Description
This classic Spanish omelette, also known as Tortilla Española, combines waxy potatoes, onions, red pepper, and fresh chives bound with eggs to create a hearty and flavorful dish. Cooked gently on the stovetop and finished under the grill for a golden top, it’s perfect for breakfast, brunch, or a light dinner. The method balances softness and browning to achieve a traditional texture and taste.
Ingredients
Scale
Vegetables
- 500g waxy potatoes, such as Charlotte, sliced into roughly ½ cm slices
- 2 small onions, finely sliced
- 1 red pepper, finely chopped, seeds removed
- 1 x 25g pack chives, snipped into small pieces
Dairy & Eggs
- Knob of butter (about 20g) plus extra for frying
- 8–9 eggs
Seasoning
- Pinch of salt
- Generous grind of black pepper
Instructions
- Prepare the vegetables: Finely slice the onions and chop the red pepper, making sure to remove all seeds for a milder flavor. Cut the potatoes evenly into roughly ½ cm slices to ensure they cook uniformly.
- Cook onions and peppers: Heat a knob of butter in a medium 24cm frying pan over low heat. Add the onions and cook gently for 10 to 15 minutes until they begin to brown, then add the chopped red pepper and cook for an additional 5 minutes, allowing the vegetables to soften and caramelize slightly.
- Cook the potatoes: Place the sliced potatoes in a steamer over boiling water for 10 to 12 minutes until softened. If a steamer is not available, place the potatoes in a saucepan, cover with boiling water, simmer gently for 8 to 10 minutes until just cooked through, then drain thoroughly to remove excess moisture.
- Prepare the egg mixture: Crack the eggs into a jug and beat with a fork. Season with a pinch of salt and a generous grind of black pepper. Snip the chives into small pieces using scissors and stir them into the egg mixture for fresh herbaceous notes.
- Combine and cook: Add a little more butter to the frying pan used for the onions and peppers, then add the softened potatoes, spreading them evenly. Pour the egg mixture over the potatoes and vegetables. Cook gently on the stovetop for 15 minutes until the omelette is almost set and golden brown underneath. Use a fish slice to carefully lift the omelette to check for a golden crust.
- Finish under the grill: Preheat your grill. Place the frying pan under the grill to cook the top of the omelette for 1 to 2 minutes until the surface is firm and lightly browned. Ensure the pan handle remains outside the oven to avoid burns from heat exposure.
- Serve: Carefully remove the omelette from the grill and serve warm. This dish pairs well with a simple green salad or crusty bread for a satisfying meal.
Notes
- This recipe is suitable for children aged 9 to 14 years with careful supervision due to the use of knives, hot pans, and boiling water.
- If you don’t have a steamer, boiling the potatoes gently in a pan with water is an effective alternative.
- Ensure the frying pan handle is not exposed to the grill’s direct heat to prevent burns.
- Waxy potatoes such as Charlotte are recommended for their ability to hold shape and texture after cooking.
- You can adjust the amount of red pepper or omit it according to taste preferences.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Spanish
Keywords: Spanish omelette, Tortilla Española, potato omelette, easy breakfast, traditional Spanish recipe, egg and potato dish
