Who can resist a good Spanish omelette? Today we bring you three irresistible omelette recipes : the classic potato omelette with onion, an original version of potatoes with sobrasada and a delicious option with cheese that melts in every bite. And best of all: we prepare them in individual format thanks to one of our star utensils, the De Buyer mineral iron blini pan , a top seller in our store!
As we have been telling you for years, cooking in a cast iron pan is not only synonymous with quality and natural cooking, but also with flavour. This material ensures uniform cooking, highlights flavours and is also ideal for creating that perfect golden layer that turns an omelette into a masterpiece. It is no coincidence that several of the winners of the competition for the best potato omelette in Spain, year after year, use precisely a De Buyer mineral cast iron pan to achieve their success.
If you want to surprise with a unique presentation and try these three versions of traditional and delicious potato omelettes , keep reading and discover how to make them step by step!
In addition, I have two pieces of news that I am excited to share: on the one hand, apart from the iron blini pan, we now have the same pan with a non-stick interior (a different concept from iron but designed for those looking for that mini-beauty with the convenience of non-stick or to avoid curing).
The other news that I'm excited about is that this recipe was made for us by Teresa Vivancos , a veteran in the field of Mineral iron, a great cook and a long-time companion on Instagram. From the beginning, I've loved the way she explains and shares recipes and cooking, a 100% ambassador of what Claudai&Julia represents, and that's why I invite you to visit her Instagram . Thank you, Teresa! Thank you for the recipe, these beautiful photos and for those tricks you've left us in the recipe to get perfect tortillas!
Ingredients
- 750 g of potatoes (preferably sour variety because it absorbs less oil, or new potato)
- 1 large onion
- 6-7 eggs (add 2 extra yolks for extra creaminess)
- Salt to taste
- Extra virgin olive oil
Extras for the variants:
- Sobrasada: Soften the sobrasada a little by heating it for a few seconds in the microwave.
- Cheese: Use a cheese that melts well, like Arzúa Ulloa.
Preparation
1) For the traditional individual potato and onion omelette:
- Peel the potatoes and cut them into thin pieces, even if they are irregular.
- Wash them under the tap to remove the starch (this is very important, to prevent it from sticking to the pan).
- Peel the onion and cut it into brunoise (small cubes).
- Heat plenty of olive oil in a large frying pan over medium heat and fry the potatoes with the onion. If you prefer a different touch, you can caramelize the onion separately and add it later.
- When the potatoes are ready (when they are soft and you can easily break them up with the spatula), turn up the heat for a couple of minutes to lightly brown them.
- Remove the potatoes from the pan, and drain the excess oil by placing the potatoes and onion in a large colander.
- Place the eggs in a large bowl and, without beating them, add the hot potato and onion mixture directly on top. Add salt to taste, mix gently and let sit for about 10 minutes so that the potatoes absorb the egg well.
- Let’s make the individual omelettes! Heat some oil in a De Buyer cast iron blini pan * and, when it’s really hot, pour in the egg and potato mixture. Cook over high heat for about 40 seconds, turn the omelette over with the help of a plate and cook for another 40 seconds on the other side or until it reaches the desired doneness. Remove from the heat, let it rest for a couple of minutes and serve.
2) For the potato and sobrasada omelette recipe:
- Prepare the basic mixture of potatoes, onion and egg as indicated in the previous recipe, up to point 7 (included) when you let the egg, potato and onion mixture rest.
- Heat the sobrasada in the microwave for a few seconds to make it easier to handle.
- Place the blini pan on the heat and, when it is hot, add a little oil.
- Pour a first layer of the egg and potato mixture into the pan, spread a layer of sobrasada on top and cover with more potato and egg mixture.
- Cook for 40 seconds on one side, flip and cook for an additional 40 seconds.
- Remove from the pan, let rest for a moment and serve.
3) Potato and cheese omelette variant:
- Follow the same steps as in the basic potato and onion omelette recipe up to point 7 (included), where you let the egg, potato and onion mixture rest.
- Cut the cheese into small pieces. Pour a first layer of the egg and potato mixture into the hot pan, distribute the cheese pieces over it and cover with more mixture.
- Cook for 40 seconds on one side, flip and cook for another 40 seconds or until desired doneness.
- Remove from heat, let stand for a few minutes and serve hot.
I hope you enjoy these delicious versions of potato omelettes, and that you liked the idea of making them individually as much as people like them at home. Small, delicious, with that toasted exterior that is so necessary for the omelette... And with a beautiful presentation on each diner's plate!
