Spain is known for their Tortilla de Patatas, the famous potato omelette. However, the omelette we´re making today, might just be the best one that hails from Spain. We´re talking a Spanish Potato Omelette with Green Peppers. This recipe is from the beautiful city of San Sebastian in the north of Spain.
This Spanish omelette is very similar to the classic version, except it has sauteed green bell peppers. And let me tell you, the green bell peppers add an incredible depth of flavors. Folks, this recipe is easy to make, made with the simplest ingredients and the flavors are out-of-this world good.
To make this recipe, I used new potatoes. You want to use potatoes here that are a bit more waxy than starchy. That way they keep their shape and don´t get mushy. I also used cage-free organic eggs. But you can use any eggs you like. But you know the old saying, the higher the quality of the ingredients, the better the overall flavor.
TIPS & TRICKS to Make this Recipe: The hardest part of this recipe is flipping the omelette. The secret is to use a plate that is a bit smaller than the pan, that way it sits perfectly inside pan. This makes the flip so much easier. It took me about 5 minutes per side on a low-medium heat to cook the omelette. But it might take you 3 minues or up to 7 minutes per side. So keep an eye on it.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT
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Watch the Video Below on How to Make The Ultimate Spanish Potato Omelette
The Ultimate Spanish Potato Omelette | Tortilla de San Sebastian
Ingredients
- 1/2 cup extra virgin olive oil 125 ml
- 3 medium sized potatoes
- 1 green bell pepper
- 1 large brown onion
- 6 cage-free organic eggs
- pinch sea salt
- dash black pepper
Instructions
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Cut 3 potatoes (peeled & washed) into small 1/4 inch (.635 cm) pieces, roughly chop 1 green bell pepper and roughly dice 1 large onion
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Heat a large nonstick fry pan with a medium to medium-high heat and add in 1/2 cup extra virgin olive oil
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After 2 minutes add in the diced onion and chopped green bell pepper, mix with the olive oil, after 5 minutes and the onions are translucent, add in the chopped potatoes, mix together so all the potatoes are coated in the olive oil, mix every 3 to 4 minutes so everything is evenly cooking
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In the meantime, crack 6 eggs into a large bowl, season with sea salt & black pepper, whisk together until well mixed, set aside
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About 20 minutes after adding the potatoes into the pan, they should be fully cooked through, you can always pierce them with a toothpick to ensure they´re done, remove from the heat and transfer everything into the bowl with the whisked eggs, season the potato mixture with a pinch of sea salt and mix together until well mixed, let the mixture rest for 5 minutes
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Heat the same pan with a low to low-medium heat and add in 1 tbsp extra virgin olive oil, swirl it around so it evenly coats the entire surface of the pan
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Add the egg & potato mixture into the pan, make sure it´s all in a flat layer, after 2 minutes run a spatula through the outer egdes of the pan to ensure the egg mixture is not sticking to the pan
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After 4 to 5 minutes it´s time to flip the omelette, grab a plate that is a bit smaller than the pan, place it over the pan, place one hand on the plate and with the other hand flip the pan into the plate in one swift move, then slide the omelette back into the pan, compact the omelette with a spatula from the outside towards the center, this gives it that classic rounded edge
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After a total cooking time of 9 to 10 minutes, that´s 4 to 5 minutes per side, the omelette should be perfectly cooked, you can always pierce the middle with a toothpick, if it comes out cleanly it´s ready to go, remove from the heat and slide into a serving dish, serve warm or at room temperature, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this recipe
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