Classic Spanish Omelette with Onion
The most popular version of Spanish tortilla: potatoes, eggs, olive oil and slowly cooked onion for sweetness and extra moisture.
Pasos de Elaboración
Prepare potatoes and onion
Slice the potatoes thinly and cut the onion into strips.
Slow-cook the mixture
Cook potatoes and onion together in olive oil until tender and soft.
Combine with eggs
Drain the mixture and combine with beaten salted eggs.
Cook
Cook over medium heat while keeping the center moist.
Key Ingredients
Fresh Egg
The emulsifying nexus. Free-range eggs ensure rich golden color and creamy emulsion.Extra Virgin Olive Oil
Thermal transmission medium. EVOO infuses fruity aromas and clean frying properties.Onion
Center of Spain's culinary debate. Poached slowly, it adds natural sweetness and rich texture.Potato
The structural base of the Spanish omelette. Varieties like Monalisa or Kennebec yield the best confit texture.Fine Sea Salt
Essential mineral to season potatoes and enhance egg matrix flavor.Related Variations
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