Spain is famously known for their omelettes, especially the classic Tortilla de Patatas. However, the version we’re making today, Tortilla de Patatas con Queso Manchego, is probably the best one yet. We’re talking layer upon layer of so many great flavors, just a handful of ingredients and all done in about 40 minutes.
To make the omelette, I used yukon gold potatoes. But any type of potatoes will work. As for the eggs, I used cage-free organic eggs. You can use other eggs, but you know the old saying, on simple recipes, the higher the quality of the ingredients the better the overall flavor.
What really flavors the omelette is the olive oil. I used a Spanish extra virgin olive oil (10% off your order with coupon ONAFORK) which works perfectly with this dish. As for the cheese, I used a Manchego that’s been aged for 6 months. But any type of cheese will work.
TIPS & TRICKS to Make this Recipe: To flip the omelette, use a plate that is slightly smaller than the pan. If you prefer to not flip, use an oven-proof pan to cook your omelette. When it’s time to flip, just add the pan to the broiler and cook until the eggs are done.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH OLIVE OIL I USED (10% OFF Your Order with Coupon ONAFORK)
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Watch the Video Below on How to Make this Spanish Omelette with Cheese
Spanish Omelette with Cheese | Tortilla de Patatas con Queso
Ingredients
- 1/2 cup extra virgin olive oil 120 ml
- 2 onions
- 3 potatoes 1.5 lbs / 750 grams
- 6 cage-free organic eggs
- 2 tbsp chopped fresh parsley 8 grams
- 1/2 lbs manchego cheese 450 grams
- sea salt & black pepper
Instructions
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Heat a large fry pan with a medium heat and add in the olive oil (I used a 12 inch / 30 cm nonstick pan)
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In the meantime, cut the potatoes (peeled) into small 1/4 inch (.625 cm) thick bite-sized pieces, finely chop the onions
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Add the chopped onions into the hot fry pan, mix continuously, after 3 to 4 minutes and the onions are lightly translucent, add in the chopped potatoes, mix together, then mix every 3 to 4 minutes so everything evenly fries
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Meanwhile, crack the eggs into a large bowl, add in the chopped parsley and season with sea salt & black pepper, whisk together, slice the block of cheese into 1/4 inch (.625 cm) thick slices, about 7 to 8 slices will do
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After 20 to 25 minutes and the potatoes are golden fried, season with sea salt & black pepper, mix together, then remove from the heat, transfer everything into the bowl with the whisked eggs, making sure to reserve any olive oil in the pan, mix together and set aside
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Heat the same fry pan with a low-medium heat, add in more olive oil or remove some if needed, you want about 1 tbsp (15 ml) in the pan
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After 3 to 4 minutes add in half of the potato and egg mixture, make sure to spread it around so it covers the entire surface, add the slices of cheese, all in a single layer, pour the rest of the egg and potato mixture, again making sure to cover the entire surface and in a flat layer
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After 4 to 5 minutes it's time to flip the omelette, place a plate that is slightly smaller than the pan over the omelette, in one swift move flip the pan into the plate, then slide the omelette back into the pan, gently push down on the omelette and then compact it from the outer edges towards the center, this is what gives it that classic rounded edge
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Once the eggs are fully cooked through, about 4 to 5 minutes per side, remove the pan from the heat, slide the omelette into a serving dish, serve warm, at room temperature or even chilled, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to Make this Recipe (10% OFF Your Order with Coupon ONAFORK)
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Kunal Shah
19 . Feb . 2024Love all your recipes.
Spain on a Fork
Happy to hear that!!! Much love 🙂
20 . Feb . 2024