The Spanish Omelet is an egg dish that is a staple of any Spanish household. Plenty of variations for this dish exist in terms of fillings or cook times. But, as the main components are eggs and potatoes, it really doesn’t get easier than this!
This Spanish Omelet is a wholesome dish that can grace the dining table for any meal. Furthermore, this recipe will provide the base to many alternative omelets that will cater to any occasion, holiday, or time of year.
Prep Work
This dish comes together fairly quickly, so it’s important to begin by prepping your vegetables. Clean and thinly slice your onions and potatoes. The thinner you slice, the faster they will cook, so watch your heat! Be sure to be as consistent as possible with your cuts to ensure the potatoes and onions cook at the same rate. Using a slicer or a mandolin is the best way to achieve uniform sizing.
Next, chop up your dill and mix the dill into whisked eggs along with salt and pepper. Whisk the eggs well in order to properly mix the egg yolks with the egg whites. Failure to do so will result in the end product having flecks of white and not the optimal golden color of the omelet.
The Cook and the Flip
Begin sautéing the onions as you want to try and get some color on them. Once they appear to be browning slightly, add in the potatoes with a splash of water and cover the pan. Covering the pan allows the steam to speed up the cooking of the potatoes. Once the onions and potatoes finish cooking, transfer them into the beaten eggs and allow the mixture to rest for a few minutes. This will help the eggs take on some of the flavor notes of the vegetables.
If you’ve fried the onions in a larger pan, you will now want to swap it out for a smaller frying pan to achieve an omelet that is thick and fluffy. Heat a splash of oil in the pan on medium temperature and then pour in the eggs. Immediately lower the heat and allow the bottom of the egg to cook completely. Take this time to make sure that the omelet maintains a circular shape. Especially if you want to get that awesome ‘gram moment’ once you plate it up!
Once the bottom is cooked, it’s time to flip the omelet over. If you’re brimming with the confidence of a well-seasoned chef, then you may attempt to flip it with a flick of the wrist. But, if you don’t want to risk the repercussions of having a half-cooked omelet all over your kitchen floor, simply slide the omelet onto a plate and turn the plate back over onto the pan so that the bottom of the omelet is now face up.
Allow the omelet to cook a bit more to firm up the other side and then flip it back onto a serving dish and top with a garnish of dill fronds. Then, simply slice and serve!
Frequently Asked Questions
- Is it mandatory to allow the potatoes to sit in the eggs after cooking the potatoes? No. You may pour your eggs directly over the potatoes as soon as the potatoes cooked through.
- What if the top of the omelet is too runny but the bottom is cooked and close to burning? This would happen if the heat was too high when the eggs were added. To rectify, remove from the heat and cover the pan to allow the steam to cook the eggs on the top of the omelet.
- Do I need to flip the omelet at all? If the egg is cooked through or if you like your omelet slightly creamier, then the flip isn’t necessary at all.
Tips to Improve or Alter the Recipe
- Any vegetables can be mixed in along with the potatoes to make this recipe uniquely yours. Popular options would include bell peppers, mushrooms, or spinach. Minced garlic and ginger would also add a lovely twist and will provide an end product with more of a fusion cuisine feel.
- This doesn’t have to be a purely an egg and vegetable dish. Meat can also be introduced in the form of minced meat, bacon, or smoked sausage to add a salty, protein punch.
- Give your omelet an extra richness by adding a sprinkle of grated cheese or a splash of cream before you begin frying.
- Dill by no means is the only option for an herby flavor. Omit it all together or replace it with oregano, rosemary, or maybe even a combination of all three!
Spanish Omelet
Ingredients
- 3 Large Eggs
- 100 grams Potatoes Sliced
- 50 grams Red onions Sliced
- 1 tsp Dill Finely chopped
- To taste Salt and Pepper A pinch of each
- 2 tsp Oil For frying
Instructions
- Begin your prep. Slice the potatoes and onions thinly and finely chop the dill. Set aside.
- Crack the eggs and whisk. Season well with salt and pepper and add the chopped dill.
- Heat a pan and drizzle in some oil. On medium heat, sauté the onion till lightly brown. Add potatoes and cover, allowing to steam for 5 minutes. Once cooked, increase the heat to high and sauté for one to two minutes. Transfer the potatoes and onions into the egg mixture and allow to rest for 5 minutes .
- In a frying pan, add a splash of oil and heat the pan on medium. Pour in the egg mix and bring the heat to low. Cook for 5 minutes (covered) while periodically checking the underside of the eggs while maintaining a nice circular shape.
- Once the bottom is cooked. Place on a plate and flip it back into the pan to cook the other side.
- Once fully cooked, transfer to a plate and serve while warm.
Notes
| In order to get thicker or fluffier omelets, use a smaller frying pan to cook the eggs. Serve the end product by slicing into wedges. |
Things to Serve with your Omelet
As a breakfast dish, this dish is fine on its own or with a side of toast or bacon. Make this an appetizing entrée by serving it alongside a freshly tossed garden salad or abed a plate of steamed rice.
You could even cut the omelet into squares and use it as a base for delicious tapas, topped with sour cream and/or guacamole.
Tips for Storage
Any leftover omelet can be wrapped up and stored in the refrigerator for up to 3 days. Simply reheat in a microwave or a steamer before eating. Or, you can even have it straight out of the fridge if you’re short on time!
It’s not recommended to freeze the cooked omelet as prolonged time in frozen conditions could cause the overall flavor and textures of the omelet to be altered to a point where it becomes inedible.
Final Words
For best results, make sure to serve the omelet warm. This dish will impress no matter what you choose to add or flavor it with! Have fun cooking and be as creative with your fillings as possible.
As always, thanks for reading and be sure to keep your kitchen Hot and Salty!
