. This Tender Stovetop Spanish Tortilla (Omelette) bypasses that tricky maneuver entirely. Simmering the potatoes for 20 minutes in olive oil guarantees a tender center, while two minutes beneath the broiler firms the surface right before you flip the omelette onto a platter.

The ingredients

Traditional Spanish tortillas consist exclusively of olive oil, eggs, potatoes, and onions. You need 1.5 lb (750 g) of potatoes for an eight-egg omelette. Choose all-purpose potatoes like Yukon Gold or King Edwards. These varieties break down slightly as they cook to form a creamy interior. Waxy potato varieties stay too firm. They will not yield the correct texture for this dish.

The potato and onion base

Start by peeling the potatoes. Cut them into 1/5-inch (0.5 cm) thick slices so they cook evenly. Slice one whole onion. Place a large nonstick skillet on the stove over medium heat. Pour in a 1/2 cup (125 ml) of olive oil. Add the vegetables to the skillet. Turn them over with a spatula so they get completely coated in the oil.

Cover the skillet. Let the potatoes stew gently for about 20 minutes. This method creates a soft, confit-like texture. Give the mixture three or four stirs as it cooks. Stop cooking once the potatoes are soft and cooked through. Watch the pan carefully during this stage. Turn the heat down immediately if you hear an aggressive sizzle or see any browning. Brown edges or a vigorous sizzle indicate the heat is too high.

Removing the excess oil

The recipe requires a half cup of olive oil to stew the vegetables. You will not eat all of that fat. Scoop the finished potatoes and onions out of the skillet and into a colander.

Let them sit in the sink or over a bowl. The excess oil will drain away from the vegetables before you mix them with the eggs. You will discard about a quarter cup of the oil. Drain the fat from the pan. Leave 1 1/2 to 2 tablespoons of oil inside the skillet to cook the omelette.

The broiler step

Whisk the 8 eggs in a large bowl. Add salt and pepper to season them. Return the drained potatoes and onions to the skillet. Pour the seasoned eggs directly over the potatoes.

Adjust the stove up to medium-high heat. Switch your oven broiler to high. Cook the mixture on the stovetop for 5 minutes. The bottom will turn light golden. The middle will still be uncooked at this stage. Move the skillet under the hot broiler. Cook the eggs for two minutes. Watch the pan and wait for the center to become just set. The direct heat from the broiler sets the middle without overcooking the bottom.

Serving the tortilla

Remove the pan from the oven. Turn off the stove. Let the omelette rest in the pan for three to four minutes. This short rest makes flipping the omelette out of the pan much easier. Place a large round plate upside down over the skillet. Flip the pan over to turn out the omelette.

Add a garnish of fresh parsley before eating. You can serve the omelette immediately while it is still warm. This makes it a common choice for breakfast. Alternatively, you can let the dish sit until it reaches room temperature to serve as part of a tapas spread.