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For its popularity in Spain, this omelette may be considered a national dish. This Spanish Omelette is perfect for picnics, summer barbecues, and parties – hot or cold! Combined with “Pan Tumaca”, a Catalan specialty of tomato-flavored bread, it’s the perfect marriage of flavors and textures for any breakfast, lunch, or dinner. It features crispy fried potatoes, caramelized onions, and eggs. It looks simple, but there is an art to making it. Follow our steps for a delicious success!
Ingredients
3 potatoes
½ onion
5 eggs
1 loaf of bread
1 tomato
1 clove of garlic
Extra virgin olive oil
Olive oil
Salt
Directions
- Cut potatoes into thick slices. Chop the onion.
- Heat the oil in a nonstick medium-sized pan. Fry potatoes for 15 minutes, until crispy, golden, and tender.
- Add the onion and fry for another 25 minutes at low heat, until the onions are translucent.
- Using a metal colander, drain the oil.
- Beat 5 eggs in a bowl. Stir into potatoes and add salt. Let sit for 10 minutes or longer for a stronger onion flavour.
- Heat a little oil and pour the mixture to the pan.
- Cook on low heat moving the potatoes and onions around the eggs with a spatula. As you go, use the spatula to shape the omelette.
- Invert the omelette on a plate and slide back into the pan with the uncooked side down, tipping any liquid egg in with it. This cooks the other side!
- Cook until it is springly to the touch, like a cushion. Be sure not to overcook it! The right consistency is moist in the middle.
- Flip the omelette onto a plate to serve. Cool for 10 minutes before serving. Meanwhile, prepare the Pan Tumaca.
- Toast the bread slices (grill, toaster, as you prefer!).
- Peel the garlic, cut it in half and rub it on the toasted bread.
- Cut the tomato in half and rub it too on the toasted bread.
- Pour a little extra virgin olive oil and add a small pinch of salt and voilá! Your Pan Tumaca is ready!
- Cut the omelette into 1½-inch squares, place a piece on top of Pan Tumaca and enjoy!
