Come on, let's take out the iron pan for tortillas to give it one of its most obvious uses (not at all unique!), and enjoy a very traditional tortilla , the potato one, with the boost of flavor of the red pepper and green. You will see how delicious!

You already know that iron, without non-stick or additives, exerts a unique power when preparing traditional recipes. It's as simple as understanding that our grandmothers cooked in iron ... And we're back on the attack with them with a recipe that you'll love!

Below, in final comments, I summarize some tips and tricks for cooking omelette in your iron skillet.


  • 12 large eggs
  • 250 g potatoes (Charlotte type)
  • 1 yellow onion
  • 1 green pepper
  • 1 red pepper
  • Salt
  • Pepper (ideally a pinch freshly ground, optional)
  • Olive oil


  1. Peel and cut the potatoes into brunoise (large cubes). Wash the cut potatoes and drain well (we must remove the starch, it is one of the main reasons why the potato can stick to the pan, which is why it is important to clean it after cutting it). You can also apply a little kitchen paper and press it on top, to dry the cut and clean potatoes.
  2. Finely chop the onions and peppers into small cubes.
  3. Put the De Buyer omelet pan on the stove, over medium heat, and let it heat up slightly.
  4. Add a splash of oil and sauté the onions, peppers and potatoes until the potatoes are cooked, always over low heat. Salt pepper.
  5. When they are done, drain the contents, leaving the fat in the pan (you may want to use a slotted spoon , they are great for removing and draining, and you won't damage the pan because it is made of carbon steel).
  6. In a separate bowl, add the eggs and apply salt (I like to apply the salt now, before beating, because I see how much salt I apply per egg). If you like, also apply a touch of freshly ground pepper with a grinder. Beat the eggs as for an omelette (beat, but minimally).
  7. Add the sofrito and peppers to the mixture, and stir to mix everything well.
  8. Reheat the pan and, once hot, pour in the mixture. Cook over high heat for 1 minute and then reduce to a simmer for 3-4 minutes. Turn the tortilla over using a plate or a tortilla-turning lid and finish cooking it for 2 more minutes over low heat.

    Enjoy the usual flavors!

    Tips and tricks for cooking your omelette in an iron skillet

    Clean the potatoes well after cutting them to remove the starch, which helps prevent them from sticking to the iron skillet.
    Use kitchen paper to dry the cut potatoes and make sure they are as dry as possible before cooking (apart from finishing removing the starch, you will avoid possible splashes that are generated when drops of water come into contact with the oil).
    Heat the iron skillet over low/medium heat before adding the ingredients so that it heats evenly.
    Use oil to fry and cook the ingredients over low heat, it encourages even cooking without sticking.
    It is important to drain the cooked ingredients well, keeping the fat in the pan, which can be facilitated by using a slotted spoon that will not damage the carbon steel pan.
    Reheat the pan after mixing the ingredients to make sure it is hot before pouring in the omelette mixture.
    Cook first over high heat and then reduce heat to low to give it the desired doneness and prevent burning or sticking. Remember that it is important to always cook at the appropriate temperature (it is not necessary to always have the heat at maximum ) : Iron retains heat very well, so it is not always necessary to cook at high temperatures. Once the pan is hot, you can often lower the heat and the pan will do the rest.

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