No-Fry Spanish Potato Omelette | Just 3 Ingredients & Easy to Make
This No-Fry Spanish Potato Omelette, known in Spain as Tortilla de Patatas al Horno, is truly amazing. It tastes just like the classic Spanish potato omelette, except we´re not going to fry any of the ingredients. Easy to make, super healthy and made with just 3 ingredients.
The secret to this recipe, is to use the highest quality ingredients. Like cage-free organic eggs and the freshest potatoes. I used new potatoes to make this recipe, but you can use any potatoes you like. Just make sure they´re more waxy than starchy. That way they keep their shape and don´t get mushy.
I cooked my potato omelette using an oven-proof fry pan. Just to give it that classic rounded egde. But you can also use a casserole dish. Either way, make sure to line it with parchment paper, that way the omelette does not stick.
TIPS & TRICKS to Make this Recipe: I used the bake + broil option (bottom + top heat) on the oven to cook the omelette. If your oven can´t do both functions at the same time, you can also use the bake option with fan, or bake only for the same amount of time and then add to the broiler for 2 to 3 minutes, to give it that golden crust.
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Watch the Video Below on How to Make this No-Fry Spanish Potato Omelette
No-Fry Spanish Potato Omelette
- 4 medium sized potatoes
- 8 cage-free organic eggs
- 1 tbsp extra virgin olive oil
- sea salt
Cut the potatoes (peeled & washed) into small 1/4 inch (.65 cm) thick pieces, add them into a large pan, fill with cold water, just enough to barely cover the potatoes, season generously with sea salt and heat with a medium-high heat
Meanwhile, crack 8 medium to large sized eggs into a large bowl, season with sea salt and whisk until well combined
About 16 to 18 minutes after turning on the heat on the potatoes, they should be perfectly cooked, just pierce them with a toothpick, if it easily goes in but with some resistance, they are perfect, drain them into a colander, shake the colander to release any excess water, add the potatoes into the bowl with the whisked eggs, gently mix together and set aside for 5 minutes
Line a large oven-proof fry pan with parchment paper, drizzle in 1 tbsp of extra virgin olive oil and brush to evenly coat the parchment paper, add the potato & egg mixture, make sure it´s all in a flat layer
Add the pan into a preheated oven, bake + broil (bottom + top heat) option 190 C - 375 F
After 16 to 18 minutes the omelette should be perfectly cooked, remove from the oven, you can always pierce the omelette with a toothpick, if it comes out clean, the eggs are cooked, place a plate over the pan and flip the pan into the plate, serve next to a crusty baguette, enjoy!
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