Step 1

Peel and very thinly slice potatoes and onions and place them in a colander over a large bowl. I would use a mandoline if I wasn't terrified of one! But I use my knife, it takes a hot minute but I find it meditative and enjoy repetitive tasks like this. 

Add 1 tbs salt and mix it all together. Leave the potatoes and onions mixed with salt for at least 30 minutes—there will be a lot of liquid at the bottom of your bowl from the potatoes and onions giving you a crispier and more perfect omelette. I add 2 cloves of chopped garlic to my Spanish omelette, but this is optional and not traditionally used, but I love the taste of garlic with my potatoes and onions. 

Step 2

Heat the olive oil in an 8- or 10-inch nonstick ceramic pan that can go into the oven, over medium heat. Super important- don't use your All-Clad, don't use your cast iron, it must be a non stick ceramic pan, or it can be a non stick pan and if it can't go in the oven see Step 6 for the flip. After 3 or 4 minutes, drop in one potato slice. When you see tiny bubbles appear around its edges, it's hot enough, so add all the potatoes, onions, and garlic if you're using it and a liberal cracking of pepper.

Gently turn mixture in oil with a wooden spoon, and adjust heat so oil bubbles gently. You want it hot but not too hot because you don't want to burn the onions and garlic. 

Cook turning the potatoes gently every few minutes, until they are tender when you pierce them with a fork or sharp paring knife. Adjust the heat so they do not brown, you want to poach them not fry them! If the potatoes begin to break apart they are overdone and stop cooking immediately and drain them in a colander reserving the oil (see Step 3).

Step 3

Drain potatoes in a colander over a bowl, reserving the oil. 

Step 4

Beat the eggs together in a bowl and add in a pinch of salt and fresh cracked pepper while the potatoes cool slightly.

Step 5

Gently mix the warm potatoes with the beaten eggs in a bowl and let sit for 10-15 minutes. 

*Preheat your oven on the broiler setting and move the oven tray close to the top. I have tried the flip (see below) and honestly the broiler cooks the top of the omelette perfectly without having to fuss. 

Wipe out the skillet, and heat over a medium heat for about a minute and add 2 tablespoons of the reserved olive oil and then add the potato and egg mixture back into the skillet. As soon as the edges firm up, after a minute or so, reduce heat to medium-low and cook for about 5 more minutes. 

Step 6

Insert a rubber spatula all around edges of tortilla to make sure it will slide from pan. The runny eggs will drip down the sides a bit helping the cooking process. The top will still be runny and then place under the broiler until the eggs cook through all over—watch closely you don't want it to burn. It should take about 4-5 minutes.

If you are using a non stick pan that cannot go into the oven you have to brave the flip:  Carefully slide out onto a plate after loosening the edges with the rubber spatula. Cover with another plate, and holding plates tightly, invert them. Add another tablespoon of the olive oil to skillet, and use the spatula to coax tortilla back in. Cook 5 minutes, then slide from skillet onto a clean plate. The flip is a bitch and takes practice. I have broken 3 with the flip and now prefer the above method of broiling. 

TA DA! 

Pat yourself on the back that this hour-long project was totally worth it and let it cool! It's best eaten room temperature and I love to serve it with good toast, the reserved olive oil and a side of greens and tomatoes. It took a few tries to get my first perfect Spanish omelette to come out in one piece. But the secret is: it's just as delicious broken as it is whole. You will learn a lot and your next one will be perfect if it doesn't come out a show stopper on the first try. ENJOY! I really really love this dish and so does all of Spain! 

xoxo,

Britt 

Tag us in your creations @thehommarket and me know your thoughts or variations on this yummy dish in the comments!