Tortilla Patatas - Spanish Omelet
The proper name for a Spanish omelet is tortilla patatas meaning potato pancake. According to my Spanish friends it should contain nothing but potatoes, eggs, and seasoning. These omelets are often featured in tapas bars and served at room temperature. But I prefer to gussy it up and eat it hot. Also, the proper way to cook the top is to invert the omelet onto a plate, top-down, and then slide it back into the skillet to finish, but I tend to have accidents when I do that, so instead I slide the skillet under my oven's broiler to finish cooking.
The proper name for a Spanish omelet is tortilla patatas meaning potato pancake. According to my Spanish friends it should contain nothing but potatoes, eggs, and seasoning. These omelets are often featured in tapas bars and served at room temperature. But I prefer to gussy it up and eat it hot. Also, the proper way to cook the top is to invert the omelet onto a plate, top-down, and then slide it back into the skillet to finish, but I tend to have accidents when I do that, so instead I slide the skillet under my oven's broiler to finish cooking.
- Carbohydrate 1.72177499928376 g
- Cholesterol 279.679999998986 mg
- Fat 33.7610249996293 g
- Fiber 0.159499995537266 g
- Protein 8.65029999962936 g
- Saturated Fat 5.87562499980017 g
- Serving Size 1 1 Serving (101g)
- Sodium 132.242786454216 mg
- Sugar 1.5622750037465 g
- Trans Fat 1.8582799999549 g
- Calories 341 calories
Step-by-step
- Beat eggs with milk, salt and pepper in a small bowl.
- Turn on broiler and position a rack at the top.
- Heat oil in a medium, oven-proof, non-stick skillet over medium heat.
- Add potatoes and cook until browned, stirring frequently.
- Reduce heat to low.
- Add garlic and chorizo to skillet and cook 1 minute longer.
- Add eggs and cook folding up edges of tortilla to allow uncooked egg to run underneath, about 3 minutes.
- Sprinkle cheese over tortilla and place under broiler until eggs as just done and cheese melts.
- Garnish with chopped basil.
When dealing with a single 10-inch oven-proof non-stick skillet, the geometry of the pan dictates everything from how evenly the potatoes brown to whether the eggs set without burning on the bottom. Cubing potatoes to a uniform half-inch size is not merely aesthetic; uneven chunks lead to pockets of raw starch while other pieces turn mahogany. Cooking them requires constant motion over medium heat until the exterior develops a crust while the interior softens completely. If the garlic is added too early alongside the raw potatoes, it will scorch and turn acrid within minutes, which is why aromatic additions must enter the pan much later in the sequence.
The Broiler Method Versus The Flip
Traditional preparation demands an acrobatic plate-flip to cook the top, an operation frequently ending in a scrambled mess on the counter. Utilizing an oven broiler set to high eliminates this risk entirely, allowing direct radiant heat to firm the surface and melt the Manchego cheese evenly in under two minutes. Positioning the skillet rack at the very top of the oven ensures the heat hits the eggs immediately without overcooking the edges.
Transforming Leftovers
Cold potato omelets left covered in the refrigerator for twenty-four hours undergo a distinct textural shift as the starch retrogrades and firms up. Slicing this cold wedge and pairing it with a sharp green salad dressed in heavy vinegar cuts through the density of the olive oil and egg fats, effectively turning a breakfast dish into a substantial lunch.
