Spanish Omelet

This is adapted from The Dean and DeLuca Cookbook. I prefer the Tortilla recipe here.


  • 2-4 T olive oil

  • 1 pound russet potatoes

  • 1 medium onion

  • 6 eggs, beaten

  • kosher salt and fresh ground pepper


Peel potatoes and thinly slice them by hand or using a mandoline. Do not rinse with water.

Thinly slice onion in same manner.

Halfway through peeling, heat 2 T olive oil in a 10-inch nonstick skillet over a medium flame.

Add potatoes and onion to the skillet and stir to coat with oil.

Reduce heat and cook for 10-12 minutes.

Transfer potatoes to a shallow bowl (returning skillet to heated burner) or pan (a Pyrex pan works nicely).

Pour eggs into pan, season with salt and pepper and stir to combine.

Add 1 T olive oil to the skillet and heat over a medium high flame.

Add potato and egg mixture, spreading evenly in the skillet.

Reduce heat to medium low and cook for about 10 minutes or until the top is mostly firm.

Cover the skillet with a plate and flip the tortilla out. Slide the tortilla back into the skillet and cook the top for another 3-5 minutes.

Slide out onto a plate and let cool for a good 10-15 minutes - or until it reaches room temperature - before cutting.

Just before serving drizzle with a good Spanish olive oil and a dusting of kosher salt.