Who can resist a good Spanish omelette? Today we bring you three irresistible tortilla recipes: the classic potato omelette with onion, an original potato version with sobrasada and a delicious option with cheese that melts in every bite. And best of all: we make them in individual portions thanks to one of our star utensils, the De Buyer mineral iron blini pan, a top seller in our store!
As we’ve been saying for years, cooking in an iron pan is not only synonymous with quality and natural cooking, but also of flavor. This material ensures even cooking, enhances flavors and, furthermore, is ideal for creating that perfect golden crust that turns an omelette into a masterpiece. It’s no coincidence that several winners of Spain’s best tortilla de patatas contest, year after year, use a De Buyer mineral iron pan to achieve their successes.
If you want to impress 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!
Also, I have two pieces of news I’m excited to share: first, that in addition to the iron blini pan we now have the same pan with a non-stick interior (a different concept from iron but designed for those who want that little gem with the convenience of non-stick or to avoid seasoning).
The other piece of news I’m excited about is that this recipe was prepared for us by Teresa Vivancos, a veteran when it comes to Mineral iron, a great cook and a companion on Instagram for some time. From the beginning I’ve loved how she explains and shares recipes and cooking, a 100% ambassador of what Claudai&Julia represents, and I invite you to visit her Instagram. Thank you, Teresa! Thanks for the recipe, these beautiful photos and for those tips you left in the recipe to achieve perfect omelettes!
Ingredients
- 750 g of potatoes (better an acidic variety because it absorbs less oil, or new potatoes)
- 1 large onion
- 6-7 eggs (add 2 extra yolks for more creaminess)
- Salt to taste
- Extra virgin olive oil
Extras for the variants:
- Sobrasada: Soften the sobrasada a little by heating it a few seconds in the microwave.
- Cheese: Use a cheese that melts well, such as Arzúa Ulloa.
Preparation
1) For the individual traditional potato and onion omelette:
- Peel the potatoes and cut them into thin pieces, irregular shapes are fine.
- Rinse them under the tap to remove the starch (this is very important to prevent them from sticking to the pan).
- Peel the onion and cut it into brunoise (small dice).
- Heat plenty of olive oil in a large pan over medium heat and fry the potatoes together with the onion. If you prefer a different touch, you can caramelize the onion separately and add it afterwards.
- When the potatoes are ready (when they are soft and you can break them easily with a spatula), increase the heat for a couple of minutes to brown them slightly.
- Remove the potatoes from the pan and drain the excess oil by placing the potatoes and onion in a large colander.
- In a large bowl, place the eggs and, without beating them, add the hot potato and onion mixture directly on top. Add salt to taste, mix gently and let rest about 10 minutes so the potatoes absorb the egg well.
- Let’s make the individual omelettes! Heat a little oil in a De Buyer iron blini pan* and, when it’s very hot, pour the egg and potato mixture in. Cook on high heat for about 40 seconds, flip the omelette using a plate and cook another 40 seconds on the other side or until it reaches the desired doneness. Remove from the heat, let rest for a couple of minutes and serve.
2) For the potato and sobrasada omelette recipe:
- Prepare the basic potato, onion and egg mixture as indicated in the previous recipe, up to step 7 (included) where you let the egg, potato and onion mixture rest.
- Heat the sobrasada in the microwave for a few seconds so it’s more workable.
- Place the blini pan over the heat and, when it’s 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 40 seconds more.
- Remove from the pan, let rest a moment and serve.
3) Potato and cheese omelette variant:
- Follow the same steps of the basic potato and onion omelette recipe up to step 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 40 seconds on one side, flip and cook another 40 seconds or until it reaches the desired doneness.
- Remove from the heat, let rest a few minutes and serve hot.
I hope you really enjoy these delicious versions of potato omelettes, and that the idea of making them in individual portions has appealed to you as much as it does at home. Small, delicious, with that essential exterior browning for the omelette... And with a beautiful presentation on each diner’s plate!
