easy omelet recipe

This easy and authentic Spanish omelette recipe combines egg, potato, onion, olive oil, and salt in what is the best Spanish tortilla you&#039;ll try.

Spanish Tortilla Recipe (Tortilla de Patatas)

lbs potatoes (Yukon Golds work well (1kg))

Salt

eggs (free range if possible)

onion

Extra Virgin Olive Oil

Peel the potatoes and rinse them under cold water.

Slice the potatoes into thin slices, I prefer about 1/2 centimeter (some prefer thicker). I use a mandolin to do this quickly and easily.

Pat the potato slices dry and put them into a large bowl, sprinkle with salt, and mix well.

Heat a 1/2 inch of high quality extra virgin olive oil in a large frying pan at medium low heat.

When the oil is hot, add the potatoes and add more oil if necessary until all are covered.

Cook the potatoes for 20 minutes at a low heat (they may break apart, that is okay).

While the potatoes are cooking, beat the eggs in a large bowl and season with some salt.

Slice the onion as thin as possible (julienne style) and fry over a low heat in a separate heavy pan (I like stainless steel) for about 10-20 minutes until they begin to caramelize (stir often).

When the onions are caramelized, drain off any excess oil and add to the egg mixture.

When the potatoes have been frying 20 minutes, remove them with a slotted spoon into a strainer and allow to cool off while any excess oil drips away.

After a few minutes, add the potatoes to the egg mixture and stir well.

Let the egg mixture sit for about 20 minutes.

In the same pan where you fried the potatoes, remove all the oil (you can reuse it!) and over a medium low heat add the egg mixture.

Over medium-low heat, cook the tortilla for about 6-8 minutes per side. Make sure the heat is low enough or the tortilla will cook too quickly and be rubbery. You can run a rubber spatula along the edges to make sure the tortilla isn&#039;t sticking.

When you are sure that the bottom is cooked and you want to flip the tortilla, take a large plate and put it over the pan and flip quickly! Some egg will likely slip out-- it'll be messy-- but that's okay!

Finally, slide out of the pan onto a serving plate and let cool a little before diving in.

This easy, fail-proof omelette recipe is truly the best. With a variety of filling suggestions, you will learn how to make an omelet at home that’s even more delicious than your favorite breakfast restaurant (but so simple)!

Best Omelette Recipe

½ Tablespoon salted butter

eggs

salt and pepper

cheddar cheese (shredded)

olive oil

garlic

vegetables (diced small (bell pepper, zucchini, onion, etc.))

Salt and pepper

bacon (diced)

Dice 1 cup of vegetables.

Over medium-high heat, sauté the vegetables and garlic in olive oil until soft, about 3-5 minutes depending on the vegetables you choose. Set aside.

Vegetables

Cook bacon (or sausage), garlic and onion over medium heat until bacon is cooked and onion is soft (5-8 minutes). Set aside.

Bacon/Sausage

Whisk eggs vigorously until they are homogenous (uniform throughout). Whisk in salt and pepper.

Melt butter in an 8” nonstick skillet over medium-low heat.

Add whisked eggs and swirl the pan until they are evenly distributed.

Cover the pan and cook over medium-low heat until the eggs begin to set. Once they begin to set, use a spatula to gently push the edges in slightly and swirl the pan so that any uncooked eggs on the top pour over the sides to the edges of the pan and cook.

Once the omelette is mostly set (about 5-6 minutes), carefully flip it and turn off the heat.

Sprinkle cheese over the top of the omelette.

Then, add the toppings on one half of the omelette, and fold the other half over the toppings.

Serve immediately.

Make the Omelette

Great help to old men with dangerous cooking skills.

Delicious, my family loved it, thank you so much!

Enjoyed your recipe especially the vegetarian omellete

Always had issues with omelettes, always stuck to the pan and had to finish under the grill and could never make a proper looking omelette! Followed your instructions and nailed it first time! Omelette back in the menu!

Finally made my first “successful” omelette thanks to your easy to follow recipe.  So delicious!

I am a life long food enthusiast who once ran a small restaurant together with my wife. I am retired now for more than a decade but continue to cook at home of course. I have made omelettes many times but it is more than 10 years since last time. I thought it might be a good idea to brush up on it first. So I looked on the web for recipes. I found yours and noticed it had been updated today so I knew it had to be the absolute latest in omelette making 😄. As I was cooking I recognized almost all the steps except a few that were slight variations. I am glad I found your recipe. It turned out to be the best omelette I’ve ever made. But I took your recipe to heart, including the brown farm raised eggs. I have a neighbor who raises chickens. He is happy to deliver fresh eggs any time I call him…

Hello Bruce here
First time making an omelet 
Awesome results 
Fluffy 
I like spicy foods so I put a drop of hotsauce
Next time I try a piece of a hotpepper
Keep up the good work

I can make omelettes now!  Your instructions are clear &amp; photos help a visual learner. I now have 2 omelette pans for my husband &amp; I to make omelettes together. We’re not quite at the flipping ability- we fold-but they are tasty and we love being able to customize to our tastes. Enjoying your blog and working our way through many of your recipes.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1669930151/pjg4gynh4apxt9elkydj.mp4

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