Spanish Garlic Potato Omelette | The ONE Omelette that TOPS them ALL
I´m a HUGE fan of the classic Spanish potato omelette, however this Spanish Garlic Potato Omelette is the next-level in goodness. It´s made with the same ingredients as the classic version, except it has the addition of garlic & parsley. Which gives the omelette the most incredible depth of flavors.
This omelette is known in Spain as Tortilla de Patatas al Ajillo. It´s typically served for almuerzo in Spain, which is around 10 am. But you can totally serve it for either breakfast or even dinner. Either way, this omelette can be served warm, at room temperature or even cold.
The secret to a great Spanish omelette is the olive oil. Make sure to use a great Spanish Olive Oil. As this is the base foundation of the omelette and what really flavors all the ingredients.
TIPS & TRICKS to Make this Recipe: Important to fry the potatoes on a MEDIUM heat. That way the olive oil doesn´t heat too much and start smoking. When you add the eggs into the pan, you want a low to low medium heat. That way the eggs don´t brown too quickly and they fully cook through.
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Watch the Video Below on How to Make this Spanish Garlic Potato Omelette
Spanish Garlic Potato Omelette | Tortilla de Patatas al Ajillo
- 1/2 cup extra virgin olive oil 125 ml
- 4 potatoes 2 lbs / .90 kg
- 1 large onion
- 1 head garlic
- 6 large cage-free organic eggs
- 1/4 cup finely chopped parsley 16 grams
- pinch sea salt
- dash black pepper
Heat a large nonstick fry pan with a medium heat and add in 1/2 cup extra virgin olive oil
Meanwhile, thinly slice the cloves from 1 head of garlic, finely chop 1 large onion and cut 4 medium sized potatoes (peeled) into small 1/4 inch (.625 cm) thick pieces
Add the sliced garlic into the pan with the hot olive oil, mix continuously, after 2 minutes and the garlic is lightly browned, remove all the garlic from the pan and set aisde
Using the same pan with the same heat, add in the chopped onion, mix continuously, after 3 minutes and the onion is translucent, add in the chopped potatoes, mix together so all the potatoes are coated in the olive oil, then mix every 3 to 4 minutes so the potatoes evenly fry
Meanwhile, crack 6 eggs into a large bowl, season with sea salt & black pepper, whisk together, then add in 1/4 cup finely chopped parsley and the sliced garlic we cooked earlier, mix together and set aside
After frying the potatoes for 20 to 22 minutes, they should be fully cooked through, just pierce them with a toothpick, if it easily goes in they are ready, other wise fry the potatoes until done, season the potatoes with sea salt, mix together and remove the pan from the heat
Add the potatoes into the bowl with the eggs (reserving the oil in the pan), mix together and let the mixture sit for 5 minutes
Heat the same fry pan with a low to low-medium heat, you should have some olive oil left in the pan from the potatoes, about 1 to 2 tbsp (15 to 30 ml), if not add in a little olive oil
After leaving the egg & potato mixture to sit for 5 minutes add it into the hot pan, make sure the mixture is evenly spread out and in a flat layer, after 2 minutes run a spatula through the outer edges, to ensure the omelette is not sticking to the pan
About 4 minutes after adding the mixture, place a plate that´s slightly smaller than the pan over the pan, place one hand on the plate and with the other hand flip the pan into the plate, slide the omelette back into the pan to cook the other side, using the back of the spatula, push the omelette from the outer edges towards the center, this gives it that classic rounded edge
After a total cooking time of 8 minutes, the eggs should be perfectly cooked through, remove the pan from the heat and transfer into a serving dish, enjoy!
Get the Spanish Olive Oil I used to make this Recipe
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